Passover Dinner
Served Friday, April 7th in Main Dining Room
The deadline to Reserve is Monday, April 3rd
$65 per person excluding tax & gratuity
Seder Plate
served with wood-fired matzo
Chazeret
little gem, pomegranate seeds, grapefruit, preserved lemon vinaigrette
Maror
shaved horseradish, smoked beets, gordal olives, pickled shallots
Beitzah
Yemenite stuffed egg, smoked trout roe, chives
Charoset
apples, apricots, walnuts, dates
Karpas
fingerling potato, cane vinegar, sea salt
Zeroa
wood-roasted lamb chop, za’atar toum, mint
Braised Short Rib
celery root puree, heirloom carrot, fennel
Flourless Chocolate Tort
Ponchatoula strawberries, almonds