fresh mediterranean kosher

Allot

Six Guests Six Days Craft Cuisine Glatt Kosher Inn at Perry Cabin

First Day Lunch. Grilled Salmon Sandwich on Fresh Baked Challah RollPareve

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

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.

First Day Dinner.

Potage Crecy Meat

Vividly colored and hauntingly smooth soup of pureed sauted organic bunch carrots and onions with powdered Jasmine rice, thinned in house made chicken stock served warm, not hot, with freshly sliced chives, white pepper and house made challah croutons

Local sourced veal shanks from Baltimores famous Wasserman & Lemberger gently braised in white wine and house made chicken stock with tomatoes and aromatic vegetables topped with lemon parsley garlic gremmolata.

Braised Veal Shanks Meat

Fresh Fuit Salad Pareve/ Vegan

Second Day Lunch.

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
Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md

Grilled Tuna Potato SaladPareve

Not quite round, neither too big nor too small, crispy around the edges and chewy in the middle, loaded with Ghiradelli chocolate chunks, and fearlessly browned to perfection

Free Thinking Chocolate Chunk CookiesDairy

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.

Summertime is no time for breaded and fried slabs of eggplant swimming in sauce and smothered with cheese. Our lighter, fresher take on the red checkered tablecloth classic features charcoal grilled eggplant slices with house made tomato sauce and fresh mozzarella.

New Wave Eggplant ParmesanDairy

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

Shabbat Dinner (Third Day Dinner) Two Challot Chilled Cioppino Pareve

A small chilled stew of fresh wild caught fish fillets gently stewed in fennel scented fish stock with white wine, carrots, onion and tomatoes

Lentils and Arborio rice simmered in chicken stock with aromatic vegetables drizzled with Olive Pier extra virgin olive oil, garnished with sea salt and celery leaves Chicken braised with saffron, white wine, tomatoes, caramelized onions and green olives, garnished with sliced lemon and cilantro

Lentil Rice SoupMeat

Saffron Chicken with Green OlivesMeat

Rich Chocolate Raspberry Brownies Pareve

Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md

Kiddush (Fourth Day Lunch).

Two Challot

A lighter version of the French classic: Beef kalachal (shoulder) stewed with white beans, carrots, potatoes and onions, seasoned with fresh herbs. Finished with sliced chorizo sausage made in-house by Baltimores famous Wasserman & Lemberger.

Late Summer CassouletMeat

Fresh Fruit Salad Pareve/ Vegan

Shalosh Seudot (Fourth Day Dinner).

Two Challot
House baked pita chips to 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 Pier extra virgin olive oil 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

Chummus and Ful with Olive Oil Baked Pita Chips Pareve/ Vegan

Lentil Salad with Roasted Tomatoes, Thinly Sliced Red Onion & Fresh Herbs 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

Roasted Red and Yellow Pepper Fillets with Grilled Eggplant Slices Pareve/ Vegan Salmon Couscous VolcanoPareve

Fifth Day Lunch.

Salad of hickory grilled fresh Atlantic salmon with Israeli couscous, lemon vinaigrette, scallions, cilantro, watercress and quartered ripe heirloom tomatoes. Recipe credit Leslie Beal Bloom

Fifth Day Dinner.

Rich Chocolate Raspberry Brownies Pareve Fresh Catch Paella Pareve

Yes, Virginia, there is a kosher paella. Ours is authentic, kinda, with Arborio rice gently toasted then simmered in saffron and white wine fish stock with fresh catch of the day, sauted peppers, onion, capers, peas and smoked paprika. The pan, we admit, is rectangular, not round :)

Valencia Orange Wedges

Sixth Day Lunch.

Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md

We start with fresh bunched spinach, lots of it. We soak it, check it, salt it, rinse it and check it again. Then, to concentrate its flavor, we stew it in its own liquid until no liquid remains. Thats the foundation for our spinach and Israeli feta cheese pie with onion, dill, parsley, scallions and mint between crusts of crisp filo dough, served by the generous lasagna-like rectangle.

Spanakopita with Israeli FetaDairy

No one really likes munching on raw broccoli and funny shaped little carrot items. Much better to cook each vegetable the best way to bring out its flavor and serve them plain with lemon mayonnaise on the side. Hence Crudite Cotto, a platter of roasted bunch carrots and cremini mushrooms with emerald blanched broccoli

Crudite Cotto (Cooked Vegetable Crudite) Pareve

Sixth Day Dinner.

A whole side of Atlantic salmon poached in a parchment packet with lemon slices, dill, gray sea salt and a drizzle of Olive Pier extra virgin olive oil, surrounded by emerald blanched green beans OR..

Chilled Poached Salmon En Cartoccio 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

Mesquite Grilled Salmon under Emerald Blanched Rapini with Roasted Garlic Pareve

Free Thinking Chocolate Chunk CookiesDairy

to enjoy and take home

Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md