SALADS: BRIGHT AND ZIPPY
Chopped cucumber, tomato, bell pepper, red onion, crumbled feta cheese and kalamata olives. Tossed in our classic vinaigrette.
Chopped green kale with shredded chicken, black beans, crumbled cojita, diced avocado with spicy crispy pepitas and a lemon-cumin vinaigrette.
ASIAN CHOPPED SALAD
Chopped Napa cabbage and rice noodles, with julienned red bell peppers, scallions, shredded carrots, cilantro and peanuts. Tossed with zingy miso ginger vinaigrette and topped with crispy noodles.
Leafy greens chopped and tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts. Dressed with blue cheese vinaigrette.
A bright mix of baby greens with shaved carrots, cucumbers, tomatoes and pickled fennel. Tossed in a zippy Romesco dressing.
Dried cherries, mild feta cheese, peppery baby arugula and toasted pecans with champagne vinaigrette.
EAT YOUR PEAS
Fresh baby lettuce and sweet green peas with crunchy bacon shards, savory white mushroom sauté and Asiago cheese with a tart vinaigrette.
ALL KALE CAESAR!
Shredded super-food kale with a zingy, zesty lemon-anchovy vinaigrette, fresh parmesan, chopped Marcona almonds and anchovies.
Flash grilled romaine hearts, scallions, and red onion slivers tossed in a lemony Caesar dressing with freshly grated Parmesan Reggiano and croutons.
Tomato, avocado, hard boiled egg, bacon, roast chicken and blue cheese chopped and tossed with fresh romaine and classic cobb vinaigrette.
Romaine, arugula and a touch of radicchio and kale with diced
celery, cauliflower, bell peppers, tomatoes, chickpeas, salami, herb
roasted chicken, provolone and pickled banana peppers.
SALADS: A LITTLE SWEET
THE BEET GOES ON
Fresh baby greens and arugula tossed with tangy goat cheese, chopped pistachios, balsamic roasted beets and honey-balsamic vinaigrette.
Grilled pork tenderloin over baby arugula, julienned green apples, pickled fennel and sharp cheddar, chopped and tossed in a ruby port vinaigrette.
THE NUTTY PEAR-FESSOR
Grilled Bosc pears, bacon crumbles, toasted pecan halves and tangy Maytag blue cheese served with tender greens and ruby port vinaigrette.
Duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears and hibiscus vinaigrette.
French bistro staple with frisée greens, poached egg, bacon lardons and a warm shallot vinaigrette.
Baby spinach tossed with sautéed mushrooms, bacon, hardboiled egg pieces, slivered red onion and honey balsamic vinaigrette.
A dressed up taco salad with chopped red cabbage and romaine, tomato and corn, green and red onion, seasoned beef and chorizo, cheddar and jack cheese with a cumin honey-lime vinaigrette.