Delivery menu for the week of June 2nd

Monday, June 2nd  

Salad

Arugula with mint, cherries, spiced almonds, goat cheese, red wine vinaigrette

Entree

Grilled Moroccan chicken with preserved lemon

Delicious Sides

Baked corona beans with tomato and  feta

Harissa roasted carrots

Vegetarian option – Phyllo turnover with eggplant, zucchini, peppers and couscous

Dessert

Strawberry rhubarb galette

Tuesday, June 3

Salad

Green papaya salad with long beans, tomatoes and toasted peanuts

Entree

Red curry flank

Delicious Sides

Thai fried rice

Isaan mushroom salad

Vegetarian option: Tofu with fried basil

Desserts

Butterscotch custard with coconut cream

Wednesday, June 4th

Salad

Baby spinach salad with blue cheese, cherries, almonds, white balsamic vinaigrette

Entree

Grilled flank steak with grilled red onions, fennel and chimmichurri sauce

Delicious Sides

Sauteed mushrooms, english peas and vidalia onions

Rosemary roasted fingerling potatoes

Vegetarian option: Swiss chard cannelloni

Dessert

Chocolate cupcakes with cream cheese frosting

Thursday, June 5th 
Salad Chopped romaine salad with cherry tomatoes, jicama, avocado, spiced peptias, manchego, radish, chili lime vinaigrette Entree Grilled achiote chicken Warm flour and corn tortillas, jack cheese, sour cream Delicious Sides Green rice Refried beans Tortilla chips, salsa fresca, guacamole Vegetarian option: Sautéed corn, zucchini and onions with chipolte butter Dessert Salted peanut toffee cookies 
Friday, June 6th 

Salad Arugula salad with pickled red onion, hard cooked egg, feta, croutons, red wine vinaigrette Entree Chicken pillard with corn, tomato and basil relish Delicious Sides Farfalle pasta with pesto, peas and potatoes, parmesan Sautéed summer beans with red onions, garlic and capers Vegetarian option: Corn cakes with creamy green onion sauce Dessert Upside down apricot cake, whipped cream  

Delivery lunch menu for the week of May 26th

Monday, May 26th

CLOSED FOR MEMORIAL DAY!!!

Tuesday, May 27th

Salad

Arugula with avocado, cherry tomatoes, hard cooked egg, radish, red wine vinaigrette

Entree

Grilled Adobo pork tenderloin

Delicious Sides

Sautéed corn with zucchini and mushrooms

Rosemary smashed potatoes

Vegetarian option – sautéed garbanzo beans  in a spicy tomato broth with swiss chard and  basil

Dessert

Peanut butter brownies

Wednesday, May 28th

Salad

Green papaya salad with long beans, tomatoes and toasted peanuts (on the side)

Entree

Red curry marinated flank steak with peanut sauce

Delicious Sides

Thai Noodle and vegetable salad with cilantro dressing and toasted sesame seeds

Grilled eggplant salad

Vegetarian option: Lemongrass marinated tofu satay with peanut sauce

Desserts

Blondie bars

Thursday, May 29th

Salad

Baby spinach salad with korean salad dressing, cucumber, julienned carrot, daikon radish

Entree

Grilled sesame-soy chicken with grilled scallions

Delicious Sides

Steamed jasmine rice with furikake

Snap pea, radish and cabbage salad with miso dressing and toasted sesame seeds

Vegetarian option:  Soba noodles with shiitake mushroom, edamame and  scallions

Dessert

gingersnaps and chocolate cookies

Friday, May 30th

Salad

Caesar salad

Entree

Grilled flank steak with chimichurri

Delicious Sides (choose one)

Roasted potato salad, capers, shallots, whole grain mustard vinaigrette

Blue lake, yellow wax, fresh garbanzo bean salad with marinated mushrooms, sherry vinaigrette, dill

Vegetarian option: Seared risotto cakes with spinach, mushrooms and  fontina

Dessert

Chocolate cupcakes with cream cheese frosting

Delivery lunch menu for the week of May 19th

Monday, May 19th

Salad

Mixed greens with shaved fennel, cara cara orange, pickled red onion, pecorino and lemon vinaigrette

Entree

Grilled salmoriglio marinated flank steak, roasted cherry tomatoes, olive, pine nut and parsley relish

Delicious Sides

Sautéed summer squash with shallots

Orzo pilaf with  basil pesto

Vegetarian – Grilled eggplant involintini with spinach ricotta and fresh tomato sauce

