Friday, April 18, 2014

Delivery menu for the week of April 21st

Monday, April 21st
Salad
Caesar salad with hearts of romaine, croutons, parmesan
Entree
Grilled skirt steak with black olive aioli and roasted broccoli di ciccio
Delicious Sides
Baked potatoes with butter, sour cream, bacon, scallion, cheddar
Shaved zucchini salad with lemon, mint and shaved pecorino salad
Vegetarian  - Spinach, roasted pepper and provolone frittata
Dessert
Strawberry rhubarb cobbler with whipped cream

Tuesday, April 22nd
Salad
Spicy vietnamese cabbage salad with mint
Entree
Miso grilled salmon on wilted spinach
Delicious Sides
Soba Noodles with dashi and toasted sesame seeds, scallions and nori on the side
Momofuku style roasted brussel sprouts
Vegetarian option – Miso broiled eggplant
Dessert
Raspberry ginger sandwich cookie
Wednesday, April 23rd
Salad
Mixed greens with avocado, shrimp, orange and fennel, champagne vinaigrette
Entree
Black pepper, mustard and  herb marinated flank steak with Shiraz sauce
Delicious Sides
Roasted yams with honey and  garlic
Haricot verts with macadamia nuts
Vegetarian option: Indian spiced vegetarian hand pies with potatoes and  peas
Dessert
Lamingtons
Thursday, April 24th -
Salad
Chopped salad with romaine, scallions, radish, jicama, cherry tomatoes, crumbled coijita,spicy pepitas,  chili-lime dressing
Entree
Achiote chicken
Delicious Sides (choose one)
Tortilla chips, salsa fresca, guacamole, sour cream, jack cheese
Refried beans with cheese
Red rice
Veg option: Poblano, mushroom, onion and cheese enchiladas with salsa verde
Dessert
Lemon bars
Friday, April 25th
Salad
Mixed greens with  persian cucumber, garbanzo, red onions, garlic croutons, shaved pecorino, red wine vinaigrette
Entree
Grilled salmon with  braised artichokes, fennel and capers
Delicious Sides
Grilled polenta with peperonata
Sautéed broccoli di ciccio with garlic, lemon and chilies
Vegetarian option-Eggplant parmesan
Dessert
Mocha chocolate cookies


Wednesday, April 9, 2014

Delivery menu for the week of 4/14/14



Monday, April 14
Salad
Mixed green salad with cherry tomatoes, red radish, cucumber, goat cheese and red wine dressing
Entree
Sauteed chicken breast with creamy Dijon sauce
Delicious Sides (choose one)
Sauteed snap peas and carrots with shallots and lemon
Farro risotto with kale, green garlic, and oyster mushrooms
Vegetarian option:  spinach, leek and  Gruyere quiche
Dessert
Cheesecake with brown butter walnut crust, macerated strawberries
Tuesday, April 15th
Salad
Arugula salad with roasted beets, tangerines, shaved fennel, pine nuts and champagne vinaigrette
Entree
Salmoriglio marinated grilled flat iron steak with chimichurri
Delicious Sides (choose one)
Saffron fregola with spinach, spring onions, English peas
Roasted broccoli di ciccio with  green garlic and Parmesan
Vegetarian option -  artichoke, potato, peas, fava bean stew with lemon and parsley
Dessert
Strawberry rhubarb crisp with whipped cream

Wednesday, April 16th
Salad
Chopped romaine salad with buttermilk herb dressing, cherry tomatoes, cucumbers, radish, avocado, scallions
Entree
BBQ ribs
Delicious Sides (choose one)
Bean salad with blue lake beans, cranberry beans, fresh garbanzo beans with pickled shallots, parsley, dill, red wine vinaigrette
Baked macaroni and cheese
Vegetarian option - Grilled vegetable platter
Dessert
Cornbread
S'more brownies


