Demo Menus

Moroccan Feast

Eggplant pepper salad with preserved lemons Lemon olive chicken Roast salmon and vegetables Fava bean soup Cornmeal almond cake with lemon syrup

Chocolate Fantasies!

No Bake Chocolate Peanut Butter Mousse Torte Chocolate Salami Molten Chocolate Cake Chocolate Raspberry Linzertorte Frozen Chocolate Crunch Cake Chocolate Expresso Biscotti

Meatless Mondays

White gazpacho Trout Niçoise en papillote Pasta with wild mushroom sauce Avocado and endive salad Pecan streusel coffee cake

Main Course Salads

Chicken Waldorf wild rice salad Mock crab pasta salad Beef nappa salad Black bean, corn avocado salad Grated vegetable seaweed salad with green tea dressing

The Perfect Shabbos Cold Lunch

Chilled minted pea escarole soup Seared tuna with dill corn salad Lemon herb risotto Blackened chicken breasts over mixed greens Blueberry cake with almond streusel.

Chilled Summer Treats

Iced red and yellow pepper soup Moroccan dry rub roast chicken Minted wild rice salad Herb-seared fennel, raddichio and endives Lemon blueberry tart.

Superfoods: Roots and Leaves

Soba noodles with roasted root vegetables Coconut fish soup Sauté kale, mustard greens, mushrooms and seaweed Spicy grated turnip, carrot and beet salad Berry and lychee kanten with berry sorbet

Italian Dinner

Pizza primavera Polenta with mushroom sauce White bean and salad with artichokes, Swiss chard and salmon Anise sesame biscotti Coconut lemon Pannacotta
Indian Feast

Indian Feast

Chicken tandoori Vegetable rice byriani Curried spinach chick pea soup Lentil and chick pea paratha Molasses corn amaranth pudding Cucumber Raita Spiced Chai

Dairy Treats

French onion soup Feta-spinach stuffed tilapia Black rice Arugala, pear, roasted beets and walnut salad with Roquefort dressing Coconut chocolate pots de crème Blueberry blintzes

Mother’s Day Brunch

Mimosa and Kyrrh Royale Cheddar dill scones Asparagus Hollandaise sauce Mushroom leek quiche Cold fruit soup Watermelon feta cheese salad Lemon cake

Seasonal Spring Feast

Lemon chicken breasts with artichoke and carrots Zucchini and fennel soup Haricots verts Roasted peppers and heirloom tomato salad with grey salt Herbed Yukon fingerlings Plum granola tart