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 10/30/14

    soups: matza ball or potato leek

    salads: house, caesar, or spinach with cherries & candied walnuts

    mains:

    beef spare ribs with harissa spice, couscous, garlic tahini sauce, roasted caulflower

    greek slow cooked lamb with tomato & rosemary, israeli couscous, green beans, balsamic reduction

    apple cider veal roast, braised celery, quinoa vegetable pilaf

    indian chicken curry with black lentils and squash, basmati rice

    fried chicken thighs, corn on the cob, red cabbage slaw, grits

    salmon filet, redskin, green beans, honey lime glaze

    penne with marinara sauce, fennel, vegetarian sausage

    BBQ tofu with sweet potato orzo, roasted leeks and kale cabbage slaw

    Desserts: pb and chocolate samoa bars

    cranberry crisp

     

     

  • Lunch Oct 30th

    Soups: matza ball or potato leek.

    Salads: house, caesar or spinach.

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

    Deli sides: coleslaw, chips and a pickle.

    Specials: beef burger with marinated tomatoes and spicy mayo, served with deil sides.

    Pulled veal or chicken tacos with rice, greens and sweet salsa.

    Baked salmon or seared tofu with roasted potatoes, yams and leeks.

  • Dinner Menu 10-29

    Starters:

    House Salad, Caesar, Spinach with Pecans and Cherries

    Chicken Noodle Soup, Potato Leek

     

    Entrees:

    Greek slow-cooked Lamb over Israeli Couscous, Black Olives and Almonds, and Green Beans

    Braised Veal with Apple Cider, Red Cabbage, Ginger Sweet Potatoes, Cranberry Cherry Chutney

    Indian Chicken Curry with Basmati Rice, Cilantro

    Salmon Filet and Creamy Grits, Roasted Leeks, Habanero Orange Gastrique

    Linguine with Roasted Tomatoes, Spinach, Garlic, Mushrooms and Pine-nuts, Squash, Lentils, and Vegetarian Sausage

    Teriyaki Tofu over Sticky rice with Broccoli, House-made Sauce, and Green Onions

    Desserts:

    Kiwi Tart

    PB and Chocolate Samoa Bars

    Cranberry Crisp

  • Lunch Oct 29th

    Soups: chicken noodle or potato leek.

    Salads: house, caesar or spinach.

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

    Deli sides: coleslaw, chips and a pickle.

    Specials: beef burger with marinated tomatoes and deli sides.

    Seared whitefish sandwich with lemon rosemary sauce and deli sides.

    Pulled veal tacos with rice, greens and sweet salsa.

    Roasted chicken with redskins and green beans.

    Squash and lentils over wild rice with seared tofu.

  • dinner menu 10/28

    soups: matza ball or potato leek

    salads: house, caesar, or baby spinach, pecan & cherry

    mains:

    southwest spiced beef burger, challah bun, guacamole, lettuce, tomato, coleslaw & roasted sweet potatoes

    greek slow cooked lamb with garlic, tomatoes, and rosemary, wild rice, black olives & almonds

    chicken coconut milk curry, squash, black lentils, basmati rice, cilantro

    broiled whitefish with redskin potatoes, green beans, lemon rosemary vinaigrette

    linguine pasta with spinach,, tomato, garlic, portabellas, and toast pinenuts

    teriyaki tofu with broccoli, green onions, house made teriyaki sauce, and sticky rice

    desserts: chocolate eclairs, cinnamon spice pear cake, kiwi tart, pineapple upside down cake, sorbet