October 8th
Salad
Arugula salad with pears, pomegranates, shaved pecorino and
sherry vinaigrette
Entree
Grilled hanger steak with tapenade and watercress
Sauteed arctic chard with lemon, caper, white wine, butter
Delicious
Sides (choose one)
Faro with leeks and swiss chard
Roasted brussel sprouts with toasted walnuts
Veg option: Stuffed
portabella mushrooms with spinach, onions and
parmesan
Soup
Vegetable minestrone
Desserts
Chocolate angel food cakes with whipped cream and
strawberries
October 9th
Lunch
Baby
spinach salad with yogurt dressing, julienned carrots, cucumbers and cherry
tomatoes
Entree
Braised Indian style chicken with spicy tomatoes and ginger
Delicious Sides (choose one)
Cauliflower
with ginger, garlic and green onions
Turmeric
rice with peas
Vegetarian
option: Potato pakora
Dessert
Mango lime tartlets
October 10th
Salad
Butter lettuce salad with grapefruit, jicama, cucumber,
candied pecans and soy vinaigrette
Entree
Grilled lemongrass chicken with peanut sauce
Delicious Sides (choose one)
Rice stick noodle salad with vegetables, peanuts and lime-cilantro dressing
Snap peas, carrots, broccoli and roasted tofu salad with miso dressing
Veg option: Shiitake spring rolls with soy lime dip
Dessert
Tea cookies
October 11th
Salad
Romaine salad with croutons, pickled red onions, shaved
radish, crumbled blue cheese and red wine vinaigrette
Entree (choose one)
Slow cooked pork shoulder, cipollini agrodolce
Delicious Sides (choose one)
Soft polenta with parmesan
Sauteed broccoli di ciccio with garlic and chili
Vegetarian option: Butternut
squash ravioli, brown butter, parmesan
Dessert
Espresso cream puffs
October 12th
Salad
Baby spinach salad with cherry tomatoes, radish, hard cooked
eggs, blue cheese, red wine vinaigrette
Entree (choose one)
Grilled flank steak with pepper –caper relish
Delicious Sides (choose one)
Smashed rosemary potatoes
Roasted cauliflower with red onions, capers and chili flakes
Dessert
Cream cheese brownies
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