DOCSLIB.ORG

BREAKFAST Latke, Egg, Herb, Harissa & Chutney

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
BREAKFAST Latke, Egg, Herb, Harissa & Chutney Sabich Platter Hummus, tahina, Jerusalem salad, eggplant, BREAKFAST latke, egg, herb, harissa & chutney .........................................11.25 Served until 2:00 Weekdays, 3:00 Weekends No substitutions or modifcations, please. Hash Browns Mon-Thurs / Home Fries Fri-Sun Shakshouka (v) One egg baked in rich, spicy tomato sauce *Pastrami is not available until 11:00. with cumin, oregano and parsley. Served with pita, labne, Two strictly fresh eggs Any style ...........................9.25 zhoug ............................................................................................10.25 With salami, sausage or *pastrami ................................12.25 Egg Za’atar Pita With Jerusalem salad, cabbage, pickles, Eggs & Onions Scrambled Eggs and Onions ........10.25 and herbs ........................................................................................8.25 Kasha Varnishkes (v optional) LEO The classic. Lox, Eggs, and Onions .....................15.50 Buckwheat groats and pasta with a baked egg and sautéed vegetables. Served with sour TEO Same as above, sub 3 oz smoked trout...............15.50 cream ............................................................................................10.25 Kippers & Eggs Half kipper, two eggs any style and Brisket au jus, no vegetables ....................................................12.95 grilled onions .....................................................................15.25 Mrs. Anderman’s Matzo Brei Fried matzo and eggs with Plain Omelette ...............................................................9.25 a touch of sweet onions. Served with choice of house made Add sauteéd onion, mushroom, tomato or spinach 1.25. applesauce and sour cream or cinnamon and brown sugar. Add swiss, cheddar or feta 2.25. One egg, scrambled .....................................................................9.25 Add *pastrami, salami or sausage 3.75. Two eggs, pancake style ............................................................10.95 Above served with potatoes & choice of toast with butter Malawach Yemeni Pancake (v optional) Sub bagel with cream cheese for toast 1.25. Available Monday through Friday Fresh tomato, labne, zhoug, harissa and a poached egg .....10.50 Market Omelette (v) Chef’s choice. Served with toast With mixed meat ........................................................................14.25 and mixed green salad. ....................................................11.50 Eggs Benedict No substitutions or modifcations, please. Available Saturday and Sunday Morning Salad greens, vinaigrette, soft poached egg, Two poached eggs on a toasted challah roll with hollandaise, roasted eggplant, pickles and *pastrami ......................10.25 fresh fruit and labne with zaatar. With smoked salmon.....15.75 With smoked trout....12.75 With spinach ...............................................................................13.50 With sable ..........................................................................21.00 With *pastrami ...........................................................................16.95 Smoked Salmon and Eggs Freshly sliced smoked With smoked salmon .................................................................17.25 salmon with capers. Served with two eggs, toast and mixed green salad .............................................................15.75 Pancakes, Waffles and Cereal With kippered salmon...15.75 With sable ...................21.00 Saul’s Deli Hash Delectable morsels of corned beef, Buttermilk Pancakes Made just the way they pastrami, salami and hash browns with two poached should be. ....................................... one 6.95 / three 10.95 eggs and toast ....................................................................12.75 Half order, one egg no toast ...........................................10.75 Waffle Yeast raised ....................................................................8.25 Made with egg whites only add 2.25. Sub latke for potatoes 1.95 / sub fruit .95. Challah French Toast Sides Thick cut and famous .....................one 8.25 / two 13.75 An egg ......................................................................2.00 / 3.00 Additional maple syrup 2.00. Add fresh fruit 2.00 Egg whites .......................................................................5.75 Add “The Works”: one egg and chicken apple sausage Potatoes or Latke .........................................................4.95 or *pastrami 5.75 Toast .....................................................................................2.75 Hot Whole Grain Cereal House Smoked *Pastrami .......................................6.50 Served with warm milk, brown sugar, dried fruit and Chicken Apple Sausage ............................................4.50 almonds ............................................cup 5.25 / bowl 6.95 Fruit Salad ............................................cup 3.50 / bowl 5.95 House Made Granola Served with Greek yogurt, Warm Babka ....................................................................4.50 fresh fruit and honey ..........................................bowl 6.95 Blintz ....................................................................................6.75.
