Friday, January 10, 2014

Delivery lunch menu, week of January 13th

January 13th
Salad
Arugula salad with  red pears, toasted almonds and goat cheese, sherry vinaigrette
Entree
Herb marinated grilled chicken with red charmoula
Delicious Sides (choose one)
Farro risotto with cauliflower and scallions
Roasted baby carrots with honey and orange
Vegetarian option: Moroccan vegetable stew with chickpeas
Dessert
Cinnamon apples cake with whipped cream
Bowl of tangerines and dates
January 14th
Salad
Cabbage, grapefruit and candied pecan salad with soy-lime dressing
Entree
Shaking beef with onions and thai basil
Delicious Sides (choose one)
Ginger fried rice
Dry fried green beans with pickled mustard greens
Vegetarian option: Lemongrass tofu  with  shiitake mushrooms, broccoli and  scallions
Dessert
Ginger cupcakes with lemon  frosting
January 15th
Salad -
Mixed greens with creamy black pepper parmesan dressing, shaved watermelon radish, pickled red onion, shaved pecorino
Entree
Herb roasted chicken with mushroom, thyme, white wine jus
Delicious Sides (choose one)
Farro with dino kale, roasted kabocha, shallots and thyme
Cauliflower- cheddar soup
Vegetarian option: Mushroom, onion and gruyere tart
Dessert
Tea cookies
January 16th
Salad  
Mixed greens,  radicchio, blood oranges, dates, shaved pecorino, red wine vinaigrette
Entree
Grilled flank steak with chimichurri
Delicious Sides (choose one)
Fingerling papas bravas with smoked paprika aioli
Sautéed beans with tomatoes, pine nuts and  garlic
Vegetarian option: Flakey empanadas with jack, scallions and mushrooms
Dessert
Chocolate pudding with whipped cream and sea salt
January 17th
Salad
Baby spinach with apples, candied hazelnuts, blue cheese and champagne vinaigrette
Entree
Better than mom’s meatloaf with gravy
Delicious Sides (choose one)
Sour cream and  leek mashed potatoes
Roasted brussel sprouts
Vegetarian option: Carrot lentil loaf with mushroom gravy
Dessert
Blondie bars




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