Add a Little Bit of Body Text

Total Page：16

File Type：pdf, Size：1020Kb

Monday Tuesday Wednesday Thursday Friday Saturday Sunday Lunch Lunch Lunch Lunch Lunch Lunch Brunch Full Passover Plan Shwarma Ribs Grilled Chicken Grilled Chicken & Meat & Potato egg salad Only Shashuka Pulled Brisket Meat Balls Hamburgers Chullent white fish Shepard's pie Roasted Cauliflower Vegetarian Stuffed Smoked Turkey Leg Vegetarian Stuffed Soufles smoked salmon Turkey, onion, olives,pickles, Cabbage French Fries Cabbage Veggie Chicken Classic Matzo Farfel carrots, potato Tossed salad Potato Salad Sweet Potato Fries Vegetarian Cutlets Cutlets with Eggs Quinoa salad Fresh Fruit Cole Slaw Potato Salad French Fries Chef's Choice Soup Potato knish Onions and salad Cucumber Salad Cole Slaw Sweet Potato Fries Salad Tossed Green Salad Roasted zucchini Tossed Salad Cucumber Salad Assorted Toppings Fresh Fruit Fresh Fruit and yellow squash Chef's Choice Soup Tossed Green Salad Potato Salad Fresh Fruit Fresh Fruit Cole Slaw Salad Bar Fresh Fruit Dinner Dinner Dinner Dinner Dinner Third Meal Dinner Full Passover Plan Orange glaze Chicken Fajitas "Grain Bowl" Oven Roasted Sliced Roast beef Wine poached Only roasted chicken or Homemade Salsa & Matzo Farfel or chicken with gravy salmon Chicken Bahn Mi General chow Guacamole Quinoa Egg and spinach Stuffed cabbage Roasted veggies Quinoa salad chicken Fajita Veggies roasted garlic, soufle GF Soufle medley Quinoa Onions and salad Veggie Chow Mein Matzo Farfel tomato, Baked potato Roasted cauliflower Salad Roasted zucchini Egg Roll Salad Bar mushrooms, Beef onion soup (V) Matzah ball soup Fresh Fruit and yellow squash Quinoa Fresh Fruit matchstick carrots Salad Salad Egg Drop Soup Ground beef Fresh Fruit Fresh Fruit Salad Bar Salad bar Cookies Fresh Fruit Fresh Fruit Passover Menu Week of March 29th - April 4th.

Copy Link

Recommended publications

OK PASSOVER PRODUCTS FOOD GUIDE 2020 ALCOHOLIC BEVERAGES Aluminum 10" Round Pan Multipeel (O) Barkan Wine Cellars Ltd
OK PASSOVER PRODUCTS FOOD GUIDE 2020 ALCOHOLIC BEVERAGES Aluminum 10" Round Pan Multipeel (O) Barkan Wine Cellars Ltd. Aluminum 3lb Large Oval Bakin Nalo Faser / Fibrous- cellulose Givon Vodka Aluminum 4 4/5" Round Pan casings with paper (O) Courvoisier SAS Aluminum 5lb X-large Oval Bak Nalo Ferm (O) XO Cognac Courvoisier Size: Aluminum 8" Angel Tube Pan Nalo Kranz-pure cellulose casings 700ml Lot: L9162JCG01, Aluminum 8" Round Pan (O) L6202JCG05 Aluminum Medium Oval Baking Nalo ML-pure cellulose casings Le Cognac de Napoleon P (O) XO Cognac Courvoisier Size: Nicole Home Collection Nalo M-pure cellulose casings 700ml Lot: L9162JCG01, (O) 8" Square Cake Pan Aluminum L6202JCG05 Nalo Net-fibrous casing with net 9" Square Deep Cake Pan- Matar Winery (O) alumin Arak Nalo Schmal / Cellulose- pure Aluminum 10" Angel Tube Royal Wine Corporation cellulose casings (O) Pan Alfasi - Mistico (MV) Nalo Top - cellulose casings with Aluminum 10" Round Pan ALUMINUM WRAP PRODUCTS paper (O) Aluminum 3lb Large Oval Bakin Betty Crocker NaloFashion (O) Aluminum 4 4/5" Round Pan 25Sq ft Aluminum Foil (O) OSKUDA 2101 (O) Aluminum 5lb X-large Oval Bak 37.5Sq ft Aluminum Foil (O) Pergament (O) Aluminum 8" Angel Tube Pan 75Sq ft Aluminum Foil (O) Rona (O) Aluminum 8" Round Pan Formula Brands Inc. Ronet (O) Aluminum Medium Oval Baking 25Sq ft Aluminum Foil (O) Rotex (O) P 37.5Sq ft Aluminum Foil (O) Texdalon (O) AROMATIC CHEMICALS 75Sq ft Aluminum Foil (O) Texdalon KSB - Semi Finished Crown Chemicals Pvt. Ltd. Guangzhou Huafeng Aluminum (O) Piperonal Foil Technologies Co Ltd.
