First Course Salad Kitchen Menu

Everyday.

Red quinoa, cucumber, pickled radish, English peas, feta, parsley, lemon juice and extra virgin olive oil.

From bibb greens, Asian pear, cucumber, bean sprouts, scallions, grilled chicken breast, wasabi dressing and wasabi peas.

Romaine, diced grilled chicken, avocado, corn, tomatoes, hard-boiled egg, bacon and bleu cheese with choice of dressing.

Romaine greens, house Caesar dressing, Parmesan, brioche croutons, crushed pepper, hard-boiled egg, and chicken.

Finely chopped kale, toasted pine nuts, currants, Parmesan and cucumber lemon vinaigrette.

Hummus, avocado, carrots, radish, sweet and sour onion and dressed kale.

Marinated chicken breast, saffron mayo, diced beets, crushed red pepper and first course greens.

First-course egg salad, avocado, warm bacon and bibb lettuce.

Chimichurri flank steak, pickled carrots, cucumber, hummus, cilantro, jalapeno and romaine.

Marinated flank steak, first course greens, black beans, caramelized onion, roasted bell pepper, salsa, freshly squeezed lime juice and sour cream.

Grilled salmon, hoisin BBQ sauce and napa cabbage.