Artichoke Heart Salad with Warmed Herb Dressing
Roasted artichoke hearts are tossed with Romaine lettuce, and a warmed dressing of lemon, olive oil, and fresh herbs. Garnished with pear tomatoes
Autumn Mixed Greens
Baby field greens tossed with blue cheese, dried cranberries, candied almonds and apples. Finished with a basil vinaigrette
Beet Salad with Greens and Walnuts
Dressed with a sherry vinaigrette and topped with fresh goat cheese
Caprese
The Italian classic - with ripe organic tomatoes, fresh made mozzarella cheese, and basil. Dressed in a light red wine vinaigrette
Forest Mixed Greens
Baby field greens, portabello mushrooms, enoki mushrooms and proscuitto are lightly dressed with a truffle vinaigrette, and garnished with shaved gouda cheese
Grapefruit, Mustard Greens, and Dates
Spicy young mustard greens, sweet dates and tangy fresh grapefruit are tossed with a citrus vinaigrette and garnished with pomegranate seeds.
Greens and Grapes
Red grapes, roasted in forest honey and balsamic vinegar, tossed with toasted walnuts and field greens in a balsamic vinaigrette. Topped with a warmed goat cheese medallion.
Lobster Cobb Salad
An update on a classic with the addition of lobster instead of turkey
Modern Caesar Salad
A delicate parmesan custard takes center stage in this deconstructed, reconstructed interpretation of a very classic salad.
Pear and Gorgonzola
Zinfandel poached pears and gorgonzola cheese are served on a bed of mixed field greens. Garnished with candied pecans and tossed dressed with a pomegranate vinaigrette
Spinach and Mushroom Salad wih Cumin Vinaigrette
Not quite the classic spinach salad, this salad features tender baby spinach and crimini mushrooms is tossed with a tangy lemon dressing with a hint of exotic spice.