[Show full text]
Passover 2020 Catering Packages Minimum 4 People ORDERS DUE by WEDNESDAY, APRIL 1
Passover 2020 Catering Packages Minimum 4 People ORDERS DUE BY WEDNESDAY, APRIL 1 Each Package Includes: 1 Box Matzah Chicken Soup with Matzah Ball Gefilte Fish with Purple Horseradish Choice of Salad Rosemary Fingerling Potatoes, Mashed Potato, Potato Gratin, or Potato Kugel Roasted White Asparagus, Baby Carrot, & Cauliflower Medley Choice of Entrée Chicken $40/person Roast Chicken, BBQ Chicken, Pargiot (+$2), Honey Garlic Thigh (+$2) or Lemon French Breast (+$4) Fish $43/person Pan Seared Salmon, Teriyaki Salmon, Pan Fried Flounder, or Halibut (+$8) Meat $46/person Spanish Meatballs, Boeuf Bourguignon, Smoked Brisket (+$2), French Onion Brisket (+$2), or Marinated London Broil (+$2) Duet of Chicken & Meat $55/person Chicken, Meat, & Fish $64/person ***INDIVIDUALLY PACKAGED MEALS AVAILABLE UPON REQUEST*** Adam Rafalowicz, Catering Manager C: 914-391-9050 [email protected] 108 Prospect Street Stamford CT 06901 W: 203-614-8777 www.613restaurant.com Passover 2020 Catering Menu A la Carte ORDERS DUE BY WEDNESDAY, APRIL 1 Soup Chicken Chicken Vegetable Soup - $14.99/qt Pargiot - $22.99/lb Potato Leek Soup - $14.99/qt Grilled BBQ Chicken - $20.99/lb Quinoa Vegetable Soup - $14.99/qt Honey & Garlic Chicken Thigh - $22.99/lb Matzah Ball - $2/each Fried Chicken Cutlet - $20.99/lb Teriyaki Chicken - $20.99/lb Salad Whole Roast Chicken - $17.99/each Prices Per Bowl 64oz/128oz Lemon French Breast - $24.99/lb Caesar Salad - $30/$55 Roasted Beet Salad - $30/$55 Meat Mixed Greens Salad - $30/$55 Smoked Texas Brisket - $32.99/lb Kale & Quinoa
[Show full text]
Text (3.760Mb)
g PASSOVER DATE g Date on Common Calendar Jewish Year . APRIL 3 1969 5729 APRIL 21 1970 573D APRIL 10 1971 5731 MARCH 3D 1972 5732 APRIL 17 1973 5733 APRIL 7 1974 5734 MARCH 27 1975 5735 J J J f I N D E X r r Tbl TABLESPOON Tsp TE ASPOON IA 12A SALADS MOULDS GARNISHES LUNCHEON 1. Garnish 13. Potato - Starch Blintzes 2. Beet Salad 14. Blintzes 3. Beet Mould 15. Fillings (a) Meat (b) Liver 4. Cranberry Jello Mould 16. Fillings (c) Choese (d) Vegetable 17. Cheese KreplCl ch 4A 18. Cheese Mbtza Pancckes SOUPS G;I.RNISHES 19. Cheese Latkes 20. Mat za I-1eal Latkes 5. Beef-Stock Soup 21. Potato Latkes 6. Chidkon Soup 22. Matzo Brei (Fried Matza) 7. Meat Borscht 23. Cheese I\ilushroom Puff 8. Rhubarb Borscht 24. Eggplant Casserole 9. Caft,'} lis 10.Toasted Farfel 11.K:1.edlach 12.Matza Balls " \ 2411. 3611. FISH SIDE DISHES & VEGETABLES 25. Gefilte Fish 37. Harvard Beets 26. Gelfilte Fish 38. Ch8roset 27. Sweet ~md Sour Fish 39. Carrot Tzimmes 28. Pickled Fresh Salmon 40. Knishes 41. Potnto & Meat Knishes 42. Side Dish of Matza Balls 2811. and Vegetables .. , :f\1E.r\ T nnd FOVIL 43.0rnnge Glazed Sweet Potatoes < • " 44. Vogetc.ble l Side ..Dl·sh .' 29. Beef Casserole 45 Kuglach (Matza Meal) 30. Potato Topped Beef Loaf 4&. Farfel Kuglach (Popovers) 31. Hot Dog Dish 32. Stuffed Ve~l Brisket 33. Matza Meal Turkey Stuffing 34. ftlJD t za Turkey Stuffing 35. Fnrfel Chicken Stuffing 36. Orange Glaze for Fowl I N D E X 601.
[Show full text]
Matzo Farfel Muffins
