Kosher
We prepare Ashkenazic and Sephardic classics and use their influences in modern Northwest cuisine. For shiva meals or brises see the bar mitzvah menu as well.
We are on the approved caterer's list at Conservative Congregation Beth Shalom. Only dairy meals may be prepared.
For the orthodox, we are on the approved caterer's list at Hillel. This provides us with a va'ad supervised kitchen and an elegant, reasonably priced venue for your simcha. We can also bring food from Hillel to your home or business.
The kitchens at Sephardic Bikur Holim and Ezra Bessaroth are also available to us, but only for events at those shuls.
Seafood
- King salmon
- Halibut
- True cod
- Yellowfin tuna
- Mahi mahi
- Black cod
The fish can be prepared with:
- Greek toufournou--lemon, herbs, mustard & olive oil
- Pesto--more a thin green garlicky lemony glaze than a real pesto
- Charmoula--Moroccan cilantro pesto, spicy
- Fresh tarragon, soy sauce, sesame oil and pickled ginger
- Veracruzana--a spicy tomato sauce with cumin and capers
- Wild mushrooms and sea vegetables
Cold fish salads
- Mahi mahi with
- fresh fennel, basil, red onions and black olives
- ginger, sesame oil, soy sauce and Chinese greens
- Smoked white king salmon with pesto pasta and roasted peppers
Pastas and grains
- Fusilli with fresh basil, and roasted peppers
- Cous-cous and black beans - with sweet peppers, fresh herbs and a vinaigrette
- Szechuan noodles - spicy with cilantro and peppers
- Wild rice salad - with peppers, herbs and lime juice
- French potato salad - with olives, feta, herbs and a mustardy vinaigrette
Served hot:
- Pasta with marinara and with pesto
- Portabella mushrooms stuffed with polenta or with spinach and feta
- Wild rice pilaf - with wild mushrooms
- Curried lentils and orzo with steamed chard
- Baby red potatoes with rosemary and garlic
- Green curry potatoes with caramelized onions
- Polenta triangles
- with walnuts and garlic
- with shiitake mushrooms and chipotle peppers
- Potato kugel
Salads
- Seasonal green salad with or without marinated vegetables
- Caesar salad
- Spinach salad with pears and toasted pecans
- Golden beets with red onions and rice vinegar
- Moroccan carrots - with cumin, paprika and balsamic vinegar on a bed of greens
- French lentils and Florence fennel - with fresh herbs, scallions on a bed of greens
- Marinated vegetable platter - mushrooms, olives, whatever is in season
- Romano beans or snap peas or asparagus with feta and toasted walnuts
- Cajun fish balls with cilantro (or watercress) and roasted garlic
- Gefilte fish-Janet Ruppa Yuntkowski's special recipe
- Smoked salmon sushi - nothing is raw, except the vegetables
- Mixed platter - gefilte fish, herring, smoked salmon, horseradish, onions, capers
- Black cod cakes
- Spanakopita - fillo stuffed with spinach and feta or with potatoes and caramelized onions
- Grape leaves stuffed with mint, garlic, rice, nuts
- Eggplant/garlic tarts - with Japanese eggplant and roasted garlic on a yeasted crust
- Knishes - potato, potato/cabbage, kasha
- Black olives, sun dried tomatoes and walnuts
- Guacamole - served with chips
- Feta/cream cheese tortes - with pesto
- Hummus - garbanzo bean, garlic, cumin and lemon
- Babaganouj - eggplant, tahini, and garlic
Desserts
- Fresh fruit platters
- Bundt cakes - lemon, poppyseed, chocolate, sour cream coffee
- Ginger cookies, shortbread, brownies, baklava, almond
- Custard filled fruit tarts
- Chocolate raspberry tarts
- Petit fours
- Chocolate bobkas
