Salads and Soups

Salads

“Tableside” Caesar Salad

This salad is tossed tableside and served with crisp baby romaine hearts, parmesan crusted croutons and splash of lemon at the end

Panzanella Verde

Crusty Italian bread salad with arugula, cucumbers, heirloom cherry tomatoes, asparagus tips, red onions and green olives served with a red wine vinaigrette.

Boston Bibb Wedge

Individual baby wedges with bacon, oven dried tomatoes, imported blue cheese, hard boiled egg crumbles, red onions then served with a buttermilk pesto dressing

Winter Green Salad

Mixed greens with red oak, arugula and romaine tossed with matchstick apples, candied pecans, dried cherries and blue cheese tossed with a cinnamon honey vinaigrette

Farmers Garden Salad

Seasonal greens with pickled red beets, pine nuts, orange wedges, red onions, radishes, pomegranate seeds and jicama served with a roasted jalapeno and citrus vinaigrette

Tomato and Bocconcini Caprese

Varietal heirloom tomatoes with fresh mozzarella balls, basil leaves, local olive oil and pink sea salt. ( May thru September availability only )

Warm Mushroom Salad

Spinach and arugula salad with herb roasted forest mushrooms, shaved parmesan and white truffle dressing

Poached Pear and Arugula Salad

Port wine poached pears served with baby arugula, walnut crusted goat cheese ball, roasted bell peppers, local olive oil and cracked pepper

Hot and Cold Soups

Spicy Coconut, Carrot and Cumin

Carrot and ginger soup with Thai chilies, coconut milk, garlic, red onions and cumin seed

Sweet Corn and Mushroom Soup

Roasted corn soup served with forest mushroom medley, roasted garlic chips and thick cut Applewood bacon.

Kale Minestrone

Tomato broth soup with sautéed kale, heirloom bean varietal, gold potatoes and vegetables. Garnished with local olive oil, parmesan cheese and basil pesto

Chilled Caesar Salad Soup

Potato and leek based soup with anchovies, garlic and lemon. Garnished with croutons, parmesan cheese and romaine lettuce chiffonade

Protein Breakfast Bowl

Sunny side up eggs served over sautéed sweet potatoes, red quinoa, massaged kale, turkey sausage and slow roasted tomatoes. Served with a broccolni pesto and pepitas.