Delivery lunch menu, week of June 18th, 2012

 LAURINE’s LUNCH:  for the week of June 18th, 2012

June 18th

Lunch 

Salad

Arugula, pickled beets, avocado, goat cheese and sherry vinaigrette

Entree (choose one)

Alaskan halibut with sautéed summer squash, capers and vidalia onions 

Sautéed chicken with leeks, mushroom and white wine  

Delicious Sides (choose one)

Summer succotash with corn, beans, tomato, and basil

Rosemary fingerling potatoes

Vegetarian option  - stuffed patty pan zucchini with rice, tomato and corn 

Dessert

Cornmeal shortcakes with nectarines, blueberries and whipped cream 

Extras

Corn soup with basil oil

June 19th

Lunch 

Salad

Butter lettuce with radish, celery, apples, blue cheese and champagne vinaigrette

Entree

Hanger steak with chimmichurri and sautéed escarole  

Salmon with lemon caper sauce, sauteed pea tendrils 

Delicious Sides (choose one)

Rice pilaf with almonds

Sauteed summer beans with red onion  mustard seeds and tarragon 

Vegetarian option: Ratatouille 

Desserts

Lemon meringue pie

June 20th

Salad

Asian slaw with cabbage, carrots and red peppers

Entree

Grilled lemongrass chicken with peanut sauce

Delicious Sides (choose one)

Rice stick noodle and vegetable salad with cilantro dressing and toasted peanuts

Chinese long bean, cucumber and snap pea salad with mint, lime and chili 

Shitake spring rolls with pickled carrots, daikon and cucumber with soy lime dip

Dessert

Chocolate dipped strawberries and lemon ginger cookies

June 21st

Lunch 

Salad

Arugula, frisee and  radicchio with nectarines, cherries, almonds, white balsamic vinaigrette 

Entree (choose one)

Tuscan chicken on dino kale 

Seared black cod with tomato broth and olive tapenade 

Delicious Sides (choose one)

Panzanella salad with heirloom tomatoes, persian cucumbers, red onions , fresh mozzarella, basil

Grilled zucchini salad with hazelnuts, shaved parmesan and parsley 

Vegetarian option: tomato, potato, and fennel gratin

Dessert

Cheesecake with cherry compote

June 22nd

Lunch 

Salad

Mixed greens with croutons, pickled red onions, manchego, hard cooked egg and red wine vinaigrette

Entree

Herb roasted pork loin with mustard broth and peaches 

Delicious Sides (choose one)

Haricot verts, spring onions and thyme 

Sautéed kale with mushrooms

Roasted garlic mashed potatoes

Dessert

Financier with raspberries