Standard Recipe Card Al a Carte Entree Menu

Recipe Name : Fresh Asparagus With Total Portion: 4

Strawberry Vinaigrette
Total Cost: $6.62 Sale Price: $5.52
Portion Cost: $1.65 Food Cost: 30
Food Cost % 30%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Asparagus Fresh / Steam 0.500 kg $7.00 kg $3.50
Strawberry Vinaigrette
Strawberries Punnet 0.175 kg $4.20 kg $0.74
Orange Rind Grated 0.001 kg $4.50 kg $0.00
Vinegar Cider 0.240 L $3.20 L $0.77
Oil Olive 0.414 L $3.90 L $1.61
Total Cost $6.62
Portion Cost $ 1.65
Preparation
1. Steam asparagus until just tender; drain. Rinse under cold water; drain. Tie bundles of asparagus
together, serve with strawberry vinaigrette.
2. Blend or process strawberries until smooth, transfer to small bowl, whisk in rind, vinegar and oil.

Standard Recipe Card Al a Carte Entree Menu

Recipe Name : Cauliflower Fritters with sauce - VEGAN Total Portion: 2

Total Cost: $3.07 Sale Price: $5.12

Portion Cost: $1.54 Food Cost: 30
Food Cost % 30%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Cauliflower florets 0.150 kg $2.00 kg $0.30
flour plain 0.850 kg $2.00 kg $1.70
sparkling water Punnet 0.125 L $4.00 L $0.50
coriander Grated 0.050 kg $3.00 kg $0.15
lemon Cider 0.010 kg $2.00 kg $0.02
olive oil 0.100 L $3.00 L $0.30
garlic Olive 0.050 kg $2.00 kg $0.10
Total Cost $3.07
Portion Cost $ 1.54
Preparation
1. Steam cauliflower until until tender
2. Remove excess water from cauliflower using a tea towel
3. In a large bowl, combine flour, salt and pepper. Pour in the sparklingwater.
4. In a saucepan, fry cauliflower until golden brown
5. Place in a serving plate together with lemon garlic sauce. Garnish as desired
Standard Recipe Card Al a Carte Entree Menu
Recipe Name : Concia (Zucchini Salad) Total Portion: 10

Total Cost: $22.53 Sale Price: $7.51

Portion Cost: $2.25 Food Cost: 30
Food Cost % 30%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
zuchini sliced 0.969 kg $6.90 kg $6.69
olive oil Less Fat 1.000 L $15.00 L $15.00
salt Kosher 0.030 kg $1.64 kg $0.05
pepper ground 0.010 kg $5.29 kg $0.05
garlic chopped 0.030 kg $3.00 kg $0.09
basil leaves 0.170 kg $2.85 kg $0.48
white wine vinegar 0.059 L $2.80 L $0.17
Total Cost $22.53
Portion Cost $ 2.25
PREPARATION
1. Lay the zucchini slices flat onto a paper towel lined tray and sprinkle with ½ teaspoon of salt on all
the zucchini slices, both sides. Set aside for 5 to 10 minutes. Pat the zucchini dry from any excess liquid.
2. Place ¼ cup olive oil in a large saucepan, or enough oil to be ½ inch deep in the pan.
Place over medium heat.
3. Gently place about 6 pieces of zucchini into the pan, making sure that the pieces all lay flat and do not
overlap. Fry the zucchini on each side for about 5 minutes until golden brown. Transfer to a baking rack
or a paper towel lined tray to drain any excess oil. Continue frying the rest of the zucchini in batches.
4. Place the fried zucchini into a mixing bowl. Add salt, pepper, garlic, basil and vinegar. Gently mix until
each piece of zucchini is evenly coated. Transfer to an airtight container and refrigerate for at least 5
hours and up to 24 hours.
5. Serve the concia at room temperature.

