Delivery lunch menu for the week of September 8th

Monday, September 8th

Salad

Mixed greens with apples, candied pecans, red grapes and sherry vinaigrette

Entree (choose one)

Shrimp and grits

Jalapeno roasted chicken

Delicious Sides

Roasted sweet potato wedges

Sautéed swiss chard with shallot and mushrooms

Veg option: Hoppin John Stew

Desserts

Raspberry almond bars

Tuesday, September 19th

Salad

Chopped romaine salad with cotija, toasted pumpkin seeds, avocado, cherry tomatoes,  radish and citrus vinaigrette

Entree

Braised pork shoulder in salsa verde

Served with corn tortillas, lime wedges, chopped onion, crema

Delicious Sides (choose two)

Latin red rice

Creamy pinto beans

Mexican style corn in the cob

Vegetarian:  Sautéed summer squash, tomatoes and poblanos served with corn tortillas and salsa fresca

Desserts

Creme caramel

Wednesday, September 10th

Salad

Mixed greens with tomatoes, cucumbers, pickled red onions, jicama, radish and red wine vinaigrette

Entree

Chicken mole

Delicious Sides

Creamed corn

Roasted brussel sprouts

Veg option: Cheese, summer squash and scallion sopa with roasted tomato salas

Dessert

Vanilla salted caramel cupcakes

Thursday, September 11th

Salad

Arugula salad with figs, goat cheese, toasted almonds, sherry vinaigrette

Entree

Chicken souvaki skewers with onions and  peppers with tzatziki sauce and warm pita

Delicious Sides

Lemon and parsley rice pilaf

Middle eastern vegetable salad with tomatoes, cucumber, garbanzo beans and  feta

Vegetarian option:  Quinoa tabbouleh stuffed tomatoes with edamame, radish, cucumber, parsley, mint and  lemon vinaigrette

Dessert

Lemon bars

Friday, September 12th

Salad

Romaine with buttermilk herb dressing, hard cooked egg, cherry tomatoes, avocado,  and scallions

Entree

Baked “ fried chicken”

Delicious Sides (choose two)

Macaroni and  cheese

Sautéed summer beans

Corn muffins

Vegetarian option: Red beans and kale

Dessert

Strawberry shortcake with whipped cream

Delivery lunch menu for the week of August 18th

Monday, August 18th

Salad

Butter lettuce, shaved radish, carrot, cucumber,  toasted peanuts, chili-soy dressing

Entree

Shaking beef with onions and thai basil

Delicious Sides (choose one)

Pineapple ginger fried rice

Lemongrass corn

Vegetarian option  - Fresh shiitake spring rolls with pickled carrots, daikon, herbs and  soy lime dip

Dessert

Pistachio, coconut, apricot bars

Tuesday, August 19th

Salad

Arugula with toy box cherry tomatoes, cucumbers, crumbled blue cheese, red wine vinaigrette

Entree

Braised chicken arrabbiata style

Delicious Sides (choose one)

Sautéed summer beans with almonds and parsley

Polenta cakes with fresh corn and parmesan

Vegetarian option: Baked  globe zucchini with ratatouille

Desserts

Nectarine and blueberry crisp with whipped cream

Wednesday, August 20th

Salad

Baby spinach salad with hard cooked egg, pickled red onions, blue cheese and red wine vinaigrette

Entree

Herb roasted chicken with jus

Delicious Sides (choose one)

Baked potato with all the  fixings: sour cream, butter, scallions, bacon, broccoli

Sauteed swiss chard with onions and mushrooms

Vegetarian option - Quinoa, corn, scallion, roasted pepper and feta stuffed tomatoes

Dessert

Tea cookies

Thursday, August 22nd

Salad

Arugula with jicama, avocado, radish and  orange salad with citrus chili vinaigrette

Entree

Beer braised chicken verde

Delicious Sides (choose one)

Mexican grilled corn on the cob

Smoky black beans

veg option -· Poblanos stuffed with cheese and black beans cooked in red chili sauce

