DOCSLIB.ORG

Robina-Menu.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Robina-Menu.Pdf Platters To Share Mezze Platter 28.00 Your choice of 3 dips, pita, falafels, marinated olives , fried cauliflower Skewer Platter 39.50 Mezze Chicken / lamb / beef skewers , Middle Eastern salad, zahtar pita , labneh , falafels Something to Start Shoofta Platter 39.50 LOVE OUR Marinated Coolmunda organic olives 6.90 Two of each shooftas , cheesy garlic bread, falafels, Middle Eastern salad, yoghurt dip Mixed Grilled Platter for Two 59.90 DIPS,FALAFEL & BREAD? Zahtar pita (VG) 6.00 All our grilled meats , Egyptian rice, vegetable couscous, Middle Eastern salad, condiments & pita AVAILABLE Cheese sumbusak (V) 7.50 IN Lamb sumbusak 8.50 Grill Plates TAKE-HOME PACKS! Tomato pita (VG) 6.50 Chicken Thigh Skewers 26.90 Cheese pita (V) 7.50 Marinated in Middle Eastern spices & garlic. Cheesy garlic bread (V) 7.50 Served with dukkah, pomegranate molasses, garlic sauce, couscous & salad. Add : (to Tomato & Cheese Pitas only) 4.00ea Beef Rump Skewers 26.90 Chicken / Mushrooms / Roast Vegetables Marinated in chilli harissa, garlic and smoked paprika. Extras SHARING FOOD Served with spicy date chutney, rice & salad. Single chicken skewer 7.50 Dips (served with pita) IS THE Lamb Rump Skewers 28.90 Single beef skewer 7.50 Hummus (VG) 9.90 MIDDLE EASTERN WAY! Marinated in garlic, rosemary & sumac. Single lamb skewer 8.50 Hummus & tahina (VG) 11.50 Served with rice, yoghurt, spicy eggplant & salad Single shoofta 5.90 Chicken Mince Shooftas 26.90 Hummus, spicy eggplant & tomato (VG) 13.50 Vegetable couscous (VG) 6.50 Middle Eastern koftas with coriander & onions. Hummus & mushrooms (VG) 14.95 Egyptian rice (VG) 5.90 Served with couscous, salad & yoghurt. (VG) 6.00 Hummus & lamb 14.95 Side salad Lamb Mince Shooftas 26.90 Hummus & grilled chicken 14.95 GLUTEN FREE ? Middle Eastern koftas with parsley, mint & onions. Yoghurt labneh (V) 9.90 DAIRY FREE? Served with rice, salad & yoghurt. Persian eggplant (V) 13.00 TOO EASY! Turkish beetroot (V) 13.00 Taboon Fish 28.90 Tunisian carrot (V) 13.00 A traditional dish from Tripoli. Barramundi fillets cooked in a spicy tomato sauce and served with Mixed dip plate (V) 18.50 Egyptian rice, salad, tahina & harissa. Extra garlic prawns 6.00 Something Else FOLLOW US ON FACEBOOK Falafels, green tahina, yoghurt dip (V) 11.90 FROM 5PM (Served on your choice of rice or couscous) 28.90 AND INSTAGRAM! Moroccan Tagines Falafel prawn plate, tomato sauce, garlic sauce 17.50 Lamb Shank Fried cauliflower, hot sauce, garlic sauce (VG) 11.90 Slow cooked with aromatic spices and meat so tender it falls off the bone into a rich sauce heady Fried haloumi, dukkah, tahina & chutney (v) 13.50 with flavour. Garnished with dried fruits, yoghurt & pine nuts Chicken, Chickpea & Tomato Single