Standard Recipe Card Al a Carte Entree Menu

Recipe Name : Greek salad Total Portion: 4

Total Cost: $8.43 Sale Price: $7.03

Portion Cost: $2.11 Food Cost: 30
Food Cost % 30%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
cucumber 0.300 kg $6.00 kg $1.80
red onion 0.750 kg $2.00 kg $1.50
vine tomatoes 0.200 kg $2.00 kg $0.40
olives 0.600 kg $3.30 kg $1.98
olive oil 0.450 L $5.00 L $2.25
red wine vinegar 0.050 L $4.00 L $0.20
feta 0.100 kg $3.00 kg $0.30
dried organo 0.360 kg $3.50 kg $1.26
Total Cost $8.43
Portion Cost $ 2.11
PREPARATION
1.Cut the cucumber in half lengthways, scrape out the seeds then cut into thick slices.
2.Put the cucumber slices in a large shallow bowl with the onion, tomatoes and olives. Whisk together the
oil and vinegar, and season. Pour most over the salad and gently toss. Add the feta, drizzle over the rest
of the dressing, then sprinkle over the oregano.
Standard Recipe Card Al a Carte Main Course Menu
Recipe Name : Avikas (White Bean and Beef Stew) Total Portion:

Total Cost: $13.25 Sale Price:

Portion Cost: $3.31 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
olive oil 0.500 L $7.00 L
Beef chuck 0.500 kg $15.00 kg
Tomatoe Paste 0.150 kg $1.25 kg
Salt Kosher 0.250 kg $1.64 kg
Onion 0.150 kg $1.00 kg
Kidney beans-white soaked overnight 0.250 kg $6.00 kg
Black pepper ground 0.500 kg $5.29 kg
Total Cost
Portion Cost
PREPARATION
1. Place a large pot over medium high heat. Add 1 tablespoon of olive oil.
2. Season the meat with 1 teaspoon of salt. Once the oil is hot, place the pieces of meat into the pot and
sear on all sides until deep golden brown, about 3 minutes on each side.
3. Transfer the meat to a plate.
4. Add the chopped onions into the pot and saute, scraping the meat drippings on the bottom
of the pot to incorporate. Saute the onions until golden, about 10 minutes. Add the tomato paste
and cook for about 2 minutes until caramelized. Add the meat back into the pot. Add the beans,
pepper and the remaining 2 teaspoons of salt into the pot. Cover with water and stir.
5. Bring the mixture to a boil and reduce to a gentle simmer. Add a lid slightly ajar and continue
cooking the stew for about 1 hour and 30 minutes until the mixture cooks down into a stew like consistency
and the beans and meat are tender.
6. Serve hot with white rice.

Standard Recipe Card Al a Carte Main Course Menu

Recipe Name : Lamb steaks with feta, tomato and rosemary Total Portion:

Total Cost: $6.77 Sale Price:

Portion Cost: $3.39 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
chicken stock fresh 0.150 L $1.65 L
couscous 0.500 kg $3.00 kg
lamb leg trimmed 0.150 kg $20.00 kg
feta crumbled 0.250 kg $3.00 kg
cherry tomatoe cut in halved 0.150 kg $3.50 kg
rosemary sprig needle chopped 0.250 kg $3.00 kg
parsley chopped 0.500 kg $4.00 kg
lemon 0.175 L $3.00 L
Total Cost
Portion Cost
PREPARATION
Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for
3 minutes each side. Scatter the feta, tomato and rosemary over the lamb and grill for a few minutes until
sizzling. Mix the parsley into the couscous with a squeeze of lemon juice and serve with the lamb.

Standard Recipe Card Al a Carte Main Course Menu

Recipe Name : Jewish Vegetable Stew - VEGAN Total Portion:

Total Cost: $4.95 Sale Price:

