| Red Wine
& Honey Marinated
Anjou
Pears |
Walnuts
& Dried
Cranberries
Over A Bed
Of
Watercress & Accompanied By An Apple-Peach Vinaigrette. |
| |
|
Classic
Chopped
Salad |
| Sliced
Red Onion,
Diced
Tomatoes,
Stoplight Peppers, Hearts of Palm, Crumbled Feta Cheese and Egg
topped with a
Savory Raspberry Vinaigrette |
| |
| Asian Jicama
Salad |
| Sliced
Snow Peas,
Dragon Tongue Beans & Shaved Radish Served On
Baby Arugula with an Orange Citrus Aioli. |
| |
|
Traditional
Cobb
Salad |
| Iceberg,
Watercress,
Chicory, and
Endive Lettuces, accompanied with Avocado, Egg, Baby Corn,
Tomato,
Bacon, Grilled Chicken Breast and Crumbled Bleu Cheese and
finished with a simple Red Wine Vinaigrette. |
 |
|
Antipasto
Sampler |
Pepperoni,
Genoa
Salami, Proscuitto,
Provolone, Baby Marinated Mozzarella Balls, Long-Stem Artichokes
Anchovy Filets and Pepperoncini Peppers, served with Croistini,
Breadsticks and Grilled Pita Chips. |
| |
|
Aegean
Summer
Salad |
| Egyptian
Lentils,
Grilled
Asparagus,
and Fried
Apple Rings
served over
Mediterranean
Greens and
Finished
with a
Balsamic
Vinaigrette
and Toasted
Sunflower
Nuts. |
| |
| Mexican Tomatillo,
Black Bean &
Corn
Salad |
| Cucumber
Spears and
Traditional Mesclun Salad Mix, finished with an Espresso
Dressing and topped with Blue & White Tortilla Straws. |
| |
|
Spinach & Frisee
Salad |
| Grilled
Fresh
Artichokes, Crumbled Bleu Cheese & Chilled Roasted Rosemary Potato and Dressed with a Chipotle Parmesan Dressing. |
| |
|
