1001 Arabian Nights

Grilled homemade pita plate topped with baba ganouj, humus, tahini, matbucha, assorted olives, pickles, and marinated vegetables.

Wild Mushroom Ragoût Strudel

Sautéed Shallots, Cremini, shitake, button mushrooms, encased in phyllo dough and gently baked. Painted with a roasted red pepper coulis.

Wild Mushroom Vol-Au-Vent

Puff pastry vol-au-vent filled with sautéed wild mushrooms deglazed with sherry combined with a rich velouté.

* Basic Budget Menu Item

Israeli Salad

Diced  European cucumbers, Roma tomatoes, Red pepper, Green Pepper, Vidalia onion, and Fresh parsley tossed in fresh lemon juice & herbs.

Roasted Portabella & Grilled Red Pepper Salad

Roasted portabella mushrooms, grilled red & yellow peppers, red onion drizzled with balsamic syrup

Moroccan Red Cabbage Salad

Mandarin Oranges, Julienne of carrots and shredded red cabbage, and mandarin oranges tossed in a Moroccan-style vinaigrette.

Oriental Broccoli Salad

(may be made nut-free)

Broccoli Slaw, mung beans, ginger, garlic, and cashews with toasted sesame oil and oriental vinaigrette

Mexican Corn Salad

Corn, fine dice of red and green pepper, red onion, a hint of jalapeno, tossed in a lime-cilantro vinaigrette.

Mediterranean Eggplant Salad

Fried eggplant fingers, caramelized onion, sliced olives, tomato-based Mediterranean marinade.

Marinated Grilled Vegetable Salad

Red and green pepper, zucchini, yellow squash & red onion marinated and drizzled with balsamic.

Lemon Herb Orzo Salad

Orzo tossed with fresh mint, dill, cilantro, toasted pine nuts, lemon zest, lemon juice and olive oil.

Ramen Noodle Salad

Shredded cabbage, carrots, mung beans, scallion, toasted sunflower seeds, and ramen noodles with an oriental vinaigrette.

Quinoa Tabouli Salad

Quinoa, diced cucumbers, tomatoes, red onion, fresh mint, lemon juice and olive oil.

Moroccan Carrot Salad

Steamed carrots, fresh parsley, garlic, cumin, paprika, olive oil, salt, white pepper, freshly squeezed lemon juice

New York Wedding Soup

Rich vegetable broth with assorted split peas, barley, baby lima beans with diced carrots, onions, celery and potato.

Split Pea Soup

Green split peas with diced carrots, parsnip, onions, celery braised in vegetable broth and finished with potato.

Forestiere Soup

Sautéed wild mushrooms with assorted split peas and barley in a rich vegetable broth and finished with fresh aromatics.

Wild Mushroom Soup

Rich vegetable broth with sautéed wild mushrooms deglazed with white wine and finished with fresh aromatics.

Mushroom Barley Soup

Sautéed mushrooms with braised diced carrots, parsnip, onions and celery slow cooked with barley in vegetable broth.

Minestrone Soup

Slowly braised onions, carrots, celery and heirloom tomatoes form the base of a delectable soup that adds Acini di Pepe, chickpeas, and finished with pesto.

Tomato Vegetable Soup

Garden vegetables in a rich tomato broth that brings back your childhood memories.

Classic Tomato Soup

Roma tomatoes slowly braised with onions and garlic in a rich vegetable broth and pureed to a velvety consistency.

Butternut Bisque

Fresh roasted butternut squash, garlic and onions then slow cooked in a vegetable broth and pureed to a velvety consistency.

French Onion

Caramelized onions make for this flavorful rich soup

Carrot Bisque

Similar to the butternut, but made with carrots. Delicious served hot, but even better served chilled.

* Basic Budget Menu Item

Wild Berry Soup

Fresh blueberries, strawberries and frozen raspberries, and blackberries with masterful layers of flavors perfect for a warm spring or summer day.

Classic Gazpacho

Tomato-based raw vegetable soup served in a margarita glass topped with pico de gallo, guacamole, and sour supreme.

Tropical Gazpacho

Not quite a smoothie, rich flavors of pineapple, mango, papaya, banana, and strawberry with a hint of heat, and cilantro.

Vichyssoise

Classic potato leek soup is puréed and finished with braised leek julienne

* Basic Budget Menu Item

Traditional Roasted Chicken

Roasted Chicken quarters delicately seasoned with fresh herbs and spices.

Roasted Chicken a la Finz Herb

Chicken quarters delicately seasoned with a touch of Dijon and fresh herbs, then roasted to perfection.

Apricot Glazed Roasted Chicken

Chicken quarters are delicately seasoned, roasted, then glazed with our special apricot finish.