Portion Cost: $2.47 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
canola oil 0.288 L $6.00 L
Carrots peeled,cut halfmoon 0.500 kg $3.00 kg
berbere 0.143 kg $8.46 kg
Salt Kosher 0.0296 kg $1.64 kg
Onion chopped 0.150 kg $2.00 kg
garlic finely chopped 0.050 kg $3.20 kg
serrano pepper chopped 0.001 kg $5.20 kg
potatoes coarsley choppoed 0.300 kg $5.00 kg
cabbage chopped 0.250 kg $4.78 kg
Redbell pepper coarsley choppoed 0.074 kg $3.75 kg
Total Cost
Portion Cost
PREPARATION
1. Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes.
Add the oil, and sauté until the onions are translucent, 3 minutes. Add the carrots, stir and
sauté for 2 more minutes.
2. Add the berbere and 1 cup of water and bring to a boil. Cover and cook for 5 minutes over medium-high
heat until the carrots begin to soften, then uncover and cook for 5 more minutes or until most of the liquid
has evaporated. Add the garlic and sauté for 1 minute, then add the bell pepper, serrano pepper, potatoes,
cabbage, 4 cups of water, and the salt.
3. Bring to a boil, cover and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally,
until potatoes and carrots are just cooked through. Taste and adjust for seasoning. Serve hot with Injera or Dabo.

Standard Recipe Card Al a Carte Main Course Menu

Recipe Name : Skewers of Chicken and Lamb Fat Total Portion:

Total Cost: $26.23 Sale Price:

Portion Cost: $3.75 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
canola oil 0.288 L $6.00 L
Boneless Chicken thigh 0.850 kg $10.50 kg
Lamb Fat diced into cube 0.850 kg $16.00 kg
Salt Kosher 0.0296 kg $1.64 kg
skewers stick 0.4 pcs $4.00 pcs
Paprika 0.10 g $3.30 g
Parsley chopped 0.15 kg $2.40 kg

Total Cost
Portion Cost
PREPARATION
1. Light the charcoal or fire up the grill.
2. Assemble the 10 skewers: on each skewer alternate two chicken cubes followed by one lamb fat cube
three times for a total of 9 pieces per skewer.
3. Brush the skewers with canola oil and season each with ¼ teaspoon of paprika and kosher salt. 
4. When the grill is ready, place the skewers on the grill and roast until they are browned and the fat
is golden and very aromatic, about 10-12 minutes. 
5. Serve immediately on top of a bed of fresh parsley sprigs.
 4

$11.04
30
30%

Actual Cost
$3.50
$7.50
$0.19
$0.41
$0.15
$1.50
$2.65
$13.25
$ 3.31

$11.29
30
30%

Actual Cost
$0.25
$1.50
$3.00
$0.75
$0.53
 $0.75
$2.00
$0.53
$6.77
$ 3.39

$8.24
30
30%

Actual Cost
$1.73
$1.50
$1.21
$0.05
$0.30
$0.16
$0.01
$1.50
$1.20
$0.28
$4.95
$ 2.47
 7

$12.49
30
30%

Actual Cost
$1.73
$8.93
$13.60
$0.05
$1.60
$0.33
$0.36

$26.23
$ 3.75
Standard Recipe Card Al a Carte Soup Menu
Recipe Name : Zom (Warm Yemenite Yogurt Soup) Total Portion:

Total Cost: $6.73 Sale Price:

Portion Cost: $2.24 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
Yogurt Less Fat 0.850 L $5.00 L
Sour Cream Light 0.200 kg $2.70 kg
Flour Plain 0.100 kg $2.90 kg
Salt Kosher 0.500 kg $1.64 kg
Water 0.500 L $0.00 L
Lemon Juice soaked overnight 0.500 L $1.65 L

Total Cost
Portion Cost
PREPARATION
1. In a small sauce, stir together the yogurt and sour cream .
over medium heat. Let heat through for about 2 minutes
2. Meanwhile, in a small bowl, whisk together the flour and salt
, then slowly stream in the water until combined without any lumps.
3. Stir the flour mixture into the yogurt mixture and cook until thickened 10 to 12 minutes.
4. Remove from heat and stir in lemon, then adjust the seasoning with salt.

