THE MENU Apple, Asian Pear, and Toasted Walnut Haroseth Salmon and Whitefish Cakes with Horseradish-Cucumber Sauce Chardonnay Roasted Asparagus Soup with Spring Herb Gremolata Beef Brisket with Merlot and Prunes (pictured) Merlot Potato, Carrot, and Zucchini Kugel Almond-Lemon Torte with Fresh Strawberries
