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Lavosh with Butter and Haroseth

1st course

"Poulet rouge" Consomme, Hen of the Woods Mushrooms, Fennel and Matzo Dumplings

or

Smoked Trout Salad with Candied Lemon and Bitter Greens

2nd Course

Braised Brisket with Red Beets, Tiny Potatoes, White Cabbage and Horseradish

or

Wild Striped Bass, Creamy Matzo Polenta, Spinach, Raisins and Pine Nuts

Dessert 

Chestnut Koogle Pudding with Spiced Crème Anglaise

or

Chocolate Pine Nut Torte