Monday, September 8, 2014

Delivery menu for the week of September 15th

Monday, September 15th
Salad
Baby spinach salad with sieved hard cooked eggs, cherry tomatoes, croutons, whole grain mustard vinaigrette
Entree (choose one)
Sautéed arctic char, sautéed shaved brussel sprout, shallots, white wine
Rosemary-lemon roasted chicken with jus
Delicious Sides
Braised dino kale with tomatoes and onions
Mashed potatoes with sour cream
Veg option:  Stuffed portabella mushrooms with spinach,caramelized onions, herbed breadcrumbs and  parmesan
Desserts
Caramel nut bar

Tuesday, September 16th
Lunch
Salad
Chopped romaine salad with cherry tomatoes, julienned carrots, cucumbers, radish, avocado, buttermilk herb dressing
Entree
Niman ranch burgers with rolls, sliced cheese, lettuce, tomato, red onion, pickles, ketchup, mustard and  mayonnaise
Veg option: Garden burgers
Delicious Sides
Baked potato with all the fixings: butter, sour cream, bacon, roasted broccoli, scallions, shredded cheddar, salt and  pepper
Heirloom tomatoes, basil, olives, fresh mozzarella, balsamic vinegar, extra virgin olive oil
Dessert
House made cookies

Wednesday, September 17th
Salad
Arugula with shaved corn, cherry tomatoes, red onions, avocado, red wine vinaigrette
Entree (choose one)
Grilled marinated chicken breast with romesco sauce
Grilled flank steak with grilled radicchio and chimichurri
Delicious Sides
Broccolini salad with feta, toasted almonds, lemon dressing
Farro salad with butternut squash, kale, pepitas, and  sherry vinaigrette
Veg option - Swiss chard, potato and caramelized onion spanish style tortilla with romesco
Dessert
Vanilla profiteroles with chocolate glaze

Thursday, September 18th
Salad
Green papaya salad, Chinese long beans, cherry tomatoes with toasted peanuts
Entree
Vietnamese caramel chicken
Delicious Sides
Steamed jasmine rice with scallions
Bok choy and shiitake mushrooms
Veg option: salt and pepper tofu with lemon dipping sauce
Desserts
Almond shortcakes with strawberries, blueberries and whipped cream

Friday, September 19th
Salad
Wild arugula salad with plums, endive, goat cheese, white balsamic
Entree
Grilled salmon, sautéed corn and mushrooms, brown butter
Delicious Sides
Rosemary smashed fingerling potatoes
Sautéed blue lake beans with red onions and  sun dried tomatoes
Vegetarian option: summer squash, leek, goat cheese galette
Dessert
Apple cake with caramel whipped cream


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