Delivery lunch menu for the week of October 6th

Monday, October 6th

Salad

Romaine salad with cherry tomatoes, cucumber, cojita, jicama, radish, pepitas, chili lime vinaigrette

Entree

Latin grilled flank steak

Delicious Sides

Chipotle honey roasted yams

Creamy black beans with cheese

Veg option: Zucchini and corn tortitas with tomatillo salsa

Desserts

Chocolate caramel sea salt tartlets

Tuesday, October 7th

Salad

Arugula salad with fennel, hazelnuts and  pears, sherry vinaigrette

Entree

Porchetta style roast pork

Delicious Sides  

Orecchiette pasta with broccoli rabe, seared cauliflower, capers, garlic, chili flakes, pecorino

Braised romano beans

Vegetarian option:  Italian butter beans, kale and tomatoes

Dessert

Tea cookies

Wednesday, October 8th

Salad

Ceasar salad

Entree

Tuscan grilled chicken

Delicious Sides

Garbanzo bean salad with roasted peppers, grilled onions, cherry tomatoes and  feta cheese Vegetarian entree -Grilled vegetable platter

Soup

Italian wedding soup with chicken meatballs

Dessert

Apple polenta crisp, whipped cream

Thursday, October 9th

Salad

Mixed greens with cherry tomatoes, pickled red onions, cucumber, crumbled blue cheese and red wine vinaigrette

Entree

BBQ chicken

Delicious Sides

Classic baked beans

Baked summer squash and caramelized onion gratin

Vegetarian option:  Vegetable and tofu kabobs with arugula pesto

Dessert

Dark chocolate brownies

Friday, October 10th

Salad

Mixed greens with apples, goat cheese, walnuts, pomegranates champagne vinaigrette

Entree

Herbed roasted turkey breast with Jus

Delicious Sides

Wild rice pilaf with butternut squash, kale and  walnuts

Roasted cauliflower with red onion-caper-parsley relish

Veg option -Wild mushroom, leek and  fromage blanc tart

Dessert

Lemon bars

Delivery lunch menu for the week of September 29th

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

Delivery lunch menu week of 11/25

November 25th

Salad

Arugula with grapes, apples, pistachio, feta and red wine vinaigrette

Entree

Sautéed chicken breast with ras-el-hanout with stewed garbanzo beans, tomato, zucchini and spinach

Delicious Sides

Sautéed broccoli rabe with garlic and chilies

Israeli couscous with almonds, currants, onions, mint

Veg option:  vegetable tagine with red chermoula

Desserts

Financer with whipped cream

November 26th

Salad

Mixed greens with persimmons, fennel, shaved pecorino, sherry wine vinaigrette

Entree

Grilled flank steak with black olive vinaigrette

Delicious Sides (choose one)  

Italian butter beans with kale and marjoram

Roasted  brussel sprouts with hazelnuts

Vegetarian option: Radicchio, butternut squash, caramelized onion and  sage lasagna

Dessert

Mocha pecan cookies

November 27th

Salad

Arugula, frisee and radicchio salad with white balsamic vinaigrette, shaved parmesan, herb croutons, fennel and pickled red onions

Entree  

Braised chicken with dijon, leeks and mushrooms

Delicious Sides (choose one)

Creamy polenta with fontina

Haricot verts with  walnuts

Veg option – Chard rolls with faro, mushrooms, leeks, currents with vegetable nage

Dessert

Pumpkin pie with whipped cream

Delivery lunch menu week of 11/18/13

Monday, November 18th

Baby spinach salad with pomelo, red onion, avocado, and korean dressing

Entree

Korean bbq short ribs

Delicious Sides  

Steamed jasmine rice

Sesame broccoli salad

Veg option:  Tofu, daikon and kimchi stew

Kimchi, pickled carrots and turnips

Desserts

Lime meringue tartlets

Tuesday, November 19th

Salad

Arugula salad with oranges, avocado, goat cheese, and citrus vinaigrette

Entree

Grilled latin rubbed flank steak

Delicious Sides (choose one)  

