These cold dark nights puts me in the mood for warming winter comfort food. And when I think comfort food I think roasted chicken, beef stew and meatloaf which is featured in this weeks menu. Another favorite of mine in the winter is the spicy food of Korea. Thursday's lunch highlights our housemade kimchi, pickled vegetables and Korean short ribs.
February 11th
Salad
Mixed greens
with apples, dates, goat cheese, champagne vinaigrette
Entree
Herb roasted chicken over braised winter greens with
mushrooms
Delicious Sides (choose one)
Mac and cheese with white cheddar
Green bean, shallots and roasted squash
Vegetarian option: Green lentils, mushroom with braised
greens
Dessert
Chocolate chip cookie pecan bar
February 12th -
Salad
Mixed greens with shaved fennel, tangerines, pickled red
onion, shaved pecorino cheese, champagne vinaigrette
Entree
Beef stew with mushrooms and sour cream
Delicious Sides (choose one)
Spaetzel with butter and parsley
Roasted rosemary root vegetables
Vegetarian option: Mushroom vegetable shepherd’s pie
Dessert
Carrot cake with cream cheese frosting
February 13th
Salad
Romaine with buttermilk herb dressing, avocados, scallions,
blue cheese, bacon
Entree
Meatloaf with tomato glaze
Sides
Twice baked potato with cheddar, caramelized
onions and chives
Sautéed kale with garlic
Vegetarian option – Delicata squash stuffed with quinoa,
mushrooms, walnuts, dried cranberries
Dessert
Apricot almond bars
February 14th
Salad
Mixed greens with tangerines, cucumbers, red onions, orange
sesame vinaigrette
Entree
Grilled Korean short ribs with scallions
Delicious Sides (choose one)
Steamed jasmine Rice
Kim chi, pickled shiitake, pickled carrots and turnips
Sesame spinach
Vegetarian option: Tofu-kimchi stew with daikon, mushrooms
and soft cooked egg
Dessert
Warm chocolate
brownie with chocolate stout sauce
February 15th
Salad
Mixed greens with cucumber, watermelon radish, carrots,
garbanzo beans, cilantro dressing
Entree
Lamb with tomato, ginger and chili
Delicious Sides (choose one)
Tumeric rice with peas
Cauliflower roasted
with ginger, garlic and green chilies
Vegetarian option: Potato coconut pakora with yogurt mint
sauce
Dessert
Orange cardamom shortbread cookies
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