Delivery lunch menu for the week of February 17th

Monday, February 17th

Salad

Mixed greens with shaved fennel, avocado, watermelon radish, and champagne vinaigrette

Entree

Grilled Loch Duart Scottish Salmon with melted leeks and meyer lemon beurre blanc

Delicious Sides

Rosemary roasted fingerling potatoes

Sautéed brussel sprouts with shallots, apples and walnuts

Vegetarian option: Mushroom-potato pot pie

Dessert

Linzar Blitz Torte

Tuesday, February 18th

Salad

Green papaya salad with chinese long beans and cherry tomatoes

Entree

Miso glazed grilled chicken with scallion ginger dipping sauce

Delicious Sides

Burmese style noodles with pea tendrils and chili oil

Sautéed asian style snap peas with sesame seeds

Vegetarian option:  Salad of grilled mushrooms and fried tofu

Dessert

Salted caramel banana bread pudding with whipped cream

Wednesday, February 19th

Salad

Baby spinach salad with herbed-parmesan croutons, crumbled pancetta, pickled red onions and shaved parmesan, red wine vinaigrette

Entree

Tuscan  grilled chicken

Vegetarian option -Flatbreads with broccoli rabe pesto, roasted peppers, calabrian chilies and fontina

Salad

Garbanzo bean salad with broccoli, red onions, zucchini, olives, basil, lemon vinaigrette

Soup

Green garlic soup

Dessert

Strawberry shortcake with whipped cream

Thursday, February 20th  

Salad

Arugula salad with endive, roasted beets, cara cara oranges, shaved fennel and  champagne vinaigrette

Entree

Sautéed chicken with lemon, caper, shallot and parsley sauce

Delicious Sides

Asparagus with shaved parmesan cheese, sieved hard cooked egg and meyer lemon vinaigrette

Leek and  sour cream mashed potatoes

Vegetarian option: Savory galette with swiss chard, mushroom, caramelized onions and  feta

Dessert

Mocha profiteroles

Friday, February 21st

Salad

Mixed greens with apples, goat cheese, toasted hazelnuts, white balsamic vinaigrette

Entree

Grilled flank steak with chimichurri

Delicious Sides (choose one)

Grilled broccolini with chili garlic oil

Farro with sautéed swiss chard with mushrooms and shallots

Vegetarian option: Cauliflower mushroom gratin with parmesan thyme bread crumbs

Dessert

Assorted tea cookies