Drop-Off Menu — Week of 5/28
Salads
Soft Greens | Frisee | Asparagus | Bacon Lardon | Radish | Fine Herbs |
Mustard Vinaigrette
AguaChile Salad - Compressed Melon | Cucumber | Avocado | Lime | Serrano | Micro Cilantro |
Lime Agave Vinaigrette
Proteins
Pork Au Poivre | Mustard Sauce
**Warm in 350 oven to 145 degrees, rest 5 minutes + top with mustard sauce
Caldo de Pescado | Flour Tortilla
**Heat in stovetop pot until just warmed through, enjoy with Flour Tortillas!
Beef Tenderloin | Sauce Chausseur
**Warm in 350 oven to 130 internal, spoon warm sauce chausseur on top**
Achiote Chicken | Pico de Gallo
**Warm in 350 oven to 165 degrees, top with Pico de Gallo!
Veg Sets
**all veggies can be warmed in a 350 oven alongside proteins, or quickly stir-fried just to heat.
Charred Carrot & Green Beans | Orange Zest | Basil
Roasted Red Cabbage | Tajin | Lime | Cilantro | Sheep Cheese Crumble
Garlicky Rapini | Red Chili Flake | Shallot,Garlic | Lemon Zest
Fennel | Peas | Peppers | Blistered Tomato
Starch Sides
Pomme Puree
Traditional Rice Pilaf
Chef’s Choice Seasonal Vegetable Farro
Borracho Beans