Delivery lunch menu for the week of September 22nd

Monday, September 22nd

Salad

Mixed greens with pears, dried cranberry, goat cheese, pecans, sherry vinaigrette

Entree (choose one)

Grilled salmon with grilled broccolini with garlic-caper dressing and  lemon aioli

Roasted  mustard crusted pork loin with sautéed savoy cabbage, onions and  apples

Veg option: Lentil stew with kale, sweet potato and turnips

Delicious Sides

Roasted herb root vegetables

Toasted barley with mushroom, roasted cauliflower and  leeks

Desserts

Raspberry almond bars

Tuesday, September 23rd

Salad

Baby spinach salad with mango, cucumber, red onions and sesame dressing

Entree

Korean grilled short ribs with house made kimchi

Veg option : Soft tofu, daikon, shiitake mushroom, soft cooked egg and kimchi stew

Delicious Sides

Sautéed corn with Korean chilies, scallions and lime

Steamed jasmine rice

Desserts

Chocolate cupcakes with chocolate buttercream

Wednesday, September 24th

Salad

Romaine salad with pickled red onions, radish, cucumbers, cherry tomatoes, cotija, red wine vinaigrette

Entree

Braised pork shoulder in salsa verde

Veg option -Sautéed mushrooms, onions, zucchini, poblanos

Flour and  corn tortillas, salsa fresca, guacamole, sour cream, jack cheese

Delicious Sides

Latin red rice

Creamy pinto beans

Dessert

Tea cookies

Thursday, September 25th

Salad

Mixed greens with apples, pomegranates, goat cheese, white balsamic vinaigrette

Entree

Braised chicken with mushrooms, leeks and thyme

Vegetarian option:  Swiss chard quinoa cakes with yogurt sauce

Delicious Sides

Roasted brussel sprouts and squash with walnuts, shallots and  parmesan

Mashed potatoes

Dessert

Carrot cake with cream cheese frosting

Friday, September 26th  

Salad

Wild  arugula, heirloom tomatoes, persian cucumbers, feta, red wine vinaigrette

Entree

Grilled trout with brown butter  parsley caper sauce

Veg option: toasted farro with summer squash, eggplant, gypsy peppers, pistou

Delicious Sides

Rosemary smashed red potatoes with creme fraiche and  chives

Sautéed haricot verts with shallots and toasted almonds

Dessert

Individual raspberry financiers