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
weekdaybistro 