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Passover Menu at Meadowlark

March 30, 2018 By Lisa Grigsby

Wiley and the crew at Meadowlark Restaurant, located at 5531 Far Hills Ave. in Kettering, debuted their special Passover Menu tonight and it will run through Saturday, April 7th.  Here’s what they are offering:

 

Early Spring Beet Salad with Herbs, Pistachios and Raisins! Beets, carrots and daikon are cut into long matchsticks and dressed with lemon and olive oil, tossed with toasted herb leaves, pistachios and golden raisins and piled juicily onto a swath of pistachio butter, as in rich nut butter, not dairy. The perfect first course when the weather is finally turning!

Smoked Whitefish Spread with Shaved Vegetables and Za’atar Matzoh
House-smoked haddock blended with cream cheese and a smidge of horseradish makes the perfect savory spread, set atop a salad of herbs with thinly shaved radishes, cucumbers, celery and tomato paired with matzoh baked with a brushing of olive oil and a sprinkling of za’atar, the Middle Eastern herb, sesame seed and salt mix.

Hummus with Spiced Lamb, Pinenuts, Parsley and Chile Oil
Warm, spiced ground lamb on smooth, cool hummus is a real treat, scattered with crunchy pinenuts and chopped parsley, then drizzled with spicy chile oil. Served with raw carrots and matzoh.

Chicken Marbella (pictured above) 
A classic New York roast chicken recipe, and just as good as it was when it took the Upper West Side by storm in 1982. Developed by a tiny food shop called The Silver Palate, the chicken is marinated in oil and vinegar along with capers, garlic, olives and prunes, then dusted with brown sugar and braised in white wine for an irresistible briny-sweet flavor. Served with the pan juices rice and broccolini.

“Everything Crusted” Salmon with Yogurt Sauce- Salmon Filet Crusted with an Everything Bagel Crust minus the bagel!

Red Wine and Onion-Braised Beef Brisket with Horseradish Gremolata
Beef brisket roasted slowly in wine and stock with onions that take on flavor and melt into the juices is the kind of supper that warms you from the inside out. Minced fresh horseradish, lemon zest and parsley is a delicious variation on traditional gremolata, brightening up the long-cooked meat with a jolt of freshness. Crispy Yukon potatoes, sautéed roasted carrots and asparagus and plenty of the to-die-for juices accompany.

Chocolate Coconut Meringue Cake
Thin layers of meringue packed with organic coconut are stacked and covered in bittersweet French chocolate ganache for the grown-up Mounds bar of your dreams.

Chocolate-Tahini Ice Cream Pavlova
Ben’s homemade chocolate-tahini ice cream sits on a crisp meringue base, drizzled with a rich banana caramel, flanked with slightly sweetened tahini sauce and strewn with a sesame seed-almond crumble. A riot of textures with wonderful sesame front and center.

Meadowlark’s Hours:

Monday            Closed
Tuesday – Thursday 11:30am – 9:30pm
Friday11:30am – 10:00pm
Saturday11:30am – 10:00om
Sunday Brunch  10:00am – 3:00pm

For reservations call (937) 434-4750

Filed Under: Dayton Dining, The Featured Articles

About Lisa Grigsby

Lisa Grigsby is a Special Events Director with over thirty years experience in promotions, event coordination and public relations.

Owning Jokers Comedy Cafe for 20 years taught Lisa to maintain a sense of humor under pressure. She credits Leadership Dayton for exposing her to the amazing assets of the region and Clothes That Work for being her reason she stayed in Dayton. Her proudest accomplishment as a past president of the Miami Valley Restaurant Association was creating Restaurant Week, a twice a year tradition that continues to grow and benefit local charities as well. As a foodie, it's only natural that she continues to promote local restaurateurs with DaytonDining.

As a Dayton Catalyst, her desire to have ONE community calendar and advocate for the amazing assets of the region helped create the vision for the relaunch of DaytonMostMetro.


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