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
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