Hot lunch menu for the week of 6/17/13

Hot lunch menu for the week of 6/17/13

June 17th

Lunch  

Salad

Arugula, pickled beets, avocado, goat cheese and sherry vinaigrette

Entree

Alaskan halibut with sautéed summer squash, capers and Vidalia onions (Market price)

Sautéed chicken with leeks, mushroom and white wine  

Delicious Sides (choose one)

Summer succotash with corn, beans, tomato, and basil

Rosemary fingerling potatoes

Vegetarian option  - Fried green tomatoes with sun gold cherry tomato and basil relish

Dessert

Cornmeal shortcakes with nectarines, blueberries and whipped cream

June 18th

Lunch

Salad

Butter lettuce with radish, celery, apples, blue cheese and champagne vinaigrette

Entree

Hanger steak with chimmichurri and sautéed escarole  

Delicious Sides (choose one)

Rice pilaf with almonds

Sauteed summer beans with red onion mustard seeds and tarragon

Vegetarian option: Kale and mushroom ragout with white beans, tomatoes, and basil

Desserts

Lemon meringue pie

June 19th

Lunch

Salad

Asian slaw with cabbage, carrots and red peppers

Entree

Grilled lemongrass chicken with peanut sauce

Delicious Sides (choose one)

Rice stick noodle and vegetable salad with cilantro dressing and toasted peanuts

Chinese long bean, cucumber and snap pea salad with mint, lime and chili

Shitake spring rolls with pickled carrots, daikon and cucumber with soy lime dip

Dessert

Chocolate dipped strawberries and lemon ginger cookies

June 20th

Lunch

Salad

Arugula, frisee and  radicchio with nectarines, cherries, almonds, white balsamic vinaigrette

Entree

Tuscan chicken on dino kale

Seared black cod with tomato broth and olive tapenade (Market price)

Delicious Sides (choose one)

Panzanella salad with heirloom tomatoes, persian cucumbers, red onions, fresh mozzarella, basil

Grilled zucchini salad with hazelnuts, shaved parmesan and parsley

Vegetarian option: tomato, potato, and fennel gratin

Dessert

Cheesecake with cherry compote

June 21st

Lunch

Salad

Mixed greens with croutons, pickled red onions, manchego, hard cooked egg and red wine vinaigrette

Entree

Herb roasted pork loin with mustard broth and peaches

Delicious Sides (choose one)

Haricot verts, spring onions and thyme

Sautéed kale with mushrooms

Roasted garlic mashed potatoes

Dessert

Financier with raspberries