Passover Takeaway Menus

April 9, 2014 @ 11:00 am – 11:00 pm America/Los Angeles Timezone
The Larder at Burton Way
8500 Burton Way
Los Angeles, CA 90048
Prices Vary

THE LARDER AT TAVERN and THE LARDER AT BURTON WAY, Suzanne Goin & Caroline Styne’s marketplace- restaurants in Brentwood and Los Angeles, present their take out menus for the Passover holiday. The menu is ideal for completing a home cooked dinner, something to bring to a Seder, or serving as your entire family meal. Offered are Passover Latkes with Applesauce and Crème Fraiche, Matzo Ball Chicken Soup, Deviled Eggs with Chives or a Smoked Fish Platter with Redwood Hill Goat Cheese, Cucumbers, Onions and Matzo. Main dishes include Braised Brisket with Horseradish Jus, Roasted Chicken with Castelvetrano Salsa or Roasted Salmon with Cucumber Yogurt which can be accompanied by side dishes of Roasted Yukon Potatoes with Rosemary and Garlic, Braised Red Cabbage, McGrath Farm Roasted Root Vegetables or Grilled Asparagus with Pistachio Aillade. Finish with TAVERN’s Passover Desserts of Seasonal Fruit Platters, Chocolate Dipped Coconut Macaroons or our Flourless Chocolate-Hazelnut Torte. A selection of sparkling, wine and red wines curated by Caroline Styne for the Passover holiday are also available for take out.

WHEN: Orders must be placed by 5pm on Friday, April 11; this includes all adjustments and cancellations. Credit card required at time of order. Local delivery available with minimum $100 purchase for $10 fee; other deliveries available with a small surcharge.

WHERE: THE LARDER AT BURTON WAY, 8500 Burton Way, Los Angeles, CA 90048
310.278.8060 or email [email protected]

THE LARDER AT TAVERN, 11648 San Vicente Boulevard, Los Angeles, CA 90049
310.806.6464 or email [email protected]

For complete Passover Take Away Menus for either location visit:
The Larder at Tavern:
The Larder at Burton Way:

Complete menu follows
passover take-away menu


marinated olives (pint) 16
marcona almonds (pint) 12
deviled eggs with chives (dozen) 18
smoked fish platter with redwood hill goat cheese, cucumbers, onions & matzo (serves 8) 75
matzo ball chicken soup (quart) 19
latkes with applesauce and crème fraiche (dozen) 24


simple salad with radish & soft herbs (serves 4) 28
beets with kumquats & blood oranges (serves 4) 24
little gems with apples, buttermilk, walnuts & shropshire blue (serves 4) 32


slow-roasted salmon with cucumber yogurt (serves 4) 42
roasted chicken with castelvetrano salsa (serves 4) 38
braised beef brisket with horseradish jus (serves 4) 42


roasted potatoes with rosemary & garlic (serves 4) 19
braised red cabbage (serves 4) 19
mcgrath farms roasted root vegetables (serves 4) 24
grilled asparagus with pistachio aillade (serves 4) 28


seasonal fruit platter (serves 6) 46
chocolate-dipped coconut macaroons (dozen) 18
flourless chocolate-hazelnut torte (serves 6) 48


prosecco di valdobbiadene – le vigne di alice, extra dry ’11 33
bouzy – paul bara , brut rose NV 32
reims – lanson, black label, brut NV 62


riesling – domaine ostertag, ’11 32
chardonnay – luli, santa lucia highlands ’12 29


syrah – hocus pocus, santa ynez ’12 26
pinot noir – campion, edna valley ’07 30