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.