Allot

fresh mediterranean kosher

Six Guests Six Days Craft Cuisine Glatt Kosher Inn at Perry Cabin
First Day Lunch. Grilled Salmon Sandwich on Fresh Baked Challah RollPareve
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.

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

First Day Dinner. Potage Crecy Meat

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

Braised Veal Shanks Meat

Local veal shanks gently braised in white wine and house made chicken stock with tomatoes and aromatic vegetables topped with lemon parsley garlic gremmolata

Fresh Fuit Salad Pareve/ Vegan Second Day Lunch. Grilled Tuna Potato SaladPareve
Kosher supervision by Rabbi Moshe P. Weisblum, Congregation Kneseth Israel, Annapolis, Md

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

Free Thinking Chocolate Chunk CookiesDairy

Not quite round, crispy around the edges and chewy in the middle, loaded with Ghiradelli chocolate chunks, and fearlessly browned to perfection

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.

New Wave Eggplant ParmesanDairy

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.

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 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

Lentil Rice SoupMeat

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

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

Saffron Chicken with Green OlivesMeat

Chicken braised with saffron, white wine, tomatoes, caramelized onions and green olives, garnished with sliced lemon and cilantro

Shabbat Lunch (Kiddush). Two Challot Late Summer CassouletMeat

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

Fresh Fruit Salad Pareve/ Vegan Third Shabbat Meal (Shalosh Seudot). Two Challot Chummus and Ful with Olive Oil Baked Pita Chips Pareve/ Vegan
House baked pita chips 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 oil

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

Roasted Red and Yellow Pepper Fillets with Grilled Eggplant Slices 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

Fifth Lunch. Salmon Couscous VolcanoPareve

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

Rich Chocolate Raspberry Brownies Pareve Fifth Dinner.

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

Fresh Catch Paella Pareve

Yes, Virginia, there really 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 Lunch. Spanakopita with Israeli FetaDairy

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.

Crudite Cotto (Cooked Vegetable Crudite) Pareve

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

Sixth Dinner. Chilled Poached Salmon En Cartoccio Pareve

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..

Mesquite Grilled Salmon under Emerald Blanched Rapini with Roasted Garlic 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

Free Thinking Chocolate Chunk CookiesDairy

to enjoy and take home

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

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