Monday, September 29th
Salad
Baby spinach salad with asian pears, peanuts, red onion and creamy sesame dressing
Entree
Shaking beef with onions and thai basil
Delicious Sides
Steamed jasmine rice with scallions
Thai style sautéed corn with sriracha, shallots and lime
Veg option: Grilled lemongrass tofu skewers with peanut dipping sauce
Desserts
Brownies
Tuesday, September 30th
Salad
Baby gem salad with cherry tomatoes, persian cucumbers, shaved radish, avocado, red wine vinaigrette
Entree
Dry rubbed grilled skirt steak with salsa verde
Delicious Sides
Farro with walnuts, radicchio and currants
Slow cooked romano beans, tomato, chili flakes, garlic
Vegetarian option: Cauliflower steaks with salsa verde
Desserts
House made cookies
Wednesday, October 1st
Salad
Romaine salad with buttermilk-herb dressing, bacon, avocado, tomato, scallions, hard cooked egg
Entree
Herb roasted chicken with jus
Delicious Sides
Roasted chioggia beet salad with haricot verts, fennel and dill
Roasted potato salad with whole grain mustard, capers, shallots and dill
Veg option: Lentil stew with butternut squash, kale and mushroom
Dessert
Mocha cream puffs
Thursday, October 3rd
Salad
Tat soi with edamame, cucumber, green, radish and carrots with Korean dressing
Entree
Miso seared salmon over sautéed spinach
Delicious Sides
Soba noodles, baby bok choy, carrots and snow peas with sesame ginger scallion sauce
Broccoli with oyster mushrooms and roasted chili paste
Vegetarian option: Sesame tofu, eggplant, long beans and onions
Dessert
Ginger cookies
Friday, October 4th
Salad
Kale caesar salad with herb-garlic croutons
Entree
Grilled marinated flank steak with balsamic onions
Delicious Sides
Ratatouille
Creamy parmesan polenta
Vegetarian option: Swiss chard-parmesan cakes
Dessert
Chocolate caramel sea salt tartlets
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