Kosher Style

First Course

Duck Confit Latke

Potato and duck confit latke topped with caramelized apples

Carrot Ginger Crisps

Shredded carrots and fresh ginger cakes pan seared and topped with a parve lemon infused crème fraiche.

Second Course

Potato and Leek Soup

Potatoes, leeks, shallots, celery, carrots, and parsnip simmered in a rich chicken broth with a splash of parve cream.

Third Course

Spinach Salad

Baby spinach, marinated mushrooms, onion, grilled fennel, radicchio with balsamic vinaigrette topped with fried sweet potato ribbons

Fourth Course

Pistachio Encrusted Salmon

Pistachio encrusted salmon served over a bed of couscous with matchstick zucchini and carrots

Pan Seared Duck

Pan seared buck breast topped with a red wine and fig reduction served with braised lentils and grilled asparagus.

Tarragon Chicken Statler

Grilled chicken statler in a fresh tarragon, thyme, rosemary, sage, and parsley marinade served with basil mashed potato and haricots verts.

Fifth Course

Pear En Croute

Poached pear wrapped with a ribbon of French pastry served with a caramel and plum sauce.