Salad Menu

Green and ruby endive petals mixed with pink lady apples, toasted walnuts, pomegranates and Gorgonzola; finished with a fig vinaigrette.

Crisp Romaine leaves with vine ripened tomato wedges, sliced olives, house made croutons and Caesar dressing; dusted with Parmesan cheese.

Fresh baby spinach leaves with thin slivers of orange segments, carrot ribbons, goat cheese, dried cranberries, macadamia nuts; lightly coated with macadamia honey vinaigrette.

Sliced vine ripened tomatoes, Buffalo Mozzarella, fresh basil leaves, drizzled olive oil and aged Balsamic syrup; dusted with oregano leaves.

Mixed baby lettuces with dried cherries, orange supreme, toasted hazelnuts, Gorgonzola cheese, herbed croutons; dressed with raspberry and blackberry infused vinaigrette.

Shredded carrots, parsnips, sweet potatoes, beets, turnips, dried cranberries; drizzled with maple cinnamon vinaigrette.