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
No comments:
Post a Comment