Lunch Packages

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Lunch Packages CATERING BY LUNCHserves approximatelyPACKAGES 10-12 BBQ CHICKEN LUNCH BREAKFAST FOR LUNCH smoked BBQ chicken homemade biscuits and gravy coleslaw breakfast sausage potato salad scrambled eggs collard greens hash browns potato rolls granola, fruit, and yogurt $160 $160 TACO PARTY CHINESE RESTAURANT corn or flour tortillas General Tso's Chicken ground beef and grilled chicken broccoli beef guacamole sesame peanut noodles onions, tomato and shredded lettuce white rice chips + 2 salsas ginger-scallion green beans rice and beans soy cucumber salad $165 $170 GREEK LUNCH SHAWARMA BAR chicken souvlaki organic chicken shawarma dolma (grape leaves) cucumber-tomato salad tzatziki and white bean hummus yellow rice with cilantro Greek salad labneh dip bulgur salad with cucumbers and mint whole wheat pita warm pita bread green zhug and tahini buttermilk $160 $155 We happily accommodate vegetarian, vegan, and gluten-free diets! Reach out to us at [email protected] for substitutions or custom menus. SANDWICHES SANDWICH PLATTER a selection of sandwiches, on French baguette or rye bread, served with McClure’s dill pickles (10 sandwich minimum, please choose two sandwich varieties) $12.50 each LUNCH BOX includes a sandwich, mixed greens salad with spiced pecans, feta cheese and red wine vinaigrette, chocolate chip cookie, soft drink, plasticware and napkin (10 sandwich minimum, please choose two sandwich varieties) $20/person SANDWICH VARIETIES · line-caught tuna salad with celery and red onion · white bean hummus, roasted pepper, and arugula grilled lemon pepper and rosemary chicken breast · fresh mozzarella, tomato and basil with balsamic · shawarma chicken salad · meatloaf with spicy aioli and crispy onions sliced oven-roasted turkey with provolone SALAD BAR $175 (serves 10 people) GREENS TOPPINGS DRESSINGS choose up to 2 choose 2 Romaine CHOOSE ANY 6: Baby Mixed Greens ranch (D) Iceberg diced cucumber honey dijon Kale tomatoes green goddess (D) Baby Spinach hard boiled egg jalapeno cilantro lime red onion balsamic vinaigrette sunflower seeds lemon vinaigrette bell pepper red wine viniagrette chickpeas Italian PROTEIN black olives Caesar (D) corn orange ginger soy choose 2 purple cabbage sunflower seed-yogurt (D) Grilled Chicken Breast celery Diced Turkey roasted cauliflower ADDITIONAL DRESSINGS Fried Chicken radishes $6/PINT Fried Tofu roasted beets Crispy Bacon black beans Diced Ham roasted zucchini marinated Hanger Steak roasted winter squash line-caught tuna salad green beans roasted potatoes ADDITIONAL PROTEINS +$35 button mushrooms candied walnuts artichoke hearts +$5 sundried tomatoes +$10 tamari almonds +$10 avocado +$10 ADDITIONAL TOPPINGS $10 All meat is sustainably sourced. Please ask us for sourcing details. Lentil Pistachio Dip $30 Toasted pistachios and lentils blended Carrot Romesco $25 with parsley and coriander. Roasted carrots blended with garlic, almonds, Labneh Dip $18 sherry vinegar and smoked paprika. Za’atar spiced yogurt dip with cucumber, White Bean Dip $22 lemon and olive oil. White beans, chickpeas, garlic, and olive oil, Beet Hummus $22 topped with black cumin. Roasted beets pureed with spices and Avocado Hummus $30 tahini, garnished with sumac and olive oil. Avocados blended smooth with chickpeas, Matbucha Dip $18 tahini and garlic. Spicy tomato and roasted pepper dip. Organic Chicken Shawarma $80/$160 Chicken marinated in spices and yogurt for 48 hours. Served Crunchy Salad $45/$90 with green zhug and tahini-buttermilk sauce. Kale, sliced red cabbage, crunchy Braised Lamb $90/$180 chickpeas, sunflower seeds, pita NY State lamb braised with chickpeas and raisings and chips and green goddess dressing. accompanied by red zhug and labneh. Green Salad $45/$90 Roasted Eggplant & Tomato $50/$100 Organic baby greens, roasted Japanese eggplant roasted with garlic and tomato, topped vegetables, feta and cherry with fig balsamic. tomatoes with lemon-Berber spice Beef Kofta Meatballs $80/$160 vinaigrette. Grass-fed beef with yogurt and spices, simmered in a spicy Brussels Sprout Salad $45/$90 tomato and pepper sauce. Shaved brussels sprouts with Zucchini Fritters (vegetarian) $60/$120 sunflower seed vinaigrette. Roasted zucchini and squash fritters with garlic sauce. Pickled Veggies $45/$90 Turmeric cauliflower, caraway carrots, beet juice turnips, and Middle Eastern baby cucumbers. Cinnamon Rosewater Rice Pudding Roasted Brussel Sprouts $45/$90 Roasted brussel sprouts with walnut pesto and $30/quart or $5/individual 4oz servings pomegranate vinaigrette. Pistachio-Almond Baklava Smoked Chicken Wings $35/$65/$85 $48 for a half tray, $96 for full 25 wings/50 wings/100 wings Tahini Chocolate Pudding Rubbed with za'atar and served with labneh ranch. $30/quart or $5/individual 4oz servings Yellow Turmeric Rice $20/$40 Mini Cookies $1 each White Rice with Cumin and Cilantro $20/$40 Sesame, chocolate chip, gingersnap, Brown Rice $25/$50 tahini chocolate brownie Pita Bread choose whole wheat or pumpernickel, 1.50 each We happily accommodate vegetarian, vegan, and gluten-free diets! Reach us at [email protected]. .
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    Simple Vinaigrette The usual ratio is 1 part vinegar to 3 parts oil, but I prefer 1 part vinegar to 2 parts oil. The important thing is to play around until you find your favorite ratio. • 1 large spoon Red Wine Vinegar • Any red wine vinegar will do, but if you can find unpasteurized red wine vinegar, it will have more flavor • Plus, since it contains the mother, you can use it to make your own vinegar. Just add wine (I use red wine, whatever remnants we have) and let is sit a few months. Taste it periodically. • Sherry Wine Vinegar is also exceptionally good • 2 large spoons Extra Virgin Olive Oil • When you buy olive oil, check to see if there is a harvest date. Olive oil is good for you. You get the most nutritional value in the year after harvest *** Put a little salt in a bowl I recommend unrefined coarse grey salt because it has a high mineral content, but any salt will do; you can also add pepper Add 1 large spoon Red Wine Vinegar Plus a little Dijon mustard (Maille, Amora, Edmond Fallot, Grey Poupon) Stir it and let sit a few minutes Optional, classic additions, to add to the vinegar, salt, mustard: • Garlic: • Either as a clove you let sit in vinegar for gentle flavor • Or pounded to a paste in mortar/grated in a suribachi for a stronger flavor • You can also mince it or microplane it • Shallot • Sliced thinly; if your shallot is very large, use a quarter of half The vinegar will soften the garlic and shallot flavor; you can use either alone/or both garlic and shallot together I usually let this sit 5 or so minutes, while I prepare something else.
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