Salad. Sandwich. Salad. Sandwich. Sandwich. Sound like a typical week?s worth of lunches to you? Ugh, us too.
How about some McFarland Springs trout with a toasted carrot puree and braised fennel, delivered to your desk in a sleek glass container--for less than $15? Made by a French chef who used to work at Coi?
Starters include farro tabbouleh with cherry tomatoes and feta cheese ($5). Entrees range from the aforementioned trout to a lamb shoulder and spring onion tagine with prunes and roasted almonds ($10). And for dessert, Pouvreau, who was once a pastry chef, makes treats like salted caramel Bavarian mousse with apricot-rosemary compote ($4).
Each dish comes in a reusable glass jar (the $3 deposit is refundable when the jar is returned). Place your order through Good Eggs by 4 p.m. two days in advance to pick up your meal at a set location or have it delivered anywhere in the city, Marin or the East Bay ($4 delivery charge).
Au revoir, salad/sandwich rut.