A TYPICAL WEEK AT FEASTLY

Office lunches shouldn’t be boring. That’s why Feastly meals are super varied to keep things exciting. Our sample menus below illustrate a typical week of feasts.

THE BERBERS

STARTERS

Crisp, Raw Vegetables – Carrot, Pepper, Broccoli, Endive, Spring Onion & Gem
Butterbean Hummus with Red Peppers
Roasted Beetroot & Sesame Dip
Mixed Olives

MAIN

Vegetable Tagine
Smoky Berber Spiced Chicken Skewers with Sumac Onions & Zhug

VEGETARIAN MAIN

Smoky Berber Spiced Tofu & Mushroom Skewers with Sumac Onions & Zhug

SIDE

Couscous
Toasted Berber Flatbreads

SALAD

Blackened Aubergine and Courgette Salad with Crispy Capers, Spiced Nuts & Pomegranates
Herbed Shredded Carrots with Tahini & Lemon
Mixed Tomatoes with Feta, Mizuna, Basil, Balsamic & Olive Oil
Daikon & Cucumber with Preserved Lemon, Maple, Chilli & Parsley
Young Salad Leaves & Herbs

KENDO NAGASAKI

STARTER

Miso Soup with Wakame, Tofu, Soy Glazed Shiitake & Spring Onions

SALAD

Blackened Broccoli & Bean Salad with Pickled Greens, Daikon and Sesame Dressing

SUSHI

Smoked Salmon, Asparagus, Cream Cheese & Dill Uramaki
Salmon Sashimi
Tiger Prawn Tempura Roll topped with Salmon, Avocado and Shichimi Togarashi
Inari & Pickled Cucumber Uramaki with Tempura Flakes (V)
Pickled Carrot, Cucumber, Rocket, Wasabi Mayonnaise & Avocado Dragon Roll (V)

MAIN

Sukiyaki – Grilled Bavette, Spring Onion, Bok Choy, Napa Cabbage, Watercress, Shimeji, Enoki & Shiitake in a Light Soy Broth

VEGETARIAN MAIN

Chargrilled Tofu Sukiyaki, Spring Onion, Bok Choy, Napa Cabbage, Watercress, Shimeji, Enoki & Shiitake in a Light Soy Broth

SIDE

Japanese Fried Rice with Egg, Corn & Onions

SALAD BAR

Tomatoes with Oregano
Young Salad Leaves
Roasted Carrots
Cucumber
Gem Lettuce
Beetroot & Dill
Beansprouts
Tahini Dressing

STOP YOUR CHAAT – SHOUT “BANGLADESHI BANG BANG”

STARTERS

Kale Pakora
Lentil & Corn Fritters
Spiced Vegan Yoghurt
Mini Poppadoms
Pineapple & Turmeric Raita

SALAD

Cauliflower & Pomegranate Chaat
Fennel & Apple Chaat with Candied Almonds

VEGAN MAIN

Vegan Paneer Aloo Butter Masala

VEGETARIAN MAIN

Butternut Squash Seekh Kebabs with Sliced Red Onion, Mint & Lime

SIDE

Bengali Coconut Dal
Pilau Rice with Caramelised Onions

SALAD BAR

Tomatoes with Balsamic Vinegar
Cucumber
Rocket & Baby Spinach
Shredded Beetroot
Chickpeas with Lime & Mint
Gunpowder Peanuts
Chilli & Ginger Dressing

PINTXO

STARTERS

Manchego Cheese with Coffee & Honey
Jamon, Melon & Rocket Gilda
Pickled Chilli, Olive, Onion & Gherkin Gilda
Boquerones – Marinated Anchovies
Marinated Mushrooms in Sherry
Smoked Haddock & Potato Croquetas
Smoked Tomato & Potato Croquetas
Aubergine, Maple, Basil & Caper Montaditos

VEGETARIAN STARTER

Grilled Courgette, Melon & Rocket Gilda
Butternut Squash, Vegetarian “Chorizo”, Tofu & Chickpea Stew

MAIN

Pork, Chorizo & Chickpea Stew

SIDE

Patatas Bravas with Spicy Tomato Sauce and Alioli

SALAD BAR

Tomatoes with Basil & Pomegranate
Cucumber, Lemon & Mint
Grilled Broccoli with Toasted Hazelnuts
Shredded Carrots & Beetroot
Cos Lettuce
Butter Beans with Parsley & Paprika
Gazpacho Dressing

EN PROVENCE, EN A RUG, NEAR THE WILDFLOWERS

STARTERS

Baguette & Olive Bread
Salted Butter
Charcuterie – Saucisson, Confit Duck Rillettes et Pâté
Cornichons
Tapenade
Herb Aioli

VEGETARIAN STARTER

Mushroom Pâté

SALAD

Courgettes, Artichokes, Sundried Tomatoes, Mizuna & Olives
Endive, Rocket, Mustard and Apple Salad

MAIN

Provencal Roasted Chicken

VEGETARIAN MAIN

Roasted Peppers stuffed with Barley, Ratatouille Vegetables, Nutritional Yeast & Herbs

SIDE

Green Beans, Chickpeas & Lentils with Goats Cheese and Chervil

SALAD BAR

Tuna Mayonnaise
Cos, Oak Leaf & Lollo Rosso
Edamame Beans with Parsley & Lemon
Tomatoes with Basil & Capers
Cucumber
Roasted Carrots with Sesame
Beetroot, Balsamic & Dill
Herb Vinaigrette

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