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Catered Chalets and Villas

by Chef Anthony

Kosher Menus August 2025

  • Feb 2
  • 2 min read

Day 1 — August 6 — Meat Menu

  • Antipasto: Antipasto all’italiana with pickles, roasted bell peppers, olives, and artichokes

  • First Course: Orecchiette pasta with Bolognese ragù

  • Main Course: Chicken tournedos filled with spinach and raisins, served with potato cream and its jus

  • Dessert: Baked peaches with pistachio & date syrup


Day 2 — August 7 — Fish Menu

  • Antipasto: Sea bass tortino with escarole and lemon extra virgin olive oil emulsion

  • First Course: Spaghetti alla bottarga with chili and chicories

  • Main Course: Seared tuna with sesame seeds and caponata vegetables (alternative: salmon)

  • Dessert: Cream cheese semifreddo with star anise berries sauce


Day 3 — August 8 — Shabbat Dinner (Buffet)

Shabbat starts at 8:15

Appetizer Table

  • Tuna pâté with capers

  • Hummus

  • Assorted pickles & sauces

  • Marinated zucchini (zucchine in concia alla romana)

  • Raw and steamed vegetables

  • Assorted salads (no dressing — served on the side)

  • Israeli salad (no dressing — for next morning)

Main Dishes

  • Albondiga (veal meatloaf)

  • Beef brasato

  • Cholent / Kugel

  • Rolled and baked turkey with bread (for Shabbat lunch) — or veal

  • White chicken meatballs with celery

  • Parve baked pasta with broccoli and pumpkin

  • Sautéed potatoes with onions

  • Fish stew, Livorno style

Sides

  • Saffron rice pilaf / Couscous / Tabbouleh

  • Carotte “soffogate” (Venetian sweet-and-sour carrots) (check if ok with lemon juice)

Dessert

  • Assorted desserts

Bread

  • Challah / Whole wheat rolls / Cherry tomato rosemary focaccia


Day 4 — August 9 — Light Dinner

May start on Shabbat before Shabbat ends at 9:23 pm

  • First Course: Barley and zucchini soup with crispy chanterelles

  • Main Course: Stuffed eggplant with vegetable ragù and onions on a bed of San Marzano tomatoes

  • Dessert: Parve pumpkin crème brûlée (dairy-free), topped with caramelized sugar


Day 5 — August 10 — Fish (Parve)

  • Antipasto: Smoked salmon tartare with avocado and citrus-dill citronette

  • First Course: Homemade gnocchi with green peas sauce and fish ragù

  • Dessert: Mango fruit salad with Moscato and biscotti

  • Kids option: Fish and chips


Day 6 — August 11 — BBQ Lunch + Light Dinner

Lunch — BBQ Shared Meal

Appetizers & Side Dishes

  • Israeli salad (tomatoes, cucumbers, onion, parsley, lemon)

  • Classic hummus with grilled pita

  • Eggplant salad

  • Charred baby potatoes with olive oil & rosemary

  • Grilled seasonal vegetables

  • Fresh fruit (melon, watermelon, seasonal fruits)

BBQ Meats

  • Lemon & za’atar marinated chicken breast

  • Beef and lamb skewers with bell peppers and onions (kofta kebab style)

  • Beef hamburgers / Kosher hot dogs / Bone-in sirloin with herbs and olive oil

Sauces

  • Tahini sauce

  • Mild harissa

  • Green sauce

  • Red onion chutney

  • Rustic mustard

  • BBQ sauce

Dinner — Light Parve Meal

  • Traditional salad with apples and nuts, lemon dressing

  • Leek–potato–orange soup

  • Roasted fennel on a bed of lentil purée

Dessert

  • Apple strudel with parve sabayon


Day 7 — August 12 — Dairy Dinner (Truffle)

  • Antipasto: Cheese selection with Italian fruit mustard and jams; Caprese with buffalo mozzarella and basil dressing

  • First Course: Homemade gnocchi with sage, olive oil, and truffle

  • Main Course: Porcini (or Portobello, depending on availability), seared tofu with stroganoff black truffle sauce

  • Dessert: Tiramisù (no caffeine)


Day 8 — August 13 — Meat Dinner

  • Antipasto: Bresaola carpaccio with arugula and almonds

  • Main Course: Veal chop breaded with thyme breadcrumbs, potato pie, and red wine sauce

  • Dessert: Chocolate mousse with vanilla cream sauce (parve)



 
 
 

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