Mount Zion Temple’s Passover Cookbook Edited by Betsy Rest, Co-Chair of Membership Committee Recipes submitted through open invitation to the congregation. April 2012 / Nisan 5772 Contents Haroseth .................................................................................................................................. 3 Seven Fruit Haroseth from Surinam .......................................................................................... 4 Greek Haroseth ......................................................................................................................... 5 Aimee Helen's favorite Southern Style Haroseth ...................................................................... 6 Israeli Haroseth with Mixed Nuts ............................................................................................... 7 Apple-raisin-walnut Haroseth .................................................................................................... 8 Persian Haroseth ....................................................................................................................... 9 Pear Mango Haroseth ............................................................................................................. 10 Main Meal .............................................................................................................................. 11 Passover Brisket ..................................................................................................................... 12 Mexican Passover Casserole .................................................................................................
[Show full text]
Flaxseed Cookbook
FLAX.cookbookfinal 7/15/03 12:21 PM Page 1 Flax WorldClassRecipes Front Cover 1 FLAX.cookbookfinal 7/15/03 12:21 PM Page 2 Front Cover: Grain Bread Onion & Olive Focaccia Veggie Flax Calzones WorldClassRecipes German Down South Asian 5 Barley and Flax Beer 17 Lemon, Pecan and Flax 35 Sushi Rolls with Flax Bread Pilaf 37 Pan Seared Tuna 6 Caraway Multigrain Buns 18 Sweet Potato & Flax 7 Peach & Flax Coffee Cake Pancakes Old World 19 Fruit & Berry Cobbler 39 Peasant Soup with Flax Italian 20 Flaxseed, Turbinado Sugar Farfel 9 Flax Polenta with Tomato & Black Pepper Phyllo 40 Grain Bread Sauce Shards 42 Flax Farfel 10 Onion and Olive Focaccia 23 Chicken with Flax and 42 Flax Porridge 11 Veggie Calzones Bourbon Mediterranean English 43 Nutritional Information 13 Flax Coated Goat Cheese & 25 Thimble Cookies 46 Acknowledgements Apple Salad 27 Strawberry Rhubarb 48 Contact Information 14 Flax Crackers Muffins 15 Herb & Garlic Pita 28 Flax Scones 29 Quick Seed Bread Mexican 31 Fiesta Salsa 32 Pan Roasted Pork Tenderloin with Flax Crust 33 Tortillas FLAX.cookbookfinal 7/15/03 12:21 PM Page 3 Onion and Grain Bread Olive Focaccia lax has been valued throughout the ages for food, feed and fiber. Flatbreads F and crackers; porridges and grain breads all have and continue to benefit from flaxseed and oil. Historically, flax has contributed to many of the world’s cultures and cuisines. Beer and caraway make it German; wine and tomatoes make it Italian; chévre and pita make it Mediterranean; sticky rice and nori make Asian; cornmeal and bourbon make it southern.