ST. Louis BBQ Chicken

Gersh’s original recipe of chicken on the bone smoked, seasoned with our famous dry rub, slow roasted and glazed with honey and BBQ sauce.

* Basic Budget Menu Item

Herb-Crusted Rib Eye

Whole roasted prime rib of beef crusted with fresh herbs; served with a splash of Sauce Demi-glace

Traditional Rib Eye Au Jus

Whole roasted prime rib of beef subtly seasoned; served with our homemade natural au jus (light thin gravy).

Makers Mark Smoked Prime Rib of Beef

Prime rib of beef coated with Gersh’s signature dry rub, sous vide for 18 hours and slowly smoked.  Served Kansas City style coated with our Makers Mark glaze.

Classic Filet “Mignon” with béarnaise Mayo

Traditional Petit Filet taken from the eye of the rib, garlic-rubbed, delicately seasoned, and topped with our Béarnaise mayo.

Traditional Brisket of Beef

Beef brisket, subtly seasoned low cooked in a Dutch oven. Served with our homemade gravy.

Sephardic Braised Brisket

Beef brisket seasoned with subtle spices, honey, and braised with garlic, onions, carrots and celery, sweet potatoes.

Grilled London Broil

Grilled London Broil marinated in our homemade marinade.

* Basic Budget Menu Item

Blackened Salmon

Salmon coated in our homemade Cajun rub, tenderly blackened, and served with homemade orange sauce

Poached Salmon

Boneless salmon fillet poached in white wine served with classic dill sauce.

Moroccan Salmon or Tilapia

Fresh fish braised with our Moroccan ragoût to perfection.

Pan-seared Salmon

Salmon delicately seasoned, pan-seared, and finished with white wine.  Served with red onion and port wine confit with orange zest.

Teriyaki Grilled Salmon

Salmon marinated in our homemade teriyaki, tenderly grilled, and served with homemade oriental plum sauce.

Lemongrass – Curry Crusted Sea bass

Seared Sea bass crusted with fresh ground lemongrass and a hint of curry; served with Ponzu Sauce

Citrus Grilled Sea Bass

Sea bass marinated with a citrus emulsion; then grilled and served with an orange brandy glaze.

* Basic Budget Menu Item

Rice

Basmati or Jasmine Rice

Fragrant rice straight from the spice route; steamed and garnished according to the menu.

Wild Rice Medley

A wild and brown rice blend mixed with craisins and our special blend of seasonings.

Orange-Pecan Rice

Steamed white rice with orange zest parsley and just the right blend of spices.

* Basic Budget Menu Item

Pastas

Classic Orzo

Al dente orzo pasta with caramelized onions, lemon zest, and parsley and spiced for the palate.

Heimishe Barley or Israeli Couscous

This recipe is from my Chassidishe cousins.in Jerusalem, toasted barley-shaped pasta with sautéed onions and mushrooms.

Potato Kugel

Our signature homemade classic is made with shredded Idaho Russets and onions in a light egg custard.

Sweet Noodle Kugel

Just the right amount of raisins, cinnamon, sugar, and our secret family flavors mixed with fine egg noodle custard

Salt and Pepper Kugel

Fine egg noodles custard mixed with sea salt and freshly ground Malaysian black peppercorns.

Yerushalmi Kugel

This recipe is from my Chassidishe cousins in Jerusalem, and is the soul of this classic featured at every Rebbe’s Table.

Broccoli Kugel or Quiche

Fresh broccoli combined with roasted garlic, caramelized onions, and a hint of nutmeg are the notes featured in this offering.

Carrot Kugel

Fresh carrot puree with crushed pineapple, raisins, and brown sugar for the base.

Tricolor Kugel

Cornflake crumbs make the crust, layered with carrot, broccoli, and cauliflower for a truly exquisite presentation.

Cranberry – Apple “Crapple” Kugel

Imagine a cranberry-apple pie with an oatmeal streusel topping, well there you have the basis of ”Crapple”.

* Basic Budget Menu Item

Haricot Verts w/ Grilled Pepper & Onion Medley

Fancy Green Beans steamed and sautéed, topped with a medley of grilled Red and Yellow peppers, and drizzled with a balsamic glaze.

Haricot Verts À LA Maison

A medley of fancy Green Beans & Baby Carrots sautéed in margarine with basic seasoning.

Roasted Vegetable Medley

Zucchini, Yellow Squash, sweet potato, and Red Onions tossed in Italian dressing, balsamic vinegar, and roasted to perfection.

Vegetable Medley

A medley of White asparagus, broccoli florets, and baby carrots lightly sautéed.

Vegetable Soufflé (Tart Shell)

A mix of Broccoli, Onions, Cauliflower and carrots made in a kugel style using an individual tart shell per portion.

* Basic Budget Menu Item