Load more

Recommended publications
  • May Have Been Abused by Usy Adviser
    AUGUST 26, 2021 – 18 ELUL 5781 JEWISHVOL 45, NO 28 JOURNALJEWISHJOURNAL.ORG Life lessons of the Holocaust passed on to Duxbury teens By Ethan M. Forman What also opened their eyes were sto- JOURNAL STAFF ries of victims, like Blimcia, whose iden- tification cards the students were given DUXBURY – Senior Molly Taberner at the start of their tour. was among a group of 18 Duxbury High The emotional ceremony in the students who completed the Salem- Duxbury Performing Arts Center took based Lappin Foundation’s first ever place more than five months after the Holocaust Symposium for Teens over high school’s football team made nation- the summer, which included a trip to al and international news after it was the U.S. Holocaust Memorial Museum in learned an offensive lineman called out Washington, D.C. “Auschwitz” for a play during a March 12 During a ceremony at the comple- game against Plymouth North, according tion of the symposium at Duxbury High to a summary of an investigation report. on Aug. 16, Taberner read her letter to The report found that “Jewish-related Blimcia Lische of Kolbuszowa, Poland, words” like “Rabbi” and “Dreidel” had who along with her family was gassed at crept into word-association play calls at the Belzec killing center on July 7, 1942. practice as far back as the 2010 to 2012 Blimcia was just 3½. football seasons. “Reading your story, Blimcia, and The report found the actions of the reading other people’s stories who suf- coaching staff in condoning the use of fered with you has made it so you’re not these offensive terms were inconsistent just one of the 6 million Jews who were with the school district’s policies.
    [Show full text]
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • Jews in Recovery by Steven A
    SEPTEMBER 7, 2017 – 16 ELUL, 5777 JEWISHVOL 42, NO 1 JOURNALJEWISHJOURNAL.ORG Jews in recovery By Steven A. Rosenberg “I was high on some type of JOURNAL STAFF drug every single day from aged 12 to 19. But the drugs I got Ariele Goldman and Justin hooked on and got dependent Clancy never expected that they on was opiates, and heroin,” said would become heroin addicts. Justin, who is now a professional They had come from loving fam- vocalist, and works as a commu- ilies, and as children the two nity outreach coordinator and seemed to have bright futures. treatment adviser for recovering Justin went to Camp Simcha addicts. and started singing and rapping When he was 15, he had kid- when he was eight. Goldman ney stone surgery and left the went to a private Jewish day hospital with a prescription for school, joined Young Judea, and Percocet. After his prescription traveled to Israel several times. ran out he started shooting her- But internally, the two realized oin. “Nobody wakes up and says early in life that all was not right ‘today is a good day to do heroin.’ with their lives. At six, Justin was It’s a progression. Sometimes it’s prescribed Adderall, and didn’t slow and sometimes it’s fast but find the group of friends he it’s a disease, and it’s something hoped for as he moved through that you’re born with,” he said. elementary school. “I wanted to For his mother, Alyssa Rice, fit in, but I wasn’t really ath- the discovery of her son’s addic- letic when I was growing up so I tion was terrifying.
    [Show full text]
  • Rosh Hashanah & Yom Kippur
    “It’s not the Holidays without Eli’s.” ROSH HASHANAH & YOM KIPPUR CATERING A Break the Fast Classic Catering ROSH HASHANAH & YOM KIPPUR Whether Rosh Hashanah arrives early—like this year: September 6!—or not until October, Rosh Hashanah and Yom Kippur forever signify for me the end of Summer and the true beginning of Fall. No matter the weather, I don’t get into an autumn mindset till these two holidays are behind us. I know we’ll be together as a family to break the fast on September 16th. My brothers and I will discuss the quality and availability of smoked fish as we do every year, tell smokehouse stories—my brother Saul went to the smokehouses every week for years and years—and while none of us do that now, we still take a lot of interest in the fish we sell and the fish we eat. Need to turn your Labor Day barbecue into a Erev Rosh Hashanah family dinner? Need help going from summer’s ease to autumn obligations? The Catering Department here at Eli’s is ready to talk you through the menus and ingredients you’ll want to use to usher in the season ahead. Eli and his sons, Sasha on the left, and Oliver. 212.423.0129 ELIZABAR.COM 3 STARTERS Filet of Beef ELI’S Chicken Soup With SUGGESTED Matzo Balls $75.00 / pound MENU Chicken Soup with Two Matzo Balls Roasted Free-Range Chicken ROSH HASHANAH Extra matzo balls are available. Crisp and golden, delivered $30.00 / quart whole, quartered or eighthed.
