Menu Archive 4
Menu: Monday - Tuesday, April 26th - 27th
Roasted Gulf Prawns with Corn on the Cob, Marble Potatoes and Chili Butter
Green Tobasco Chicken with Grilled Mixed Squash and Sweet Basil
Simple Cured Pork Chops with Snap Peas, Peas and Lentils
Swanson Farm Strawberries
Menu: Monday - Tuesday, April 19th - 20th
Italian Style Turkey Loaf with Rustic Tomato Sauce: Green Beans and Braised Fennel
Wild Pacific Cod with Green and White Asparagus and Olives
Teresa’s Chicken, Vegetable and Rice Stew
Paige Mandarins
Menu: Monday - Tuesday, April 12th - 13th
Stuffed Piquillo Peppers with Halibut: Side of Wilted Chard with Currents and Pinenuts
Braised Beef Short Ribs with Heirloom Baby Carrots, Leeks and New Potatoes
Penne Pasta with Roasted Chicken, Spring Vegetable Ragu and Parmigiano-Reggiano
Blueberries
Menu: Monday - Tuesday, April 5th - 6th
Salmon with Snow Peas, Escarole and Borlotti Beans
Roasted Cornish Hen with Rosemary, Asparagus and Peas
Braised Chicken with Artichokes and Fava Beans
Mandarins
Menu: Monday - Tuesday, March 29th - 30th
Halibut with Snap Peas, Leeks and Baby Carrots
Chicken Chili Verde with Roasted Squash and Black Beans
Slow Cooked Crispy Pork with Green Beans, Little Turnips and Their Greens
Spring Flowers
Menu: Monday - Tuesday, March 22nd - 23rd
Teresa’s Chicken, Vegetable and Brown Rice Stew
Sea bass with Asparagus, Fava beans and Mixed Marble Potatoes
Pork and Beans: Grilled Italian Sausages with Braised Cannelloni Beans and Peas
Greens
Menu: Monday - Tuesday, March 15th - 16th
Sautéed Prawns with Garlic and White Wine: Pink Beans with Zucchini and Oregano
Chicken Bouillabaisse
Spanish Meat balls with Tomato Almond Sauce and Artichokes
Dried Plums
Menu: Monday - Tuesday, March 8th - 9th
Local King Salmon with Roasted Shitake Mushrooms, Asparagus and Herb Butter
Braised Leg of Lamb with Peas, Sorrel and Polenta
Green Chicken Enchilada
Rose Scented Strawberries
Menu: Monday - Wednesday, March 1st - 3rd
Ahi Tuna with Herbs de Fines, Snap Peas and Cauliflower
Tri-Tip with Spring Peas, Baby Parsley Root, Carrots and Horseradish Sauce
Roasted Chicken with a Natural Sauce, Artichokes and Asparagus
Blood Oranges
Menu: Monday - Wednesday, February 22nd - 24th
Blackened catfish with black eyed peas and collard greens
Bistecca alla Fiorentina with potato gratin and wilted spinach
Braised chicken legs with root vegetables
Nashi Pears
Menu: Monday - Wednesday, February 15th - 17th
Lasagna Bolognaise
Mardi Gras: Happy Fat Tuesday
Louisiana Crab Boil with Boiled Potatoes, Artichokes, Cajun Spice, and Laurel Butter
File Gumbo with Rice – Chicken and Sausage
Anytime Snack: ”Something Special” Navel Oranges
Menu: Monday - Wednesday, February 8th - 10th
Local King Salmon with Cauliflower, Fresh Green Olives, Opal Basil and Meyer Lemons
Katzu with Japanese Curry and Rice
Slow Cooked Beef Shoulder with Winter Vegetables and Boiled Potatoes
Happy Valentines Day: Chocolate Truffles
Menu: Monday - Wednesday, February 1st - 3rd
Blackened Jumbo Prawns with Zuni Stew
Paella Valencia
Grilled Pork Chops with Brussels Sprouts and Gingered Garnet Yams
Dried Figs
Menu: Monday - Wednesday, January 25th - 27th
Teresa’s Chicken, Vegetable and Rice Stew
Ahi Tuna Nicoise
Tri Tip with Wilted Spinach and Spaghetti Squash
Pink Lady Apples