[Show full text]
Rosh Hashanah Yom Kippur
deli bakery produce seafood Rosh Hashanah and Yom Kippur MENU Copyright 2020 Sunset Foods STARTERS ENTRÉES Sunset’s Homemade Gefilte Fish .............. $6.99 ea Classic Beef Brisket ................................................... $22.99 lb A blend of whitefish, pike, trout, carrots, and onions Served with natural gravy. We recommend ½ lb. per person Homemade Cocktail Gefilte Fish ............... $1.99 ea Fresh Roasted Whole Turkey .......................... $109.99 ea Chopped Chicken Liver ............................ $8.98 lb Roasted to perfection and expertly carved by our trained staff. Includes natural gravy. Chopped Beef Liver .................................. $11.99 lb Whole turkey weight before cooking is Linda’s Gourmet Latkes Regular ............ $2.25 ea approximately 16-18 lbs. (serves 10-14) Extra Large ........... $2.75 ea Roasted Turkey Breast .... $12.99 lb Jumbo Cheese Blintzes ............................ $3.99 ea Carved off the bone, includes natural gravy. Mini Russet Potato Pancakes ................... $7.98 lb Apricot-Stuffed Beef Stuffed Cabbage .............................. $7.98 lb Chicken Breast ............. $7.98 ea Jerusalem Salad ...................................... $7.49 lb Stuffed with apricots, celery, onion, A chopped salad of finely diced cucumber, tomato, and farfel. onion, and bell pepper tossed in a lemon vinaigrette. Kishke-Stuffed Beet, Orange, and Apple Salad ................. $7.49 lb Chicken Breast ............... $7.98 ea Wedges of cooked beets, thinly sliced apples, and orange With a marsala wine sauce sections dressed with a delicious raspberry vinaigrette. Decorated Whole Poached Salmon .................. $14.98 lb Decorated with cucumber and radishes KUGEL and accompanied with mustard dill sauce. Homemade Noodle Kugel ............... $8.49 lb Available 5-10 lbs. Apricot, apple, plain, or raisin Hidden Fjord Faroe Islands Ask about additional holiday appetizers and side salads.
