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

Delivery menu for the week of 4/14/14

Monday, April 14

Salad

Mixed green salad with cherry tomatoes, red radish, cucumber, goat cheese and red wine dressing

Entree

Sauteed chicken breast with creamy Dijon sauce

Delicious Sides (choose one)

Sauteed snap peas and carrots with shallots and lemon

Farro risotto with kale, green garlic, and oyster mushrooms

Vegetarian option:  spinach, leek and  Gruyere quiche

Dessert

Cheesecake with brown butter walnut crust, macerated strawberries

Tuesday, April 15th

Salad

Arugula salad with roasted beets, tangerines, shaved fennel, pine nuts and champagne vinaigrette

Entree

Salmoriglio marinated grilled flat iron steak with chimichurri

Delicious Sides (choose one)

Saffron fregola with spinach, spring onions, English peas

Roasted broccoli di ciccio with  green garlic and Parmesan

Vegetarian option -  artichoke, potato, peas, fava bean stew with lemon and parsley

Dessert

Strawberry rhubarb crisp with whipped cream

Wednesday, April 16th

Salad

Chopped romaine salad with buttermilk herb dressing, cherry tomatoes, cucumbers, radish, avocado, scallions

Entree

BBQ ribs

Delicious Sides (choose one)

Bean salad with blue lake beans, cranberry beans, fresh garbanzo beans with pickled shallots, parsley, dill, red wine vinaigrette

Baked macaroni and cheese

Vegetarian option - Grilled vegetable platter

Dessert

Cornbread

S'more brownies

Thursday, April 17th

Salad

Baby spinach with mango, cucumber, red onion, toasted peanuts, creamy lime cilantro dressing

Entree

Thai grilled chicken with tamarind dipping sauce  

Delicious Sides (choose one)

Steamed jasmine rice with scallions

Sauteed snap peas and shiitake mushrooms

Vegetarian - Red curry with Seitan/tofu, beans, mushrooms, potatoes, onions and basil

Dessert

Lemon butter cookie

Friday, April 18th

Salad

Arugula salad with shaved watermelon radish, croutons, cherry tomatoes, hard cooked egg and  red wine vinaigrette

Entree

Grilled rosemary rubbed flank steak with grilled endive and salsa verde

Delicious Sides (choose one)

Roasted potato salad with haricot verts, fennel, and pickled red onions

Grilled asparagus with Meyer lemon, shallots, mint, shaved pecorino

Vegetarian  - Risotto cakes with spinach, mushrooms and  fontina

Dessert

Brownies

Hot lunch menu for the week of 12/16/13

December 16th

Salad

Baby spinach with croutons, grated hard cooked egg, pickled red onions, radish, and red wine vinaigrette

Entree

Grilled skirt steaks with sautéed shallots and blue cheese butter

Delicious Sides  

Crushed potatoes and watercress cakes

Roasted broccoli di ciccio with garlic and chili flakes

Veg option:  Orecchiette with cauliflower, radicchio, walnuts, garlic, and pecorino

Desserts

Pear and  dried cranberry polenta crisp with whipped cream

December 17th

Salad

Romaine salad with chili lime vinaigrette, avocado, sliced radish, pepitas, cojita

Entree  

Achiote grilled chicken  with onions

Served with flour and corn tortillas,  roasted tomato salsa, guacamole, sour cream,  jack cheese

Delicious Sides

Black beans

Mexican red rice

Veg option – cheese enchiladas with salsa verde

Dessert

Lemon bars

 

December 18th

Lunch

Salad

Mixed greens with shaved radish, fennel, tangerines,  champagne vinaigrette

Entree

Sauteed Chicken with lemon, capers, and parsley

Delicious sides

Farro with wild mushrooms, kale and tomato broth

Swiss chard cakes with montasio cheese

Veg option: Squash, potato and cauliflower gratin with herb breadcrumbs

Dessert

Assorted cookies

December 19th

Salad

Mixed greens with shaved radish,  pickled red onion, blue cheese, red wine vinaigrette

Entrée

Braised beef short ribs, red wine, horseradish gremolata 

Sides

Roasted baby carrots with orange and honey 

Gruyere, thyme potato gratin

Veg option:  Ravioli, chanterelles, leeks, savoy cabbage

Dessert

Tea cookies

December 20th

Salad

Arugula salad with endive radicchio,  pomegranates, dates, apples, shaved parmesan, lemon vinaigrette

Entree ( choose one)

Chicken braised with green olive, preserved lemon

Mustard and  herb roasted leg of  lamb with salsa verde

Sides

Saffron fregola, currants, pine nuts, parsley

Roasted cauliflower with red onions, capers, parsley and red wine vinegar

Vegetarian option: Leek fritters, herbed yogurt sauce

Dessert

Caramel apple brioche bread pudding  with whipped cream