Lunch delivery menu, week of January 27th

Monday, January 27th

Salad

Mixed greens with  avocado, pickled red onions, cara cara orange, champagne vinaigrette

Entree

Coffee rubbed grilled pork chops

Delicious Sides

Sweet potato mash with  sour cream

Sautéed brussel sprouts  with shallots and  parmesan

Vegetarian option: Corn and scallion pudding

Dessert

Chocolate caramel nut bars

Tuesday,January 28th

Salad

Wild arugula salad, dates, tangerines, shaved fennel, sherry vinaigrette

Entree

Braised chicken, preserved lemon, green olives, cilantro

Delicious Sides

Red quinoa pilaf with turmeric, orange zest, kale, currants, almonds and mint

Heirloom rainbow carrot salad, Moroccan vinaigrette, toasted pistachios, yogurt

Vegetarian option: Savory galette with feta, spinach, pine nuts and chili flakes

Dessert

Meyer lemon tart, whipped cream 

Wednesday, January 29th

Salad

Romaine salad with jicama, radish, pickled red onion, avocado, spiced pepitas, feta cheese, chili lime vinaigrette

Entree

Grilled achiote chicken with peppers and onions

Served with warm flour and corn tortillas, salsa fresca, guacamole, sour cream, grated jack cheese, tortilla chips

Sides

Mexican style black beans

Red rice

Vegetarian option – sautéed zucchini, mushrooms, peppers and onions

Dessert

Assorted tea cookies

Thursday, January 30th

Salad

Baby spinach salad with  julianne jicama, carrot, red pepper, fried shallots, soy vinaigrette

Entree

Grilled  lemongrass chicken satay with peanut sauce

Grilled red curried beef satay with tangy lime sauce

Delicious Sides

Classic thai style fried rice with tomatoes, cucumbers, bean sprouts,cilantro and lime wedges

Soup – Thai style vegetable tom yum soup with tofu, mushroom, cherry tomato, bok choy

Vegetarian option: Fried tofu with basil and beans

Dessert

Pineapple polenta upside down cake with coconut cream

Friday, January 31st

Salad

Arugula salad with shaved parmesan, toasted walnuts and balsamic vinaigrette

Entree

Grilled flank steak with salsa verde

Delicious Sides (choose one)

Farro with mushroom, leeks, chard and onions

Sautéed broccoli with garlic and chilies

Vegetarian option: Zucchini fritters with tomato and roasted garlic relish

Dessert

Cardamom pear galette with whipped cream