Monday, February 3rd
Salad
Mixed greens with avocado, fennel, watermelon radish, blue cheese, red wine vinaigrette
Entree
Grilled spice rubbed flat iron steak with grilled red onion wedges
Delicious Sides
Baked potatoes with chives, butter and sour cream on the side
Creamed spinach
Vegetarian option: Farro risotto with broccoli rabe, mushroom, leeks and parmesan
Dessert
Assorted cookies
Tuesday,February 4th
Salad
Baby spinach salad with julienne carrots, cucumber, radish, mung bean sprouts and korean soy dressing
Entree
Korean grilled short ribs with kimchi
Delicious Sides
Jasmine steamed rice
Broccoli sesame seed salad
Vegetarian option: Kimchi, tofu, shiitake mushroom and daikon stew
Dessert
Macadamia nut tartlets
Wednesday,February 5th
Salad
Shredded kale salad with brussel sprouts, apples, feta, almonds, lemon vinaigrette
Entree
Sliced green charmoula grilled chicken breast
Sides
Hummus, eggplant-tomato salad, marinated olives, cucumber-mint-yogurt salad, warm pita
Vegetarian option – Grilled vegetable kabobs
Soup
Moroccan carrot soup
Dessert
Rhubarb custard bars
Thursday, February 6th
Salad
Mixed greens with lemon-sumac vinaigrette, mint, radish, cucumbers, pickled red onions, feta
Entree
Braised chicken with green olives, preserved lemons, onions and parsley
Delicious Sides
Fregola with saffron, chard, carrots, and peas
Roasted spiced cauliflower
Vegetarian option: Vegetable tagine
Dessert
Buttermilk cake with macerated citrus and vanilla crème fraiche
Friday,February 7th
Salad
Arugula and endive salad with pears, shaved fennel, shaved pecorino with white balsamic vinaigrette
Entree
Orange-fennel roasted pork loin with jus
Delicious Sides
Salt roasted fingerling potatoes
Grilled broccolini with garlic, chili and lemon
Vegetarian option: Campanili pasta with wild mushroom ragout, mascarpone and parmesan
Dessert
Espresso shortbread
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