Stamberger Family

Cesa del Louf - Kosher Chalet Menu – August 6-14 (11 Adults, 4 kids, 3 2 years old and 2 enfants).

Day 1 – August 6 Meat Menu

●       Antipasto: Antipasto all'italiana with pickles, roasted bell peppers, olives and artichokes

●       First Course: Orecchiette pasta, bolognese ragù.

●       Main Course: Chicken tournedos filled with spinach, 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 emulsion.

●       First Course: Spaghetti alla bottarga with chili and chicories.

●       Main Course: Seared sesame seeds tuna with caponata vegetables.  / Salmon Options 4

●       Dessert: Cream cheese semifreddo served 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, prepare on the side.  Israeli salad no dressing for next morning

Main Dishes:

●       Albondiga (veal meatloaf)

●       Beef Brassato

●       Cholent  / Kugel

●       rolled and baked turkey with bread for Shabbat lunch or veal

●       White chicken meatballs with celery

●       Parve baked pasta broccoli and pumpkins

●       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

Hallah: Challah bread / Whole wheat rolls / Cherry tomatoes Rosemary Focaccia bread.

Day 4 – August 9 (Light Dinner) Maybe starts on shabbat before Shabbats Ends at 9:23 pm

●       First Course: Barley and zucchini soup with crispy chanterelle

●       Main Course: Stuffed eggplant with vegetable ragout and onions on bed of San Marzano tomatoes. 

●       Dessert: Parve Pumpkin Crème Brûlée

Dairy-free, topped with caramelized sugar

Day 5 – August 10 Fish - Parve

●       Smoked salmon tartare with avocado and citrus-dill citronette

●       Homemade gnocchi with green peas sauce and fish ragout 

●       Dessert: Mango fruit salad Moscato and biscotti.

Fish and chips for kids

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 Dinner: Light dinner (to be defined)Sauces:

Tahini sauce. Mild harissa, green sauce, Red onion chutney, Rustic mustard, BBQ

Dinner – Light Parve Meal

●       Traditional Salad with Apples and Nuts, Lemon Dressing

●       Leek’s potato orange soup.

●       Roasted Fennel on bed of lentils pure 

Dessert:

●       Apple Strudel with Sabayon (Parve)

Day 7 – August 12 (Dairy Dinner) Truffle

●       Antipasto: Cheese selection and Italian fruit mustard and jams,

Caprese with Buffalo mozzarella and Basil Dressing.

●       First Course: Homemade Gnocchi pasta with sage olive oil and truffle

●       Main Course - Porcini - (Or Portobello according to availability), seared Tofu with Stroganoff black truffle sauce.Dessert: Tiramisù. (no Caffeine)

Day 13 – August 13 (Meat Dinner)

●       Antipasto: Bresaola Carpaccio, arugula and almonds, 

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

●       Dessert: Chocolate Mousse and vanilla cream sauce PARVE.