Delivery lunch menu for the week of June 16th

Monday, June 16th

Salad

Arugula salad with shaved radish, pickled red onion, crumbled cotija, toasted pepitas, lemon vinaigrette

Entree (choose one)

Grilled salmon with tomatillo-avocado salsa

Grilled achiote rubbed pork tenderloin with grilled corn, red onion, jalapeño and cilantro relish

Delicious Sides

Red quinoa salad with black beans, avocado, cherry tomato, peppers, cumin, chipotle-lime dressing

Shaved summer squash with almond salsa verde

Vegetarian option-Corn cakes with creamy scallion sauce  

Dessert

Mexican chocolate pudding with whipped cream

Tuesday, June 17th

Salad

Mixed greens with shaved radish, fennel, cherry tomatoes, red wine vinaigrette

Entree

Niman ranch burgers  

Vegetarian option:Garden burgers

Served with rolls, sliced cheese, tomatoes, red onions, lettuce, pickles, ketchup, mustard, mayonnaise

Delicious Sides

Summer bean salad, toasted walnuts, shaved pecorino, sherry-dijon vinaigrette

Roasted potato salad with grilled corn, roasted peppers and arugula, champagne vinaigrette

Desserts

Strawberry mascarpone cream puff

Wednesday, June 18th

Salad

Nicoise style salad with arugula, haricot verts, potatoes, olives, roasted peppers, tomatoes, hard cooked egg, red wine dressing

Entree

Grilled herbed chicken

Delicious Sides

Roasted beet salad with fennel, frisee and pickled red onion

Orzo pasta salad with pesto, corn, cherry tomatoes and shaved parmesan

Vegetarian option-spinach, gruyere and  leek quiche

Dessert

Assortment of Left Coast cookies

Thursday, June 20th

Salad

Baby spinach with dried cherries, pistachios, crumbled goat cheese, white balsamic vinaigrette

Entree

Charmoula grilled chicken breast on sautéed rainbow chard with ras el hanout  

Delicious Sides (choose one)

Tabbouleh with tomato, cucumber, radish, parsley, lemon vinaigrette

Hummus, babaganoush, marinated olives, taziki, warm pita wedges

Vegetarian option: Goat cheese, pinenuts and meyer lemon rghaif

Dessert

Apricot almond bar

Friday, June 21st

Lunch

Salad

Mixed greens with cherry tomatoes, feta, olives, croutons and red wine vinaigrette

Entree

Grilled marinated flank steak with chimichurri

Delicious Sides

Papas bravas with romesco

Sauteed broccoli rabe with garlic and  chili flakes

Veg option - Vegetable paella with mushrooms, leeks, peas, saffron and  thyme

Dessert

Blueberry lemon polenta cake, whipped cream