See in the Seder with chef Tony Maws. Starting Friday, April 22nd, Craigie on Main will be offering a menu of Passover favorites from around the globe. The celebratory plates—available on both the a la carte and tasting menus—include Persian-spiced lamb meatballs, asparagus a la schmaltz, braised Wagyu beef brisket, homemade matzoh and more. You can take part in the traditional dishes (with a twist) through Friday, May 29th and the restaurant can provide a Seder plate with advance notice. See the menu below and call 617.497.5511 for reservations.

AMUSE BOUCHE
Baba Hannah’s Chopped Liver

APPETIZERS
Salad of Bitter Greens
crispy artichokes and chickpeas, marinated eggplant, spicy sesame vinaigrette

Persian-Spiced Lamb Meatballs
beets, saffron, green garlic

House-Cured Salmon Salad
pea tendrils, grapes, white asparagus, pistachio vinaigrette

Jumbo Asparagus à la Schmaltz
morel mushrooms, gribines, sunny side up egg

Baba Hannah’s Matzoh Ball Soup
classic accompaniments

ENTREES
Spice-and Olive-Poached Loupe de Mer
braised spinach, almond teradot, pickled garlic

Braised Wagyu Beef Brisket
spring-dug parsnip tzimmes, baby Vidalia onions, sherry jus

Coriander-Crusted Roast Chicken
apricot and raisin charoset, fennel, capers

DESSERT
TBD