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Salads

Sam­ple Salad Menu


Warmed Potato Salad with Olives, Lemon Zest and Thyme
over Crisp But­ter Let­tuce with Shal­lot Vinaigrette

Heir­loom Tomato, Har­court Verts, Chick Peas and Red Onions
with Clas­sic French Vinaigrette

But­ter Let­tuce, Fresh Peas, Avo­cado and Bacon
with a Creamy Herb Dressing

Sliced Bel­gian Endive, Heart of Palm & Roasted Corn
tossed in a Creamy Russ­ian Dressing

Grilled Rata­touille Salad
with Souf­fléed Goat Cheese

Cal­i­for­nia Cae­sar
with Hearts of Romaine Spears, Parme­san Crisps
& Creamy Cae­sar Dressing

Sonoma Val­ley Salad
Baby Spinach Tossed with Crum­bled Goat Cheese, Dried Rainier Cher­ries & Toasted Hazel­nuts
with Blackberry-Balsamic Dressing

Water­cress & But­ter Let­tuce
with Toasted Hazel­nuts, Wine-glazed Apple Slices
& Shaved Parme­san with Apple Cider Vinaigrette

Seafood Salad
Seared Salmon, Scal­lops & Ten­der shrimp
in an Avocado-Citrus Dressing