Monday, May 19th
Salad
Mixed greens with shaved fennel, cara cara orange, pickled red onion, pecorino and lemon vinaigrette
Entree
Grilled salmoriglio marinated flank steak, roasted cherry tomatoes, olive, pine nut and parsley relish
Delicious Sides
Sautéed summer squash with shallots
Orzo pilaf with basil pesto
Vegetarian – Grilled eggplant involintini with spinach ricotta and fresh tomato sauce
Dessert
Individual raspberry financier
Tuesday, May 20th
Salad
Israeli chopped salad over arugula
Entree
Grilled spicy harrisa lamb patties with yogurt-dill sauce
Delicious Sides
Couscous with grilled apricots, pistachios, mint, parsley and cumin
Hummus, piqullo pepper dip, warm pita bread, marinated orange and fennel olives
Vegetarian – Garbanzo and fava bean fritter with yogurt dill sauce
Dessert
Lemon mint cake with whipped cream
Wednesday, May 21st
Salad
Iceberg wedge with blue cheese dressing, chopped bacon, cherry tomatoes and chives
Entree
Turkey Burgers with mushrooms and swiss cheese
Vegetarian option – Garden burger
Served with rolls, lettuce, tomatoes, onions, pickles
Ketchup, mustard and mayo
Delicious Sides
Mexican style corn on the cob with mayonnaise, sour cream, lime, chili powders and parmesan
Snap peas salad with sliced radish, shallots and mint
Dessert
Whoopie Pie
Thursday, May 22nd
Salad
Arugula salad with cherry tomatoes, hard cooked egg, parmesan croutons, feta, red wine vinaigrette
Entree
Adobo chicken under brick
Delicious Sides
Cuban style black beans
Mojo roasted sweet potatoes with cilantro and scallions
Vegetarian option: Corn, poblano and mushroom empanadas with lime, scallion sour cream
Dessert
Cheesecake with macerated mango with mint
Friday, May 23rd
Salad
Classic ceasar salad
Entree
Chicken milanese with parsley and lemon
Delicious Sides
Grilled polenta with braised pepper relish
Grilled broccolini with salsa verde
Vegetarian-Baked penne with cauliflower, leeks, cream and parmesan
Dessert
Chocolate dipped strawberries
Tea cookies
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