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
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
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
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
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