Wednesday, May 28, 2014

Delivery menu for the week of June 2nd

Monday, June 2nd  
Arugula with mint, cherries, spiced almonds, goat cheese, red wine vinaigrette
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
Strawberry rhubarb galette

Tuesday, June 3
Green papaya salad with long beans, tomatoes and toasted peanuts
Red curry flank
Delicious Sides
Thai fried rice
Isaan mushroom salad
Vegetarian option: Tofu with fried basil
Butterscotch custard with coconut cream

Wednesday, June 4th
Baby spinach salad with blue cheese, cherries, almonds, white balsamic vinaigrette
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
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  

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