October 14th
Salad
Arugula salad with cherry tomatoes, pickled red onions, crumbled blue cheese, red wine vinaigrette
Entree
Sautéed shrimp with tomato, garlic, white wine and parsley
Delicious Sides (choose one)
Pasta campanelle with beans, kale, garlic rosemary and chili flakes with parmesan
Sautéed broccolini with garlic and lemon
Veg option: Zucchini cakes
Desserts
Espresso shortbread cookies
October 15th
Salad
Mixed greens with shaved fennel, radish, pecorino, red wine vinaigrette
Entree
Grilled skirt steak with black olive aioli
Delicious Sides (choose one)
Roasted rosemary fingerling potatoes
Roasted beet salad with horseradish creme fraiche and chives
Vegetarian option: Chard cakes with romesco
Dessert
Vanilla pot de creme
October 16th
Salad
Baby spinach salad with hard cooked eggs, olives, cherry tomatoes, feta, red wine vinaigrette
Entree
Dijon braised chicken with leeks
Delicious Sides (choose one)
French lentils with thyme
Roasted brussel sprouts with walnuts
Veg option: Baked vegetable gratin with herbed breadcrumbs and caramelized onions
Dessert
Lemon bars
October 17th
Salad
Arugula salad with apples, dates, walnuts, goat cheese and white balsamic vinaigrette
Entree (choose one)
Braised chicken with saffron onions
Delicious Sides (choose one)
Fregola with onions, lemons and parsley
Moroccan carrot salad with cilantro
Vegetarian option: Vegetable tagine with red charmoula
Dessert
Poppy seed cake
October 18th
Salad
Mixed green salad with cherry tomatoes, avocado, cucumber, blue cheese and red wine vinaigrette
Entree (choose one)
Grilled flank steak with chimmichurri
Delicious Sides (choose one)
Roasted cauliflower with pickled red onions and capers
Rosemary smashed potatoes
Vegetarian option: stuffed portabella with spinach and caramelized onions
Dessert
German chocolate cupcakes
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