Thursday, April 17th
Salad
Baby spinach with mango, cucumber, red onion, toasted peanuts, creamy lime cilantro dressing
Entree
Thai grilled chicken with tamarind dipping sauce  
Delicious Sides (choose one)
Steamed jasmine rice with scallions
Sauteed snap peas and shiitake mushrooms
Vegetarian - Red curry with Seitan/tofu, beans, mushrooms, potatoes, onions and basil
Dessert
Lemon butter cookie


Friday, April 18th
Salad
Arugula salad with shaved watermelon radish, croutons, cherry tomatoes, hard cooked egg and  red wine vinaigrette
Entree
Grilled rosemary rubbed flank steak with grilled endive and salsa verde
Delicious Sides (choose one)
Roasted potato salad with haricot verts, fennel, and pickled red onions
Grilled asparagus with Meyer lemon, shallots, mint, shaved pecorino
Vegetarian  - Risotto cakes with spinach, mushrooms and  fontina
Dessert
Brownies

Tuesday, April 1, 2014

Delivery menu for the week of April 7th

Monday, April 7th
Salad
Mixed greens with endive, fennel, cucumber, feta cheese, champagne vinaigrette
Entree (choose one)
Santa maria style grilled beef tri-tip with tomato relish
Seared lemon rosemary chicken
Delicious Sides
Parmesan sage polenta
Asparagus salad, shaved red radish, toasted pine nuts, pickled shallots
Vegetarian - Spring ratatouille
Dessert
Raspberry almonds bar

Tuesday, April 8th
Salad
Baby spinach salad with apples, dried cherries,  toasted pecans, blue cheese, sherry vinaigrette
Entree (choose one)
Roasted  mustard and herb pork loin with baby turnips, caramelized apples, jus
Seared arctic char with espelette aioli,  sauteed haricot verts and fingerling potatoes
Delicious Sides
Whipped yams
Sautéed red chard with mushrooms and  spring onions
Vegetarian option- Roasted brussel sprouts, beets, red potatoes and parsnips with thyme and shallots
Dessert
Blueberry coconut tart
Wednesday, April 9th
Salad
Caesar salad
Entree
Grilled skirt steak with black olive aioli
Delicious Sides
Artichoke potato hash
Braised blue lake beans with tomatoes and  onions
Veg option - flatbreads with wild mushrooms, caramelized onions, rosemary, fontina
Dessert
Mocha shortbread
Thursday, April 10th
Salad
Mixed greens with croutons, hard cooked egg, shaved radish and goat cheese, dijon vinaigrette
Entree
Saffron chicken with spring onions
Delicious Sides
Farro with green garlic, dino kale and almonds
Sautéed snap peas, asparagus and carrots
Vegetarian - Mushroom ragout with potatoes and artichokes
Dessert
Chewy caramel nut bars

Friday, April 11th
Salad
Asian slaw with cabbage, carrots, daikon, sprouts, chopped peanuts, lemon- chili dressing
Entree
Shaking Beef with onions and Thai basil
Delicious Sides
Bok choy and shiitake mushrooms
Steamed jasmine rice
Veg option Spicy broccoli, peppers and tofu
Dessert
Raspberry ginger sandwich cookie


Monday, March 24, 2014

Delivery lunch menu for the week of March 31st

Monday, March 31st
Salad  
Baby spinach salad with pickled beets, shaved fennel, shaved celery, goat cheese and champagne vinaigrette
Entrée
Grilled salmon with braised leeks and mustard seed
Delicious Sides (choose one)
Sautéed broccoli rabe with garlic, shallots, chili and lemon
Rosemary smashed potatoes
Vegetarian option – Stuffed portabella with spinach, spring onions,  garlic and pecorino
Dessert
Pavlova with whipped cream, strawberries and kiwi