    [Show full text]
  • Good Morning!
    Good Morning! We serve only Grade AA Local Eggs with choice of Home Fried Potatoes, Cottage Cheese, freshly sliced Tomatoes, or Fresh Fruit Cup, plus choice of Toast, Bagel or Muffin with Butter or Cream Cheese and Preserves, or Biscuit and Gravy. Egg Substitute or Egg Whites may be substituted for 1.50 extra. Juices, etc. Eggs Orange or Grapefruit Juice . 3 .95 Two Eggs any style . 9 .95 Apple Juice . 3 .95 One Egg any style . 8 .95 Tomato Juice . 3 .95 Bacon or Sausage and Eggs . 11 .95 Cranberry Juice . 3 .95 Ham or Beef Patty and Eggs . 13 .95 Lox and Eggs and Onions Scrambled . 16 .95 Mimosa . 7 .95 Eggs and Onions (with Lox on the side) . 19 .95 Shochu Bloody Mary . 7 .95 Corned Beef Hash and Eggs . 13 .95 Eggs and Onions . 11 .95 Fruit Eggs, Mushrooms and Onions . 12 .95 Half Grapefruit . 3 .50 Kipper and Eggs and Grilled Onions . 15 .95 Half Cantaloupe . 3 .95 Frank or Knackwurst and Eggs . 13 .95 Bowl of Strawberries (with sour cream) . 6 .95 Philadelphia Style Steak and Eggs . 16 .95 Bowl of Bananas (with sour cream) . 6 .95 Rib Eye Steak and Eggs . 25 .95 New York Steak or Top Sirloin and Eggs . 16 .95 Fresh Fruit Bowl . 6 .95 Chicken Fried Steak and Eggs . 13 .95 Fresh Fruit Cup . 3 .95 3 Egg Omelette Pancakes, etc. D .Z ’s. Delicatessen Omelette (pancake style) . 13 .95 Sugar-Free Syrup available Corned Beef or Pastrami & Eggs (pancake style) . 14 .95 French Toast (made with Egg Bread) .
    [Show full text]
  • A NALWO Recipe Collection
    A NALWO Recipe Collection from 25 Years of Cooking Demonstrations by the Women of Fermilab May 2011 This collection of recipes from past NALWO cooking demonstrations was selected and edited by Mady Newfield and Selitha Raja, with assistance from Annamaria Feher. This book is dedicated to Barbara Oddone, for her continuing support and encourage‐ ment, and to all those women in the history of Fermi National Accelerator Laboratory who helped, learned from, and befriended each other through NALWO, the National Accelerator Laboratory Women’s Organization. Table of Contents Chronological List of the past 25 years of NALWO cooking demonstrations and recipes iv Appetizers Cilantro Chutney for Sandwiches 1 Armenian Eggplant Caviar 2 Chopped Herring 2 Fish with Marinade 3 Salmon Spread 3 Man Doo 4 Classic Chopped Liver 5 Marinated Mushroom Appetizer 6 Pastelitos 7 Yingbo’s Chinese Dumplings 8 Soups Autumn Squash Soup 9 Chicken & Corn Chowder 10 Lentil or Split Pea Soup 11 Sopa de Tortilla 12 Spas (Barley Yogurt Soup) 13 Yogurt Corbasi 14 Salads Cucumber & Seaweed Salad 15 Bavarian Potato Salad 15 Cucumber Raita 16 Piyaz Bean Salad 16 Spinach salad with black sesame dressing 17 Sze‐Chuan Cucumber Relish 17 Sweet and Sour Cabbage Salad Peking Style 18 Vinaigrette Salad 18 Side Dishes Blini ‐ Russian crepes with yeast 19 California Chipotle Sweet Potatoes 20 Mexican Zucchini 20 Mexican Rice 21 Chole 22 ii Main Dishes Avial 23 Beef Rouladen with Braised Red Cabbage 24 Chop Chae 25 Hungarian Stuffed Potatoes 26 Kasha Varnishkes 27 Minted Trout 27 Ma‐Po
    [Show full text]
  • Jewish Flavour Principles As Culinary 'Midrash'
    Communicating Jewish Identity Through Taste: Jewish Flavour Principles as Culinary ‘Midrash’ Jonathan Brumberg-Kraus Jewish identity and values are communicated through the cultivation of certain tastes. There are Jewish taste preferences, shaped by Jewish historical experience and literary, religious and cultural heritage. They are not absolute, not every Jew has them at all times and in all places, but there are discernibly Jewish patterns of taste preferences for some foods, disgust for others. Indeed, these Jewish taste preferences have been prescribed or encouraged by Jewish religious and cultural traditions, by advocates with a stake in Jewish group identity and the continuity of the Jewish people as a group (e.g. rabbis, teachers, parents, Jewish recipe book writers, chefs, food producers and distributors, and other Jewish political and cultural leaders) – ‘ethno-political entrepreneurs’ in Rogers Brubaker’s term.1 They use taste to communicate Jews’ historical experience and memories of their ancient Near Eastern Biblical origins and terroir, their dispersion among other peoples and nations throughout the world (‘the Diaspora’ or galut [Exile]) and a pattern of collective suffering and ‘redemption’, from the Exodus from Egypt to the Expulsion from Spain, from settlement of Eastern p3 Europe to mass immigration to the US, from the Holocaust to the foundation of the modern Jewish State of Israel. Jewish taste preferences are somewhat akin to what Elizabeth Rozin and John Prescott describe as flavour principles (really more than taste per se, i.e. the combination of certain patterns of preferred tastes, aromas, ingredients, textures, cooking methods, etc., characteristic of different regionally-based ethnic groups).2 The principles can be traced back to sacred texts like the Bible and rabbinic literature that articulate them in religio-cultural prescriptions.
