Delivery lunch menu for the week of November 26th

November 26th

Salad

Arugula with grapes, apples, pistachio, feta and red wine vinaigrette

Entree

Grilled swordfish with preserved lemon, green olives and parsley 

Sautéed chicken breast with ras-el-hanout with stewed garbanzo beans, tomato, zucchini and spinach 

 Delicious Sides (choose one)  

Sautéed broccoli rabe with garlic and chilies

Israeli couscous with almonds, currants, onions, mint

Veg option:  vegetable tagine

Soup

Moroccan lentil

Desserts

Pumpkin spice cake with Molasses frosting

November 27th

Salad

Baby spinach with hard cooked egg, croutons, blue cheese, pickled beets, red wine vinaigrette

Entree

Grilled flank steak with black olive vinaigrette and roasted rosemary smashed potatoes

Delicious Sides (choose one)  

Italian butter beans with kale and marjoram

Roasted winter vegetables

Vegetarian option: Stuffed portabella mushrooms with spinach, caramelized onions and toasted breadcrumbs 

Dessert

Whoopie pies

November 28^th

Salad

Arugula, frisee and radicchio salad with white balsamic vinaigrette, shaved parmesan, herb croutons, fennel and pickled red onions

Entree  

Braised chicken with dijon, leeks and mushrooms

Delicious Sides (choose one)

Creamy polenta with fontina

Roasted brussel sprouts with sautéed walnuts

Veg option – Chard rolls with faro, mushrooms, leeks, currents with vegetable nage

Dessert

Meyer lemon tart with whipped cream

November 29th

Salad

Mixed greens with citrus chili vinaigrette, oranges, jicama, radish and queso fresco

Entree

Achiote chicken with onions and peppers

Warm flour and corn tortillas

Jack cheese, sour cream

Sides

Black beans with chipotle chili, cilantro

Green rice

Tortilla chips with salsa fresca, guacamole

Veg option:  Mushroom, jack, pablano empanadas

Dessert

Mexican chocolate pot de crème with whipped cream

November 30th

Salad

Arugula salad with tangerines, shave pecorino and fennel, white balsamic vinaigrette

Entree

Chicken mattone, panzanella salad with currents, pine nuts and shallots

Sides

Saffron orzo with parmesan and garlic

Roasted cauliflower with red onions, capers and chili

Vegetarian option – Swiss chard cakes with romesco

Dessert

Pannacotta