Dessert

Individual  raspberry financier

Tuesday, May 20th

Salad

Israeli chopped salad over arugula

Entree

Grilled spicy harrisa lamb patties with yogurt-dill sauce

Delicious Sides

Couscous with grilled apricots, pistachios, mint, parsley and cumin

Hummus,  piqullo pepper dip, warm pita bread, marinated orange and  fennel olives

Vegetarian – Garbanzo and fava bean fritter with yogurt dill sauce

Dessert

Lemon mint cake with whipped cream

Wednesday, May 21st

Salad

Iceberg wedge with blue cheese dressing, chopped bacon, cherry tomatoes and chives

Entree

Turkey Burgers with mushrooms and swiss cheese

Vegetarian option – Garden burger

Served with rolls, lettuce, tomatoes, onions, pickles

Ketchup, mustard and mayo

Delicious Sides

Mexican style corn on the cob with mayonnaise, sour cream, lime, chili powders and  parmesan

Snap peas salad with sliced radish, shallots and  mint

Dessert

Whoopie Pie

Thursday, May 22nd

Salad

Arugula salad with cherry tomatoes, hard cooked egg, parmesan croutons, feta, red wine vinaigrette

Entree

Adobo chicken under brick

Delicious Sides

Cuban style black beans

Mojo roasted sweet potatoes with cilantro and scallions

Vegetarian option:  Corn, poblano and  mushroom empanadas  with lime, scallion sour cream

Dessert

Cheesecake with macerated mango with mint

Friday, May 23rd

Salad

Classic ceasar salad

Entree

Chicken milanese with parsley and lemon

Delicious Sides

Grilled polenta with braised pepper relish

Grilled broccolini with salsa verde

Vegetarian-Baked penne with cauliflower, leeks, cream and parmesan

Dessert

Chocolate dipped strawberries

Tea cookies

Delivery lunch menu for May 12th

Monday, May 12th

Salad

Romaine salad with crumbled feta, avocado, radish, beets, champagne vinaigrette

Entree

Grilled pork tenderloin with whole grain mustard jus and  grilled apricots

Delicious Sides

Rosemary roasted fingerling potatoes

Roasted broccoli di ciccio with garlic, lemon and chili flakes

Vegetarian option:  individual asparagus, leek and  goat cheese fritatta

Dessert

Orange strawberry cupcake

Tuesday, May 13th

Salad

Mixed greens with avocado, cherry tomato, scallions, jicama, radish, lime vinaigrette

Entree

Latin grilled skirt steak with roasted tomato salsa

Delicious Sides (choose one)

Sautéed corn, pepper, onions, zucchini and oregano

Latin red rice

Vegetarian -Empanadas with mushroom, onion, pepper jack cheese with roasted tomato salsa

Dessert

Pineapple rosemary shortbread cookies

Wednesday, May 14th

Salad

Mixed greens with pickled red onions,  persian cucumber, green heart radish, goat cheese and red wine vinaigrette

Entree

Grilled Niman ranch burgers

With rolls, sliced cheese, sliced onions, tomatoes, red leaf lettuce, house made pickled, ketchup, mustard and  mayonnaise

Veg option - garden burgers

Delicious Sides (choose one)

Grilled corn salad with grilled  zucchini, red onions, cherry tomatoes, basil, champagne vin

Spiced roasted potato wedges

Dessert

Blueberry oat bar

Thursday, May 15th

Salad

Arugula salad with endive, fennel, toasted hazelnuts, red wine vinaigrette

Entree

Orange-rosemary marinated roasted chicken

Delicious Sides (choose one)

Farro with spring onions, english peas, fava beans, lemon and dill

Asparagus with creamy garlic dressing, toasted breadcrumbs, shaved parmesan

Vegetarian option: Green lentils with wild mushrooms, kale and  thyme

Dessert

Chocolate peanutbutter brownies

Friday, May 16th

Salad

Baby spinach salad with Korean dressing, toasted sesame seeds, shaved carrots, cucumber, Korean pear, red onions

Entree

Grilled Korean short ribs

Delicious Sides

Fried kimchi rice with edamame and  egg

Snap pea, broccoli and asparagus salad with miso dressing and scallions

Vegetarian  -Kimchi, daikon, tofu stew with poached eggs

Dessert

Roasted rhubarb and  strawberry galette

Delivery lunch menu, week of May 5th

Monday, May 5th

Salad

Fattoush salad with arugula, garbanzo beans, roasted peppers, cherry tomatoes, feta, pita croutons, mint, red wine sumac dressing

Entree  

Roasted charmoula chicken with green olive, preserved lemon and fennel relish

Delicious Sides

Saffron fregola with spring onions and  peas

Roasted cauliflower salad with capers, currants, red onion, red chili flakes and parsley