[Show full text]
Passover 5780 - 2021 Menu
PASSOVER 5780 - 2021 MENU SERVING THE KOSHER WAY SINCE 1976 894 PROSPECT ST. GLEN ROCK NJ 201 445-1186 UNDER THE SUPERVISION OF RABBI DR. BERNHARD ROSENBERG - BEHR KOSHER SUPERVISION WWW.KOSHERNOSH.COM WWW.FACEBOOK.COM/KOSHERNOSH Qty APPETIZERS PRICE QTY SIDE DISHES PRICE MATZA FARFEL W/ MUSHROOMS & ONION HOME MADE CHICKEN SOUP OVEN ROAST POTATO MATZO BALLS SWEET MATZA PUDDING Lg Sm GARDEN VEGETABLE SOUP GEFILTE FISH Old Fashioned loaf SL ROAST VEGETABLE GEFILTE FISH Regular POTATO PUDDING Lg Sm RED HOT HORSERADISH 8 oz. MATZA VEGETABLE STUFFING Lg Sm MEDIUM STUFFED CABBAGE STUFFED DERMA (KISHKA) CHOPPED LIVER for a Schmear VEGETABLE PANCAKES VEGETARIAN CHOPPED LIVER POTATO PANCAKES SPANISH EGGPLANT ROASTED SWEET POTATO PICKLED HERRING FILLET MAIN DISHES CARROT TZIMMES OVEN ROAST TURKEY BROCCOLI SOUFFLÉ Lg Sm SLICED WHOLE SPINACH & CAULIFLOWER SOUFFLÉ Lg Sm OVEN ROAST TURKEY BREAST CRANBERRY Sauce CRANBERRY Relish BRISKET OF BEEF - SLOW COOKED HAROSET OVEN ROAST CHICKEN BEETS SALAD Lg SWEET & SOUR STUFFED CABBAGE CUCUMBER SALAD STUFFED ROAST BREAST OF VEAL HEALTH SALAD STUFFED CORNISH HENS ISRAELI SALAD COLE SLAW ISRAELI POT ROAST POTATO SALAD STUFFED BREAST OF CAPON (VEGETABLE) PICKLES SOUR NEW ROAST L.I. DUCK AL A ORANGE TOMATOES PEPPERS MEAT OR TURKEY LOAF BAKED GOODS CRANBERRY CHICKEN MATZA EGG MATZA HUNGARIAN GOULASH HONEY CAKES CHICKEN MEAT BALLS SPONGE CAKES CHICKEN MARSALA MARBLE CAKES LAYER CAKES SEDER PLATES MACAROONS LAST NAME PHONE PICK-UP DATE TIME WE CLOSE ON SATERDAY MARCH 27th AT 1 PM - REOPEN ON MONDAY APRIL 5th AT 8 AM .
[Show full text]
Thyca Cookbook 7Th Edition 112610
FREE Download from www.thyca.org Share this free book with others. ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM Low-Iodine Cookbook Guidelines and Tips for the Low-Iodine Diet Used for a Short Time When Preparing To Receive Radioactive Iodine More than 340 delicious recipes contributed by more than 150 ThyCa volunteers, who are sharing their favorites 7th Edition Leah Guljord, Editor www.thyca.org Phone Toll Free 1-877-588-7904 Fax: 1-630-604-6078 E-mail: [email protected] Copyright © 2010 ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM 7th Edition, 2010 • ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM • www.thyca.org 1 We dedicate this book to • the more than 150 wonderful people who contributed your recipes and tips • the medical professionals who contributed your information and expertise • the proofreaders and designers who put the pages together • all our donors whose financial support makes possible the printing and distribution Thank you very much for your generosity and kindness in helping to ease the thyroid cancer journey for countless others. ThyCa: Thyroid Cancer Survivors' Association, Inc. www.thyca.org 7th Edition, 2010 • ThyCa: Thyroid Cancer Survivors’ Association, Inc.SM • www.thyca.org 2 25 Poppy Seed Dressing Contents 25 Sweet and Sour Salad Dressing 25 Salad Toppings with Some Crunch PAGE 26-34 Beef 7 Note from the Editor, Copying, and Other 26 Venezuelan Beef Information 26 Scottish Beer Pot Roast 26 Beef and Pepper Medley 9-16 The Low-Iodine Diet 27 Indian Meat with Peas 27 Easy Pot Roast 9 The
[Show full text]
Low-Iodine Cookbook by Thyca: Thyroid Cancer Survivors Association
