Chanukah celebrates the miracle of the holy oil that burned for eight days. This year, the Roadhouse’s Chanukah menu celebrates the festival of this harvested light by centering on our favorite oil-cooked delicacies.
This menu features some of our favorite ingredients to highlight, like pasture-raised short ribs; small-batch, bronze cut pasta from the Abruzzo region of Italy; and, of course, our beloved new harvest olive oil from Hudson Vineyards in California. We’re thoughtfully preparing everything you need to fill your Chanukah table with a bounty of delicious foods, from a sweet twist on classic latkes to start, to a selection of tempting entrées, all the way through to delicious desserts from Zingerman’s Bakehouse.
Available November 29th–December 6th.
Balsamic Braised Short Ribs
Balsamic-braised, pasture-raised short ribs served with Hudson Vineyard’s new harvest olive oil, creamy mashed potatoes, and spiced roasted squash.
Amish chicken legs and thighs braised with olives, raisins, currants, and peppers in a rich beef broth. Drizzled with Hudson Vineyard’s new harvest olive oil and served with organic Carolina Gold rice from Anson Mills. Inspired by one of Chef James Beard’s recipes!
Cacio e Pepe (V)
Rustichella artisan spaghettini, tossed in Hudson Vineyard’s new harvest olive oil, and plenty of freshly cracked Tellicherry black pepper.
Tunisian Olive Oil Cake
Really good olive oil cake from Zingerman’s Bakehouse, made with freshly milled whole grain durum flour, organic Tunisian olive oil from the Mahjoub family plantation, and toasted almonds, served with burnt orange whip cream and powdered sugar.
Zingerman’s Bakehouse Rugelach Plate
Apricot-filled rugelach made with crispy, flaky cream cheese pastry from Zingerman’s Bakehouse, served with caramelized apples, chestnut honey, and California dates.