Standard Recipe Card Al a Carte Soup Menu

Recipe Name : Sour Cherry Soup Total Portion:

Total Cost: $10.05 Sale Price:

Portion Cost: $2.51 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
Sour Cherrie pitted 0.760 kg $12.00 kg
Heavy Cream 0.118 L $3.90 L
Flour Plain 0.128 kg $2.90 kg
Sugar 0.050 kg $1.90 kg
Water 1.182 L $0.00 L

Total Cost
Portion Cost
PREPARATION
1. Place the cherries in a pot. Add the sugar and cook over low heat for about 5 minutes while
constantly stirring until the sugar is dissolved.
2. Add the water and increase the heat to high. Bring the mixture to a boil and reduce to medium heat.
Cook for about 10 to 15 minutes over a simmer until the cherries are tender and the liquid has
taken on the cherries’ color.
3. In a medium bowl mix the flour with 7 tablespoons of cream until you get a creamy smooth mixture
(with no lumps). Add the rest of the cream into the bowl while stirring until combined well and smooth.
Pour 1 ladle full of the cherry soup into the cream and flour mixture and stir until combined well.
Add the cream and cherry soup mixture back into the pot. Stir and increase the heat to high. Bring the
soup back to a boil and reduce the heat to medium or a simmer. Continue cooking uncovered for 10
to 15 more minutes while stirring constantly until the soup thickens and coats the back of a spoon.
4. Serve at room temperature or chilled.

Standard Recipe Card Al a Carte Soup Menu

Recipe Name : Schav (Sorrel Soup) Total Portion:

Total Cost: $3.76 Sale Price:

Portion Cost: $1.88 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
Egg (3) large 0.300 kg $4.75 kg
Fresh Sorrel steammed 0.453 kg $4.00 L
Lemon Juice 0.0114 L $1.65 L
Water 1.892 L $0.00 L
salt Kosher 0.030 kg $1.64 kg
Sour Cream 0.118 L $3.90 L
Black pepper ground 0.100 kg $5.29 kg
Total Cost
Portion Cost
PREPARATION
1. Tie the ribs and stems of the sorrel leaves into a secure bundle.
2. Bring water with sorrel leaves and bundle of ribs and stems to a boil in a nonreactive saucepan.
Reduce heat to low and simmer 20-30 minutes, until leaves are soft and starting to lose texture.
Discard bundle of ribs and stems.
3. Lightly beat eggs and egg yolk with a fork in a large bowl. Slowly beat in the hot soup.
When four cups soup have been added, trickle egg mixture back into the saucepan, beating constantly.
Pour soup back and forth between the pot and bowl to cool it more quickly.
Let cool and refrigerate until cold.
4. Stir in lemon juice, and salt and pepper to taste just before serving. Serve with sour cream.
 3

$7.47
30
30%

Actual Cost
$4.25
$0.54
$0.29
$0.82
$0.00
$0.83

$6.73
$ 2.24

$8.37
30
30%

Actual Cost
$9.12
$0.46
$0.37
$0.10
$0.00

$10.05
$ 2.51
 2

$6.27
30
30%

Actual Cost
$1.43
$1.81
$0.02
$0.00
$0.05
$0.46
$0.53
$3.76
$ 1.88
Standard Recipe Card Al a Carte Dessert Menu
Recipe Name : Greek Yogurt Dessert Total Portion:

Total Cost: $8.39 Sale Price:

Portion Cost: $2.10 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
greek youghurt 0.8 kg $5.50 kg
condensed milk 0.4 kg $3.20 kg
lemon juice 0.9 L $2.40 L
biscuit digestive 0.2 kg $2.73 kg

Total Cost
Portion Cost
PREPARATION
1. To prepare this creamy yogurt dessert, add the yogurt, condensed milk and the zest and juice of 1 lemon in a large
bowl, whisk, until the ingredients combine and the mixture is smooth and creamy like a mousse.
2. To serve, place some crumbled biscuits on the bottom of a glass or a bowl and top with the yogurt mousse.
Layer the ingredients, according to your preference and top with some lemon or lime zest and
crushed dark chocolate.

