MARCH 15 – 19 | Now Plating

FOR DELIVERY DATES MONDAY, MARCH 15 – FRIDAY, MARCH 19 ONLY.

Entrees

Beef + Lamb

Beef and Guinness Stew with Irish Soda Bread
Shepherd’s Pie with Red Cabbage Salad with Almonds and Currants with Pancetta-Balsamic Vinaigrette
Corned Beef and Cabbage with Carrots and Potatoes
Brussels Sprout and Beef Stir-Fry with Carrots over Steamed Rice

Chicken

Chicken with Rice and Beans with Chili-Spiced Asparagus
Chicken with Mushrooms and Pearl Onions with Colcannon
Pepper Chicken with Hummus with Roasted Broccoli with Tahini-Garlic Sauce
Chicken-Artichoke Casserole with Green Beans with Cherry Tomatoes
Chicken Saltimbocca with Peas and Prosciutto
Chicken Biryani with Saag Paneer
Garlicky Chicken with Lemon-Anchovy Sauce with Asparagus, Romano and Red Onion with Cabernet Vinaigrette
Korean-Style Chicken with Spinach over Steamed Rice

Pork

Spiced Pork with Apple Chutney with Ginger-Glazed Carrots
Pepperoni-Studded Lasagna with Cheese Bread
Asian-Style Glazed Baby Back Ribs with Caramelized Spicy Haricots Verts with Bell Peppers

Fish + Seafood

Meatless

Vegetable Lasagna with Arugula with Caramelized Onions, Croutons Goat Cheese, Candied Walnuts and Balsamic Vinaigrette
Spiced Lentil Tacos with Butternut Squash Soup with Chipotle Cream
Cauliflower, Lentil and Quinoa Pilaf with Haricots Verts and Cannellini Beans with Sherry-Cabernet Vinaigrette
Baked Eggs with Roasted Vegetable Hash with Iced Cinnamon Scones
Egyptian-Style Edamame Stew over Couscous with Hazelnut Dukkah with Bread

Salad

Red Cabbage Salad with Almonds and Currants with Pancetta-Balsamic Vinaigrette
Asparagus, Romano and Red Onion with Cabernet Vinaigrette
Arugula with Caramelized Onions, Croutons Goat Cheese and Candied Walnuts with Balsamic Vinaigrette
Hearts of Palm and Avocado Salad

Soup

Baked Goods