Monday, March 17, 2014

Delivery lunch menu, week of March 24th

Monday, March 24th
Salad  
Arugula salad with pickled red onions, cherry tomatoes,  feta cheese, pita croutons and red wine vinaigrette
Entrée
Grilled flat iron steak with  red charmoula on sautéed chard
Delicious Sides
Tabbouleh with parsley, mint, radish, cucumbers, lemon vinaigrette
Sautéed snap peas and carrots with green garlic
Vegetarian option – Spinach, eggplant, onion, goat cheese  phyllo turnovers
Dessert
Dark chocolate brownies

Tuesday, March 25th
Salad
Mixed greens with chiogga beets, shaved celery, toasted walnuts, sherry vinaigrette
Entree
Grilled salmon with meyer lemon aioli
Delicious Sides
Farro with spring onions, peas, kale and mushrooms
Grilled asparagus with feta, hard cooked egg and cherry tomatoes
Veg option -  Spinach, leek and  goat cheese quiche
Dessert
Raspberry linzar bars
Wednesday, March 26th  
Salad
Caesar salad
Entree
Braised chicken  arrabbiata
Delicious Sides (choose one)
Orzo  with peas, shallots, lemon , parsley and  parmesan
Sauteed broccoli rabe with chili and garlic
Vegetarian: Baked stuffed portabella with spinach, leeks, fontina, herbed breadcrumbs
Dessert
Tea cookies

Thursday, March 27th
Salad
Baby spinach salad with fried shallots, orange, cucumber, soy-citrus vinaigrette
Entree
Vietnamese caramel chicken
Delicious Sides (choose one)
Steamed brown rice with sesame and  scallions
Broccoli with shiitake mushrooms and  roasted chili paste
Veg option:  Stir fry tofu , bok choy, fermented black beans, ginger
Dessert
Chocolate bundt cake with chocolate glaze

Friday, March 28th
Salad
Mixed greens with shaved fennel, red onion, goat cheese,avocado, champagne vinaigrette
Entree
Sautéed halibut with  rouille and  green garlic broth
Delicious Sides (choose one)
Roasted fingerling potatoes with garlic and parsley
Grilled asparagus with shaved parmesan, fried caper, shallot vinaigrette
Vegetarian option: Swiss chard cakes with romesco
Dessert
Buttermilk panna cotta with strawberries


No comments:

Post a Comment