Stafford Menu 4/19---> 4/26
Sunday
(Starter) True food cobb salad- Romaine | ranch | crispy chickpeas | roasted corn | cheddar cheese | Persian cucumbers | avocado | red onions | bacon | tomatoes |
(Dinner) Dry aged NY strip | Polenta fries- Brown’s top shelf dry aged wagyu NY | beef tallow | herb polenta fries | parmesan crusted asparagus | chimichurri |
(Dinner Girls) Dry aged ribeye bites | French fries | steamed broccoli | steamed rice | croissants |
Monday
(Lunch Matthew & Kelly) Blackened salmon | salt n’ pepper brussels- Sustainable salmon | Cajun spice | organic shaved brussels | steamed brown rice | hot honey sauce |
(Lunch girls) Homemade PB & J sandwiches | fresh grapes | mini brownies | raw carrots & broccoli | ranch dip | pretzels |
(Starter) Garden Greek- Organic iceberg | Greek vin | oregano | heirloom tomato | cucumber | banana pepper | edamame | feta |
(Dinner) Crispy chicken | whipped parsnip - Organic chicken thighs with crispy skin | Himalayan salt | parsnip puree | roasted brussels & bacon | pomodoro sauce |
(Dinner girls) parmesan chicken | mac n cheese | local fruit | green beans | hawaiian rolls |
Tuesday
(Lunch Matthew & Kelly) “The #9 bowl”- Ground turkey thigh | charred sweet potatoes | charred onions & peppers | farro | arugula |
(Lunch girls) Potstickers | edamame | mangoes |
(Starter) Arugula Salad with Parmigiano-Reggiano- Peppery arugula tossed with shaved Parmigiano-Reggiano | lemon vinaigrette | toasted pine nuts | cherry tomatoes |
(Dinner) Pescado a la Talla- local sea bass | guajillo adobo | rice | black beans
avocado |
(Dinner girls) Chicken wings | parmesan Alfredo pasta | biscuits | fresh fruit | cauliflower | cucumbers |
Wednesday
(Lunch Matthew & Kelly) Roasted chicken | Butternut bowl- Grass fed roasted chicken breast | charred butternut squash | brown rice | charred red onions | guacamole | roasted black beans | honey |
(Lunch girls) Teriyaki chicken | rice | green beans | fresh fruit |
(Starter) Classic caesar salad- Chopped romaine | Caesar dressing | toasted pine nuts | croutons | parmesan cheese |
(Dinner) Lemon-rosemary chicken | quinoa pilaf- Pasture raised airline chicken breast cooked crispy | sprouted quinoa | toasted pine nuts | fresh herbs | zuchinni ratatouille |
(Dinner girls) Cheese pizza | butter pasta |
Thursday
(Lunch Matthew & Kelly) Lemon garlic chicken bowl- Marinated pasture raised chicken breast | steamed brown rice w/ garlic butter | green beans |
(Lunch girls) Mac and cheese | biscuits | fresh sliced cucumbers |
(Starter) Heirloom Tomato & Stone Fruit Salad - heirloom tomatoes | yellow nectarines | burrata | basil | wild arugula | balsamic reduction | sea salt | cracked pepper | extra virgin olive oil
(Dinner) Herb-Crusted Halibut | lemon butter - Pacific halibut | parsley | dill | lemon zest | panko | olive oil | lemon butter sauce | sautéed spinach |
(Side) Farro Risotto with Parmesan
farro | vegetable stock | peas | parmesan | white wine | thyme | scallions(Dinner Girls) C.C. Waffles | bacon
Friday (OFF)
(Lunch Matthew & Kelly) Sweet chilii chicken | quinoa pilaf bowl- Marinated grilled | sweet chili glaze | quinoa & couscous | toasted almonds | pine nuts |
