SALADS
All salads are designed to be served either buffet-style or plated

Artichoke hearts, Kalamata olives, feta
Roma tomatoes, grilled red onions, over field greens

Roasted red peppers, spiced candied walnuts, goat cheese, mesclun greens with herb vinaigrette

Chilled mixed green salad with carrots, cucumber,
cherry tomato and black olive

Spinach salad with boiled eggs, red onions
black olives, tomatoes and croutons

Caesar salad with shaved parmesan and garlic croutons

Field greens with red bell peppers, jicama and grape tomatoes



Fresh mozzarella, red cherry tomatoes
and balsamic syrup on basil leaves

Toasted pumpkin seeds, dried cranberries
white cheddar cheese on romaine and spinach

Spinach salad with shitake mushrooms, cashews
Mandarin oranges and scallions

Gorgonzola, grilled pears, mesclun greens and roasted shallot vinaigrette



Iceberg wedge with Maytag bleu cheese crumbles
and pear tomatoes with a white balsamic Bleu cheese vinaigrette