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FED FOOD

SAMPLE PAST MENU

Brian and I think long and hard about menus. For Rosh Hashanah, there is a rich tradition to work with of simanim, culinary omens for a sweet and successful new year. Many of them involve plays on words in Hebrew or Aramaic - that ensure that our enemies will get cut off (yikartu - a pun on karti, leeks) or that we be fruitful and multiply (like fish). Look for the following simanim reflected in these menus: apples, dates, fish, leeks, squash, carrots, beets, and black-eyed peas. The meals are pescatarian, and we can accommodate dietary needs upon request, including vegan, dairy-free, gluten-free, etc. 

Served both nights:
-Homemade round challah baked with honey
-Moroccan carrot salad
-Rainbow salad with Swiss chard, apples, carrots, and a creamy
 avocado lime dressing
-Roasted beet chips with a creamy topping
-Couscous tagine with squash, chickpeas, carrots

1st Night only:
-African-Brazilian black-eyed pea fritters with coconut dipping sauce
-Fried fish served over frisee with crispy leeks
Dessert:
-Apple cake

2nd night only:
-Leek and potato fritters
-Sephardic fish stewed in peppers and tomatoes
Dessert:
-Honey cake with dates

FED FOOD GALLERY

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