Menu Selections for the Week of July 20, 2009
Sesame Ginger Ocean Scallops
Or
Sauteed Scallops with Mushrooms and Tarragon
Served with Soba Noodles and Carrrot Matchsticks
AND
Cilantro Lime Chicken
Served with Asian Slaw
Or
Cocoa-Chile Rubbed Chicken Breast
Served with Grilled Pineapple Salsa
AND
Black Bean and Mango Salad
Smoked Salmon Compose Salad With a Preserved Lemon Vingarette
Asparagus and Radish Salad
Roasted Butternut Squash Soup
Menu Selections for the Week of April 20, 2009
Tuscan Chicken with Warm Bean Salad
Served with Zucchini Medley
AND
Fresh Wild Halibut with Mustard, Tarragon & Chive Sauce
Served with Green Beans Gremolata
AND
Fresh Onion Soup
Soba Noodles with Thai Vinagrette
Stuffed Artichokes with Brown Rice & Chick Pea Pilaf
Mixed Greens with Roasted Pears, Blue Cheese and Spiced Pecans
Menu Selections for the Week of March 16, 2009
Cashew Salmon with Apricot Cous cous
Or
Fresh Petrale Sole with Caper Basil Vinaigrette
Both fish served with Roasted Yams and Pears
AND
Sauteed Chicken Cutlets with Asparagus, Spring Onions and a Tarragon Gremolata
Or
Braised Chicken Breasts with Medjool Dates and Almonds
Both served with a side of Green Beans with hazelnuts
AND
Cream of Asparagus Soup
Ratatouille
Quinoa Salad with Butternut Squash and Preserved Lemons
Mixed Green Salad with Smoked Salmon tossed with a scented geranium and grapefruit dressing