Dessert

Banana coconut tartlets

Friday, August 22nd

Salad

Mixed greens, shaved carrots, cucumbers, red onions, toasted sesame seeds with Korean salad dressing

Entree

Spice rubbed Korean chicken

Delicious Sides (choose one)

Ginger fried rice

Broccoli salad with miso-sesame dressing

Veg option: Five spice lemongrass tofu

Dessert

Ginger snap cookies

Mango, pineapple and kiwi platter

Hot lunch menu for the week of 8-4-14

Monday, August 4th

Lunch

Salad

Romaine salad with blue cheese, shaved radish, fennel and red wine vinaigrette

Entree

Balsamic marinated flank steak with oven-roasted cherry tomatoes 

Delicious Sides

Risotto cakes with wild mushrooms

Roasted broccolini with garlic, chilies and parmesan

   Vegetarian option  - Fried green tomatoes with tomato, basil, corn relish

Dessert

   Blackberry mousse tartlets

Tuesday, August 5th

Lunch

Salad

Mixed greens with persian cucumber, heirloom tomatoes, parmesan croutons, feta,    

white balsamic vinaigrette

Entree

Seared salmon with braised fennel, tomatoes and marjoram

Delicious Sides

Fregola with corn, black pepper and  parmesan

Sautéed summer beans with shallots and basil

Veg option -Sautéed kale, vidalia onion and fingerling potatoes

Dessert

Raspberry financier

Wednesday, August 6th Wednesday

Lunch

Salad

Arugula salad with figs, goat cheese,fennel with white balsamic vinaigrette

Entree

Grilled marinated tri tip with salsa verde

Delicious Sides

Roasted potato, grilled corn and haricot vert salad

Soup

Tomato soup

Vegetarian option: Flatbread with broccoli rabe pesto,  roasted gypsy peppers,   

calabrian chilies and pecorino

Dessert

Smore bars

Thursday, August 7th  

Lunch

Salad

Arugula and radicchio salad with lemon-shallot vinaigrette, blue cheese and walnuts

Entree

Grilled Tuscan chicken

Delicious Sides (choose one)

Farro with dino kale, mushrooms and sunburst squash

Slow cooked summer beans

Vegetarian option - Heirloom tomato and cheese pie

Dessert

   Mixed berry buttermilk cake

Friday, August 8th

Salad

Baby spinach salad with hard cooked egg, parmesan croutons, pickled red

onions, red wine vinaigrette

Entree

Grilled mojo marinated hanger steak with green olive and    

caper tapenade

Delicious Sides

Italian butter beans with dino kale, garlic, chili flakes

Roasted cauliflower and padron peppers

Vegetarian option - Zucchini cakes with lemon-dill yogurt sauce

Desserts

   Peach galette with whipped cream

Hot lunch menu for the week of 7-28-14

Monday, July 28th

Lunch

Salad

Baby spinach salad with pickled carrots, cucumbers, avocado, fried shallots, Korean dressing

Entree

Grilled Korean short ribs

Delicious Sides (choose one)

Kim chi, pickled shiitake mushrooms and pickled turnips

Grilled Corn with mayonnaise and  gochugaru

Jasmine rice with scallions

Vegetarian option - Braised spicy miso tofu with daikon radish and shiitake mushrooms

Dessert

Apricot upside down cake

Tuesday, July 29th

Lunch

Salad

Romaine salad with chili lime dressing, spiced pepitas, cojita cheese, cherry tomatoes, radish, tortilla strips and avocado

Entree

Grilled achiote chicken with corn, black bean and tomato salsa

Delicious Sides (choose one)

Sauteed zucchini with mushrooms, oregano

Mexican red rice with carrots and peas

Vegetarian option: Baked chili relleno with corn, mushroom and jack cheese  with roasted tomato salsa

Desserts

Blackberry- peach cobbler with whipped cream

Wednesday, July 30th

Salad

Mixed greens  with shaved radish, fennel, pickled red onions, feta, pita croutons, red wine sumac vinaigrette

