Shavuos Menu

Big News in the Shor house: Yehuda Ephraim Shor was born April 16 (which happens to be his grandfather’s birthday as well!), he was born 8 pounds and super cute.

Next, is our Shavuos menu – see below.  Please order as soon as you know and by Friday at noon (if you want your order guaranteed).

Shavuos Menu:Appetizers:

  • Chicken Vegetable Soup – $2.50 per portion (approximately 1.5 cups)
  • Spinach Dip, Carrot Dip or Pesto: $4 for small, $7 for large (parve)


  • Chicken roulade (stuffed with spinach and sundried tomatoes and white wine) $9
  • Granny’s Brisket ($15 a portion)
  • Grilled Chicken $7.50 a portion
  • Roasted Vegetables – $2.50 a portion
  • Carrot Puree (think mashed potatoes, but instead of potatoes – carrots) $2.50 a portion
  • Quinua stuffed peppers $4 each (with spices and onions and garlic)

Dairy Dessert:

  • Reeses Peanut Butter Cup Cheese Cake $5 (dairy) – when I was going to school at the University of Pittsburgh – there was this wonderful little coffee shop that served what I affectionately called “The Hockey Puck”.  It was an individual serving (ok, it wasn’t but I made it a serving) peanut butter cheesecake surrounding a reese’s peanut butter cup, sitting on a cookie crust and topped with chocolate ganache.  Really, I ate a lot of these.  It comes in an aluminum tin, so the effect of being a “hockey puck” is slightly lost – but the deliciousness is there.  (chalov stam).
  • Oreo Cookie Cheesecake (dairy)- oreo cookie crust with oreo cookies in the cheesecake – and if you like cheese cake and oreos, well then, you’re not going to be able to go wrong with this.  (chalov stam) $20 for 9 inch, $30 for 10 inch

For orders over $75 and in the eruv, there is free delivery.  For orders under $75 there is a $5 delivery charge or you can pick up.

If anyone would like to send me ideas on specials – we would very much like to hear from you, send us an email or post a message on the website.

Please keep us in mind if you are having a dinner party, sheva brachos, vorts, etc during the week – we would very much appreciate the opportunity to put together some delicious food for your special occasions.

Feel free to forward this to a friend; if you have any friends who want to sign up for our email, let me know and we’ll sign them up.


  1. To see how I make my cake pops, check out this post!a0 I mixed these ones with vanilla frotsing and as usual I go by the consistency of the mixture versus a specific amount of frotsing (as every cake/frosting is a bit unique).a0 I always start with a little bit of frotsing and add a bit at a time to get to the desired consistency.a0

  2. I will say, this recipe may not be the most spcfieic I’ve ever shared, mainly because I wasn’t making everything as precise as I normally do.a0 So think of this more as an idea/guideline on how to make these.a0a0 For a more detailed look at how I make cake pops, check out this post.

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  4. Salut mathilde, juste une question par rapport à la poudre bronzante que tu utilises dans ta vidéo : est-ce que tu avais déjà pris des couleurs quand tu l’as appliqué?? car moi qui est ai la peau très pale et qui ne bronze jamais, je n’ai jamais osé acheter ce genre de poudre de peur de me retrouver orange comme une citrouille, mais cette poudre a l’air sublime et rend trop bien sur toi!! merci, bisous!

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