Tomato Crusted Gefilte Fish
Our homemade blend of ground fish and spices formed into a log and baked with caramelized onions and a rich tomato sauce.
Fresh tilapia fillet seasoned with spices and poached in our homemade traditional Moroccan Sauce.
Moroccan Fish balls
Our homemade blend of ground fish and spices formed into balls and poached in our homemade traditional Moroccan Sauce.
Nut Crusted Grouper or Salmon w/ Sweet Orange Chili Sauce
Fresh Grouper or Salmon with a light Dijon rub and then crusted in walnuts, sautéed and served with a sweet orange chili sauce.
Maryland Style Fish Cakes W/ Cocktail Sauce
Our homemade blend of ground fish and spices crusted in panko, then sautéed and served with classic cocktail sauce.
Sweet & Sour Meatballs
Handmade meatballs roasted and braised in our homemade Polynesian style sauce.
This puff pastry beef triangle flavored with the most delicate influences of the spice route, topped with a classic chutney.
Classic Short Ribs
Old world flavors braised for hours with that succulent fall off the bone flavor
Tongue Polonaise (depending on availability)
Classic forshpeis made with sliced pickled tongue braised in a delicate sweet and sour apricot sauce.
Chicken & Mushroom Vol-au-vent
Puff pastry vol-au-vant filled with sautéed wild mushrooms deglazed with sherry combined with a rich chicken velouté.
Fong Wan Gai – Pastrami Stuffed Chicken Breast
Created by Shmulka Bernstein’s this butterflied boneless chicken breast rubbed with deli mustard, stuffed with pastrami is crusted in our special cornflake and panko crust carefully fried and baked to perfection.