Delivery lunch menu for the week of February 18th

I have put together a delicious menu this week with some spring surprises – strawberry rhubarb crisp and sautéed snap peas with shiitake mushrooms. As you peruse the menu, you can get a feel for what we are cooking over at Left Coast Catering. I have listened to your requests and have included the taco bar on Thursday and Asian inspired fare on Tuesday and Wednesday. Well, I think that covers it. Have a great week everyone! -Laurine

February 18th

Salad

Mixed greens with shaved fennel, avocado, watermelon radish, champagne vinaigrette

Entree

Grilled Loch Duart Scottish Salmon with melted leeks and meyer lemon buerre blanc

Delicious Sides (choose one)

Potato cakes with chives

Sautéed brussel sprouts with shallots, apples and walnuts

Vegetarian option: Mushroom potato potpie

Dessert

Strawberry rhubarb crisp

February 19th  

Salad

Baby spinach with shaved carrot, jicama, cucumber, orange soy dressing

Entree

Miso glazed grilled flank steak

Delicious Sides (choose one)

Japanese inspired red quinoa

Spinach with sesame dressing

Vegetarian option:  Salad of grilled mushrooms and fried tofu 

Dessert

Chocolate dipped macaroons

Bowl of tangerines

 February 20th  

Salad

Baby spinach with pink grapefruit, jicama, cucumber, orange soy dressing

Entree

Shaking beef with onions and thai basil 

Sides

Steamed jasmine rice with scallions

Sautéed snap peas, water chestnuts and shiitake mushrooms

Vegetarian option – Spicy ginger tofu with blue lake beans 

Dessert

Apricot almond bars

February 21th 

Salad

Romaine with jicama, radish, pepitas, feta, tomato, chili lime dressing

Entree

Achiote chicken, peppers and onions 

Warm corn and flour tortillas

Roasted tomato salsa, guacamole, jack cheese, sour cream

Tortilla chips

Delicious Sides (choose one)

Red rice

Black beans 

Vegetarian option: Sautéed squash, mushrooms, tofu, onions, and peppers 

Dessert

Mexican chocolate pudding with cinnamon, almonds and whipped cream

February 22th -

Salad

Mixed greens with cara cara oranges, goat cheese, toasted almonds, white balsamic vinaigrette

Entree

Braised short ribs with gremolata

Delicious Sides (choose one)

Twice baked potatoes with caramelized onions and sour cream

Sautéed swiss chard with onions and garlic

Vegetarian option: Cauliflower mushroom gratin with parmesan thyme bread crumbs 

Dessert

Gingerbread spiced cake with maple glaze