Tuesday, April 1st
Salad
Green papaya salad with cherry tomatoes, long beans, toasted peanuts
Entree
Grilled red curry steak with peanut sauce
Delicious Sides (choose one)
Pineapple-ginger fried rice
Baby bok choy, shiitake mushrooms, garlic
Veg option - Lemongrass grilled tofu satay with soy lime dip
Dessert
Pineapple upside down cake with whipped cream
Wednesday, April 2nd
Salad
Romaine with creamy black pepper dressing, cherry tomatoes, parmesan and croutons
Entree
Chicken milanese with lemon and parsley
Delicious Sides (choose one)
Braised italian butter bean with kale, tomatoes, garlic and  extra virgin olive oil
Snap pea salad with red onion,  mint, meyer lemon dressing
Vegetarian: flatbread with spinach, spring garlic, feta, and chili flakes
Dessert
Raspberry linzar bars
Thursday, April 3rd
Salad
Arugula salad with lemon vinaigrette, shaved fennel, shaved watermelon radish, pickled red onions, crumbled feta
Entree
Grilled  chicken with cilantro dressing
Delicious Sides (choose one)
Hummus, tziki, eggplant-tomato relish, marinated olives , warm pita bread
Red quinoa with carrots, snap peas, artichokes, green garlic pesto
Veg option:  Garbanzo bean fritters with tziki
Dessert
Strawberry rhubarb galette, whipped cream
Friday, April 4th
Salad
Mixed greens with fennel, cucumber, pickled red onion, watermelon radish and champagne vinaigrette
Entree
Grilled flank steak with salsa verde
Delicious Sides (choose one)
Seared risotto cakes with spinach and fontina
Grilled asparagus with meyer lemon relish
Vegetarian option:  orecchiette pasta with pesto, peas, potatoes and pecorino
Dessert
Brownies with chocolate ganash

Monday, March 17, 2014

Delivery lunch menu, week of March 24th

Monday, March 24th
Salad  
Arugula salad with pickled red onions, cherry tomatoes,  feta cheese, pita croutons and red wine vinaigrette
Entrée
Grilled flat iron steak with  red charmoula on sautéed chard
Delicious Sides
Tabbouleh with parsley, mint, radish, cucumbers, lemon vinaigrette
Sautéed snap peas and carrots with green garlic
Vegetarian option – Spinach, eggplant, onion, goat cheese  phyllo turnovers
Dessert
Dark chocolate brownies

Tuesday, March 25th
Salad
Mixed greens with chiogga beets, shaved celery, toasted walnuts, sherry vinaigrette
Entree
Grilled salmon with meyer lemon aioli
Delicious Sides
Farro with spring onions, peas, kale and mushrooms
Grilled asparagus with feta, hard cooked egg and cherry tomatoes
Veg option -  Spinach, leek and  goat cheese quiche
Dessert
Raspberry linzar bars
Wednesday, March 26th  
Salad
Caesar salad
Entree
Braised chicken  arrabbiata
Delicious Sides (choose one)
Orzo  with peas, shallots, lemon , parsley and  parmesan
Sauteed broccoli rabe with chili and garlic
Vegetarian: Baked stuffed portabella with spinach, leeks, fontina, herbed breadcrumbs
Dessert
Tea cookies

Thursday, March 27th
Salad
Baby spinach salad with fried shallots, orange, cucumber, soy-citrus vinaigrette
Entree
Vietnamese caramel chicken
Delicious Sides (choose one)
Steamed brown rice with sesame and  scallions
Broccoli with shiitake mushrooms and  roasted chili paste
Veg option:  Stir fry tofu , bok choy, fermented black beans, ginger
Dessert
Chocolate bundt cake with chocolate glaze

Friday, March 28th
Salad
Mixed greens with shaved fennel, red onion, goat cheese,avocado, champagne vinaigrette
Entree
Sautéed halibut with  rouille and  green garlic broth
Delicious Sides (choose one)
Roasted fingerling potatoes with garlic and parsley
Grilled asparagus with shaved parmesan, fried caper, shallot vinaigrette
Vegetarian option: Swiss chard cakes with romesco
Dessert
Buttermilk panna cotta with strawberries