Entrée Salads

	Arugula and endive salad with oranges and pecans tossed in a citrus, white balsamic vinaigrette		Mixed field greens with arugula, red peppers, and balsamic vinaigrette
	Arugula and mixed field greens tossed in a white balsamic vinaigrette and topped with a warm chevre crouton		Mixed field greens with toasted pecans, sundried cherries, and shiitake lardons garnished with an herbed chevre crouton
	Arugula, tomato, smoked mozzarella and roasted portobellos		Mixed green salad with dried cherries and toasted pecans in a balsamic citrius vinaigrette
	Asian sesame asparagus		Mixed green salad with tomatoes, carrots, and cucumber
	Baby field greens with red and yellow pear tomatoes tossed in a white balsamic vinaigrette and garnished with an herbed chevre crouton		Mixed greens with pears, walnuts, and Roquefort tossed with a balsamic vinaigrette
	Bibb, endive and arugula with roasted red pepers and warm chevre crouton tossed in a sherry vinaigrette		Mixed greens with roasted beets, oranges, walnuts and chevre tossed in a citrus vinaigrette
	Classic Caesar with foccacia croutons and Parmesan dressing		Mixed greens with tangerines, jicama, and avocado served with a honey-chile red wine vinaigrette
	Classic Caesar with grilled chicken		Romaine, tomato, red onion and hearts of palm
	Field greens with romaine and raddicchio salad with raspberries, toasted walnuts, and feta tossed with a raspberry vinaigrette		Sesane noodles and asparagus, with grilled chicken breast
	Greek orzo salad rice-shaped pasta with feta, Kalamata olives, peppers and onions in a red wine vinaigrette		Spinach salad with strawberries, toasted almonds, red onion, and poppyseed dressing
	Grilled chicken pesto pasta with artichokes, cucumber, olives, and prosciutto		Tuna salad Niçoise
	Mango chutney chicken salad		Wild rice salad with red pepper, orange, golden raisins, and pecans
	Mesclun salad with dried cherries and pinenuts tossed in a champagne vinaigrette
[ return to top ]

Side Salads

	American-style potato salad		Jumbo lump crab with fresh mango
	Artichoke, roasted red pepper,     and mozzarella		Mixed greens with pears, walnuts,     and Roquefort
	Arugula and endive with oranges     and pecans		Mixed greens with roasted beets,     oranges, goat's cheese, walnuts,     and citrus vinaigrette
	Arugula, jicama, and baby carrot		Mixed greens with tangerines and jicima in a chile-lime vinaigrette
	Asian asparagus or green beans		Penne pasta with roasted vegetables,     goat's cheese and balsamic vinaigrette
	Asparagus Niçoise chilled asparagus with chopped tomatoes, red onions, capers and Niçoise olives tossed in a lemon dijon vinaigrette		Purple potatoes with fava and green beans
	Basmati and bamboo rice		Red colusari and bamboo rice
	Black bean and roasted corn     with ancho chili vinaigrette		Red and yellow heirloom tomatoes
	Broccoli with bacon and sundried tomatoes		Roasted corn and pesto
	Chopped vegetable salad		Seared Tuna
	Classic Caesar salad		Seasonal fresh fruit
	Grainy mustard potato		Sesame noodles with asparagus     and cucumber
	Granny's coleslaw		Sliced tomatoes with fresh mozzarella     and basil drizzled with aged balsamic vinegar and extra virgin olive oil
	Green beans with tomatoes and dilled havarti		Spinach with fresh strawberries,     red onion, toasted almonds and     poppyseed dressing
	Greek-style orzo with feta cheese and kalamata olives		Wild rice salad with red pepper, orange,     golden raisins and pecans
	Julienne celery root, arugula and yellow pepper		Yukon gold potato salad     with haricots verts and Niçoise olives
[ return to top ]