Wheat- and dairy-free

Appetizers

Chicken and veggie soup
Lentil soup with roasted red peppers
Carrot ginger soup
Tricolore salad with grape tomatoes, olives, scallions, dill and shaved carrots
Arugula with toasted pine nuts, red onions, tomatoes, cucumbers and celery

Entrees

Beef stew with root veggies – turnips parsnips, red potatoes and carrots
Lamb chops with carmelized onions and garlic with white beans and tomatoes
Skirt steak with balsamic marinade, pearl onions, carrots and snap peas
Pork roast with Dijon, rosemary, garlic and balsamic glaze with sauteed Swiss chard and mushrooms
Chicken cutlets filled with spinach and roasted red pepper over herbed rice
Chicken with artichokes and leeks over mashed potatoes and parsnips
Seafood medley with tomatoes, onions, zucchini and garlic
Roast red snapper topped with cilantro, tomatoes, scallions and roasted garlic over black beans with cumin and peppers
Shrimp with garlic and red pepper flakes with sauteed ginger bok choy, red peppers and cauliflower

Low Carbohydrate

Appetizers

Smooth creamy lowfat broccoli soup
Beef and veggie soup
Sweet butternut squash soup
Double mushroom soup
Baby spinach with feta cheese, olives, tomatoes and cucumbers
Israeli salad – finely diced cucumbers, tomatoes, onions and peppers
Mesclun with everything – cucumbers, celery, carrots, tomatoes, scallions, dill, peppers, string beans, mushrooms, jicama and artihokes

Entrees

Tilipia topped with chopped tomatoes, onions and basil with sauteed mixed peppers
Meditarranean seared scallops over chard with shallots, garlic and white wine
Roasted monkfish with slivers of garlic and thyme with sauteed string beans topped with toasted pine nuts
Salmon cakes with cilatro mayo and exotic mushroom saute
Braised duck with dried apricots, prunes and red wine over roasted broccolini and tomatoes
Roast chicken with mushroom gravy and sesame asparagus

Kosher

Appetizers

Spring artichokes
Mixed greens with toasted walnuts, beets and apples
Tri colore salad with warmed mushrooms and onions
Israeli salad
Matzoh ball soup with onions, carrots, celery and chicken
Beef or mushroom and barley soup
Asparagus soup

Entrees

Roast salmon with lemon, capers and diced tomatoes, over couscous with apricots, mixed peppers and scallions
Red snapper with tomatoes, onion, garlic, raisins, olives and capers with Basmati rice with diced carrots and peas
Cod with root vegetable sauce over brown rice, lentils and carmelized onions
Braised chicken with leeks and morels over sweet butternut squash
Florida fricasse with lime juice, garlic, cumin, peppers, chili, white wine and tomatoes over egg noodles
Pho bo – Vietamese beef and noodle soup

Low Fat

Appetizers

Eggplant dip with cut up crudite
Endive and watercress salad
Tomato and bulgur wheat salad
Chopped salad
Potato leek soup
Savory butternuts squash soup

Entrees

Cod with mushroom herb crust over sauteed chard and carrots
Roast snapper with artichokes and lemon over barley with mushrooms and herbs
Chicken bouillabaisse
Citrus balsamic chicken with roasted herbed golden beets, parsnips, turnips and red potatoes
Pork tenderloin churrasco – paprika, garlic, thyme and rosemary
Grilled flank steak with kimchi syle coleslaw

Balanced

Appetizers

Mozzarella, tomato and basil plate
Arugula salad with red onions, tomatoes , cucumbers and hearts of palm
Tri colore with roasted red pepper, corn, black beans and scallions
Broccoli soup with croutons
Hearty chicken noodle soup
Minestrone soup

Entrees

Crab cakes with sauteed mixed peppers and mushrooms with lentils
Snapper with tomato and basil sauce with thin pasta and broccoli
Roasted chicken with lemon grass with basmati rice and asparagus
Chicken with orange and honey over rice pilaf and sauteed minted snap peas
Vegetarian lasagna
Fillet of beef with rosemary, roasted garlic, mashed potatoes and steamed string beans with toasted sesame seeds

Kids Menu

Appetizers

Hummus with cut up carrots, cucumbers and grape tomatoes
Yogurt dip with crudite and fruit
Matzoh ball soup with veggies and chicken
Meatball soup
Chicken and rice soup

Entrees

Baked chicken fingers with steamed string beans and sweet potatoes
Frittata with small specks of tomatoes and spinach
Baked pasta with pureed spinach and carrots
White fish cake with orange juice carrots and egg noodles
Pork tenderloin with apple juice, mashed potatoes and broccoli
Turkey burgers with applesauce and snap peas