fresh mediterranean kosher

Allot

A light summer community dinner

Tuesday, July 9, 2013

Mesquite Grilled Tuna Potato Salad Non-Gluten

Charcoal seared loin tuna with sliced local heirloom potatoes and emerald blanched snow peas dressed with Dijon vinaigrette and chives, garnished with ripe tomatoes and leafy greens

Crudite Properly Cooked Vegan/Non-Gluten

Artfully plated market selection of fresh local produce blanched, roasted or sauted to bring out the best of each vegetable. House-made lemon mayonnaise on the side

Traditional Chummus & ful with Olive Oil Baked Pita Chips Vegan
A delicious visual feast worlds apart from supermarket hummus. We simmer select dry chickpeas and fava beans until their broth has evaporated, leaving its rich flavor with the beans! Then we puree them with tahini paste from roasted sesame seeds, fresh squeezed lemon juice, a touch of garlic, and our own blend of spices. Our olive oil pita chips are baked in-house. Whole sides of fresh Atlantic salmon poached in parchment with olive oil, dill, and lemon slices, surrounded with emerald blanched green beans

Chilled Poached Sides of Salmon Non-Gluten

Locally Grown Berry Cobbler Vegan/Non-Gluten

Fresh local berries star in our simple and sweet Colonial style cobbler with a cake-like toasty crust
Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md