Monday, December 2nd
Salad
Arugula salad with apples, shaved fennel, goat cheese, champagne vinaigrette
Entree
Grilled salmon with sautéed spinach, meyer lemon aioli
Delicious Sides
Sautéed broccoli di ciccio, garlic and chili flakes
Fregola with swiss chard, onions and parmesan
Veg option: Root vegetable latkes with sour cream
Desserts
Chocolate pudding with whipped cream
Tuesday, December 3rd
Salad
Green papaya salad with toasted peanuts
Entree
Shaking beef with onions and thai basil
Delicious Sides
Bok choy with shiitake mushrooms
Steamed jasmine rice
Dessert
Vanilla cream puffs with chocolate glaze
Wednesday, December 4th
Salad
Napa cabbage slaw with cucumbers, green papaya, long beans and toasted peanuts
Entree
Grilled lemongrass chicken with peanut sauce
Delicious Sides
Ginger fried rice with green onions
Spicy mango salad
Veg option – Fried tofu spring rolls with sweet chili lime sauce
Soup
Tom yum soup with mushrooms, tomatoes and tofu
Dessert
Chocolate brownie stout bites
Thursday, December 5th
Salad
Wild arugula, pomegranate, dates, apples, fennel, red wine vinaigrette
Entrée
Red chermoula chicken
Sides
Baked gigante beans with tomato sauce, feta and herbed breadcrumbs
Sautéed kale with ras el hanout and preserved lemon
Veg option: Spinach, pine nut and golden raisin phyllo turnovers
Dessert
Gingerbread cupcakes with cream cheese frosting and crystallized ginger
Friday, December 6th
Salad
Wild arugula salad with endive, pomegranates, persimmons, goat cheese and champagne vinaigrette
Entre
Grilled pork tenderloin with sauteed apples and brandy sauce
Sides
Haricot verts with shallots and walnuts
Whipped yams with mascarpone
Vegetarian option – Savory mushroom, chard and onion bread pudding
Dessert
Chocolate caramel sea salt tarts
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