Menu: Monday - Wednesday, January 18th - 20th
Petrale Sole with Green Beans and Black Trumpet Mushroom Ragu
Pollo Alla Cacciatore
Cornish Hen with Rosemary: Broccoli, Cauliflower and Fingerling Potatoes
Winter Vegetable Crudite
Menu: Monday - Wednesday, January 11th - 13th
Dungeness Crab Boil with Artichokes, and New Potatoes
Lasagna Bolognaise
Simple Pork Roast with Butter Beans, Turnips and Carrots
Pixie Tangerines
2009
Menu: Monday - Wednesday, December 14th - 16th
Udon Noodles with Shitake Mushrooms, Greens Onions and Prawns
Chicken Mole with Black Beans and Grilled Yellow Squash
Cajun Spiced Ham with Sweet Potatoes and Green Beans
Medjool Dates
Menu: Monday - Wednesday, December 7th - 9th
Slow Cooked Halibut with Steamed Winter Vegetables and Meyer Lemon Aioli
Peposo: Tuscan Beef Stew with Hand Cut Noodles
Green Tabasco Chicken with Collard Greens and Black Eyed Peas
Medjool Dates
Menu: Monday - Wednesday, November 30th - December 2nd
Grilled Tri-Tip with Green Beans and Potato Gratin
Zarzuela: Spanish Fish and Shellfish Stew
Beef Brisket with Butterball Potatoes and Savory Cabbage
Shiraz Ranch Satsuma Oranges
Menu: Monday - Wednesday, November 23rd - 25th
Sea Bass with Green Coriander, Braised White Beans and Grilled Eggplant
Braised Chicken with Carrots and Porcini Mushrooms
Grilled Pork Tenderloin with Autumn Greens and Polenta
Pink Lady Apples
Menu: Monday - Wednesday, November 16th - 18th
Local King Salmon with Grilled Artichokes, Fava Beans and Basil
Beef Kabobs with Greeks Salad, Hummus, Pita and Yogurt Sauce
Grilled Thick Cut Pork Chops with Brussel Sprouts and Roasted Apples
Asian Pears
Menu: Monday - Tuesday, April 26th - 27th
Roasted Gulf Prawns with Corn on the Cob, Marble Potatoes and Chili Butter
Green Tobasco Chicken with Grilled Mixed Squash and Sweet Basil
Simple Cured Pork Chops with Snap Peas, Peas and Lentils
Swanson Farm Strawberries
Menu: Monday - Tuesday, April 19th - 20th
Italian Style Turkey Loaf with Rustic Tomato Sauce: Green Beans and Braised Fennel
Wild Pacific Cod with Green and White Asparagus and Olives
Teresa’s Chicken, Vegetable and Rice Stew
Paige Mandarins
Menu: Monday - Tuesday, April 12th - 13th
Stuffed Piquillo Peppers with Halibut: Side of Wilted Chard with Currents and Pinenuts
Braised Beef Short Ribs with Heirloom Baby Carrots, Leeks and New Potatoes
Penne Pasta with Roasted Chicken, Spring Vegetable Ragu and Parmigiano-Reggiano
Blueberries
Menu: Monday - Tuesday, April 5th - 6th
Salmon with Snow Peas, Escarole and Borlotti Beans
Roasted Cornish Hen with Rosemary, Asparagus and Peas
Braised Chicken with Artichokes and Fava Beans
Mandarins
Menu: Monday - Tuesday, March 29th - 30th
Halibut with Snap Peas, Leeks and Baby Carrots
Chicken Chili Verde with Roasted Squash and Black Beans
Slow Cooked Crispy Pork with Green Beans, Little Turnips and Their Greens
Spring Flowers
Menu: Monday - Tuesday, March 22nd - 23rd
Teresa’s Chicken, Vegetable and Brown Rice Stew
Sea bass with Asparagus, Fava beans and Mixed Marble Potatoes
Pork and Beans: Grilled Italian Sausages with Braised Cannelloni Beans and Peas
Greens
Menu: Monday - Tuesday, March 15th - 16th
Sautéed Prawns with Garlic and White Wine: Pink Beans with Zucchini and Oregano
Chicken Bouillabaisse
Spanish Meat balls with Tomato Almond Sauce and Artichokes
Dried Plums
