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POPs 2015 Summer Series Box Lunch Menu

Mains (All orders come with side salad of mixed greens, garlic vinaigrette, ciabatta bread, olive oil and utensils)

Five poached white shrimp with cilantro scented basmati rice, grilled Mexican squash and Pico de Gallo sauce 27

Nicoise chicken salad of sliced marinated chicken breast with Haricot Vert beans, chopped Nicoise olives, poached potatoes and herb Dijon sauce 25

Grilled marinated skirt steak stuffed with pesto, polenta and parmesan cheese cake, caponata relish 27

Four rosemary and balsamic marinated New Zealand lamb chops with tahini sauce, tabbouleh salad marinated Persian cucumbers 28

Roasted vine ripe tomato stuffed with curry cous cous, tomato vinaigrette and shaved fennel salad with lemon juice and olive oil. (Vegetarian) 24

Desserts Assorted cookies and straw berries 9 Almond financier cakes with fresh peach and raspberry compote 9

Additions to share Summer cheese plate with four cheeses from the world, crostini’s and grapes 19

Seasonal fruit salad ala “bionico” with melons, tropical fruit and stone fruit topped with shredded coconut and condensed milk 12

Crostini’s with olive tapenade, herbed goat cheese, red pepper romesco, and pickles 15

Haricot Vert beans salad with roasted red onion and balsamic dressing 8

Lunch Box orders please contact Amber Joffee at (626) 340-9188 or [email protected]

Chef Claud Beltran Co-owner and chef of the Claud Beltran & Company Catering/ Eatery/ Bacchus Kitchen Come Experience Chef Beltran’s exquisite cuisine at: eateryonallen.com claudandco.com bacchuskitchen.com