Handy One-Page LID Summary—Tear-Out Copy For the detailed Free Low-Iodine Cookbook with hundreds of delicious recipes, visit www.thyca.org. Key Points This is a Low-Iodine Diet (“LID”), not a “No-Iodine Diet” or an “Iodine-Free Diet.” The American Thyroid Association suggests a goal of under 50 micrograms (mcg) of iodine per day. The diet is for a short time period, usually for the 2 weeks (14 days) before a radioactive iodine scan or treatment and 1-3 days after the scan or treatment. Avoid foods and beverages that are high in iodine (>20 mcg/serving). Eat any foods and beverages low in iodine (< 5 mcg/serving). Limit the quantity of foods moderate in iodine (5-20 mcg/serving). Foods to AVOID Foods to ENJOY • Iodized salt, sea salt, and any foods containing iodized • Fruit, fresh, frozen, or jarred, salt-free and without red salt or sea salt food dye; canned in limited quantities; fruit juices • Seafood and sea products (fish, shellfish, seaweed, • Vegetables: ideally raw or frozen without salt, except seaweed tablets, calcium carbonate from oyster shells, soybeans carrageenan, agar-agar, alginate, arame, dulse, • Beans: unsalted canned, or cooked from the dry state furikake, hiziki, kelp, kombu, nori, wakame, and other • Unsalted nuts and unsalted nut butters sea-based foods or ingredients) • Egg whites • Dairy products of any kind (milk, cheese, yogurt, • Fresh meats (uncured; no added salt or brine butter, ice cream, lactose, whey, casein, etc.) solutions) up to 6 ounces a day • Egg yolks, whole eggs, or foods containing them •
[Show full text]
Western Reserve Area on Aging
Meals On Wheels Kosher Menu-March 2017 W.R.A.A. J.F.S.A. and Menorah Park Center For Senior Living For information, call 216.292.3999, Nutrition Coordinator: Carolynn Scott. Menu Approval: Jill Riffle, MS, RND, LD Menus Written By: Art Kitch Tuesday Wednesday Thursday Friday Saturday 01 02 03 04 Chicken Farfel Soup 6 oz Vegetable Soup 6 oz Chicken Barley 6 oz Tom/Cabbage Soup 6 oz Beef Stroganoff 4 oz BBQ Chicken 7 oz Stuffed Pepper 6 oz Breaded Baked Fish 4 oz Kasha & Bowties ½ c Whole Grain Barley ½ c Parsley Noodles ½ c Brown Rice ½ c Lyonnais Potatoes ½ c Baked Beans ½ c Mashed Potatoes ½ c California Blend½ c Green Bean ½ c Spinach/Red Pepper ½ c Broccoli ½ c Roasted Red Skins ½ c Apple Sauce 4 oz Minneola Banana Apple Whole Grain Wheat Whole Grain Wheat Whole Grain Wheat Whole Grain Wheat Smart Balance Margarine Smart Balance Margarine Smart Balance Margarine Smart Balance Margarine 1% Milk 8 oz 1% Milk 8 oz 1% Milk 8 oz 1% Milk 8 oz Banana Bread 2.5 oz 07 08 09 10 11 Mushroom Soup 6 oz Pasta Faziole Soup 6 oz Navy Bean Soup 6 oz Chicken Gumbo Soup 6 oz Lentil Soup 6 oz Pasta & Meat Sauce 8 oz Turkey Ala King 4 oz Potato Crusted Tilapia 4 oz Beef Burgundy 4 oz Chicken Française 4 oz Scalloped Apples ½ c Wild Rice Blend ½ c Israeli Cous Cous ½ c Brown Rice ½ c Farfel ½ c Green Beans ½ c Spinach / Red Pepper ½ c Broccoli ½ c Cauliflower W Crumbs ½ c Peas & Red Pepper ½ c Orange 5 Way Vegetable ½ c Beets ½ c Capri Blend ½ c Cinnamon Yams ½ c Whole Grain Wheat Cranberry Juice 4 oz Minneola Banana Apple Smart Balance Margarine Whole
[Show full text]
Sweets from the Middle East (Part 1)
