Delivery lunch menu for the week of November 5th

November 5th

Salad

Baby spinach salad with pomegranates, pears, pecans and blue cheese with sherry vinaigrette

Entree

Braised red wine short ribs with gremolata

Seared arctic char with mushrooms, leeks and white wine cream sauce

 Delicious Sides (choose one)

Potato, squash, shallots and swiss cheese gratin

Braised greens with garlic

Veg option:  Swiss chard, caramelized onions and goat cheese stuffed portabella

Desserts

Apple cake with whipped cream 

November 6th

Salad

Arugula salad, roasted beets, toasted hazelnuts, shaved pecorino, sherry vinaigrette

Entree

Grilled flat iron steaks with red wine sauce

Delicious Sides (choose one)  

Farro with squash, swiss chard and mushrooms

Roasted cauliflower with parsley

Vegetarian option: Flatbreads with fontina, broccoli rabe, chili flakes and olives

Dessert

Mocha cream puffs with chocolate glaze

November 7^th

Salad

Spinach salad with radicchio, dates, apples, shaved parmesan and lemon vinaigrette

Entree  

Braised chicken with white wine, lemon and olives

Delicious Sides (choose one)

Mashed potatoes

Blue lake beans with leeks and mushrooms

Veg option – Butternut squash ravioli with brussel sprout leaves, hazelnuts and brown butter

Dessert

Pear-almond gallette with whipped cream

November 8th

Salad

Mixed greens salad with sesame dressing, sliced cucumbers, carrots, daikon and peppers

Entree (choose one)

Pork tonkatsu  with dipping sauce  tempura dipping sauce

Delicious Sides (choose one)

Chilled soba noodles with nori, snow peas, ginger and scallions  

Shiitake mushrooms and tofu 

Vegetarian option:  Vegetarian sushi with soy dip, wasabi and pickled ginger 

Dessert

Chocolate jasmine tea grapefruit tart

November 9^th

Salad

Arugula with dates, pomegranates, pistachios and goat cheese with citrus vinaigrette

Entree (choose one)

Grilled salmon with red charmoula 

Delicious Sides (choose one)

Israeli couscous with tomatoes, zucchini, garbanzo beans, cinnamon, and saffron

Roasted carrots with shallots, parsley and olives

Vegetarian option: Phyllo turnover with spinach, onions, currants, feta and pinenuts

Dessert

Lemon pound cake with whipped cream