by Ian McNulty
Between the pizzas, meat plates and pasta dishes for which Domenica is known, chef Alon Shaya has been crafting special menus for the major Jewish holidays.
Shaya, a partner with John Besh in the restaurant, was born in Israel and has made these menus annual fixtures of Domenica. The chef says they reflect his “perspective on how I believe Israeli and Italian foods can come together to create beautiful flavors.”
The latest example, for Passover, will be served from March 25, beginning at 4 p.m., through dinner service on April 2. The four-course meal costs $55 per person and reservations are recommended.
This is not a Kosher meal, nor is Domenica anything like a Kosher restaurant. But based on impressive earlier holiday dinners, it should deliver a meal loaded both with culinary nuance and cultural tradition.
Here’s the full menu:
Wood fired Matzo, Red and white horseradish with laurel and juniper Fig and Date charoset with pistachio and Passito di Pantelleria Warm marinated olives
Matzo ball soup Chappapeela Farms Duck, Preserved lemon, saffron, heirloom carrots
Bitter herb salad Mustard vinaigrette and pickled raisins
Black grouper Roasted pepper, fennel and mushroom vinaigrette
Lamb shoulder Eggplant puree, slow cooked leeks, apricot
Ponchatoula strawberry cobbler Matzo streusel, coconut, pecans and cane syrup
123 Baronne St., (504) 648-6020