Monday, September 15, 2014

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

Monday, September 8, 2014

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


Tuesday, September 2, 2014

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


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