Professional Documents
Culture Documents
Six Guests Six Days Craft Cuisine Glatt Kosher Inn at Perry Cabin
First Day Lunch. Grilled Salmon Sandwich on Fresh Baked Challah RollPareve
Salad of hickory grilled fresh Atlantic salmon with lime zest, capers, celery, spring onions and lime mayonnaise, served on a toasted challah roll with sliced heirloom tomato.
Herbed Quinoa Salad with Caramelized Onions, Pistachios & Micro Arugula Pareve/ Vegan
Fresh tarragon plays a starring role in this whole grain salad of flavors and textures. Salty, crunchy pistachios answer to sweet caramelized onions with plenty of greens and healthy grain
Fresh Fuit Salad Pareve/ Vegan Second Day Lunch. Grilled Tuna Potato SaladPareve
Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md
Mesquite seared loin tuna with sliced fingerling potatoes and emerald blanched snow peas dressed with Dijon mustard white wine vine olive oil vinaigrette and chives, surrounded with quartered ripe heirloom tomatoes and red leaf lettuce
Second Day Dinner. House Made Potato Gnocchi with Basil PestoDairy
This hearty winter classic makes a lighter summer appearance served at room temperature with freshly made basil pesto. Yes, we make our own potato gnocchi in-house.
Fresh Fruit Salad Pareve/ Vegan Third Day Lunch. Classic Salad Nicoise Pareve
Composed salad of Bibb lettuce with white wine vinaigrette surrounded by emerald blanched green beans, sliced heirloom potatoes, roasted sweet red peppers, Nicoise olives, perfectly hard boiled egg wedges, tuna in olive oil and a pair of anchovy fillets
Fresh Fruit Salad Pareve/ Vegan Third Shabbat Meal (Shalosh Seudot). Two Challot Chummus and Ful with Olive Oil Baked Pita Chips Pareve/ Vegan
House baked pita chips scoop up light textured chummus favoring lemon and tahini over garlic topped with Jerusalem style ful (crushed fava beans with lemon, garlic, parsley and olive oil) dressed with toasted pine nuts, seasoning and a drizzle of olive oil
Lentil Salad with Roasted Tomatoes, Thinly Sliced Red Onion & Fresh Herbs Pareve/ Vegan
A palette of colors, textures and tastes featuring al dente lentils dressed with Olive Pier extra virgin olive oil, oven roasted heirloom tomatoes, onion slices marinated in red wine vinegar and a medley of fresh herbs
Roasted Red and Yellow Pepper Fillets with Grilled Eggplant Slices Pareve/ Vegan
Nothing says Mediterranean like the contrasting colors and preparations of these two vegetables, highlighted with gray sea salt and Olive Pier extra virgin olive oil
Mesquite Grilled Salmon under Emerald Blanched Rapini with Roasted Garlic Pareve
For your farewell, we would be pleased to bring our pareve grill to the Inn for a special treat: Mesquite grilled salmon cooked as each guest likes it, plated under a canopy of pleasingly bitter broccoli raab tender blanched and dressed with Olive Pier extra virgin olive oil, fresh squeezed lemon and mild, slightly sweet roasted garlic cloves And plenty of