falafel (VG) 1.00 Marinated sliced chicken served in a hawaijj, preserved lemon, olive, chickpea, tomato & chilli broth. Single falafel prawn 3.00 Garnished with olive tapenade & yoghurt Please advise your waiter of any allergies BYO Corkage 2.50 per person 15% Surcharge Public Holidays (VG) Vegan (V) Vegetarian Salads All our salads are based on a mixture of lettuce & finely chopped vegetables dressed with lemon, olive oil and tahina dressing Fatush (VG) 13.50 All Day Bowls Crunchy pita, zahtar & sumac Egyptian rice topped with your choice of protein with salad, tabouleh, yoghurt & Taboon’s dressing. Tabouleh (VG) 13.50 Middle Eastern salad of parsley, cracked wheat, chopped vegetables & pinenuts Single 14.90 / Double 19.50 Caliph (V) 16.90 Egyptian cheese, black olives & roasted vegetables Grilled chicken Lamb mince Falafel Caliph (V) 19.90 Grilled lamb Lamb shoofta Grilled chilli beef Chicken shoofta Crunchy hot falafels crowning a Caliph Salad Pulled jackfruit (V) Garlic prawn 18.50 Moroccan Single 17.90 Double 23.90 24.50 Falafel (V) Double grarlic prawn Grilled dukkah chicken skewer & spiced mango relish Jaffa 22.90 Falafel prawns , eggplant dip & crunchy pita AVAILABLE TILL 5PM Pita Pocket Sandwiches Bedouin 19.90 Israeli pita pocket with hummus, salad and fillings below: Spiced lamb mince, pinenuts, crunchy pita & yoghurt Spicy Vegetarian (V) 13.90 Grilled Bedouin 28.90 Eggplant dip , carrot dip, Egyptian cheese, pine nuts , olives , harissa Grilled lamb skewers, pinenuts, crunchy pita & yoghurt Baghdad 13.90 Chilli Belly Dancer 26.90 Lamb shooftas, eggplant dip Grilled chicken & beef skewers, tahina, black olives, harissa & date chutney Egyptian 13.90 Chicken shooftas, roast vegetables Medi Lamb or Chicken 13.90 Pizzas Grilled lamb or grilled chicken Thin & crunchy pizzas that are healthy too! Double Medi 18.50 Spiced lamb mince, zucchini & yoghurt 21.00 Grilled chicken and lamb Egyptian cheese, eggplant dip & zahtar (V) 21.00 Middle Eastern (VG) 13.90 Mushroom, zucchini & yoghurt (V) 21.00 Falafels , green tahina Turkish 13.90 Chicken shoofta, roast vegetables & green tahina 21.00 Lamb shoofta, roast vegetables, tabouleh, yoghurt & chilli 21.00 Lamb mince, yoghurt to Sandwiches or Bowls Add Yemenite 13.90 Falafel, hummus, shallots & green tahina (VG) 21.00 Yoghurt Hummus dip Spicy turkish salami (Sucuk) 21.00 Grilled chilli beef, harissa Harissa Carrot dip , roast vegetables, tabouleh, tahina & chilli Jaffa 16.50 Green tahina Beetroot dip Garlic prawns, hummus, roast vegetables & shallots 23.50 Falafel prawns , eggplant dip Date chutney 1.00ea Eggplant dip 1.50ea Sides Side yoghurt (V) 2.50 Side dip (V) 4.50 Harissa (VG) 2.00 Chutney (VG) 2.00 Please advise your waiter of any allergies BYO Corkage 2.50 per person 15% Surcharge Public Holidays (VG) Vegan (V) Vegetarian .
