Delivery lunch menu week of March 3rd

Monday, March 3rd

Salad

Mixed greens with oranges, jicama, avocado, spiced pepitas, chili-citrus vinaigrette

Entree

Latin rubbed skirt steak fajitas with onions and peppers

Served with flour and corn tortillas, tortilla chips, roasted tomato salsa, guacamole, sour cream

Delicious Sides

Mexican red rice

Refried beans

Vegetarian option: Poblano, mushroom, scallion and jack cheese enchiladas with corn tortillas with salsa verde

Dessert

Raspberry almond torte   

Tuesday, March 4th

Salad

Baby spinach salad with persian cucumbers, garbanzo beans, sumac spiced croutons, feta, radish, lemon vinaigrette

Entree

Spiced grilled lamb with raita

Delicious Sides

Harissa and raisin couscous with mint and almonds

Sautéed rainbow chard with preserved lemon

Vegetarian option:  Vegetable stew in a spiced tomato broth with poached eggs

Dessert  

Chocolate Cremeux with cinnamon whipped cream  

Wednesday, March 5th

Salad

Mixed green salad with croutons, shaved parmesan, pickled red onions, hard cooked egg, shaved radish, red wine vinaigrette

Entrée

Niman burgers

Vegetarian option -Garden burgers

With rolls, sliced cheese, tomato, onions, lettuce, pickles, ketchup, mustard, mayonnaise

Salad

Cranberry bean salad with artichokes, celery, fennel, arugula, lemon vinaigrette

Soup

Minestrone

Dessert,

Tea cookies

Thursday, March 6th

Salad

Arugula salad with beets, hard cooked egg,  goat cheese, fingerling potatoes, mustard vinaigrette

Entree

Sautéed chicken with lemon parsley sauce

Delicious Sides (choose one)

Saffron fregola with peas, spring onions and parmesan

Roasted baby carrots ( buy pre peel carrots with tops) with dill

Vegetarian option: Spinach crepes

Dessert

Meyer lemon tart with strawberry compote

Friday, March 7th

Salad

Mixed greens with shaved radish, carrots, cucumbers, blue cheese and  red wine vinaigrette

Entree

Better than mom’s meatloaf with gravy

Delicious Sides

Mashed potatoes

Blue lake beans with mushrooms and shallots

Vegetarian option: Swiss chard rolls with barley, goat cheese, currants, pine nuts and  vegetable nage

Dessert

Carrot cupcakes with cream cheese frosting

Delivery lunch menu, week of February 24th

Monday, February 24th

Salad

Arugula salad with feta, pickled red onions, shaved fennel, radish, sherry vinaigrette

Entree

Grilled spice rubbed tri-tip, grilled green onions with olive, caper and lemon relish  

Delicious Sides

Salt and rosemary roasted fingerling potatoes with salsa brava

Asparagus with lemon aioli, sieved hard cooked egg and fried quinoa

Vegetarian option: Spanish tortilla with onions and  potatoes

Dessert

Caramel, chocolate, sea salt tartlets

Tuesday, February 25th

Salad

Mixed greens with blood oranges, avocado and goat cheese, champagne vinaigrette

Entree

Sautéed salmon with braised fennel and meyer lemon aioli

Delicious Sides (choose one)

Fregola with broccoli rabe, green garlic, chili flake and pecorino

Sauteed snap peas, mushrooms, hazelnut brown butter, dill

Vegetarian option: Quinoa cakes with zucchini and parmesan with scallion yogurt sauce

Dessert  

Individual strawberry financiers

Wednesday, February 26th

Salad

Romaine with buttermilk herb dressing, cherry tomatoes, green onions, avocado, crumbled bacon

Entree

Pot roast with glazed vegetables

Sides

Chive and sour cream mashed potatoes

Sautéed blue lake beans with almonds and shallots

Vegetarian option – Mushroom and potato pot pie

Dessert

Tea cookies

Thursday, February 27th

Salad

Mixed greens with shaved cucumber, radish, carrots, toasted almonds, shaved parmesan, red wine vinaigrette

Entree

Herb roasted chicken with artichokes, capers and  garlic

Delicious Sides

Farro with brussel sprouts, shallots, walnuts and  parmesan

Sauteed broccoli rabe with chili and  lemon

Vegetarian option: Zucchini cakes with roasted tomato jam

Dessert

Strawberry rhubarb galette with whipped cream

Friday, February 28th

Salad

Mixed greens with cara cara oranges, toasted pistachios,  feta, champagne vinaigrette

Entree

Grilled lamb chops with red onion and mint sauce

Delicious Sides

Giant baked beans with tomato, feta, toasted breadcrumbs

Sautéed Swiss chard with onions and garlic

Vegetarian option: Risotto cakes with spinach and fontina

Dessert

Chocolate pot du crème

Delivery lunch menu for the week of February 17th

Monday, February 17th

Salad

Mixed greens with shaved fennel, avocado, watermelon radish, and champagne vinaigrette

Entree

Grilled Loch Duart Scottish Salmon with melted leeks and meyer lemon beurre blanc

Delicious Sides

Rosemary roasted fingerling potatoes

Sautéed brussel sprouts with shallots, apples and walnuts

Vegetarian option: Mushroom-potato pot pie

Dessert

Linzar Blitz Torte

Tuesday, February 18th

Salad

Green papaya salad with chinese long beans and cherry tomatoes

Entree

Miso glazed grilled chicken with scallion ginger dipping sauce

Delicious Sides

Burmese style noodles with pea tendrils and chili oil

Sautéed asian style snap peas with sesame seeds

Vegetarian option:  Salad of grilled mushrooms and fried tofu

Dessert

Salted caramel banana bread pudding with whipped cream

Wednesday, February 19th

Salad

Baby spinach salad with herbed-parmesan croutons, crumbled pancetta, pickled red onions and shaved parmesan, red wine vinaigrette

