Vinaigrette

Chopped cucumber, tomato, bell pepper, red onion, crumbled feta cheese and kalamata olives. Tossed in our classic vinaigrette.

Chopped green kale with shredded chicken, black beans, crumbled cotija, diced avocado with spicy crispy pepitas and a lemon-cumin citronette.

Chopped Napa and red cabbage and rice noodles, with julienned red bell peppers, scallions, shredded carrots, cilantro and peanuts. Tossed with a miso ginger vinaigrette and topped with crispy noodles.

Leafy greens and kale chopped and tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts. Dressed with blue cheese vinaigrette.

Leafy greens, arugula and radicchio with line-caught albacore, artichoke hearts, hardboiled egg and Kalamata olives, creamy caper citrus vinaigrette.

Sweet dried cherries, crumbled feta, and chilied pecans tossed with arugula and Swiss chard, bright champagne vinaigrette.

Fresh baby lettuce and sweet green peas with crunchy bacon shards, savory white mushroom sauté and Asiago cheese with a tart vinaigrette.

Shredded super-food kale with a zingy, zesty lemon-anchovy vinaigrette, fresh Parmesan, chopped Marcona almonds and anchovies.

Flash grilled romaine hearts, and red onion slivers tossed in a lemony Caesar dressing with freshly grated Parmesan, and croutons.

Tomato, avocado, hard boiled egg, bacon, roast chicken, blue cheese chopped and tossed with romaine and classic cobb vinaigrette.

Romaine, arugula and a touch of radicchio and kale with diced celery, cauliflower, bell peppers, tomatoes, chickpeas, salami, herb roasted chicken, provolone and pickled banana peppers.

Fresh baby greens and arugula tossed with tangy goat cheese, chopped pistachios, balsamic roasted beets and honey-balsamic vinaigrette.

Grilled pork tenderloin over baby arugula, julienned green apples, pickled fennel and sharp cheddar, and tossed in a ruby port vinaigrette.

Balsamic-roasted pears, bacon crumbles, toasted pecan halves and earthy blue cheese served with tender greens and ruby port vinaigrette.

Duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears, hibiscus vinaigrette.

French bistro staple with frisée greens, poached egg, bacon lardons and a warm shallot vinaigrette.

Baby spinach tossed with sautéed mushrooms, bacon, hardboiled egg pieces, slivered red onion and honey balsamic vinaigrette.

A dressed up taco salad with chopped red cabbage and romaine, tomato and corn, green and red onion, seasoned beef and chorizo, cheddar and jack cheese with a cumin honey-lime citronette.

Classic gumbo with Andouille sausage, shrimp, chicken and rice.

Hearty miso-based vegan stew with a blend of forest, button and porcini mushrooms.

Savory corned beef griddled and layered with tangy sauerkraut, spicy Russian dressing and Swiss cheese on toasted rye.

Roasted bell peppers, onions and squash griddled with basil aioli and provolone, on sourdough bread.

Line caught albacore tuna with capers, chives, mayonnaise and Swiss cheese, on sourdough bread.

House-roasted cumin-rubbed turkey breast with griddled red onion and tomato, avocado, mayo and provolone, on toasted sourdough.

Mustard-roasted pork shoulder, green chile ham, griddled red onions and Swiss cheese, avocado, mayo, chipotle and relish on a split roll.

Served with extra-sharp cheddar, jack and Asiago cheeses and served with sliced fruit and veggies.

Served with garlic and ginger.

Duck confit, hoisin and hot sauce with peanuts, cabbage, scallions and carrots in crisp jicama shells.

Served with Sriracha aioli.

Served with avocado and cilantro cream, and fresh tortilla chips.

Hibiscus or black.