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

Delivery lunch menu for the week of August 26th

Monday, August 26th

Salad

Mixed green salad with hard cooked egg, pickled red onions, fennel and shaved pecorino with champagne vinaigrette

Entree

Chicken milanese with roasted cherry tomato, red onion and basil relish

Delicious Sides

Fregola with corn, leeks and parsley

Grilled broccoli with caper, lemon and parsley dressing

Vegetarian option: Leek fritters with garlic yogurt sauce

Dessert

Chocolate dipped chocolate shortbread cookies with fleur de sale

Tuesday, August 28th

Salad

Mixed greens with apples, hazelnuts and goat cheese, sherry vinaigrette

Entree (choose one)

Smothered pork chops

Blackened trout

Delicious Sides

Cheddar grits   

Succotash with corn, blue lake bean, tomato, peppers, fresh garbanzo beans

Vegetarian option - Roasted peppers stuffed with rice, tomatoes, peas, kale, mushrooms

Desserts

Creme brulee

Wednesday, August 28th

Salad

Caesar salad

Entree

Grilled tri-tip with Sicilian herb sauce

Delicious Sides (choose one)

Braised Italian butter beans with garlic, marjoram and oregano

Grilled summer vegetable platter

Vegetarian option -Zucchini cakes with romesco

Dessert

Cornmeal shortcake with blueberries, nectarines and  whipped cream

Thursday, August 29th

Salad

Mixed greens with cojita, tomato, red onions, pepitas,  lime vinaigrette

Entree

Chicken Tinga

with flour and corn tortillas

Delicious Sides

Black beans

Mexican red rice

Tortillas, salsa fresca, guacamole, jack cheese

Vegetarian option - corn, poblano and  jack cheese enchiladas

Dessert

Turtle bars

Friday, August 30th

Salad

Mixed green salad with figs, shaved fennel, goat cheese, white balsamic vinaigrette

Entree

Niman Ranch burgers

with rolls, lettuce, tomato, red onion, pickles, ketchup, mustard and mayonnaise

Delicious Sides

Spicy roasted potato wedges

Tomato, cucumber, feta, red onion salad

Dessert

Peanut butter chocolate chip cookies and oatmeal raisin cookies