It’s that strange time of year in Southern California when the calendar says that it is still winter, but the weather is more like spring. The comforts of winter are still appealing, especially when the nights cool off, but I always start to get anxious for the renewal ahead. This menu will hopefully appeal to both impulses. Try the Morroccan Lentil Stew, a Berkeley Salad and a Roast Chicken for a comforting, yet light meal or go straight for the Pot Roast with Quinoa Salad, Roasted Potatoes and Blanched Beans. If you need renewal more than comfort, try the Curry Cauliflower Soup, The OC Salad and Roasted Pepper, Onion and Cauliflower. Whichever combination you choose, you can’t miss with the menu this month. Simply place your order 24 hours in advance by email to kimdonahue@weekdaybistro.com or 714-307-9453.
Soups
Pint/6 Quart/8
Roasted Cauliflower Curry – Roasted Cauliflower, onion and vegetable broth with a hint of mild sweet curry.
Morroccan Lentil Stew – A rich tomato based stew with lentils, onion, mild aleppo pepper and a hint of anise.
Tuscan Wedding Soup -white beans, sweet italian sausage, carrots, onions and herbs.
Salads
Berkely Salad- mixed greens, tomato, avocado, purple and orange carrots, grilled portobello mushrooms, hard boiled egg served with a creamy vinaigrette
10
OC Salad – Mixed greens, mandarin orange wedges, pommegrants with a orange and champagne vinaigrette
12
Pickled Cabbage Salad – shredded red and savoy cabbage, fennel, apples in a tangy apple cider vinegar brine
12
Roasted Red Pepper and Red Onion Quinoa Salad
12
Main
Grilled Chicken Paillard – thin grilled chicken breasts with a mustard cream sauce.
10/per serving
Whole Roast Chicken
20
Pot Roast Provencal – Pot Roast marinated with garlic, olive oil, fresh herbs, red wine, dijon mustard and lemon juice
15/half pound serving 45/whole roast
Sides
Roasted Peppers, Red Onion, Cauliflower
8
Roasted Dutch Potatoes
6
Blanched Beans
6
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