Delivery lunch menu for the week of April 28th

Monday, April 28th

Salad

Wild arugula salad, endive, roasted beets,cara cara oranges, fennel, champagne vinaigrette

Entree  

Chicken milanese with lemon and  parsley

Delicious Sides

Snap pea salad with red onions, mint and meyer lemon dressing

Rosemary and garlic roasted fingerling potatoes

Vegetarian - Flatbreads with spinach, spring garlic, feta, calabrian  chili

Dessert

Meyer lemon meringue tartlets

Tuesday, April 29th

Salad

Baby spinach salad with Korean dressing, cucumbers, red peppers, carrots, jicama and sesame seeds

Entree

Grilled Korean short ribs

Delicious Sides

Steamed jasmine rice with scallions

Snap pea, broccoli and asparagus salad with scallions and ginger

Kim chi and pickled turnips

Veg option: Tofu, shiitake, daikon, Kim chi stew with poached eggs

Dessert

Strawberries and orange cupcakes

Wednesday, April 30th

Salad

Spinach with cherry tomatoes, cucumbers, pickled red onion, olives, feta,red wine vinaigrette

Entree

Grilled Tuscan chicken

Delicious Sides

Rosemary smashed red potatoes

Grilled asparagus with crumbled hard cooked egg, cracked black pepper, shaved pecorino, lemon, extra virgin olive oil

Vegetarian - Stuffed peppers with rice, tomato, onions, carrots, peas and  mushrooms

Dessert

Tea cookies

Thursday, May 1st

Salad

Mixed greens with pink grapefruit, shaved fennel, pickled red onions and shaved pecorino cheese

Entree

Braised chicken, green garlic, mushrooms, white wine

Delicious Sides

Quinoa pilaf with sautéed asparagus, spring onions, peas and  lemon

Roasted brussel sprouts with hazelnuts

Vegetarian/Vegan option: Roasted broccoli romanesco with chickpeas and olives in spicy tomato broth

Dessert

Cheesecake bars with almond crust

Friday, May 2nd

Salad

Mixed greens with cucumbers, pickled red onions, sliced radish, goat cheese, champagne vinaigrette

Entree

Grilled salmon with horseradish-chive sauce

Delicious Sides

Barley pilaf with onions, carrots, celery and wild mushrooms

Sautéed broccolini with garlic and  lemon

Vegetarian option-lentil croquettes with horseradish-chive sauce

Dessert

Creme fraiche tart with macerated strawberries