Entree

Tuscan  grilled chicken

Vegetarian option -Flatbreads with broccoli rabe pesto, roasted peppers, calabrian chilies and fontina

Salad

Garbanzo bean salad with broccoli, red onions, zucchini, olives, basil, lemon vinaigrette

Soup

Green garlic soup

Dessert

Strawberry shortcake with whipped cream

Thursday, February 20th  

Salad

Arugula salad with endive, roasted beets, cara cara oranges, shaved fennel and  champagne vinaigrette

Entree

Sautéed chicken with lemon, caper, shallot and parsley sauce

Delicious Sides

Asparagus with shaved parmesan cheese, sieved hard cooked egg and meyer lemon vinaigrette

Leek and  sour cream mashed potatoes

Vegetarian option: Savory galette with swiss chard, mushroom, caramelized onions and  feta

Dessert

Mocha profiteroles

Friday, February 21st

Salad

Mixed greens with apples, goat cheese, toasted hazelnuts, white balsamic vinaigrette

Entree

Grilled flank steak with chimichurri

Delicious Sides (choose one)

Grilled broccolini with chili garlic oil

Farro with sautéed swiss chard with mushrooms and shallots

Vegetarian option: Cauliflower mushroom gratin with parmesan thyme bread crumbs

Dessert

Assorted tea cookies

Lunch delivery menu for the week of February

Monday, February 10th

Salad

Mixed greens with persian cucumbers, avocado, hard cooked eggs, feta, champagne vinaigrette

Entree

Grilled pork tenderloin with mustard cream sauce

Delicious Sides

Root vegetable gratin

Grilled asparagus with lemon oil and shaved parmesan

Vegetarian option: Quinoa and kale cakes with herbed yogurt sauce

Dessert

Assorted tea cookies

Tuesday, February 11th  

Salad

Baby spinach salad with tangerines, cucumber, daikon radish, fried shallots, soy-citrus dressing

Entree  

Red curry flank steak served with peanut sauce and thai basil sauce

Delicious Sides

Fried ginger-pineapple rice

Broccoli with shiitake mushrooms and roasted chili paste

Vegetarian option:  Five spice grilled tofu

Dessert

Caramel sea salt chocolate brownies

Wednesday,February 12th  

Salad

Romaine with buttermilk herb dressing, avocados, scallions, blue cheese, bacon

Entree

Meatloaf with tomato glaze

Sides

Twice baked potato with cheddar, caramelized onions and chives

Sautéed kale with garlic

Vegetarian option – Spinach stuffed baked portabella mushroom

Dessert  

Apple-pie bar

Thursday,February 13th  

Salad

Mixed greens with apples, dates, goat cheese, pepitas, champagne vinaigrette

Entree

Herb roasted chicken over braised winter greens with sautéed mushrooms

Delicious Sides

Mac and cheese with white cheddar

Green bean, shallots and butternut squash

Vegetarian option: Green lentils with braised greens and wild mushrooms

Dessert

Chocolate cake with espresso frosting

February 14th

Salad

Mixed greens with cucumber, watermelon radish, carrots, garbanzo beans, cilantro dressing

Entree

Chicken with tomato, ginger and chili

Delicious Sides (choose one)

Cardamom rice with peas

Cauliflower roasted with ginger, garlic and green chilies

Vegetarian option: Potato coconut pakora with yogurt mint sauce

Dessert

Heart shaped orange cardamom shortbread cookies

Lunch delivery menu for the week of February 3rd

Monday, February 3rd

Salad

Mixed greens with  avocado, fennel, watermelon radish, blue cheese, red wine vinaigrette

Entree

Grilled  spice rubbed flat iron steak  with grilled red onion wedges

Delicious Sides

Baked potatoes with chives, butter and sour cream on the side

Creamed spinach

Vegetarian option: Farro risotto with broccoli rabe, mushroom, leeks and parmesan

Dessert

Assorted cookies

Tuesday,February 4th

Salad

Baby spinach salad with julienne carrots, cucumber, radish, mung bean sprouts and korean soy dressing

Entree

Korean grilled short ribs with kimchi

Delicious Sides

Jasmine steamed rice

Broccoli sesame seed salad

Vegetarian option: Kimchi, tofu, shiitake mushroom and daikon stew

Dessert

Macadamia nut tartlets

Wednesday,February 5th

Salad

Shredded kale salad with  brussel sprouts, apples, feta, almonds, lemon vinaigrette

Entree

Sliced green charmoula grilled chicken breast

Sides

Hummus, eggplant-tomato salad, marinated olives, cucumber-mint-yogurt salad, warm pita

Vegetarian option – Grilled vegetable kabobs

Soup

Moroccan carrot soup

Dessert

Rhubarb custard bars

Thursday, February 6th  

Salad

Mixed greens with lemon-sumac vinaigrette, mint, radish, cucumbers, pickled red onions, feta

Entree

Braised chicken with green olives, preserved lemons, onions and parsley

Delicious Sides

Fregola with saffron, chard, carrots, and peas

Roasted spiced cauliflower

Vegetarian option: Vegetable tagine

Dessert

Buttermilk cake with macerated citrus and vanilla crème fraiche

Friday,February 7th

Salad

Arugula and endive salad with pears, shaved fennel, shaved pecorino with white balsamic vinaigrette

Entree

Orange-fennel roasted pork loin with jus

Delicious Sides

Salt roasted fingerling potatoes

Grilled broccolini with garlic, chili and lemon

Vegetarian option: Campanili pasta with wild mushroom ragout, mascarpone and parmesan

Dessert

Espresso shortbread