Every year in December, Jews around the world celebrate Chanukah. There is a custom of eating foods fried in oil to commemorate the miracle of a small flask of oil keeping the flame in the Jerusalem temple alight for eight days.
I wrote the menu this year using inspiration from Italian and Israeli traditions:
-       The crispy fried potato latkes are something I ate growing up all my life, though I’m having some fun with the accompaniments. No sour cream or applesauce needed with these.
-       Jews in Italy eat lots of spinach for their Chanukah meals. We’ve combined that with ricotta to create light delicate crespelle that we roast in the wood oven.
-       Hamin is a typical Shabbat meal of slow roasted meats, root vegetables, beans and eggs. Always cooked overnight to prevent cooking on the Sabbath.
-       Every year my mother would and I would make the traditional Chanukah donuts together. Our pastry chef Lisa is combining that classic with a creamy cheesecake and local satsumas.
I hope that you enjoy the menu and thank you for celebrating with us. – Chef Alon Shaya
1st course
Crispy potato latkes
with salmon caviar salad, spiced goat cheese and mostarda
 
2nd course
Spinach and ricotta crespelle
roasted garlic fonduta
 
3rd course
Short ribs “Hamin”
soft quail eggs, slow cooked beans and heirloom carrots
 
Dolce
Pasta fritta, cheesecake and satsuma curd
$60 per person, available December 8th – 16th, 3 p.m. to 11 p.m.
For reservations, please call (504) 648-6020