    [Show full text]
  • MANIFESTO the Gefilte Manifesto Is More Than a Cookbook
    The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook. LIZ ALPERN AND JEFFREY YOSKOWITZ are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, THE they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and store- front cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality. Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern redis- cover old-world food traditions, helping you bring simple and comforting recipes into your home. Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Fit Pickles with Garlic Aioli and Sour Dill Martinis. MANIFESTO The Gefilte Manifesto is more than a cookbook. It’s a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey- Glazed Chicken with Tsimmes. Make a stand.
    [Show full text]
  • Keeping Tradition Alive® TRADITIONAL APPETIZERS
    Keeping Tradition Alive® TRADITIONAL APPETIZERS Chopped Liver ......................................14.95 Stuffed Cabbage ....................................16.95 Jewish Pâté Ground beef with rice wrapped in cabbage leaf and Gefilte Fish ...........................................16.95 served in a sweet and sour sauce. Poached ground fish (white fish, pike and carp) Ptcha ....................................................20.95 with onions, matzoh meal and carrots. Jellied calves feet with garlic and egg. Served with horseradish. Cholent ...............................................15.95 Stuffed Derma (Kishke) ..........................14.95 Simmered beef, beans and potatoes. Traditionally Casing stuffed with matzoh meal, schmaltz, spices and eaten on the Sabbath. beef. Served with gravy. Traditional Mixed Platter Cholent, Stuffed Derma (Kishke), and Stuffed Cabbage ........41.95 NOSHES Franks in Blankets .....................................12.95 Mini Burgers.........................................15.95 Grilled Vegetables .....................................11.95 Chicken Fingers .....................................15.95 SOUPS 11.95 Mushroom Barley Jewish Penicillin Split Pea Matzoh Ball Soup with Carrots and choice of Borscht (seasonal) Noodles, Kasha or Rice Consommé with Carrots and choice of Noodles, Salt Free Consommé available Kasha or Rice Add 2 Kreplach to your soup- additional $6.95 Add Extra Matzoh Ball to your soup- additional $3.50 TRADITIONAL FAVORITES Blintzes, served with applesauce, choice of parve cheese, blueberry,
    [Show full text]
  • Yom Kippur Menu
    YOM KIPPUR MENU Break the Fast SMOKED FISH Chicken Soup $9.99 quart Whitefish $4.75 1/4 lb • sold by half or whole fish Traditional chicken broth with leeks, carrots & celery Whitefish Salad $9.50 1/2 pint Matzo Balls $6.00 Kippered Salmon $7.25 1/4 lb • sold in increments of a half pound Classic fluffy matzo balls. Serves 8 Sable $12.25 1/4 lb • sold in increments of a quarter pound Chopped Chicken Liver $5.99 1/2 pint Sautéed chicken livers, eggs, garlic & onions Smoked Fish Platter Kasha Varnishkes $13.99 each • serves 3-4 Jewish buckwheat groats with bow tie pasta Minimum of 10 persons • $19.99 per person Whole smoked whitefish, hand sliced Nova Chicken Salad $12.99 per pound Scotia salmon and kippered salmon, displayed Egg Salad $8.99 per pound with cream cheese, red onions, cucumber, Tuna Salad $12.99 per pound capers, lemon & olives. Served with a selection of handmade bagels* Twisted Round Challa Rolls $8.99 1/2 dozen *Selection includes plain, poppy & sesame bagels. Miniature bagels available upon request for $7.99 per doz. Sable fish available at market price. Sweets Apple Cake $14.99 • serves 8-10 $8.99 • serves 3-4 Plum Cake $16.99 • serves 8-10 $12.99 • serves 3-4 Honey Apple Cake $9.99 • serves 3-4 Coconut Macaroons $3.49 each Plain and chocolate ORDER INSTRUCTIONS Place your order online at wagshals.com Wagshal’s Delicatessen Or call 202-363-5698 4855 Massachusetts Ave NW Washington, DC 20016 Orders for Rosh Hashanah and Yom Kippur must be placed 24 hours prior to pick up.
