Roasted Rosemary Chicken Breast served on a bed of crisp romaine lettuce with country olives, artichoke hearts, red onions, cucumbers, roma tomatoes. Garnished with feta cheese, candied pecans, and herb scented croutons. Accompanied with Parmesan Peppercorn Dressing.
Carpaccio Salad of Peppered Beef Eye of Round or Smoked Salmon
Tender leaves of delicate mixed lettuces and greens topped with a choice of “carpaccio-style” smoked salmon or peppered beef eye of round drizzled with a light roasted garlic & lemon olive oil. This deliciously light salad is accompanied with capers, candied red onion relish, olives and shaved Asiago Cheese.
Tropical Island Shrimp and Scallop Ceviche Salad
A delightfully refreshing salad made with shrimp and scallop ceviche tossed with tropical fruits atop boston bibb lettuce with marinated tomatoes and onions, roasted red bell peppers, toasted pignolias then garnished with a herb scented parmesan tuille.
Greek Salad
Tender mixed greens with tomatoes, red onions, kalamatta olives, pepperocinis and feta cheese with our own Greek-style dressing
Chef’s Salad
Tender mixed green salad mix topped with slices of Ham, Turkey, Swiss and American Cheeses then garnished with cherry tomatoes, red onion rings, and cucumbers. Served with Ranch, Parmesan Peppercorn, Italian or Balsamic Vinaigrette.
Chopstick Chicken Salad
Tender chunks of hoisin basted chicken breast, tossed with tender hearts of romaine with mandarin oranges, slivered almonds, chopped tomatoes, water chestnuts and chow mein noodles. Served with Soy-Ginger Dressing.