In celebration of Passover, DGS Delicatessen chef Barry Koslow will be offering a modern rendition of the seder. The menu includes marrow matzo ball soup, ginger Scallion and mustard oil, bitter herb crusted halibut, asparagus two ways, beet chrain, braised lamb, spiced carrot “tzimmes,” crispy artichokes and peas, and apple, rhubarb and walnut crumble with cardamom frozen yogurt.
Beverage director and general manager Brian Zipin has paired each course with wines from around the world, including an Israeli Cabernet Sauvignon and an heirloom Ice Cider from Vermont. The special Passover menu will be available March 25-31.
Dino will celebrate Passover this year with a special Passover meal menu, which combines Italian and Gold family traditions. The meal will begin with harosets and horseradish, house chopped chicken liver, house gefilte fish and a seasonal assortment of spring veggies. Next will come their house made matzo balls in a rich chicken broth. Then you get three entrees, all served family style: chicken braciole with mushroom and tomato sauce, lamb and Faroe Island salmon with leeks. Sides are spring greens, matzoh farfel with caramelized onion and potato and mushroom kugel. Their Passover desserts include a flour-less Passover cake, walnut chocolate tart and sorbetti.
Seating will begin at 5 p.m. The cost of the meal is $59 per person, with kids either eating from the regular kid’s menu or partaking in the Passover meal for $25. A four-wine flight will be offered for $29, which includes a splash of their house infused cello.
Spice up your seder table with Mexican matzo balls and more at Rosa Mexicano’s 11th annual Mexican Passover celebration. From March 25 to April 2, Rosa Mexicano meshes Jewish traditions with Mexican culinary trends.
Just a peak at the delicious combinations offered: marrow-matzo ball Soup, taco gribnes, stuffed saddle of lamb, brisket mixiote, and Grandma Shapiro’s strudel. It may not be exactly like grandma’s, but it will definitely be tasty.