Restaurant Recipes
Le Marais
Poached Cod Provençal
Sautéed Filet of Wild Salmon with Parsley Oil
Braised Chicken with Glazed Root Vegetables
Roasted Ribeye Roast with Roasted Fingerling Potatoes
Port Poached Pear with Vanilla Ice Cream
by Chef Jose Meirelles, Le Marais
Le Carne Grill
Veal Chops and Red Grapes
by Chef Angel Ramirez of Le Carne Grill
Prime Grill
Chilean Sea Bass Mousse, Wrapped with Smoked Salmon, Sweet and Sour Beet and Basil Salad, Horseradish Lemon Aioli
by Chef David Kolotkin of Prime Grill
Solo
Savory Brisket
Charoses
Maror
By Chef Eli Kirshtein of Solo
Tierra Sur Restaurant
Grilled Veal Chops with Quince Compote
by Todd Aarons, Executive Chef Tierra Sur
Abigaels
Smoked Trout Salad
Chicken Milanese
by Chef Jeff Nathan, Abigaels
Basil
Spicy Salmon
By Chef Moses Wendel of Basil
Jerusalem Culinary Institute
Potato Gnocchi with Basil Pesto
by Chef Yochanan Lambiase, Jerusalem Culinary Institute