Load more

Recommended publications
  • Chanukah Cooking with Chef Michael Solomonov of the World
    Non-Profit Org. U.S. POSTAGE PAID Pittsfield, MA Berkshire Permit No. 19 JEWISHA publication of the Jewish Federation of the Berkshires, serving V the Berkshires and surrounding ICE NY, CT and VT Vol. 28, No. 9 Kislev/Tevet 5781 November 23 to December 31, 2020 jewishberkshires.org Chanukah Cooking with Chef The Gifts of Chanukah Michael Solomonov of the May being more in each other’s presence be among World-Famous Restaurant Zahav our holiday presents On Wednesday, December 2 at 8 p.m., join Michael Solomonov, execu- tive chef and co-owner of Zahav – 2019 James Beard Foundation award winner for Outstanding Restaurant – to learn to make Apple Shrub, Abe Fisher’s Potato Latkes, Roman Artichokes with Arugula and Olive Oil, Poached Salmon, and Sfenj with Cinnamon and Sugar. Register for this live virtual event at www.tinyurl.com/FedCooks. The event link, password, recipes, and ingredient list will be sent before the event. Chef Michael Solomonov was born in G’nai Yehuda, Israel, and raised in Pittsburgh. At the age of 18, he returned to Israel with no Hebrew language skills, taking the only job he could get – working in a bakery – and his culinary career was born. Chef Solomonov is a beloved cham- pion of Israel’s extraordinarily diverse and vibrant culinary landscape. Chef Michael Solomonov Along with Zahav in Philadelphia, Solomonov’s village of restaurants include Federal Donuts, Dizengoff, Abe Inside Fisher, and Goldie. In July of 2019, Solomonov brought BJV Voluntary Subscriptions at an another significant slice of Israeli food All-Time High! .............................................2 culture to Philadelphia with K’Far, an Distanced Holidays? Been There, Israeli bakery and café.
    [Show full text]
  • Catering Menu
    Catering (Collection only) Minimum order £100 Deluxe falafel platter £115 mezze-salads, dips platter £115 40 Large homemade falafel balls, Israeli Feeds 6 - 8 Hummus, tzatziki, Israeli salad, Tabouli Feeds 6 - 8 salad, hummus, Tabouli salad, Tangy People salad, aubergine & pine nuts salad, People cabbage slaw, pickles & shifka peppers, pickles, olives & shifka peppers, chilli Chilli harissa sauce, tahini sauce harissa sauce, Israeli pita(5), greek & Israeli pita(10) pita(5) Allergens: Cereals(gluten), sesame, soy Allergens: Cereals(gluten), sesame, soy, milk, nuts Extras: Extras: Homemade coleslaw + £15 With tangy cabbage slaw + £15 Char-grilled aubergine & tahini + £30 Char-grilled aubergine & tahini + £30 With homemade tzatziki + £15 With homemade tzatziki + £15 Falafel bar £12 pP Israeli tasting menu £26 pp 15 Person minimum order 15 Person minimum order 4 Large falafel balls per person Falafel bar or mezze platter menu Israeli salad, hummus, Tabouli salad, Tangy + Homemade chicken shawarma cabbage slaw, pickles & shifka peppers, + Chicken shashlik (skewers of chicken thigh/breast) chilli harissa sauce, tahini sauce & + Amba sauce Israeli pita(1 pita per person) + Extra pita PP (Kosher meat available on request at extra cost) Allergens: Cereals(gluten), sesame, soy, milk Allergens: Cereals(gluten), sesame, soy, milk, nuts, celery Extras: With tangy cabbage slaw + £2.00 per person Meat dishes served in aluminium foil containers to be reheated on site With homemade tzatziki + £2.00 per person Extras: Homemade coleslaw + £2.00 per person Other options may be available on request With homemade tzatziki + £2.00 per person Box of falafel balls £20 box of smoky cauliflower £30 box of grilled AUBERGINE £30 25 Homemade large falafel balls, BBQ cauliflower with fresh turmeric, tahini, Char-grilled aubergine with garlic, served with tahini sumac, garlic & herbs oil & squeeze of lemon tahini, harissa oil, pine nuts, fresh green herbs & Zahatar.
