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 for the week of September 22nd

Monday, September 22nd

Salad

Mixed greens with pears, dried cranberry, goat cheese, pecans, sherry vinaigrette

Entree (choose one)

Grilled salmon with grilled broccolini with garlic-caper dressing and  lemon aioli

Roasted  mustard crusted pork loin with sautéed savoy cabbage, onions and  apples

Veg option: Lentil stew with kale, sweet potato and turnips

Delicious Sides

Roasted herb root vegetables

Toasted barley with mushroom, roasted cauliflower and  leeks

Desserts

Raspberry almond bars

Tuesday, September 23rd

Salad

Baby spinach salad with mango, cucumber, red onions and sesame dressing

Entree

Korean grilled short ribs with house made kimchi

Veg option : Soft tofu, daikon, shiitake mushroom, soft cooked egg and kimchi stew

Delicious Sides

Sautéed corn with Korean chilies, scallions and lime

Steamed jasmine rice

Desserts

Chocolate cupcakes with chocolate buttercream

Wednesday, September 24th

Salad

Romaine salad with pickled red onions, radish, cucumbers, cherry tomatoes, cotija, red wine vinaigrette

Entree

Braised pork shoulder in salsa verde

Veg option -Sautéed mushrooms, onions, zucchini, poblanos

Flour and  corn tortillas, salsa fresca, guacamole, sour cream, jack cheese

Delicious Sides

Latin red rice

Creamy pinto beans

Dessert

Tea cookies

Thursday, September 25th

Salad

Mixed greens with apples, pomegranates, goat cheese, white balsamic vinaigrette

Entree

Braised chicken with mushrooms, leeks and thyme

Vegetarian option:  Swiss chard quinoa cakes with yogurt sauce

Delicious Sides

Roasted brussel sprouts and squash with walnuts, shallots and  parmesan

Mashed potatoes

Dessert

Carrot cake with cream cheese frosting

Friday, September 26th  

Salad

Wild  arugula, heirloom tomatoes, persian cucumbers, feta, red wine vinaigrette

Entree

Grilled trout with brown butter  parsley caper sauce

Veg option: toasted farro with summer squash, eggplant, gypsy peppers, pistou

Delicious Sides

Rosemary smashed red potatoes with creme fraiche and  chives

Sautéed haricot verts with shallots and toasted almonds

Dessert

Individual raspberry financiers

Delivery menu for the week of September 15th

Monday, September 15th

Salad

Baby spinach salad with sieved hard cooked eggs, cherry tomatoes, croutons, whole grain mustard vinaigrette

Entree (choose one)

Sautéed arctic char, sautéed shaved brussel sprout, shallots, white wine

Rosemary-lemon roasted chicken with jus

Delicious Sides

Braised dino kale with tomatoes and onions

Mashed potatoes with sour cream

Veg option:  Stuffed portabella mushrooms with spinach,caramelized onions, herbed breadcrumbs and  parmesan

Desserts

Caramel nut bar

Tuesday, September 16th

Lunch

Salad

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

Entree

Niman ranch burgers with rolls, sliced cheese, lettuce, tomato, red onion, pickles, ketchup, mustard and  mayonnaise

Veg option: Garden burgers

Delicious Sides

Baked potato with all the fixings: butter, sour cream, bacon, roasted broccoli, scallions, shredded cheddar, salt and  pepper

Heirloom tomatoes, basil, olives, fresh mozzarella, balsamic vinegar, extra virgin olive oil

Dessert

House made cookies

Wednesday, September 17th

Salad

Arugula with shaved corn, cherry tomatoes, red onions, avocado, red wine vinaigrette

Entree (choose one)

Grilled marinated chicken breast with romesco sauce

Grilled flank steak with grilled radicchio and chimichurri

Delicious Sides

Broccolini salad with feta, toasted almonds, lemon dressing

Farro salad with butternut squash, kale, pepitas, and  sherry vinaigrette

Veg option - Swiss chard, potato and caramelized onion spanish style tortilla with romesco

Dessert

Vanilla profiteroles with chocolate glaze

Thursday, September 18th

Salad

Green papaya salad, Chinese long beans, cherry tomatoes with toasted peanuts

Entree

Vietnamese caramel chicken

Delicious Sides

Steamed jasmine rice with scallions

Bok choy and shiitake mushrooms

Veg option: salt and pepper tofu with lemon dipping sauce

Desserts

Almond shortcakes with strawberries, blueberries and whipped cream

Friday, September 19th

Salad

Wild arugula salad with plums, endive, goat cheese, white balsamic

Entree

Grilled salmon, sautéed corn and mushrooms, brown butter

Delicious Sides

Rosemary smashed fingerling potatoes

Sautéed blue lake beans with red onions and  sun dried tomatoes

Vegetarian option: summer squash, leek, goat cheese galette

Dessert

Apple cake with caramel whipped cream

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