After wowing you with a truly impressive command of Yiddish and a photo of a festive cat last year, we’re just going to sit back and let Passover Rabbit do the talking this year. What’s that, you say, Passover Rabbit? You’re shy? Aww, he’s shy! Well, if PR were in a talking mood, he’d tell you that both Alison Two and Zahav are back at it this year to provide you with Seder dining options from A to Z (quite literally). Joining our Passover mix this year are Fork and Supper. Here’s what’s up:

Alison Two’s Sample Seder Menu will be served on Monday, March 29 and Tuesday, March 30 and includes the following:
• Matzo Ball Soup with Dill
Choice of Entrée:
• Pomegranate Glazed Chicken, Roasted Spring Vegetables, Cauliflower & Leek Kugel
• Braised Beef Short Ribs, Horseradish Mashed Potatoes, Apple, Yam, Date & Walnut Haroset
• Salmon, Wild Mushroom & Caramelized Onion Fried Matzo, Grilled Asparagus, Dill Hollandaise
Choice of Dessert:
• Flourless Hazelnut Chocolate Torte
• Fruit Crisp, Matzo-Almond Streusel Topping
• Lemon Syrup Cakes
Dinner is $45 per person, plus tax and tip. Children 12 and under are half price.

Zahav will be serving Seders all the way from Monday, March 29 through Tuesday, April 6. The Passover Mesibah Menu will include the following:
• Handmade Matzah
• Assorted Salatim, or salads, and Hummus
• Roasted Matzah Balls with black garlic broth
• White Tuna with beets and horseradish
• Asparagus with spring egg salad and walnuts
• Leek Fritters with charoset
• Coffee-Braised Brisket with schmaltzy potatoes
• Matzoh Brei with red wine-spiced ice cream.
The cost is $42 per person, not including tax and gratuity.

Fork will be serving Seders from Monday, March 29 through Wednesday, March 31. Reservations recommended. The cost is $45 per person and includes the following options:
• demitasse matzoh ball soup
First course
• House made gefilte fish, fresh horseradish, pickled red onions
• Sautéed chicken livers, baby greens, chopped egg, capers, red onion, parsley
• Passover tapas: pickled beets, matzoh brei with whitefish roe,tsmimmis, harosets

Second course
• slow-roasted beef brisket au jus, onions, fingerling potatoes, fresh-grated horseradish,
sautéed haricots verts
• pan-roasted whole branzino ($5 supplemental charge), parsley salad, braised greens, grilled vegetables
• braised lamb shank, red wine reduction, toasted quinoa, glazed carrots, cumin, shallots
Dessert
• trio of macaroons: lemon, chocolate chip, chocolate, mango-yogurt dipping sauce
• rich flourless chocolate cake, housemade mint gelato

At Supper, Seders will be served on Monday, March 29 and Tuesday, March 30. Menu items will include the following:
• Charoset, a relish of chopped apples, walnuts and red wine, along with Hard-Boiled Egg and House-Baked Matzo
• Hors d’oeuvres of Chicken Liver Mousse with port wine and crispy fried onions or Pickled Baby Beets with orange gremolata
• First course of Gefilte Fish with fresh grated horseradish and beet essence or Old-Fashioned Chicken Soup with matzo ball and dill
• Main course of Oven-Roasted Giannone Chicken with 40 cloves of garlic or My Mother’s ‘World Famous’ (She Swears!) Brisket of Beef with sweet potato, carrot and apple tzimmes and cider-macerated fruits
• Up to three sides for the table, such as Poached Asparagus with lemon aioli or Crispy Potato Latkes with caramelized leeks
• Dessert of Flourless Chocolate Torte with vanilla bean ice cream or Caramelized Apple-Matzo Kugel with cinnamon whipped cream or House-Baked Macaroons.
The cost is $50 per person ($25 for children 12 and under). Reservations strongly recommended.

Alison Two is located in Fort Washington 424 S. Bethlehem Pike 215-591-0200

Zahav is at 237 St. James Place 215-625-8800

Fork is located at 306 Market Street 215-625-9425

Supper is at 928 South Street 215-592-8180

[Photo credit: Carly & Art]