Aperitivo: Marinated olives Caramelized onion and goat cheese phyllo triangles Smoked sable “tartare” on toast crisps Eggplant involtini

Watercress and herb salad with roasted butternut cubes and pomegranate vinaigrette OR Potato gnocchi with a spicy broccoli sauce OR Matzoh ball soup with vegetable confetti

Braised beef short ribs in red wine-soy reduction over soft polenta, with Moroccan carrot-beet salad OR Pollo “alla Romana” (on the bone with tomatoes, peppers, and onions), sauteed broccolini aglio-olio-peperoncino, roasted rosemary potatoes OR Veal roast stuffed with chard and mushroom with port sauce over garlic potato puree, roasted pumpkin + brussels sprouts

Red wine poached pear tart with almond frangipane and homemade ginger ice cream OR Mini trio of “chocolate decadence” desserts OR Ricotta-chocolate chip cheesecake with balsamic strawberries