large & delicious

with the sweet added touch of raisins

house-made vegetarian mock chopped “liver” with peas, onions, walnuts & eggs (pint; serves 3 to 5) DF

house-made with light garlic & salt, perfect for pairing with our veggie chopped liver (quart bag; serves 3 to 5)

extra large (3” to 4” diam.) shredded yukon gold potatoes & onions (half dozen) GF/DF

for topping your latkes (1/2 pint) GF

for topping your latkes (1/2 pint) GF/VEGAN

with carrots, celery, onion & white meat chicken (quart; serves 2 to 3) GF/DF

a favorite every year, big and delicious (4 matzah balls) DF

a savory puree of butternut squash, yellow onion, bay leaf & thyme (quart; serves 2 to 3) GF/VEGAN

sliced and braised in a sweet and savory sauce of caramelized onions, tomatoes & baby carrots (half pan; serves 8 to 10) GF/DF

sliced wingbone chicken breasts, simmered in an apricot & golden raisin chutney (6 breasts) GF/DF

a whole side of salmon basted with a pomegranate and sweet chili glaze (serves 8 to 10) GF/DF

traditional braided challah bread

with carrots, celery, onion & pulled white meat chicken (quart; serves 2 to 3) GF/DF

a favorite every year, big and delicious (4 matzah balls) DF

sliced, seared breasts with a pistou of red & yellow cherry tomatoes sautéed with fresh basil & garlic (6 breasts) GF/DF

whole salmon side basted with maple horseradish tamari sauce, served with (1/2 pint) red pepper tartar sauce (serves 8 to 10) GF/DF

craisins, almond slivers & scallions, tossed with EVOO, herbs & lemon (half pan; serves 12 to 18) GF/DF

broccoli, sweet potato, zucchini & yellow squash, asparagus, mushrooms, carrots, colored peppers & caramelized onions, with balsamic glaze to drizzle on top (serves 8 to 10) GF/DF

chopped lettuce, tomato, cucumber, craisins, red onions, carrots, corn, red cabbage, hearts of palm, radishes, toasted sunflower seeds and 12 oz. lemon basil vinaigrette (serves 8 to 10) GF/DF

folded slices of Norwegian smoked salmon “lox” accented with house-cured beet gravlax beautifully plattered with sliced purple onions, fresh dill, lemons and capers (serves 10-12) GF/DF

folded slices of Norwegian smoked salmon “lox” accented with house-cured beet gravlax beautifully plattered with sliced purple onions, fresh dill, lemons and capers (serves 16 to 18) GF/DF

whole smoked whitefish skin stuffed with flakey white fish salad (serves 12 to 16) GF/DF

with onion, apple & celery (pint; serves 3 to 4) GF/DF

with finely diced carrot & celery (pint; serves 3 to 4) GF/DF

fluffy egg salad with scallions seasoned with salt and pepper (pint; serves 3 to 4) GF/DF

sweet, creamy cheese blintz soufflé, baked until golden (half pan; serves 12 to 16)

perfect for topping off your blintz soufflé (pint) GF/DF

individual egg frittatas whipped with cream, cheddar cheese, mozzarella and seasonal vegetables topped with basil oil and sundried tomatoes (1 dozen) GF

baked in a rich and creamy cheese sauce, topped with golden buttery panko (half pan; serves 12 to 18)

sautéed spinach, onions, ricotta & feta wrapped in flaky puff pastry, baked & sliced (serves 14-16)

shaved green cabbage with cucumber, celery, green peppers, scallions, and parsley, tossed with a lightly sweet, light garlic vinaigrette (serves 12 to 16) GF/DF

12" platter of seasonal cut fruit such as pineapple, melon, mango, berries, kiwi, grapes, citrus & mint garnish (serves 8 to 10) GF/DF

filled with raspberry preserves, sprinkled with chopped nuts (1 dozen)

squares of New York cheesecake swirled with a berry compote, baked with a graham cracker crust (1 dozen)

old-fashioned dark, rich, chewy goodness (1 dozen)

ooey, gooey & delicious (1 dozen)

with cranberries and almonds (1 dozen)

with hazelnuts (1 dozen)