Mexican red rice

Cheesy black beans

Tortilla chips, roasted tomato salsa, guacamole

Vegetarian option: Jack cheese, poblano and mushroom enchilada with salsa verde

Dessert

Mexican wedding cookies

Wednesday, November 20th

Salad

Romaine salad with croutons, shaved radish, cucumber, hard cooked egg, pickled red onions, red wine vinaigrette

Entree  

Braised chicken with onions, tomatoes, and mushrooms

Delicious Sides (choose one)

Creamy polenta with parmesan

Sautéed broccoli rabe with garlic and  chili flakes

Veg option – Eggplant parmesan with tomato sauce and  mozzarella

Dessert

New York style cheesecake bars

Thursday, November 21st

Salad

Mixed greens with persimmons, pomegranates,, shaved parmesan, white balsamic vinaigrette

Entree

Herb roasted turkey breast with gravy and cranberry relish

Delicious Sides

Sour cream mashed potatoes

Blue lake beans, mushrooms and shallots

Vegetarian option: Roasted acorn squash with quinoa, almond, dried cranberry  and parsley

Dessert

Chocolate pecan pie with whipped cream

Friday, November 22nd

Lunch

Green papaya salad with long beans, cherry tomatoes  and toasted  cashews

Entree

Lemongrass chicken skewers and red curry beef skewers

with peanut sauce

Delicious Sides 

Fried tofu and vegetable salad with miso dressing

Thai noodle salad with toasted peanuts, vegetables and cilantro dressing

Vegetarian option: Lemongrass grilled tofu skewers

Dessert

Gingersnap cookies

Delivery lunch menu week of November 11th

November 11th

Salad

Mixed greens salad with pomegranates, pears, and blue cheese,  sherry vinaigrette

Entree

Grilled flat iron steak with roasted shallots, red wine sauce

Delicious Sides

Baked potato with the fixings on the side; sour cream, bacon, butter, scallions

Sautéed broccoli rabe with garlic and chili flakes

Veg option:  White bean, squash and kale stew

Desserts

Apple Cake with whipped cream

November 12th

Salad

Mixed greens salad with pumpkin seeds, dates, shaved pecorino, sherry vinaigrette

Entree (choose one)

Grilled pork tenderloin with sautéed apples, brandy sauce

Delicious Sides (choose one)

Whipped yams

Blue lake beans with mushrooms and brown butter

Vegetarian option: Fall vegetable gratin

Dessert

Chocolate pecan pie with whipped cream

November 13th

Salad

Mixed greens salad with fennel, blue cheese, beets, champagne vinaigrette

Entree  

Better than Mom’s Meatloaf with gravy

Delicious Sides

Roasted brussel sprouts with walnuts and  brown butter

Leek and sour cream mashed potatoes

Veg option – Stuffed portabella mushrooms with spinach, caramelized onions, herbed breadcrumbs

Dessert

Apple  cinnamon oat bars

November 14th

Salad

Mixed greens, apples, pomegranates, goat cheese, champagne vinaigrette

Entree

Grilled turkey burgers with mushrooms and  swiss cheese

Veg option: garden burgers

with rolls, ketchup, mustard, mayo, pickles, lettuce, tomato, onion

Delicious Sides (choose one)  

Spicy roasted potato wedges

Roasted beet and  haricot vert salad with fennel, dill, sherry vinaigrette

Dessert

Chocolate whoopie pies

November 15th

Arugula salad with tangerines, fennel and goat cheese, champagne vinaigrette

Entree (choose one)

Grilled salmon with citrus braised endive

Delicious Sides

Smashed rosemary potatoes

Roasted broccoli romanesco with capers and red onions

Vegetarian option: Spanish tortilla

Dessert

Pumpkin cake with maple glaze