    [Show full text]
  • Sancta Dining Hall Semester Two Menu
    sancta dining hall semester two menu 3-week menu cycle Salad and sandwich Bar at lunch and dinner Extended brunch on Saturdays and Sundays week one 12 - 18 October 2 - 8 November 23 - 29 November week two 19 - 25 October 9 - 15 November 30 November – 6 December week three 26 October - 1 November 16 November – 22 November 7 December – 13 December week one menu week one menu dates 12 - 18 October 2 - 8 November 23 - 29 November VG = Vegan V= Vegetarian GF = Gluten-free DF = Dairy-free WEEK ONE – MONDAY LUNCH Country NSW Kitchen theme Herb roasted chicken thighs DF GF Kidney Bean and Quinoa Balls VG GF DF Brown Rice with mushroom and garlic DF GF "Superfood Salad", Kale, Spinach, Peas, Grains & Seeds GF DF Roasted broccolini, paprika roasted cauliflower DF GF Tahini Salad Dressing, Soy Salad Dressing, Fresh Lemon wedges, Tartare Sauce, Herb Aioli, Tomato Sugo DINNER Roast Dinner Theme Roast Beef (gravy optional) DF GF Spiced Baked Lentil and Veggie Burgers VG GF DF White Potato Mash VG GF DF Minted Peas / Steamed Brussel Sprouts / Herb roasted vegetables: pumpkin, eggplant, capsicum / Cauliflower Bake Coconut Yoghurt with Fruit and Berries DF + Daily Gourmet Salad and Sandwich Bar + WEEK ONE - TUESDAY LUNCH Summer theme Mango chicken breast (chicken breast diced, cooked in mango slices and olive oil) DF GF Chickpea and Spinach Falafels GF DF Steamed Jasmine Rice GF DF Mixed Leaf Salad with mango slices GF DF DINNER (excludes 13 October Formal Dinner) Israeli theme 8-hour Slow Cooked Lamb Shoulder GF DF Chickpea Falafel VG, GF, DF Cinnamon
    [Show full text]
  • View Paprika & Colbeh Full Menu
    Catering for All Occasions | Gift Certificates Available FOR PICKUP & DELIVERY SCAN HERE TO ORDER ONLINE 32 W 39th Street New York, New York OU Certified (212) 354-8181 (212) 679-1100 www.colbeh.com www.paprikacater.com @colbencaterer @paprikakosher גלאט כשר OU Certified Download the app: Colbeh & Paprika Kosher HUMMUS PLATES SANDWICHES Choose A Bread: Served with Pickles $9.50 hummus falafel (gf,v) $13.50 original hummus (gf,v) *lafa $2 $13.50 Hummus Plate with Falafel Balls, Tahini, sabich *white baguette $2 *white wrap Eggplant, Hard Boiled Egg, Pickles, Tahini, and Pita hummus shawarma (gf) $17.50 *whole wheat wrap *white pita Harisa, and Amba Hummus Plate with Chicken Shawarma falafel (v) $9.50 shawarma $16.50 and Pita With Hummus, Cabbage Salad, Pickles APPETIZERS Hummus, Israeli Salad, Pickles, and Tahini $16.50 $17.50 soup of the day $9.50 french fries $8.50 malawach roll (v) pap burger Hard Boiled Egg, Israeli Salad, Hummus, 8oz. Juicy Beef Burger, Tomatoes, Lettuce, cauliflower over tahini $9.50 duck taco $14.50 Schug, Wrapped in a Yeminite Puff Pastry Pickles, Avocado, Garlic Aioli, Served on a (gf,v) Served with Enoki Mushrooms, Daikon Bread *add chicken $8.50 Bun Warm Cauliflower with Pine Nuts, Mint, and Radish in a Sweet Potato Shell Topped with $18.50 $18.50 Parsley over Tahini Scallions koobideh sandwich white koobideh sandwich Ground Beef Sandwich Ground Chicken Breast Sandwich arays $18.50 $14.50 shakshuka (gf,v) $13.50 Grilled Kebab Stuffed in a Pita to 3 Poached Eggs in a Tomato Stew and impossible burger (v) $17.50 cauliflower shawarma Perfection.
