Tuesday, August 26, 2014

Delivery lunch menu for the week of September 1st

Tuesday, September 2nd
Salad
Chopped romaine salad with lime vinaigrette, cherry tomatoes, avocados, radish, scallions, cotija, tortilla strips
Entree
Latin rubbed grilled tri-tip with chunky avocado salsa
Delicious Sides
Jicama salad with cilantro, cucumbers, red onions  and chilies
Black bean and grilled corn salad with  red and  yellow  peppers, tomato and scallions
Vegetarian option: Baked stuffed poblano chilies with quinoa, summer squash, corn, mushrooms and charred tomato sauce
Desserts
Mexican wedding cookies

Wednesday, September 3rd
Salad
Mixed greens salad with pita croutons, feta, persian cucumbers, tomatoes, mint and  sumac-lemon vinaigrette
Entree
Grilled chermoula chicken with green onion yogurt sauce
Delicious Sides
Grilled vegetable and couscous salad with black olive vinaigrette
Roasted beets with shaved fennel, haricots verts and arugula
Vegetarian option - chermoula marinated vegetable kabobs with green onion yogurt sauce
Dessert
Blackberry apricot bars

Thursday, September 4th
Salad
Arugula salad with baby potatoes, roasted peppers, eggs, feta, tomatoes, and red wine vinaigrette
Entree (choose one)
Sauteed chicken with olives, capers, roasted lemon and parsley
Mustard and herb roasted pork loin with jus
Delicious Sides
Fregola with charred corn, scallions and lemon vinaigrette
Sauteed summer squash with basil and  tomatoes
Vegetarian option:  Herb stuffed tomatoes
Dessert
Peach and buttermilk cake with sweetened creme fraiche

September 6th
Salad
Mixed greens with plums, toasted almonds, goat cheese, sherry vinaigrette
Entree
Grilled flank steak with grilled red onions and fennel, salsa verde
Delicious Sides
Orecchiette with corn, mushrooms, sage and brown butter
Soup - Tomato soup
Veg option: Zucchini, leek, potato and pecorino frittata
Dessert
Raspberry almond bars

Tuesday, August 19, 2014

Delivery lunch menu for the week of August 25th

Monday, August 25th
Salad
Mixed green salad with beets, pickled red onions, fennel, blue cheese and sherry vinaigrette
Entree (choose one)
Grilled salmon with sautéed spinach and horseradish-chive cream
Mustard and rosemary roasted pork loin with balsamic fig sauce
Delicious Sides
Fregola with sautéed corn, leeks, mushrooms and parsley
Slow braised dino kale with onions and chili
Vegetarian option:  French lentil, barley and tomato stew
Dessert
Blackberry apricot cobbler bars

Tuesday, August 26th
Salad
Mixed greens with cojita, cherry tomato, avocado, pepitas, lime vinaigrette
Entree
Achiote chicken with peppers with flour and  corn tortillas
Delicious Sides (choose one)
Tortilla chips with  spicy roasted tomato salsa, guacamole, sour cream and grated jack cheese
Mexican red rice
Susan’s black beans
Vegetarian - Mixed grilled vegetables - corn, zucchini, peppers and portabella mushrooms
Desserts
Chocolate flan cake

Wednesday, August 27th
Salad
Radicchio and romaine salad with nectarines, red onions, fennel  and white balsamic vinaigrette
Entree
Grilled tri-tip with Sicilian herb sauce
Delicious Sides
Italian butter bean salad with arugula, almonds, potatoes, lemon and  extra virgin olive oil
Grilled summer vegetable platter
Vegetarian entree: Flatbread with pine nut-basil pesto, oven dried tomatoes,  fresh ricotta and parmesan
Dessert
Caramel ganache tartlet
Thursday, August 28th
Salad
Mixed greens with plums, cucumber, toasted sesame seeds and rice wine-honey vinaigrette
Entree
Twice glazed asian BBQ chicken
Delicious Sides
Rice stick noodle and vegetable salad with cilantro dressing and toasted peanuts
Broccoli, edamame and snap pea salad with miso dressing
Vegetarian option - Tofu, shiitake and  green bean salad
Dessert
Strawberry ginger shortcake with  whipped cream

Friday, August 29th
Salad
Baby spinach salad with endive, asian pears, toasted almonds, and sherry-orange vinaigrette
Entree
Five spice chicken
Delicious Sides
Steamed jasmine rice
Sautéed corn with miso, scallions and cilantro
Vegetarian option: Red curried vegetables
Dessert
Turtle bars

