Monday July 14th
Salad
Mixed greens with roasted beets, avocado, goat cheese, champagne vinaigrette
Entree
Grilled salmon with salsa verde and lemon wedges
Marinated flank steak with roasted cherry tomato, corn, red onion, basil relish
Delicious Sides (choose one)
Ratatouille
Grilled polenta with fresh corn and basil
Vegetarian option -Baked tomato with quinoa, corn, zucchini, herbs and feta
Dessert
Raspberry almond cake with whipped cream
Tuesday, July 15th
Salad
Cabbage salad with shaved radish, carrots, jicama, cilantro and lime
Entree
Grilled chicken breast with citrus and cilantro
Delicious Sides (choose one)
Sautéed corn, squash and beans with chipolte butter
Black beans with chili and orange
Vegetarian option: Enchiladas with jack cheese, pablanos, mushrooms with tomatillo salsa
Desserts
Blueberry coconut tartlet
Wednesday, July 16th
Salad
Shredded vegetable salad
Entree
Grilled red curry steak skewers and grilled lemongrass chicken skewers
with peanut dipping sauce and thai basil dipping sauce
Delicious Sides (choose one)
Sautéed corn with lemongrass and chili
Pineapple and ginger fried rice
Vegetarian option -Lemongrass tofu skewers
Dessert
Gingersnap cookies and coconut macaroons
Thursday, July 17th
Salad
Mixed greens with shaved fennel, shaved parmesan, plums, white balsamic vinaigrette
Entree
Herb roasted chicken with tapenade on sautéed spinach
Delicious Sides (choose one)
Heirloom tomato and fresh mozzarella platter with balsamic, extra virgin olive oil and basil
Farfalle pasta with pesto, peas, potatoes and pecorino
Vegetarian option - Spinach, caramelized onions and fontina stuffed baked portabella mushrooms
Dessert
Crème brulee
Friday, July 20th
Salad
Romaine with buttermilk dressing, croutons, cherry tomatoes, and scallions
Entree
Grilled pork tenderloin with grilled peaches
Delicious Sides
Roasted rosemary smashed potatoes
Sautéed summer beans with red onions and basil
Veg option -fried green tomatoes with remoulade
Dessert
Cherry brownies
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