Entree

Grilled zatar rubbed pork tenderloin loin with sauteed apricot, pork jus

Delicious Sides (choose one)

Farro with kale, mushrooms, leeks, lemon and parsley

Grilled vegetable platter with red charmoula marinade

Vegetarian option: Baked stuffed zucchini with bulgur, tomatoes, peppers and  yogurt-garlic sauce

Dessert

Bar cookies with cherry jam and coconut almond topping

Thursday, July 31st

Lunch

Salad

Chopped romaine with buttermilk dressing, persian cucumbers, red onions, cherry tomatoes, scallions, radish

Entree

Bbq chicken

Delicious Sides (choose one)

Grilled corn salad with zucchini, red onions, cherry tomatoes and basil

Roasted potato salad with whole grain mustard vinaigrette, chives, capers and  dill

Buttermilk biscuits with sweet butter

Vegetarian option - Stuffed tomatoes with couscous and summer vegetables

Dessert

Chocolate cupcakes with salted peanut butter frosting

August 1st

Salad

Mixed greens with  tomatoes,  garlic croutons, blue cheese , pickled red onions, red wine vinaigrette

Entree

Mustard grilled chicken

Delicious Sides (choose one)

Orzo pilaf with garlic, lemon, spinach and  parsley

Sauteed summer squash, haricot verts, cherry tomatoes and  basil

Veg option - Fried green tomatoes with corn, tomato, basil relish

Dessert

Chocolate pot de creme, peanut butter crumble

Hot lunch delivery menu for the week of 7-21-14

Monday, July 21st

Lunch

Salad

Mixed greens with cucumbers, radish, shaved carrots, avocado, shaved parmesan, red wine vinaigrette

Entree

Grilled Turkey burgers with sauteed mushroom and swiss cheese

Served with rolls, tomatoes, onions, lettuce, pickles,ketchup, mustard and mayonnaise

Vegetarian option: grilled garden burgers

Delicious Sides

Tomato salad with cucumber, red onion, feta and mint

Black bean salad with corn, roasted peppers, jalapenos, cilantro and lime

Desserts

Blondie bars

Tuesday, July 22nd

Lunch

Salad

Baby gems, cherry tomatoes, persian cucumbers, avocado,  feta, dijon-shallot dressing

Entree

Arctic char with preserved lemon, capers, green olives

Saffron braised chicken  

Delicious Sides

Middle eastern rice pilaf with pine nuts and  currants

Sauteed swiss chard with shallots

Vegetarian option  - Vegetable tagine

Dessert

Carrot cake, cream cheese frosting

Wednesday, July 23rd

Lunch

Salad

Mixed green salad, cherries, almonds, goat cheese, white balsamic vinaigrette

Entree

Grilled flank steak with chimichurri sauce, grilled red onions

Delicious Sides

Quinoa salad with  grilled corn,  grilled zucchini,  cherry tomatoes, scallions, feta

Soup

Roasted pepper soup

Vegetarian option: Vegetable brochettes with tofu and chimichurri sauce

Dessert

Raspberry almond bar

Thursday, July 24th

Salad

Wild arugula salad with garlic croutons, blue cheese, tomato wedges, hard cooked egg, red wine vinaigrette

Entree

Chicken piccata with lemon, parsley and  capers

Delicious Sides

Sauteed summer beans with red onions and walnuts

Herb roasted smashed  fingerling potatoes with creme fraiche and chives

Vegetarian option - Leek, chard and  gruyere quiche

Dessert

Peach and  blackberry crisp, whipped cream

Friday, July 25th

Salad

Mixed greens with cherry tomatoes, feta, cucumbers, pickled red onion and  red wine vinagrette

Entree

Grilled honey butter chicken with parsley sauce

Delicious Sides

Snow pea salad with pancetta and pecorino

Quinoa salad with fava beans, scallions, radish and mint

Veg option - Mushroom, potato, caramelized onion and fontina flatbread

Dessert

Raspberry financiers