PASSOVER 2014
April 14 - April 22

APPETIZERS

Chopped Chicken Livers with Red Onions,
Natural Pickles and Matzo  11.00

Grandma Rose’s Matzo Ball Soup with a Big Carrot Chunk  10.00    

Happy Boy Farm Beet Salad with Persian Cress and Aged Gouda  10.50

Griddled Nut & Seed Crostini with Fava Bean Purée, Herb Salad, Snap Peas and Radishes  11.00


Brad’s Famous Gefilte Fish with Fiery Bi-Color Horseradish  12.50

Kale and Romaine Salad with Caramelized Cauliflower, Almonds, Spring Onions and Rosemary−Mustard Vinaigrette  10.50    

Shrimp and Sea Scallop Potstickers
Because We Have To  12.50

Harroset, Matzo and Bagelech;
Don’t Worry, They’re on the Way…
(gluten free matzos for those without tolerance)


ENTREES

Grilled Ocean Trout with Spring Herb & Sunflower Seed Pesto, Asparagus, Sprouted Lentil Salad and Arugula   22.00

Matzo Kugel with Roasted Celery Root & Parsnips, Watercress Purée and Grilled Onion−Currant Salsa  20.00

Gribiche−Glazed California Halibut with Escarole and Warm Fingerling Potato−Fava Bean Salad   25.00

Spiced Mary’s Chicken with Honeyed Peas & Carrots,Ginger Jus and Almond−Olive Relish   21.00

Grilled Spiced Lamb Shoulder Chop with Sumac Roasty Carrots and Toasty Buckwheat & Brassicas   22.00

Brad’s Mom’s Beef Brisket Braised to Succulent Tenderness With Root Vegetable Tzimmes, Grilled Spigariello Greens   22.00

Griddled Garbanzo & Quinoa Cake with Artichoke Heart Salsa, Walnut-Cumin Sauce, Good Faith Farm Olives, Broccoli Shoots, Asparagus and Carrots   20.00


We Care About Your Bodies and Our World, So All of Our Seafood is Sustainable And All of Our Meat is Hormone and Antibiotic Free.


Hand-Etched Artisan Firefly Jars $24


Chefs: Brad Levy & Gabriel Sanders

Menu Subject to Change. Please call to confirm.

Thursday, April 10, 2014