VOLUMEVOLUME XVI, XXIV, NUMBER NUMBER 4 4 FALL FALL 2000 2008 Quarterly Publication of the Culinary Historians of Ann Arbor Sweets from the Middle East (Part 1) This decoratively carved wooden mold is used in making ma'moul, kleicha, and other famous Arab pastries, including the dill cookies shown here. Photo courtesy of Nawal Nasrallah from her book Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. Turn to page 4 inside for Prof. Nasrallah’s article about kleicha. REPAST VOLUME XXIV, NUMBER 4 FALL 2008 Editor’s Note on Baklava Second Helpings Allowed! Charles Perry, who wrote the article “Damascus Cuisine” in our last issue, was the editor of a book Medieval Arab Cookery (Prospect Books, 2001) that sheds further light on the origins of baklava, the Turkish sweet discussed by Sheilah Kaufman in this issue. A dish described in a 13th-Century Baghdad cookery Sweets from the manuscript appears to be an early version of baklava, consisting of thin sheets of bread rolled around a marzipan-like filling of almond, sugar, and rosewater (pp. 84-5). The name given to this Middle East, Part 2 sweet was lauzinaj, from an Aramaic root for “almond”. Perry argues (p. 210) that this word gave birth to our term lozenge, the diamond shape in which later versions of baklava were often Scheduled for our Winter 2009 issue— sliced, even up to today. Interestingly, in modern Turkish the word baklava itself is used to refer to this geometrical shape. • Joan Peterson, “Halvah in Ottoman Turkey” Further information about the Baklava Procession mentioned • Tim Mackintosh-Smith, “A Note on the by Sheilah can be found in an article by Syed Tanvir Wasti, Evolution of Hindustani Sweetmeats” “The Ottoman Ceremony of the Royal Purse”, Middle Eastern Studies 41:2 (March 2005), pp.
[Show full text]
Kosher Passover Menu
KOSHER FOR PASSOVER CATERING MENU 2016 GLATT KOSHER UNDER THE SUPERVISION OF THE KOF-K WWW.FAIRWAYMARKET.COM/CATERING Kashrus guaranteed when sealed with Kof-K tape and labeled kosher for Passover. Complete Passover Dinner PASSOVER BEGINS THE EVENING OF FRIDAY, APRIL 22, 2016 Seder orders must be placed by Sunday, April 17, 2016. Manhattan orders are delivery only; delivery rates apply. Orders outside of Manhattan pick-up only. Order pick-up and delivery windows are: 8-11am, 11am-2pm and 2-4pm on April 21 and 8-11am on April 22. Orders may be placed throughout the remainder of Passover with 48 hours notice. Minimum order $75. Products in this menu are produced in an environment with tree nuts, peanuts, eggs, soy, wheat (matzo) and fish. S TARTERS Chicken soup with matzo balls Gefilte fish horseradish ENTRÉE select one Beef brisket gravy Chicken breast with dried fruit and vegetables SIDES Potato kugel Roasted vegetables Sweet vegetable tzimmes DESSERT Chiffon cake orange or chocolate KOSHER FOR PASSOVER | 3 Starters SEDER PLATE APPETIZERS two-pound minimum parsley, horseradish, haroseth, lamb shank, roasted egg HAROSETH GEFILTE FISH horseradish SOUPS SALMON GEFILTE FISH CHICKEN SOUP horseradish WITH MATZO BALLS CHOPPED LIVER MATZO BALL ROOT VEGETABLE PUREE 4 Entrées BEEF BRISKET gravy POACHED CHICKEN BREAST dried fruit and vegetables HERB-ROASTED CHICKEN CORNISH HEN citrus, herbs & gravy SLICED TURKEY BREAST gravy GRILLED SALMON FILLET herb & nut pesto KOSHER FOR PASSOVER | 5 Sides FARFEL STUFFING mushroom, carrot, celery, onion APPLE
[Show full text]