Vegetarian option - Vegetable tagine

Dessert

Chocolate pistachio shortbread

Tuesday, May 6th

Salad

Mixed green salad with croutons, blue cheese, shaved radish, cherry tomatoes and  red wine vinaigrette

Entree

Marinated and roasted tri-tip with oven roasted tomatoes and chimichurri

Delicious Sides (choose one)

Braised Italian butter beans with kale, garlic and chili flakes

Roasted broccoli di ciccio with lemon and parmesan

Veg option:  Swiss chard-leek cakes with romesco

Dessert

Chocolate espresso cupcakes

Wednesday, May 7th

Salad

Chopped romaine salad with bacon, scallions, cherry tomatoes, hard cooked egg, buttermilk dressing

Entree

Marinated grilled flank steak with grilled corn, cherry tomatoes, grilled red onions and basil relish

Delicious Sides (choose one)

Roasted fingerling potatoes with garlic and rosemary

Roasted beet salad with fennel, arugula, oranges, champagne vinaigrette

Veg option - Marinated grilled vegetable skewers with creamy garlic and basil dip

Dessert

Vanilla cream profiteroles, chocolate glaze

Thursday, May 9th

Salad

Mixed greens with garlic croutons, hard cooked egg, cherry tomatoes, olives  and red wine vinaigrette

Entree

Roasted chicken with braised garbanzo beans, spinach, tomato, and spring onions

Delicious Sides (choose one)

Haricot verts with toasted garlic and almonds

Rice with peppers, onion, and mushrooms

Vegetarian: Spanish tortilla with onions, potatoes and romesco sauce

Dessert

Lemon pie

Friday, May 9th

Salad

Arugula salad with cherry tomatoes, pickles red onions, shaved fennel, hard cooked egg, red wine vinaigrette

Entree

Grilled salmon with braised artichokes, white wine and  parsley

Delicious sides

Goat cheese ravioli, melted leeks, thyme, meyer lemon cream

Grilled asparagus, shaved parmesan, fried capers

Vegetarian option- Spinach and leeks cakes with roasted tomato relish

Dessert

Strawberry poppyseed shortcake with whipped cream

Delivery lunch menu for the week of April 28th

Monday, April 28th

Salad

Wild arugula salad, endive, roasted beets,cara cara oranges, fennel, champagne vinaigrette

Entree  

Chicken milanese with lemon and  parsley

Delicious Sides

Snap pea salad with red onions, mint and meyer lemon dressing

Rosemary and garlic roasted fingerling potatoes

Vegetarian - Flatbreads with spinach, spring garlic, feta, calabrian  chili

Dessert

Meyer lemon meringue tartlets

Tuesday, April 29th

Salad

Baby spinach salad with Korean dressing, cucumbers, red peppers, carrots, jicama and sesame seeds

Entree

Grilled Korean short ribs

Delicious Sides

Steamed jasmine rice with scallions

Snap pea, broccoli and asparagus salad with scallions and ginger

Kim chi and pickled turnips

Veg option: Tofu, shiitake, daikon, Kim chi stew with poached eggs

Dessert

Strawberries and orange cupcakes

Wednesday, April 30th

Salad

Spinach with cherry tomatoes, cucumbers, pickled red onion, olives, feta,red wine vinaigrette

Entree

Grilled Tuscan chicken

Delicious Sides

Rosemary smashed red potatoes

Grilled asparagus with crumbled hard cooked egg, cracked black pepper, shaved pecorino, lemon, extra virgin olive oil

Vegetarian - Stuffed peppers with rice, tomato, onions, carrots, peas and  mushrooms

Dessert

Tea cookies

Thursday, May 1st

Salad

Mixed greens with pink grapefruit, shaved fennel, pickled red onions and shaved pecorino cheese

Entree

Braised chicken, green garlic, mushrooms, white wine

Delicious Sides

Quinoa pilaf with sautéed asparagus, spring onions, peas and  lemon

Roasted brussel sprouts with hazelnuts

Vegetarian/Vegan option: Roasted broccoli romanesco with chickpeas and olives in spicy tomato broth

Dessert

Cheesecake bars with almond crust

Friday, May 2nd

Salad

Mixed greens with cucumbers, pickled red onions, sliced radish, goat cheese, champagne vinaigrette

Entree

Grilled salmon with horseradish-chive sauce

Delicious Sides

Barley pilaf with onions, carrots, celery and wild mushrooms

Sautéed broccolini with garlic and  lemon

Vegetarian option-lentil croquettes with horseradish-chive sauce

Dessert

Creme fraiche tart with macerated strawberries