    [Show full text]
  • Norton Juster
    THE JEWISH CHRONICLE 11 JUNE 2021 THEJC.COM OBITS 55 Obituaries PHOTO: AMHERST Kasha varnishkes, matzoh brie – The Phantom Tollbooth’s Secret Jewishness UBLISHED 60 years Norton ago, in 1961, The Phan- tom Tollbooth was a favourite book for many children of my Juster generation. It follows www.thejc.com the adventures of a 020 7415 1500 boy named Milo. Per- [email protected] manently bored, he ignores the world Editor Paround him. One day, out of nowhere, Stephen Pollard a mysterious package arrives. In it is a Deputy editor toy car and the tollbooth of the title. As Jake Wallis Simons he drives through it, the car magically Assistant editor transports Milo to a fantasy land full of Orlando Radice numbers, words, puns, characters and Associate editor other lessons. (community & news features) What I didn’t know then was that the Barry Toberman book has an underlying Jewish history. Associate editor (features) This is because its author, who has died Keren David aged 91, was Jewish and the book drew Assistant editor (education) upon his heritage and upbringing. Simon Rocker Juster was born and grew up in the Literary editor Jewish milieu of Brooklyn during the Gerald Jacobs Great Depression, the son of Samuel, an Food editor architect, and Minnie (née Silberman), Victoria Prever immigrants from Romania and Poland. Obituaries editor I probably did not think Juster was Jew- Gloria Tessler ish because his name is the Old English Supplements editor term for ‘north settlement’. Angela Kiverstein Such a name was typically given by Special correspondent immigrant Jews to their sons to rein- Anshel Pfeffer force the sense they were all-American Travel editor and that it would give them a step up.
    [Show full text]
  • Read Book the Gefilte Manifesto
    THE GEFILTE MANIFESTO PDF, EPUB, EBOOK Jeffrey Yoskowitz,Liz Alpern | 320 pages | 26 Sep 2016 | St Martin's Press | 9781250071385 | English | New York, United States The Gefilte Manifesto PDF Book We wanted those same people to take on the challenge and make those foods themselves, not just to wait for us to figure out how to retail them. A graduate in architecture from the Hebrew University of Jerusalem, he is fascinated by the mazes and mysterious stairways of this impressive building. Hence the cookbook. Ronit Vered Published on Remember me Log in. But with all due respect to seafood and the Mediterranean mezze, nothing beats German, Czech, Russian and Polish food to accompany a drink. Yoskowitz and Alpern grew up eating traditional Jewish foods at home in the suburbs of New York. Use the pulse processor, pouring vinegar mixture in gradually, making sure to stir the ingredients between pulses. We felt like Ashkenazi Jewish food had an undeserved bad reputation, and it was time to change that. And Alpern says it also meant you could shop early and beat the holiday rush. Beneath the stone arches at the center of the restaurant are large tables and simple wooden benches, designed to encourage the enjoyment of drinking in company. Download as PDF Printable version. Published on One of the three is visually stunning, at least, and involves stuffing the fish and matzo meal mixture back into the skin to be baked and then served with the head reattached. The slimy, grey balls of fish from a jar have always struck me as icky.
    [Show full text]