Chef Allen's Passover Seder
Saturday, April 19th and Sunday, April 20
$75.00 per person / $50.00 per child
plus gratuity and taxes
Jewish food tells a story of its people each day of the week, but more so on holidays. Seder dinners are available at Chef Allen's for the first two nights of Passover. Throughout Passover week appropriate foods will be served.
Proceeds from the Seders will be donated to the Rose Rosenkranz Philanthropic League in honor of Chef Allen's grandmother to bring Passover foods to less fortunate families.
| THE SEDER PLATE The menu tells the story | ||
| Harosets The diversity of Judaism is represented by featuring a variety of Harosets- a sweet fruit, nut and wine mixture. Ashkenazi: Apple, Walnut and Concord Grape Wine Venetian: Figs, Raisins, Pine Nuts Caribbean Sephardic: Coconut, Almonds and Dried Fruit Yemenite: Dates, Apricot and Sesame **** Homemade Mahi Mahi Gefilte Fish Moroccan Carrot -Almond Relish, Horseradish Foam **** Shiitake Mushroom Matzo Lasagna Organic Spinach, Purple Eggplant, Tomato Salsa or My Grandmother's Chicken Foot Soup Parsnips, Dill, Farfel **** Short Ribs of Prime Beef Braised in Cabernet Sweet Potato Matzo Brei, Tahini Asparagus or Preserved Lemon Rotisserie Kosher Chicken Red Pepper Romesco, Haricot Verts, Root Vegetable Cholent or Zaatar and Olive Oil Poached Salmon Braised Fennel, Grapes, Raisins, Calabaza Motzah Kugel **** Tanzanian Honey Matzo Baklava Gingered Figs and Pistachio Ice Cream or Chocolate Pecan Macaroon Tart Chocolate Cinnamon Sorbet  SEDER MENU APRIL 19TH AND 20ST 2008 CHOSEN AS ONE OF THE TOP 10 PASSOVER MENUS BY FOR THE TABLE EGG WHITE FRITATTA TOPPED WITH EGGPLANT CAVIAR CHARRED SCALLION CREME FRAICHE BOILED EGGS AND PARSLEY PAPAYA – APPLE, ALMOND HAROSET FIRST COURSE CHOICE OF: SPINACH GOAT CHEESE ‘CRISP’ SAFFRON CREAM OR FIELD GREENS WITH LEMON DRESSING, ALMONDS AND CHOPPED TOMATOES OR CHILLED TOMATO GAZPACHO DICED CUCUMBER, EXTRA VIRGIN OLIVE OIL SECOND COURSE PULLED ORGANIC CHICKEN AND BASIL SOUP TOASTED GARLIC AND CALABAZA DUMPLING ENTREES CHOICE OF: BASIL SEARED YELLOWTAIL SNAPPER OVER SAVORY MATZO, GINGER –RED ONION MARMALADE OR ROASTED KASHA STUFFING, CRANBERRY CHUTNEY OR BRAISED SHORT RIB CHOPPED LIVER TOAST OR ROASTED DUCK ORANGE LAVENDER SAUCE KUGEL OF 3 PURPLE POTATO WHITE POTATO SWEET POTATO ROASTED BEETS WITH GORGONZOLA CARROT AND TURNIP TSIMMES, WITH DRIED BERRIES DESSERT FOR THE TABLE GRILLED, CARAMELIZED PLUMS, COMPOTE OF HONEYDEW MELON APPLE CRISP, MATZO CRUMBLE GUAVA GLAZED COCONUT MACAROONS CHOCOLATE TRUFFLES $58.00 PER PERSON, NON INCLUSIVE OF TAX AND GRATUITY | ||
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