Brian and I think long and hard about menus. For Rosh Hashanah, there is a rich tradition to work with of simanim, culinary omens for a sweet and successful new year. Many of them involve plays on words in Hebrew or Aramaic - that ensure that our enemies will get cut off (yikartu - a pun on karti, leeks) or that we be fruitful and multiply (like fish). Look for the following simanim reflected in these menus: apples, dates, fish, leeks, squash, carrots, beets, and black-eyed peas. The meals are pescatarian, and we can accommodate dietary needs upon request, including vegan, dairy-free, gluten-free, etc.
Served both nights:
-Homemade round challah baked with honey
-Moroccan carrot salad
-Rainbow salad with Swiss chard, apples, carrots, and a creamy
avocado lime dressing
-Roasted beet chips with a creamy topping
-Couscous tagine with squash, chickpeas, and carrots
1st Night only (Sunday, September 9, 7pm):
-African-Brazilian black-eyed pea fritters with coconut dipping sauce
-Fried fish served over frisee with crispy leeks
2nd night only (Monday, September 10, 7pm):
-Leek and potato fritters
-Sephardic fish stewed in peppers and tomatoes
-Honey cake with dates
Please join us for one or both meals at FED House.