Monday, March 10th
Salad
Romaine with cara cara oranges, avocado, radish, feta, champagne vinaigrette
Entree
Grilled salmon with wilted spinach and herbed sauce
Delicious Sides
Grilled asparagus with brioche croutons, sieved egg, sherry vinaigrette, pickled red onions
Fregola with artichokes, peas, lemon, parsley and parmesan
Vegetarian option – chard cakes with sorrel sauce
Dessert
Banana cream tartlets
Tuesday, March 11th
Salad
Arugula salad with walnuts, apple and blue cheese, sherry vinaigrette
Entree
Coffee rubbed pork tenderloin
Delicious Sides
Creamy cheesy grits
Sautéed kale, mushrooms and shallots
Vegetarian option -Sweet potato cakes with yogurt sauce
Dessert
Apple-oat crisp
Wednesday,March 12th
Salad
Mixed greens with shaved radish, persian cucumber, spiced pepitas, feta and orange vinaigrette
Entree
Latin grilled skirt steak with sautéed onions and peppers
Delicious Sides
Rosemary smashed red potatoes
Braised green beans with tomato and oregano
Veg option - Mushroom, poblano and jack cheese empanadas
Dessert
Blondie bars
Thursday, March 13th
Salad
Mixed greens with pink grapefruit, shaved pecorino, avocado, white balsamic vinaigrette
Entree
Seared chicken breast with wild mushroom, leek, white wine and thyme ragout
Delicious Sides
Sautéed broccoli rabe with garlic and chili flake
Bulgur pilaf with zucchini, peas, tomato and parsley
Veg option: Baked gigande beans with feta and herbed breadcrumbs
Dessert
Cheesecake with macerated strawberries
Friday, March 14th
Salad
Mixed greens with apples, shaved white cheddar, bacon,champagne vinaigrette
Entree
Irish beef and guinness stew with onions, carrots and potatoes
Delicious Sides (choose one)
Peas, leeks, spinach and cream
Barley risotto with mushrooms and thyme
Vegetarian option -Wild mushroom and potato pot pie
Dessert
Shamrock sugar cookies
Bowl of strawberries
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