This sleek restaurant in DC’s West End offers an à la carte Passover menu. Appetizers include matzo-ball soup with pulled chicken; gefilte fish with beet horseradish; potato latkes with apple sauce and sour cream; chopped liver with matzo and beet horseradish; and a warm spinach salad with dried cranberries, a goat-cheese crouton, and raspberry vinaigrette. Entrées are a roast half chicken with matzo, apricot-and-pine-nut stuffing, and asparagus; a roast leg of lamb with potato-and-artichoke gratin, sautéed haricots verts, and natural jus; grilled Atlantic salmon with apple-braised saboret lentils; and braised brisket with potatoes, carrots, and turnips. Two Israeli wines from Yarden Vineyard will be available. The kitchen can prepare a traditional Seder plate on request. The Passover menu is available April 8 through 10; appetizers are $7 to $11, entrées $22 to $30.
5245 River Rd., Bethesda, 301-656-5336; 10301 Westlake Dr., Bethesda, 301-469-6700; 10058 Darnestown Rd., 301-424-2700
Three locations of this square-pizza chain make a dough without yeast but with flour. The prices are the same as regular pizzas, and the pies are available April 8 through 15.
This colorful Mexican chain infuses its Passover options with Mexican spice. Appetizers include tropical haroset, matzo-ball soup; and chipotle chopped chicken liver. Main courses are beef tongue simmered in a Veracruz sauce; roasted veal-stuffed poblano chilies; beef-tongue tacos; and roasted sea bass. Dessert ($7.50) is a warm pecan-date-and-bittersweet-chocolate flourless cake or a chocolate egg cream. The Passover options are available April 8 through 15; appetizers are $7 to $7.50, entrées $9 to $21.
The Passover menu at this Italian restaurant is one of the biggest in Washington. Appetizers are house-made gefilte fish with horseradish; matzo-ball soup; mozzarella with tomatoes; roasted red peppers with olive oil and garlic; marinated and grilled portobello mushroom baked with tomato and mozzarella; and a mixed-greens salad. Entrées include grilled salmon with zucchini and saffron sauce; grilled rockfish with escarole and sun-dried tomatoes; chicken breast with red peppers and tomato sauce; matzo-crusted roast rack of lamb; veal chop with wine and rosemary; veal scaloppine with shitake mushrooms; and grilled center-cut Black Angus sirloin. Desserts ($8.95) are a Passover roulade with strawberries, whipped cream, and Sabra liqueur; sorbet with raspberries; warm chocolate cake with coconut sorbet and caramel sauce; hazelnut cake with milk-chocolate filling; haroset ice cream in a meringue shell with honey-caramel sauce; and a pistachio crème brûlée with pistachio ice cream. The Passover menu is available April 8 through 15; appetizers are $6.95 to $9.95, entrées $21.95 to $39.95.