PASSOVER MENU
STARTERS
TRADITIONAL CHICKEN SOUP @$7.50/quart; Home Made Matzo Balls @$1.50 each
POTATO PANCAKES, Served with Apple Dipping Sauce @$20.00/dozen
CHAROSES @$15.00/pint
FRESH HERB DIP @$8.00/pint
ARTICHOKE DIP @$12.00/pint
GEFILTE FISH @$6.00/each
Served w/ Beet Horseradish in Red Leaf Lettuce Cup
Garnished w/Lemon Wheels and Dill Sprig
SEDAR PLATE SET-UP @$25.00/each
With Lamb Bone, Roasted Egg, Parsley, Fresh Horseradish and Matzo
HARD BOILED EGGS @$2.50/each
ENTREES
BABY RACK OF LAMB (1 RACK PER PERSON) @$25.00/person
Rubbed with Pommerey Mustard Glaze, Served With Port Wine Reduction Sauce
POACHED OR GRILLED NORTH ATLANTIC WILD SALMON @$20.00/person
Brushed with Lemon Dill Pesto and Garnished with Lemon Wheels
Served on Bed of Mixed Field Greens; Served with Cucumber Dill Sauce
OVEN ROASTED CORNISH GAME HEN, Rubbed with Lemon and Thyme @$18.00/person
FIRST CUT BRISKET OF BEEF,W/Root Vegetables & Rich Brown Gravy @$20.00/person
ACCOMPANIMENTS @$5.50/person
MUSHROOM FARFEL
Wild Mushrooms, Sautéed and Combined with Matzo Farfel. Baked Until Crispy
ROASTED RED NEW POTATOES, Tossed with Olive Oil, Rosemary and Kosher Salt
HONEY GINGER GLAZED CARROTS, Tossed with Ginger, Cinnamon and Brown Sugar
PARMESAN CRUSTED BRUSSEL SPROUTS
ROASTED VEGETABLES
Lightly Seasoned with Fresh Herbs and Touched with Sea Salt
Including Zucchini, Squash, Tri-Colored Peppers, Vidalia Onions,
Eggplant, Asparagus and Jicama
GREEN VEGETABLE MEDLEY
Asparagus Tips, Snap Peas, Snow Peas and Baby Green Beans, Sautéed in Seasoned Herbed Olive Oil
LEMON GARLIC ASPARAGUS SPEARS
CARROT TSIMMES
MEDLEY OF JULIENNE VEGETABLES
Match Stick Cut Vegetables, Including Red and Yellow Peppers, Carrots, Zucchini and Squash Sautéed in
Seasoned Olive Oil
DESSERTS
HAZELNUT TORTE 7” @$27.50
NEW YORK STYLE CHEESECAKE 7” @$27.50
CHOCOLATE TRUFFLE CAKE 8” @$27.50
FRESH FRUIT @$6.00/PERSON
RASPBERRY SAUCE @$8.00/1/2 PINT
ASSORTED MACAROONS @$25.00/LB.
