Delivery lunch menu for the week of September 16th

Monday, September 16th

Salad

Baby spinach salad with sieved hard cooked eggs, cherry tomatoes, croutons, whole grain mustard vinaigrette

Entree

Sautéed arctic char, sautéed shaved brussel sprout, garlic, white wine

Delicious Sides

Braised dino kale with tomatoes

Mashed potatoes with leeks and sour cream

Veg option:  Stuffed portabella mushrooms with spinach, sun-dried tomatoes, caramelized onions and  asiago

Desserts

Apple crisp with oats and brown sugar, whipped cream

Tuesday, September 17th

Salad

Mixed greens with blue cheese, croutons, shaved radish, cucumbers, red wine vinaigrette

Entree

Grilled marinated tri-tip with roasted pepper relish

Delicious Sides

Grilled broccolini with lemon, chili flakes and extra virgin olive oil

Farro with butternut squash,  kale and  parmesan

Vegetarian option: Summer squash and  tomato gratin

Desserts

Mocha filled profiteroles, chocolate glaze

Wednesday, September 18th

Salad

Chopped romaine salad with cherry tomatoes, carrots, cucumbers, radish, scallions,  avocado, buttermilk herb dressing

Entree

Niman ranch burgers with rolls, sliced cheese, lettuce, tomato, red onion, pickles, ketchup, mustard and  mayonnaise

Veg option: Garden burgers

Delicious Sides

Baked potato with all the fixings: butter, sour cream, bacon, roasted broccoli, scallions, shredded cheddar, salt and  pepper

Dessert

Pineapple upside down cake with whipped cream

Sliced watermelon

Thursday, September 20th

Salad

Arugula with figs, hazelnuts, pecorino, white balsamic vinaigrette

Entree

Tuscan grilled chicken

Delicious Sides

Cranberry bean, blue lake and yellow wax bean salad with  tarragon

Fregola with corn, mushrooms and  leeks

Vegetarian option:  Zucchini and yellow squash, goat cheese and dill galette

Dessert

Chocolate pudding with whipped cream

Friday, September 20th

Salad

Mixed greens with pears, pomegranates, goat cheese and  sherry vinaigrette

Entree

Roasted pork loin with apple mustard relish

Delicious Sides

Rosemary roasted fingerling potatoes

Sautéed blue lake beans with red onions and  mushrooms

Vegetarian option: Leek Fritters with yogurt chive sauce

Dessert

Lemon raspberry tartlets