California Modern Kosher-Style Small Plates

Chicken Liver Pâté with Crostini and Crudites

Silky smooth pâté with butter and cognac, a sophisticated update to chopped liver.

Date-Almond-Fig Organic Mixed Greens Salad

Dressed with shallot-fig vinaigrette, dates and chopped almonds.

Chicken and Root Vegetable Soup with Matzo Ball

Kosher chicken, parsnip, carrot, celery, turnip. (You cannot improve on this classic!)

Sautéed Pomegranate Greens

Chard, spinach and baby kale, onion, pomegranate molasses, toasted pine nuts.

Toasted Israeli Couscous with Butternut Squash and Za’atar

Cooked in olive oil. No butter or cream.

Sherry-Braised Boneless Short Ribs

Inspired by Suzanne Tracht of Jar Restaurant, this is a modern update to the typical brisket.

Hot-Smoked Salmon with Vegan Dill Aioli

Smoked with applewood or hickory.


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