Cafe Hours and Menu

emil's-bread

HILLEL CAFE

  • Lunch 12 pm – 2 pm, Dinner 5:30 pm – 7:30 pm
  • Pricing: Lunch $10 for students, $12 for non-students; Dinner $12 for students, $15 for non-students

Chef Emil prepares incredible kosher food under the supervision of Rabbi Glogower.  Open to the public; closed on Saturdays.


  • dinner menu 10/21

    soups: matza ball or tomato vegetable

    salads: house, caesar, or israeli pasta salad

    mains:

    winter beef & vegetable stew with balsamic reduction & mashed potatoes

    moroccan lamb meatballs with eggplant, couscous, and apricot glaze

    veal roast with pear & shallots, green beans, almonds, quinoa & barley

    pan roasted chicken with rice, black beans, avocado, cilantro, lime & salsa

    salmon filet with thai chile pepper, rice noodles, “crab” meat, carrots, bean sprouts, green onions & sweet soy glaze

    orzo pasta with shredded chicken, eggplant, mushrooms, and roasted red peppers

    bombay curry veggie burger with spicy mayo, grilled onions, chips, coleslaw, & a pickle

    desserts: blueberry buckle muffin, tiramisu brownie, red velvet sandwich cookie, or sorbet

  • Lunch Oct. 21st

    Soups: matza ball or tomato cabbage soup.

    Salads: house, caesar or Israeli pasta salad.

    Deli: turkey, turkey pastrami, beef pastrami, tuna salad, egg salad or chicken salad.

    Deli sides: coleslaw, chips and a pickle.

    Specials: beef burger with cajun onions and deli sides.

    Seared seitan sandwich with garlic sauce and served with deli sides.

    Veal burrito with rice, greens and pear salsa.

    Sauteed orzo with veggies and chicken.

  • dinner menu 10/20/14

    soups: matza ball or tomato vegetable

    salad: house or caesar

    mains:

    meatloaf with tomato molasses glaze, mashed potatoes, green beans

    veal roast with pear chutney, brussels sprouts, quinoa barley pilaf

    garlic soy glazed chicken, rice noodles with green onion & bean sprouts

    jamaican blackened tilapia, rice, black beans, habanero tomato relish, avocado

    orzo pasta with shredded chicken, eggplant, mushrooms, and roasted red peppers

    vegetarian spaghetti squash with mushroom cream sauce, pan roasted portabella, seitan, and kale, white wine

    desserts: blueberry buckle muffins, peanut butter chocolate torte, raspberry sorbet

     

  • Lunch Oct. 20th

    Soup or salad: matza ball soup or tomato cabbage soup, house or caesar salad.

    Deli: turkey, turkey pastrami, beef pastrami, tuna salad, egg salad or chicken salad.

    Deli sides: coleslaw, chips and a pickle.

    Specials: beef burger with sauteed red peppers and deli sides.

    Pulled beef sandwich with jalapeno sauce and deli sides.

    Asian tilapia tacos with rice, greens and soy ginger sauce.

    Chicken or red cabbage gratin with quinoa and brussels sprouts.

  • Dinner Menu 10/19

    Soup: Tomato Vegetable

    House Salad

    Shredded Beef with Jamaican Black Beans and Rice

    Chicken with Brussels Sprouts and Mashed Potatoes

    Cabbage Gratin with Spaghetti Squash and Quinoa Barley Pilaf

    Mushroom Orzo Pasta

    Desserts: Lemon Coconut Doodles