Delivery lunch menu for the week of March 11th

The crew over at Left Coast Catering has been busy! Last week we had an event for Google at the Aviation Center in Palo Alto for 450 people. The theme of the event was Atlantic City Board Walk 1930’s.  Rye Bar mixed cocktails, men in fedora’s threw cards and rolled the dice and  Left Coast Catering fed all the hungry people mini meatloaf bites with bruleed potatoes, fried east coast style crab cakes, stuffed mushrooms and  blueberry cheesecake bites to name a few items. The staff had a blast and wore matching black jeans, white shirts and suspenders. Some of the girls embellished their outfits with a strand of pearls!

But for all you hungry folks in the office we are cooking up some tasty treats for you this week. Thursday will be the first of the season asparagus from the Delta and Friday we are celebrating St. Patrick’s day with Irish stew and shamrock cookies. Make sure you get your fill of Guinness beer that night at your favorite Irish Pub!

March 11^th

Salad  

Baby spinach with sesame dressing, fried shallots, toasted peanuts, cucumbers and red onions

Entree

Shaking beef with onions and Thai basil 

Delicious Sides (choose one)

Shiitake spring rolls with pickled carrots and daikon, soy lime dipping sauce

Ginger, pineapple, green onion fried rice 

Vegetarian option – Spicy eggplant 

Dessert

Banana cream tartlets

March 12^th

Salad

Arugula salad with walnuts, dates and goat cheese, sherry vinaigrette

Entree

Turkey shepherds pie  

Delicious Sides (choose one)

Herb roasted root vegetables  

Sautéed kale, mushrooms and shallots 

Vegetarian option –Spinach quinoa socca cakes  with dill lemon yogurt

Dessert

Apple-oat crisp

March 13^th

Salad

Mixed greens with shaved radish, cucumber, fennel, feta and red wine vinaigrette

Entree

Beef chili 

 With grated cheddar, diced red onions, sour cream

Delicious Sides (choose one)

Steamed rice

Veg option -vegetarian chili 

Cornbread, butter

Dessert

Blondie’s

Fruit platter

March 14^th

Salad

Baby gems, pink grapefruit, pickled red onion, avocado, creamy citrus vinaigrette

Entree

Seared chicken breast  with wild mushroom, leek, white wine and thyme ragout

Delicious Sides (choose one)

Grilled asparagus with meyer lemon vinaigrette, shaved parmesan and sieved hard cooked egg

Red quinoa pilaf with spring peas, lemon and parsley 

Veg option: Baked gigande beans with feta and herbed breadcrumbs 

Dessert

Strawberry rhubarb galette with whipped cream

March 15^th

Salad

Mixed greens with apples, shaved white cheddar, bacon, champagne vinaigrette

Entree

Irish lamb stew with onions, carrots and potatoes

Delicious Sides (choose one)

Peas, leeks and cream

Barley risotto with mushrooms and  thyme   

Wild mushroom and potato hand pockets 

Dessert

Shamrock sugar cookies

Bowl of strawberries