Delivery menu for the week of June 2nd

Monday, June 2nd  

Salad

Arugula with mint, cherries, spiced almonds, goat cheese, red wine vinaigrette

Entree

Grilled Moroccan chicken with preserved lemon

Delicious Sides

Baked corona beans with tomato and  feta

Harissa roasted carrots

Vegetarian option – Phyllo turnover with eggplant, zucchini, peppers and couscous

Dessert

Strawberry rhubarb galette

Tuesday, June 3

Salad

Green papaya salad with long beans, tomatoes and toasted peanuts

Entree

Red curry flank

Delicious Sides

Thai fried rice

Isaan mushroom salad

Vegetarian option: Tofu with fried basil

Desserts

Butterscotch custard with coconut cream

Wednesday, June 4th

Salad

Baby spinach salad with blue cheese, cherries, almonds, white balsamic vinaigrette

Entree

Grilled flank steak with grilled red onions, fennel and chimmichurri sauce

Delicious Sides

Sauteed mushrooms, english peas and vidalia onions

Rosemary roasted fingerling potatoes

Vegetarian option: Swiss chard cannelloni

Dessert

Chocolate cupcakes with cream cheese frosting

Thursday, June 5th 
Salad Chopped romaine salad with cherry tomatoes, jicama, avocado, spiced peptias, manchego, radish, chili lime vinaigrette Entree Grilled achiote chicken Warm flour and corn tortillas, jack cheese, sour cream Delicious Sides Green rice Refried beans Tortilla chips, salsa fresca, guacamole Vegetarian option: Sautéed corn, zucchini and onions with chipolte butter Dessert Salted peanut toffee cookies 
Friday, June 6th 

Salad Arugula salad with pickled red onion, hard cooked egg, feta, croutons, red wine vinaigrette Entree Chicken pillard with corn, tomato and basil relish Delicious Sides Farfalle pasta with pesto, peas and potatoes, parmesan Sautéed summer beans with red onions, garlic and capers Vegetarian option: Corn cakes with creamy green onion sauce Dessert Upside down apricot cake, whipped cream