Delivery lunch menu for the week of March 18th

Happy St Patrick’s Day

I am throwing my second annual St. Patrick’s Day celebration on Saturday the 16th, the day before St. Patrick’s Day, but not the day before everyone needs to go back to work. While we have made this an American celebration with corned beef and cabbage and green beer I am venturing on a more innovative menu. Here’s what’s cooking; roasted local leg of lamb, spring onion and sour cream potato gratin, sautéed asparagus, fava beans, peas and green garlic, strawberry crumble, Irish cheddar and Irish soda bread. The days are getting longer and spring is in the air!

March 18th 

Salad 

Mixed greens with pink grapefruit, avocado, pickled red onions, champagne vinaigrette

Entrée

 Grilled salmon with artichoke, caper and parsley relish

Delicious Sides (choose one)

Fregola with spring onions, peas and lemon

Poached asparagus with za’tar aioli

Vegetarian option – Wild mushroom and potato hand pockets 

Dessert

Almond cake  with strawberries and whipped cream

Bowl of apples

March 19^th

Salad

Arugula salad with cara cara oranges, dates and goat cheese, sherry vinaigrette

Entree

Tuscan grilled chicken

Delicious Sides (choose one)

Cannellini beans with kale and garlic

Roasted carrots with fennel, cumin and chili

Veg option -Stuffed bell pepper with orzo, asparagus, peas and Parmesan

Dessert

Chocolate pistachio shortbread

March 20th

Salad

Romaine with chili lime vinaigrette, crumbled feta, cherry tomatoes, radish, cucumbers, spicy pepitas

Entree

Taco Bar with Latin style chicken fajitas, onions and peppers with warm flour and corn tortillas 

Tortilla chips, roasted tomato salsa, guacamole, sour cream, grated jack cheese

Delicious Sides (choose one)

Red rice

Latin black beans

Vegetarian: Sautéed squash, peppers, mushrooms and onions

Dessert

Lemon bars

March 21st

Salad

Mixed greens with avocado, radish, fennel, champagne vinaigrette

Entree

Grilled flank steak with chimmichurri on sautéed spinach

Delicious Sides (choose one)

Spanish style saffron rice pilaf with spring peas

Sautéed broccoli rabe with toasted garlic

Veg option: Spinach cakes with golden raisin and pine nut relish

Dessert

Profiteroles with vanilla cream, chocolate glaze, toasted almonds

March 22nd

Salad

Mixed greens with strawberries, goat cheese, candied sliced almonds, balsamic vinaigrette

Entree

Marinated grilled trip tip with grilled onions and fennel

Delicious Sides (choose one)

Macaroni and cheese with thyme garlic bread crumbs

Sautéed snap peas and carrots

Vegetarian option: Savory quinoa and vegetable cakes with yogurt dill sauce

Dessert

Crème brulee