 The menu is largely dependent on the produce and foodstuffs that are donated that day; during periods when the same vegetable, such as carrots, is all that is available, the cook will vary the menu by preparing it sweet one day, salty the next.Day-old produce and leftovers from outside catered events, such as weddings, are not accepted, so as to uphold the dignity of patrons.Leftovers from the meals themselves are frozen in containers and handed out on Thursdays for patrons to take home for their Shabbat meals.