    [Show full text]
  • Soul Stirring in Israel, There’S an Immigrant Behind Almost Every Stove
    gourmet travels SouL Stirring in israel, there’s an immigrant behind almost every stove. the Yemenite Jews of tel Aviv are particularly creative. bY AdeenA SussmAn TIR HARDER!” sa­id Ila­na­ Tza­na­’a­ni, hovering over me in her kitchen in Rosh Ha­’Ayin, a­ city nea­r Tel Aviv tha­t’s a­ center of Isra­el’s Yemenite-Jewish immi- Sgra­nt community. “We ha­ven’t got the thickness we w a­nt yet.” I sa­t on a­ low stool rota­ting a­ wooden pa­ddle in- side a­ la­rge a­luminum stockpot wedged between my knees. My shoulders ha­d begun to a­che, a­nd I could feel the hint of a­ blister forming on the inside of my right pa­lm. Ila­na­ a­nd her sister-in-la­w, Da­phna­ Sa­’a­d, lent encoura­gement a­s the semolina­-a­nd-wa­ter mixture in the pot congea­led into asid, a­ thick porridge mea­nt to a­ccompa­ny a­ soup—this one a­ sim- ple pot of chicken, pota­toes, a­nd vegeta­bles with Yemenite spices—tha­t wa­s simmering on the stove. “You remember wha­t asid mea­ns, right?” Ila­na­ la­ughed. “Cement.” R In Yemenite-Jewish tradition, chicken soup becomes a feast. ineau S tyling:ruth cou S food S romuloyane 186 g o u r m e t d e c e m B e r 2 0 0 7 gourmet travels In Yemen, where the Jews—everyone, in fa­ct—lived in In Isra­el—where pra­ctica­lly every kitchen ha­s a­n immigra­nt poverty for thousa­nds of yea­rs, flour equa­led food.
    [Show full text]
  • My Iranian Sukkah
    My Iranian Sukkah FARIDEH DAYANIM GOLDIN Every year after Yom Kippur, my husband Norman and I try to bring together the pieces of our sukkah, our temporary home for a week, a reminder of our frailty as Jews. Every year we wonder where we had last stored the metal frame, the bamboo roof, and the decorations. Every year we wonder about the weather. Will we have to dodge the raindrops and the wind once again this year for a quick bracha before eating inside? Will our sukkah stand up? Will there be a hurricane? I insisted on building a sukkah the fi rst time we had a yard. My husband protested that it would never last in Portsmouth, Virginia, remembering the sukkahs of his childhood and youth in that town, when his father, Milton, struggled to balance the wobbly structure in the more protected area outside the living room. Every year, my father-in-law had to bring it down in the middle of the holiday, fear- ing that strong winds from one hurricane or another would topple the sukkah against the building, bringing down bricks, glass, and the roof shingles. In Iran of my youth, we had no such worries. Every year, a month before the holiday, my father ordered four young trees from the town’s wood supplier. He made sure they were cut to the exact height and had the two largest branches trimmed in a V, like two hands ready to catch a ball. Nails and screws being forbidden in My Iranian Sukkah ❖ 225 Copyright © 2009.
    [Show full text]
  • Parking Garage Gives Way to New Stapleton Neighborhood
    Distributed to the Stapleton, Park Hill, Lowry, Montclair, Mayfair, Hale and East Colfax neighborhoods DENVER, COLORADO FEBRUARY 2011 Parking Garage Gives Way to New Stapleton Neighborhood In the demolition of the parking garage from the old Stapleton airport, 100,000 tons of con - travel only a short distance to deposit their loads, which reduces the amount of gas used and limits crete are being taken to the northern edge of Stapleton where it is being recycled—and much the wear and tear of 20-ton trucks on public roadways. The concrete is being separated from the of it is likely to be re-used in upcoming construction at Stapleton. That’s 5,000 truckloads that steel, which is sent to a scrap yard. Ninety-eight percent of what’s torn down will be recycled. By Carol Roberts the technical requirements of safely tearing down 100,000 tons of concrete in a populated area. rivers passing the old parking garage on Martin Luther King just west of Central First the project had to be abated, says Rick Givan, Senior Executive Vice President of Recycled Park Blvd. can see that the structure is gradually disappearing—but few would Materials Co., Inc. “You have a national abatement firm in there going over every single inch of Dguess the efficiency of the recycling efforts going on there or stop to think about the garage making sure there’s nothing left prior to its demolition. It was (continued on page 12) A Closer Look at the Job of the Denver Mayor Recent Grads Look Back Denver’s City Attorney on High School..
