Fall Menu

The flavors of fall are some of my favorite.  The aromas of warm spices and end of season fruits is a heady combination that I look forward to every year.  Those same spices and late harvest crops take center stage in the fall menu.  Cauliflower roasted and then mixed with onion and seasoned with the sweet spicy flavor of curry.  The Napa salad combines the fall sensations of sweet fruits, nutty flavors, and crunchy all in one delectable bite.  If you would like to give these items, or anything else on the menu a try, then place an order 24 hours in advance Monday-Thursday.  You can contact me at kimdonahue@weekdaybistro.com or text/call 714-307-9453.

Happy Fall!

 

Soups

Pint/6   Quart/ 8

Roasted Cauliflower Curry

Carrot Ginger

Red Lentil Chicken

Salads

Berkeley Salad – mixed greens, tomato, avocado, purple and orange carrots, grilled portobello mushrooms, hard boiled egg served with a creamy vinaigrette                   10

Napa Salad – butter lettuce, apples, golden   raisins, toasted pecans and warm goat cheese crisps served with a walnut, Viognier and honey vinaigrette                                 12

Main Dishes

Grilled Chicken Paillard served with mustard cream sauce                             10/per serving

Whole Roasted Lemon Chicken         20

Plank Grilled Wild Maple Glazed Salmon         15/per serving

Sides

Quart size serves 2-3

Roasted Dutch Fingerling Potatoes          6

Blanched Green Beans                                  6

Roasted Cauliflower and Peppers              8

Quinoa salad with roasted carrots, beets and red onion                                                                  10

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