Standard Recipe Card Al a Carte Dessert Menu

Recipe Name : Buñuelos de Pesach (Sweet Matzo Fritters) Total Portion:

Total Cost: $8.31 Sale Price:

Portion Cost: $2.08 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
Plain Matzo 0.450 kg $9.75 kg
Salt Kosher 0.040 kg $2.50 kg
Egg (3) lightly beaten 0.300 kg $5.50 kg
Parmesan Cheese 0.150 kg $5.50 kg
Vegetable Oil 0.100 L $4.50 L
Honey 0.030 kg $30.00 kg

Total Cost
Portion Cost
PREPARATION
1. Fill a container, large enough to fit the matzo, ¾ the way up with room temperature water,
and add ¼ teaspoon of salt. Soak the matzo sheets in the salted water, one at a time for about 30 seconds
until the matzo is soft but it can still hold its shape. Transfer the matzo sheets onto a towel and pat dry.
2. Squeeze and crush the matzos with your hands over a bowl, discarding as much water as possible.
Place the drained and crushed matzo into a large bowl. Continue crushing the matzo well until there are
only small pieces left. Add the eggs, parmesan cheese, if using, and the remaining 1 teaspoon of salt.
Mix with your hands to form a smooth dough like mixture.
3. Place the cast iron Aebleskiver pan or a flat medium skillet over medium-high heat and fill each cavity
half way with ¼ teaspoon oil, or add 1 tablespoon of oil if using a flat skillet.
4. Once the pan is hot, lower the heat to medium. Take about 1 tablespoon of the mixture to form
a golf-sized ball and place into the cavities of the pan or into the skillet.
5. Cook fritters until golden brown on each side, about 3 to 5 minutes and use a skewer to flip the fritters
in the Aebleskiver pan or a spatula to flip the fritters in the skillet. Transfer the fritters to a paper-towel
lined plate. Continue frying the remaining fritters in batches.
6. Once all the fritters are fried, drizzle 1 generous tablespoon of honey over the fritters and serve hot.

Standard Recipe Card Al a Carte Dessert Menu

Recipe Name : Petits Gateaux (Pistachio Cookies) Total Portion:

Total Cost: $9.81 Sale Price:

Portion Cost: $2.45 Food Cost:
Food Cost %
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit
pistachio unsalted 0.320 kg $22.59 kg
Salt Kosher 0.040 kg $2.50 kg
Egg (4) 0.400 kg $5.50 kg
Sugar 0.201 kg $1.00 kg
Rose Water 0.014 L $5.60 L

Total Cost
Portion Cost
PREPARATION
1. Preheat the oven to 350°F and line two rimmed baking sheets with parchment paper.
2. Place the pistachios in the bowl of a food processor and pulse until coarsely ground.
3. Combine the ground pistachios, sugar, and salt in large bowl.
4. Place 2 egg yolks, 2 egg whites, and the rosewater in a small bowl and gently whisk until just combined.
5. Add the wet ingredients to the dry and mix to incorporate.
6. Drop 1 heaping tablespoon of dough onto the prepared baking sheet at a time leaving 2”.
of space between each cookie
7. Bake for 20-25 minutes until lightly golden. Let cool.
8. Store in an airtight container for up to one week or freeze.
 4

$6.99
30
30%

Actual Cost
$4.40
$1.28
$2.16
$0.55

$8.39
$ 2.10

mon in a large

$6.93
30
30%

Actual Cost
$4.39
$0.10
$1.65
$0.83
$0.45
$0.90

$8.31
$ 2.08
 4

$8.17
30
30%

Actual Cost
$7.23
$0.10
$2.20
$0.20
$0.08

$9.81
$ 2.45
 AL A CARTE - Yield Percentage Computation

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg

Vegetables/Fruits
asparagus $7.00 80% 0.20 35.0000 0.05
strawberry $4.20 43% 0.57 7.3684 0.18
orange rind $4.50 16% 0.74 6.0811 0.00
cauliflower $2.00 33% 0.67 2.9851 0.18
corriander $3.00 50% 0.50 6.0000 0.50
lemon $2.00 0% 100.00 0.0200 1.11
garlic $2.00 44% 0.66 3.0303 0.52
zuchini $6.90 3% 0.97 7.1134 0.96
basil leaves $2.85 15% 0.85 3.3529 0.01
cucumber $6.00 20% 0.80 7.5000 0.50
tomato $2.00 37% 0.63 3.1746 0.20
oregano $3.50 7% 0.93 3.7634 0.36
onion $2.00 8% 0.92 2.1739 0.75
olives $3.30 17% 0.83 3.9759 0.60
potato $5.00 0% 100.00 0.0500 100.00
cabbage $4.78 0% 100.00 0.0478 100.00
cherri $12.00 5% 0.95 12.6316 0.76
fresh sorrel $4.75 9% 0.91 5.2198 0.30

