Pesach Table

The menu doesn't change much each year. We look forward to all these delicious, traditional dishes and wouldn't like to change too much.

The evening is a series of courses. We start with boiled eggs dipped in salt water. Then its the fish course; chopped herring, mock crayfish, gefilte fish, curried fish balls, green mixed salad and chopped liver. Next we have kneidlach (matza balls) in chicken soup followed by roast tzimmes (brisket cooked with carrots and prunes). Finally dessert (here we make new additions and experiment with recipes)

Of course all this eating does take several hours!