Yom Kippur Break the Fast Dinner

S MOKED S ALMON , P ICKLED H ERRING , S MOKED W HITEFISH D IP AND C HOPPED C HICKEN L IVER Served with Two Mini Bagels, Traditional Condiments Fresh Fruits, Berries and Orange Juice

C ORNED B EEF H ASH WITH P OACHED E GGS Cheddar Biscuit

R OASTED T URKEY P LATTER Sautéed Green Beans and Potato Pancakes

O VEN B AKED A TLANTIC S ALMON Sautéed Green Beans and Potato Pancakes

C HICKEN P AILLARD over Arugula and Tomato Bruschetta Salad

Aged Balsamic Reduction and Cold Pressed Olive Oil

O MELETES , P ANCAKES AND W AFFLES M ADE TO O RDER Served with Turkey Bacon or Turkey Sausage

N OODLE K UGEL Powder Sugar

C HEESE B LINTZES Blueberry Compote and Sour Cream

F RENCH T OAST S TICKS Warm Maple Syrup

B ERRY B READ P UDDING Crème Anglaise

D ESSERT S AMPLER

Public Health Advisory “Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk for food borne illness, especially if you have certain medical conditions. There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have immune disorder, you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked”