Delivery menu for the week of March 4th

The kitchen has been humming along these past couple of weeks getting ready to transition into spring. We are busy testing new sandwiches and developing new dishes for our spring menu. As soon as we finalized the menu, and the spring vegetables and fruit finally come fully into season, we will be sending the menu your way. We are just starting to see the first of the spring fruits and vegetables – green garlic, fava bean, English peas, rhubarb and strawberries. Keep your eye out for them at the farmers market and grocery store. There’s nothing better then tasting the first of the season weather it be asparagus, strawberries or artichokes.

March 4th

Salad

Mixed greens with blue cheese, shaved fennel and watermelon radish,
red wine vinaigrette

Entree

Meatloaf with tomato glaze and gravy

Delicious Sides (choose one)

Mashed potatoes

Sautéed swiss chard with onions and garlic

Vegetarian option: Lentil carrot loaf with mushroom gravy

Dessert

Angel food cake with macerated strawberries and whipped cream

March 5^th

Salad

Baby spinach salad with sesame dressing, pickled turnips, grated carrots and mung bean sprouts

Entree

Vietnamese beef and bok choy 

Delicious Sides (choose one)

Vegetable fried rice 

Lemongrass corn

Vegetarian option:  Szechuan tofu and choy sum 

Dessert  

Lime and mango tartlets

March 6th

Salad

Baby spinach salad with croutons, feta, pickled red onions, grated hard cooked egg, red wine vinaigrette

Entrée

Niman burgers with poppy seed rolls

Vegetarian option -Garden burgers with poppy seed rolls

With sliced cheese, tomato, onions, lettuce, ketchup, mustard, mayonnaise

Salad

Roasted potato salad with whole grain mustard vinaigrette, blue lake beans, dill, capers and parsley

Soup

Cauliflower cheddar soup

Dessert

Fruit platter

Tea cookies

March 7th

Salad

Arugula salad with olives, goat cheese, oranges, sherry vinaigrette

Entree

Catalan style chicken stew with eggplant, zucchini and peppers 

Delicious Sides (choose one)

Roasted fingerling potatoes with romesco

Grilled asparagus with shaved pecorino, pine nuts and currants

Vegetarian option: Swiss chard rolls with Spanish style rice

Dessert

Meyer lemon tart with whipped cream

March 8^th

Salad

Chopped romaine with radish, pepitas, avocado, feta, chili lime vinaigrette

Entree

Latin rubbed flank steak with onions and peppers

Served with flour and corn tortillas, tortilla chips, roasted tomato salsa, guacamole, sour cream

Delicious Sides (choose one)

Red rice

Refried beans

Vegetarian option: quesadillas with roasted poblano chilies chilies mushrooms and jack cheese

Dessert

Strawberry lemon shortcake with whipped cream

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