Thank you for including Beatrix in your Passover celebration. We are grateful for your continued support, and we wish you and your loved ones well during this special holiday.
See the full menu and reheating instructions below.
Menu:
-House-made Matzoh Crackers
-Chopped Liver
-Suzy Friedman’s Vegetarian Chopped Liver
-Gefilte Fish
-Matzoh Ball Soup
-Roasted Chicken w/ garlic herb marinade
-Slow-Braised Pot Roast w/ sherry jus
-Green Beans
-Potato Pancakes
-Tall, Dark & Handsome Chocolate Cake
-Apple Matzoh Kugel
Place the soup in a small sauce pan over medium heat, stirring occasionally until heated through. (approx. 7–10 minutes).
Remove the lid from the microwave-safe container. Heat on high in 3 intervals of 2 minutes, stir in-between intervals. Repeat until heated.
Preheat the oven to 350°F. Remove the lid from the oven-safe container and loosely tent with aluminum foil. Bake for 8-10 minutes, then remove from the oven. Remove the foil and return to the oven for another 5 minutes, or until the chicken is heated through and the skin crisps up slightly. Heat the chicken jus over medium heat in a saucepan. Serve the chicken with the warm jus.
Preheat the oven to 350°F. Remove the lid from the oven-safe container and loosely tent with aluminum foil. Bake for 8-10 minutes, or until heated through.
Heat the sherry jus over medium heat in a saucepan.
Serve the pot roast with the warm sauce.
Preheat the oven to 350°F. Remove the lid from the oven-safe container and bake for 6-8 minutes, flipping halfway through.
Preheat the oven to 350°F. Remove the plastic lid and place in a preheated 375°F oven. Bake uncovered for 6-10 minutes, tossing once halfway through.
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