Delivery lunch menu, week of February 24th

Monday, February 24th

Salad

Arugula salad with feta, pickled red onions, shaved fennel, radish, sherry vinaigrette

Entree

Grilled spice rubbed tri-tip, grilled green onions with olive, caper and lemon relish  

Delicious Sides

Salt and rosemary roasted fingerling potatoes with salsa brava

Asparagus with lemon aioli, sieved hard cooked egg and fried quinoa

Vegetarian option: Spanish tortilla with onions and  potatoes

Dessert

Caramel, chocolate, sea salt tartlets

Tuesday, February 25th

Salad

Mixed greens with blood oranges, avocado and goat cheese, champagne vinaigrette

Entree

Sautéed salmon with braised fennel and meyer lemon aioli

Delicious Sides (choose one)

Fregola with broccoli rabe, green garlic, chili flake and pecorino

Sauteed snap peas, mushrooms, hazelnut brown butter, dill

Vegetarian option: Quinoa cakes with zucchini and parmesan with scallion yogurt sauce

Dessert  

Individual strawberry financiers

Wednesday, February 26th

Salad

Romaine with buttermilk herb dressing, cherry tomatoes, green onions, avocado, crumbled bacon

Entree

Pot roast with glazed vegetables

Sides

Chive and sour cream mashed potatoes

Sautéed blue lake beans with almonds and shallots

Vegetarian option – Mushroom and potato pot pie

Dessert

Tea cookies

Thursday, February 27th

Salad

Mixed greens with shaved cucumber, radish, carrots, toasted almonds, shaved parmesan, red wine vinaigrette

Entree

Herb roasted chicken with artichokes, capers and  garlic

Delicious Sides

Farro with brussel sprouts, shallots, walnuts and  parmesan

Sauteed broccoli rabe with chili and  lemon

Vegetarian option: Zucchini cakes with roasted tomato jam

Dessert

Strawberry rhubarb galette with whipped cream

Friday, February 28th

Salad

Mixed greens with cara cara oranges, toasted pistachios,  feta, champagne vinaigrette

Entree

Grilled lamb chops with red onion and mint sauce

Delicious Sides

Giant baked beans with tomato, feta, toasted breadcrumbs

Sautéed Swiss chard with onions and garlic

Vegetarian option: Risotto cakes with spinach and fontina

Dessert

Chocolate pot du crème