Here is our hot lunch menu for the week of 7/29/13
July 29th
Lunch
Salad
Baby spinach salad with pickled carrots, cucumbers, avocado, fried shallots, ginger-orange dressing
Entree
Grilled Korean short ribs
Delicious Sides (choose one)
Kim chi, pickled shiitake mushrooms and pickled turnips
Sesame spinach
Jasmine rice with scallions
Vegetarian option - Braised spicy miso tofu with daikon radish and shiitake mushrooms
Dessert
Pineapple upside-down cake
July 30th
Lunch
Salad
Romaine salad with chili lime dressing, spiced pepitas, panela cheese, cherry tomatoes, tortilla strips and avocado
Entree
Grilled achiote chicken with corn salsa
Delicious Sides (choose one)
Braised blue lake beans with tomato and oregano
Mexican rice with carrots and peas
Vegetarian option: Poblano, mushroom and jack cheese quesadilla
Desserts
Blackberry - nectarine cobbler with whipped cream
July 31st
Salad
Mixed greens with shaved radish, avocado, pickled red onions, feta and pita croutons, red wine sumac vinaigrette
Entree
Roasted pork loin with apricot jus
Delicious Sides (choose one)
Farro with onions and mushrooms
Grilled vegetable platter with red charmoula
Dessert
Chocolate-pistachio shortbread
August 1st
Lunch
Salad
Mixed greens with raspberries, almonds, goat cheese and white balsamic vinaigrette
Entree (choose one)
BBQ chicken
Delicious Sides (choose one)
Grilled corn salad with zucchini, red onions, and basil
Roasted potato salad with whole grain mustard vinaigrette
Buttermilk biscuits with sweet butter
Vegetarian option - Stuffed tomatoes with couscous and summer vegetables
Dessert
Peach cake with creme fraiche
August 2nd - White and Case
Salad
Baby gems with tomatoes, red onions, croutons, bleu cheese, with sherry vinaigrette
Entree
Grilled hamburgers with rolls, lettuce, tomato, onions, sliced cheese, pickles, mayonnaise, mustard, ketchup
Delicious sides (choose one)
Warm summer vegetables with parsley almond salsa
Roasted potato wedges
Vegetarian option: Garden burgers
Dessert
Gingersnap cookies
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