Tuesday, August 12, 2014

Delivery lunch menu for the week of August 18th

Monday, August 18th
Salad
Butter lettuce, shaved radish, carrot, cucumber,  toasted peanuts, chili-soy dressing
Entree
Shaking beef with onions and thai basil
Delicious Sides (choose one)
Pineapple ginger fried rice
Lemongrass corn
Vegetarian option  - Fresh shiitake spring rolls with pickled carrots, daikon, herbs and  soy lime dip
Dessert
Pistachio, coconut, apricot bars

Tuesday, August 19th
Salad
Arugula with toy box cherry tomatoes, cucumbers, crumbled blue cheese, red wine vinaigrette
Entree
Braised chicken arrabbiata style
Delicious Sides (choose one)
Sautéed summer beans with almonds and parsley
Polenta cakes with fresh corn and parmesan
Vegetarian option: Baked  globe zucchini with ratatouille
Desserts
Nectarine and blueberry crisp with whipped cream

Wednesday, August 20th
Salad
Baby spinach salad with hard cooked egg, pickled red onions, blue cheese and red wine vinaigrette
Entree
Herb roasted chicken with jus
Delicious Sides (choose one)
Baked potato with all the  fixings: sour cream, butter, scallions, bacon, broccoli
Sauteed swiss chard with onions and mushrooms
Vegetarian option - Quinoa, corn, scallion, roasted pepper and feta stuffed tomatoes
Dessert
Tea cookies

Thursday, August 22nd
Salad
Arugula with jicama, avocado, radish and  orange salad with citrus chili vinaigrette
Entree
Beer braised chicken verde
Delicious Sides (choose one)
Mexican grilled corn on the cob
Smoky black beans
veg option -· Poblanos stuffed with cheese and black beans cooked in red chili sauce
Dessert
Banana coconut tartlets

Friday, August 22nd
Salad
Mixed greens, shaved carrots, cucumbers, red onions, toasted sesame seeds with Korean salad dressing
Entree
Spice rubbed Korean chicken
Delicious Sides (choose one)
Ginger fried rice
Broccoli salad with miso-sesame dressing
Veg option: Five spice lemongrass tofu
Dessert
Ginger snap cookies
Mango, pineapple and kiwi platter

Wednesday, August 6, 2014

Delivery lunch menu for the week of August 11th

Monday, August 11th
Salad
Butter lettuce with cucumbers , mint, toasted chopped peanuts, toasted sesame seeds, ginger- lime dressing
Entree (choose one)
Filipino grilled chicken
Grilled  sesame salmon with honey chili glaze
Delicious Sides
Steamed jasmine rice
Sichuan dry fried chinese long beans
Vegetarian option: Shiitake, snap pea, tofu and red pepper stir fry
Dessert
Peach ginger crisp with whipped cream

Tuesday, August 12th
Salad
Caesar salad
Entree
Grilled salmoriglio marinated flank steak , grilled radicchio and balsamic reduction
Delicious Sides
Penne pasta with alla norma with eggplant, tomatoes, and parmesan
Sautéed broccoli di ciccio with calabrian chilies and capers
Vegetarian option  - Zucchini, leek and pecorino frittata
Dessert
Chocolate cupcakes with espresso buttercream

Wednesday, August 13th
Salad
Mixed greens with apples, goat cheese, spiced pecans and sherry vinaigrette
Entree
Rosemary rubbed grilled pork loin with grilled peaches
Delicious Sides
Cheddar grit cakes
Yellow wax and  blue lake  bean with  mushrooms
Veg option -Corn meal crusted fried green tomatoes with remoulade
Dessert
Cherry and  apricot bread pudding with whipped cream

Thursday, August 14th
Salad
Romaine with buttermilk herb dressing, cherry tomatoes, avocado, hard cooked eggs and  scallions
Entree
Roast chicken with sambal chimichurri
Delicious Sides (choose one)
Grilled corn on the cob with chili salt  lime butter
Thyme and garlic roasted fingerling potatoes
Veg option: Summer vegetable gratin with ricotta, lemon, parsley
Dessert
Chocolate pot de creme with whipped cream

Friday, August 15th
Salad
Romaine salad with avocado, radish, pumpkin seeds, cojita cheese, chili lime vinaigrette
Entree
Latin grilled chicken with roasted tomato salsa, cilantro
Delicious Sides
Black bean and  quinoa salad with summer squash, poblano, adobo dressing, scallions
Grilled corn salad with blue lake beans, cherry tomatoes,  jicama, cilantro, avocado-red wine dressing
Veg option - Cheese, mushroom and onion enchiladas with tomatillo salsa
Dessert
Lime mango tartlets

Wednesday, July 30, 2014

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