PASSOVER IN PENNSYLVANIA
APRIL 2, 2013
20 GUEST
5 PM
MENU
HORS D'OEUVRES
FISH QUENELLES W HORSERADISH
MATZO BALL SOUP SHOOTERS
ROASTED VEGETABLE CRUDITE
FIRST
COLD BORSCHT W CREME FRAICHE & CAVIAR
MAIN
LAMB SHANK W POTATO PANCAKES & HARI COT VERTS
OR
POACHED SPINACH STUFFED CAPON W POMEGRANATE SAUCE
OR
CHILEAN SEA BASS WRAPPED IN THIN POTATO W LEMON YOGURT SAUCE
BUNDLES OF WHITE ASPARAGUS
DESSERT
MATZO NUT BRITTLE
20 LAYER CHOCOLATE CAKE
CARAMEL SAUCE
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