Weekly Meal Package

Chicken Satay Salad (G.F.) – The chicken is marinated in a stay sauce of tamari, rice wine vinegar, sesame oil, saké and oyster sauce.  We grill the chicken and place it atop a bed of napa cabbage, edamame, bell peppers, snap peas, carrots and scallions.  We’ll give you a peanut dressing on the side. $22

Salmon Croquettes –  A YSE favorite, the salmon cakes are made from hormone-free salmon, sweet onion, sweet pepper, cilantro, dill, and just enough mayonnaise to hold the croquettes together.  They are seared on the flat top grill and served with a farro salad, and roasted asparagus. $24

Ropa Vieja (G.F.) – Put on your Guayabera and sit down for a meal of succulent beef, braised in tomatoes, white wine, beef stock, bell peppers, onions, garlic and plenty of cumin, paprika and oregano.  We shred the beef and serve it over yellow rice and sweet plantains (maduros).  $22

Grilled Shrimp over Pearled Cous Cous, Grilled Mango and Zucchini – I’m traveling to Florida this weekend and returning with a cooler of fresh shrimp.  We’ll marinate these crustaceans in a chile-lime vinaigrette then grill them.  Next we’ll toast the cous cous lightly before adding chicken stock and grilled mango and zucchini.  The whole dish is. then topped with parsley.  $24

Seared Pork Chop with Balsamic Peaches (G.F.) – Summer is coming!  Peaches are in season which we will drizzle with balsamic vinegar and sear on in a pan alongside a thick pork chop.  After they are done, we top it with a little basil and feta.  Enjoy with seared okra, corn, tomatoes, and roasted fingerling potatoes.  $21