Winter/Spring Menu

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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