    [Show full text]
  • Jewish Bserver Vol
    the Jewish bserver www.jewishobservernashville.org Vol. 82 No. 5 • May 2017 5 Iyyar-6 Sivan 5777 Chef Joe will be manning the grill as community Yom Ha’atzmaut celebration returns to Red Caboose Park oe Perlen has cooked the food for a lot of community events What: Free community over the years – fundraisers and celebration of Yom Purim carnivals at Akiva School, Ha’atzmaut, Israeli BBYO’s annual Pasta before Independence Day Passover party. J“At Akiva they call me Chef Joe,” When: 3-6 p.m., Sunday, he says. “I know how to cook for a whole May 7 bunch of people,” On Sunday, May 7, Chef Joe will be Where: Red Caboose Park, cooking for one of the Nashville Jewish The popular New York-based trio Jonathan Rimberg and Friends, show here at the 694 Colice Jeanne Road community’s largest gatherings – the 2016 Yom Ha’atzmaut celebration in Red Caboose Park, will again provide the musical entertainment at this month’s celebration of Israel’s independence day. (Photo by Rick Malkin) Contact: Adi Ben Dor at annual celebration of Yom Ha’atzmaut, Israel’s Independence Day, sponsored it will move indoors at the GJCC.) has been organizing the celebration. [email protected] by Jewish Federation of Nashville and Returning to provide the musical The Nashville Israeli folk dance group Middle Tennessee in conjunction with entertainment this year will be a three- will be on hand to lead traditional kosher hot dogs and will also provide typ- the Gordon Jewish Community Center man band led by Jonathan Rimberg, a and contemporary Israeli dancing, she ical Israeli fare like falafel, pita and salad.
    [Show full text]
  • My Iranian Sukkah
    Old Dominion University ODU Digital Commons English Faculty Publications English 2009 My Iranian Sukkah Farideh Dayanim Goldin Old Dominion University, [email protected] Follow this and additional works at: https://digitalcommons.odu.edu/english_fac_pubs Part of the Jewish Studies Commons, and the Women's Studies Commons Original Publication Citation Goldin, Farideh Dayanim, (2009). "My Iranian Sukkah" in M. Ben-Joseph and D. N. Rosen (Eds.), Where we find ourselves: Jewish women around the world write about home (pp. 225-234). New York: SUNY. This Creative Work is brought to you for free and open access by the English at ODU Digital Commons. It has been accepted for inclusion in English Faculty Publications by an authorized administrator of ODU Digital Commons. For more information, please contact [email protected]. My Iranian Sukkah FARIDEH DAYANIM GOLDIN Every year after Yorn Kippur, my husband Norman and I try to bring together the pieces of our sukkah, our temporary home for a week, a reminder of our frailty as Jews. Every year we wonder where we had last stored the metal frame, the bamboo roof, and the decorations. Every year we wonder about the weather. Will we have to dodge the raindrops and the wind once again this year for a quick bracha before eating inside? Will our sukkah stand up? Will there be a hurricane? I insisted on building a sukkah the first time we had a yard. My husband protested that it would never last in Portsmouth, Virginia, remembering the sukkahs of his childhood and youth in that town, when his father, Milton, struggled to balance the wobbly structure in the more protected area outside the living room.
