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
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