Meat/Poultry
beef $15.00 20% 0.80 18.7500 0.45
lamb leg $20.00 30% 0.70 28.5714 0.35
chicken boneless $10.50 6% 0.94 11.1702 0.85
Lamb Fat $16.00 15% 0.85 18.8235 0.85
egg $4.75 40% 0.60 7.9167 0.30
Seasoning
vinegar $29.00 20% 0.80 36.2500 0.24
oil $24.00 24% 0.76 31.5789 0.41
spakling water $4.00 10% 0.90 4.4444 0.25
flour $2.00 20% 0.80 2.5000 0.17
salt $1.64 40% 0.60 2.7333 0.30
pepper $5.29 20% 0.80 6.6125 0.10
olive oil $5.00 9% 0.91 5.4945 0.45
red wine $4.00 10% 0.90 4.4444 0.05
black pepper $5.29 0% 100.00 0.0529 100.00
kidney bean $6.00 0% 100.00 0.0600 100.00
stocks $1.65 40% 0.60 2.7500 0.15
couscous $3.00 33% 0.67 4.4776 0.10
berbere $8.46 5% 0.95 8.9053 0.14
paprika $3.30 29% 0.71 4.6479 0.15
honey $30.00 9% 0.91 32.9670 0.30

Dairy
feta $3.50 50% 0.50 7.0000 0.10
yogurt $5.00 15% 0.85 5.8824 0.85
sour cream $2.70 20% 0.80 3.3750 0.20
heavy cream $3.90 39% 0.61 6.3934 0.12
greek youghurt $5.50 20% 0.80 6.8750 0.80
condensed milk $3.20 0% 100.00 0.0320 100.00
cheese $4.50 33% 0.67 6.7164 0.10

others
biscuit digestive $2.73 33% 0.67 4.0746 0.20
plain matzo 9.75 0% 100 0.0975 100.00
pistachio $22.59 9% 0.91 24.8242 0.32
rose water $5.60 9% 0.91 6.1538 0.01
 Waste percentages records

Net Portion Cost/ $ Yield Waste

Gross weight 500
1.75 20% Net weight 1 500
1.29 100% Waste
0.01
0.54
3.00
0.02
1.58
6.80
0.03
3.75
0.63
1.35
1.63
2.39
5.00
4.78
9.60
1.57

8.44
10.00
9.49
16.00
2.38

8.70
13.07
1.11
0.43
0.82
0.66
2.47
0.22
5.29
6.00
0.41
0.45
1.27
0.70
9.89

0.70
5.00
0.68
0.75
5.50
3.20
0.67

0.81
9.75
7.94
0.09
Mediterranean
Al a Carte Menu
Foods

Entree Main Course

Fresh Asparagus Avikas
with Strawberry Vinaigrette (White Bean and Beef Stew)
$5.52 $11.04

Cauliflower Fritters with sauce Lamb steaks

(VEGAN) with Feat, Tomato & Rosemary
$5.12 $11.29

Concia (Zucchini Salad) Jewish Vegetable Stew - VEGAN

$7.51 $8.24

Greek salad Skewers of Chicken and Lamb Fat

$7.03 $12.49

Dessert Soup
Greek Yogurt Dessert Zom (Warm Yemenite Yogurt Soup)
$6.99 $7.47

Buñuelos de Pesach Fritters) Sour Cherry Soup

(Sweet Matzo Fritters) $8.37
$6.93

Petits Gateaux (Pistachio Cookies) Schav (Sorrel Soup)

$8.17 $6.27