SALADS

  • Asian Cabbage and Green Papaya
    Shredded Asian cabbage, julienned green papaya, basil and mint tossed with with lemongrass vinaigrette.
  • Baby Spinach
    Tender baby spinach, dried cherries, candied pecans and smoked bacon tossed with caramelized shallot vinaigrette.
  • Baked Roquefort
    Roquefort Cheese in a warm crisp pastry crust, Winter greens and chilled Ruby grapefruit tossed with tarragon vinaigrette.
  • Classic Caesar
    Hearts of romaine, homemade garlic croutons and Parmigiano Reggiano tossed with classic Caesar dressing.
  • Classic French
    Butter lettuce, endive, persillade, arugula and chilled baby leeks tossed with lemon tarragon dressing.
  • Fall Harvest
    Tender endive, arugula and escarole tossed with dried apricots, cranberries, grapes, Point Reyes blue cheese and toasted walnut vinaigrette.
  • Grilled Asparagus
    Thinly sliced golden beets and grilled asparagus tossed with lemon truffle crème fraîche.
  • Grilled Romaine
    Grilled romaine wedges, Blood oranges, gorgonzola and toasted walnuts drizzled with orange balsamic dressing.
  • Heirloom Tomato Panzanella
    An Italian bread salad of onions, heirloom tomatoes, basil, chunks of bread and seasoning tossed with olive oil and vinegar.
  • Marinated Wild Mushrooms and Grilled Artichoke
    Marinated wild mushroom medley, grilled artichoke hearts and frisée tossed with hazelnut dressing.
  • Roast Baby Beet
    Roasted baby beets, watercress, almonds and goat cheese tossed with orange anise vinaigrette.