Hot lunch menu for the week of 5/27/13
Monday, 5/27
Lunch
Lunch
Salad
Arugula with mint, cherries, spiced almonds, goat cheese, red wine vinaigrette
Entree
Grilled Moroccan chicken with preserved lemon
Delicious Sides (choose one)
Baked corona beans with tomato and feta
Harissa roasted carrots
Vegetarian option – Phyllo turnover with eggplant, zucchini, peppers and couscous
Dessert
Strawberry rhubarb galette or almond cake with raspberries
Tuesday, 5/28
Lunch
Salad
Green papaya salad with long beans, tomatoes and toasted peanuts
Entree
Red chicken curry
Delicious Sides (choose one)
Thai fried rice
Grilled eggplant salad
Vegetarian option: Tofu with fried basil
Dessert
Butterscotch custard with coconut cream
Wednesday, 5/29
Lunch
Salad
Baby spinach salad with blue cheese, cherries, almonds, white balsamic vinaigrette
Entree
Grilled flank steak with grilled red onions, fennel and chimichurri sauce
Delicious Sides (choose one)
Sauteed mushrooms, English peas and vidalia onions
Rosemary roasted fingerling potatoes
Vegetarian option: Swiss chard cannelloni
Dessert
Chocolate cupcakes with cream cheese frosting
Thursday, 5/30
Lunch
Salad
Chopped romaine salad with cherry tomatoes, jicama, avocado, spiced pepitas, manchego, radish, chili lime vinaigrette
Entree
Grilled achiote chicken with peppers and onions
Warm flour and corn tortillas, Jack cheese, sour cream
Delicious Sides (choose one)
Green rice
Refried beans
Tortilla chips, salsa fresca, gucamole
Vegetarian option: Sauteed corn, zucchini and onions with chipotle butter
Dessert
Salted peanut toffee cookies
Friday, 5/31
Lunch
Salad
Arugula salad with pickled red onion, hard cooked egg, feta, croutons, red wine vinaigrette
Entree
Chicken paillard with corn, tomato and basil relish
Delicious Sides (choose one)
Farfalle pasta with pesto, peas and potatoes, parmesan
Sauteed summer beans with red onions, garlic and capers
Vegetarian option: Corn cakes with creamy green onion sauce
Dessert
Upside down apricot cake, whipped cream
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