    [Show full text]
  • Occurrences and Denotation of the Italian Lexical Type Pizza
    Rivista di Studi Indo-Mediterranei VIII (2018) Plurilingual e-journal of literary, religious, historical studies. website: http://kharabat.altervista.org/index.html Rivista collegata al Centro di Ricerca in “Filologia e Medievistica Indo-Mediterranea” (FIMIM) Università di Bologna cod. ANCE (Cineca-Miur) E213139 ISSN 2279-7025 Ephraim Nissan Occurrences and Denotation of the Italian Lexical Type pizza Further Data and Considerations about the Denotational Periphery, in Relation to the Historical Italian or North East Mediterranean and South East European Spread of Co-derivatives of the Type pitta/pizza Abstract: This study builds upon two earlier papers (Alinei and Nissan 2007; Nissan and Alinei 2013) which explored the etymology of the Italian lexical type pizza / pitta. The earliest sure Greek instance is in Theophilactus, who from 1090 to 1108 was bishop of Bulgaria with his seat in Ochrida. It is unclear whether the etymology could be traced to the fifth century C.E., to Hesychius’ glosses πήτεα: πίτυρα ‘bran’ and πητίτης: πιτύρινοι άρτοι ‘bran breads’. Alinei and Nissan (2007) proposed that Byzantine Greek borrowed pitta or pita from Christian Middle Aramaic, i.e., Syriac or some vernacular, as Aramaic pitta ‘bread’, cf. Hebrew pat, pitt- (historically, there were older developments in the biblical period, apparently, from such bread being suitable for tearing pieces from it). Note however that the borrowing from Middle Aramaic into Greek must have been late enough (thus, Byzantine) for the Northwest Semitic phoneme /p/ to have in the source language the allophones [p] and [f], rather than [φ] and [f] (which was still the case in Roman-age Hebrew, as opposed to early medieval Hebrew).
    [Show full text]
  • Catering Menu
    BREAKFAST Monday Closed Tuesday 8 am • 4pm LUNCH Wednesday 8 am • 4pm Thursday 8 am • 4pm DELI Friday 8 am • 4pm Saturday 9 am • 3pm CATERING Sunday 9 am • 3pm 19 Pelham Street, Newton Centre, MA • 617-244-5345 • www.innaskitchen.com CATERING MENU Nothing lingers in the memory like good food. Whether you are hosting a meeting or a holiday party, brunch, Kiddush meal, Shabbat dinner, or hors d’oeurves ... Let Inna’s help make your gathering memorable. This menu is just a sample of some popular items. We happily customize dishes and take requests, both for new dishes and modifications to suit diets, tastes, or allergies. We cook from scratch using only quality real ingredients. All our meat is Glatt Kosher, grass-fed, and free of antibiotics and hormones. Don’t hesitate to contact us with any questions. 2 ABOUT OUR FOOD Allergies - We are very allergen aware and friendly. We keep the kitchen Gluten-Free so the majority of our items are GF and celiac friendly. Most items are also dairy-free. If you have any allergies or special dietary needs let us know and we will do our best to accomodate. Kosher - We are NOT supervised kosher but we are MORE than kosher style. We only use kosher products, including all certified Glatt kosher meat and poultry. We do make some dishes with dairy but do not mix meat and dairy in our cooking. If you have questions about our practices let us know. Dairy items on this menu are marked with a (d). There are also some sandwiches that are listed with both meat and dairy.
    [Show full text]
  • Menorah Dec 2018
    Tifereth Israel Congregation December 2018 Kislev/Tevet 5779 The Menorah Inside This Issue* From the President: Stan Dorn Light in the Darkness, Security and Safety I hope you’re all enjoying a joyous, peaceful, and healthy Chanukah. Kol Nashim 4 SHALEM 4 This holiday offers powerful, hopeful imagery: candles lit Library News 5 during the year’s longest nights, with the brightness grow- Himmelfarb Happenings 6 ing as we add more candles, night after darkening night. Kadima/USY 8 The periodic darkness of the natural order does not de- Social Action 10 fine us. The lights we kindle in response to that darkness News are what defines us. Nayes un Mekhayes 12 My Trip to Bila Tserska 14 Following last month’s horrendous tragedy in Pittsburgh, I Tzedakah Medals 16 was so proud of how our community came together. The Gevarim 19 very next Shabbat, the sanctuary was filled with singing, KN Book Group 21 warmth, and inspiring words. And after morning minyan the following day, Rabbi Friday Night Minyan Seidel graciously took a sabbatical from his sabbatical to lead us towards healing, Assignments 22 hosting an open forum for people to share their reactions to the worst episode of Donations 23 anti-Semitic violence in our nation’s history. * On-line readers can click the We have not been alone. Churches, mosques, temples, community groups, local uni- title of an article to go directly to that article versities, police officers – all have reached out in solidarity, letting us know that they are here for us. An important priority, of course, is to keep everyone safe who comes within our doors.
    [Show full text]