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.
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