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