Orders still are being taken by Rooster Boy Cafe, Siegel’s Bagelmania and Wolfgang Puck Players Locker for Passover dinners and a la carte favorites.

Matzo is a form of unleavened bread that is a staple during the Passover holiday. (Review-Journal file photo)

More local restaurants have announced that they’re offering Passover dinners to go.

Burnt Offerings, 3909 W. Sahara Ave., is offering Kosher-for-Passover meats, chicken and fish through April 16. 702-848-2876 or burntofferingslv.com

Rooster Boy Cafe, 2620 Regatta Drive, is offering a Passover menu of a variety of dishes that serves four: chicken and dill matzo ball soup, $15 per quart; Apple and Almond Harvest, $15; carrots with honey and harissa, $15; potato kugel with horseradish, $14; organic chicory and cucumber salad, $18; baked salmon with sumac, lemon and dill, $26 per pound; slow-braised brisket with garlic and herbs, $25 per pound; apricot and currant roasted chicken, $20 each; and coconut meringues with Chantilly cream and chocolate sauce, $24 for four pieces. To order, call 702-560-2453.

Siegel’s Bagelmania, 855 E. Twain Ave., is offering a Passover feast of chopped liver and matzo crackers, matzo ball soup, choice of roast chicken or brisket, potato pancakes with apple sauce, glazed carrots and two macaroons, $19.99 per person. Available for curbside pickup by calling 702-369-3322 or through third-party delivery services.

The Passover dinner package from Wolfgang Puck Players Locker in Downtown Summerlin will be available Thursday. On the menu: matzo ball soup, potato latkes, chopped chicken liver with matzo, charoset, sauteed Atlantic salmon with green beans, roasted Jidori chicken with spring vegetables, braised beef brisket with caramelized onions, carrot and sweet potato tzimmes, noodle kugel, coconut macaroons, chocolate-dipped strawberries, flourless chocolate cake, apple tarte tatin, assorted cookies and matzo toffee, $40 per person. Order 48 hours in advance at 702-202-6300. Seder plate ingredients also available, $25.

Contact Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474. Follow @HKRinella on Twitter.