Menu: Monday - Tuesday, March 8th - 9th
Local King Salmon with Roasted Shitake Mushrooms, Asparagus and Herb Butter
Braised Leg of Lamb with Peas, Sorrel and Polenta
Green Chicken Enchilada
Rose Scented Strawberries
Menu: Monday - Wednesday, March 1st - 3rd
Ahi Tuna with Herbs de Fines, Snap Peas and Cauliflower
Tri-Tip with Spring Peas, Baby Parsley Root, Carrots and Horseradish Sauce
Roasted Chicken with a Natural Sauce, Artichokes and Asparagus
Blood Oranges
Menu: Monday - Wednesday, February 22nd - 24th
Blackened catfish with black eyed peas and collard greens
Bistecca alla Fiorentina with potato gratin and wilted spinach
Braised chicken legs with root vegetables
Nashi Pears
Menu: Monday - Wednesday, February 15th - 17th
Lasagna Bolognaise
Mardi Gras: Happy Fat Tuesday
Louisiana Crab Boil with Boiled Potatoes, Artichokes, Cajun Spice, and Laurel Butter
File Gumbo with Rice – Chicken and Sausage
Anytime Snack: ”Something Special” Navel Oranges
Menu: Monday - Wednesday, February 8th - 10th
Local King Salmon with Cauliflower, Fresh Green Olives, Opal Basil and Meyer Lemons
Katzu with Japanese Curry and Rice
Slow Cooked Beef Shoulder with Winter Vegetables and Boiled Potatoes
Happy Valentines Day: Chocolate Truffles
Menu: Monday - Wednesday, February 1st - 3rd
Blackened Jumbo Prawns with Zuni Stew
Paella Valencia
Grilled Pork Chops with Brussels Sprouts and Gingered Garnet Yams
Dried Figs
Menu: Monday - Wednesday, January 25th - 27th
Teresa’s Chicken, Vegetable and Rice Stew
Ahi Tuna Nicoise
Tri Tip with Wilted Spinach and Spaghetti Squash
Pink Lady Apples
Menu: Monday - Wednesday, January 18th - 20th
Petrale Sole with Green Beans and Black Trumpet Mushroom Ragu
Pollo Alla Cacciatore
Cornish Hen with Rosemary: Broccoli, Cauliflower and Fingerling Potatoes
Winter Vegetable Crudite
Menu: Monday - Wednesday, January 11th - 13th
Dungeness Crab Boil with Artichokes, and New Potatoes
Lasagna Bolognaise
Simple Pork Roast with Butter Beans, Turnips and Carrots
Pixie Tangerines
2009
Menu: Monday - Wednesday, December 14th - 16th
Udon Noodles with Shitake Mushrooms, Greens Onions and Prawns
Chicken Mole with Black Beans and Grilled Yellow Squash
Cajun Spiced Ham with Sweet Potatoes and Green Beans
Medjool Dates
Menu: Monday - Wednesday, December 7th - 9th
Slow Cooked Halibut with Steamed Winter Vegetables and Meyer Lemon Aioli
Peposo: Tuscan Beef Stew with Hand Cut Noodles
Green Tabasco Chicken with Collard Greens and Black Eyed Peas
Medjool Dates
Menu: Monday - Wednesday, November 30th - December 2nd
Grilled Tri-Tip with Green Beans and Potato Gratin
Zarzuela: Spanish Fish and Shellfish Stew
Beef Brisket with Butterball Potatoes and Savory Cabbage
Shiraz Ranch Satsuma Oranges
Menu: Monday - Wednesday, November 23rd - 25th
Sea Bass with Green Coriander, Braised White Beans and Grilled Eggplant
Braised Chicken with Carrots and Porcini Mushrooms
Grilled Pork Tenderloin with Autumn Greens and Polenta
Pink Lady Apples
Menu: Monday - Wednesday, November 16th - 18th
Local King Salmon with Grilled Artichokes, Fava Beans and Basil
Beef Kabobs with Greeks Salad, Hummus, Pita and Yogurt Sauce
Grilled Thick Cut Pork Chops with Brussel Sprouts and Roasted Apples
Asian Pears
Pricing and Ordering
Phone: 415.350.3113
marcus@chefmarcusrios.com
Phone: 415.350.3113
marcus@chefmarcusrios.com