Salads

Question 1

Field Greens Salad

Answer 1

Our house salad consisting of a mixture of butter leaf lettuce and delicate baby greens with radish, tomato and carrots dressed with parmesan vinaigrette and crumbled Gorgonzola cheese upon guest request only.

Note: Capital Grille Dressing Choices: Parmesan Vinaigrette (our house dressing),
Bleu Cheese, Balsamic Vinegar, Champagne Shallot Vinaigrette, and Extra Virgin Olive Oil
served in separate goosenecks.

• Bibb lettuce, a type of butterhead lettuce, has delicate, loose leaves and lots of
  flavor
• Gorgonzola (GORE-goned-ZOE-la) is a veined Italian blue cheese, made
  from unskimmed cow’s and/or goat’s milk. It can be buttery or firm,
  crumbly and quite salty, with a ‘bite’ from its blue veining

4 oz. Field Greens Salad Mix (Bibb Lettuce, Lettuce Blend)
2 oz. Grape Tomatoes, Halved
1 oz. sliced Radishes
1 oz. cut Baby Carrots
1 oz. Parmesan Vinaigrette
1 oz. Gorgonzola cheese (per guest request)

Question 2

The Wedge Salad

Answer 2

A ¼ head of chilled Iceberg lettuce finished with our creamy bleu cheese dressing, bacon lardons and mixed grape tomatoes.
* Iceberg Lettuce- though crisp, succulent and wilt-resistant, Iceberg has a rather
neutral flavor.

Garnish: 1 tsp. chopped Parsley

¼ head Iceberg lettuce Wedge
3 oz. Blue Cheese Dressing
2 oz. diced Bacon Lardons
2 oz. Quattro Tomato halves

Question 3

Caesar Salad

Answer 3

Crisp hearts of romaine lettuce tossed with our Caesar dressing and house made Grana croutons, finished with shaved Grana Padano cheese. Garnished with two white anchovies upon request.
* Romaine’s (roh-MAYN) elongated head has dark green outer leaves that lighten to pale celadon in the center. The leaves are crisp and slightly bitter and the crunchy ‘heart’ is particularly succulent. Romaine adds crunch and flavor to mixed green salads and is the lettuce of choice for Caesar salads
* The true anchovy (AN-choh-vee, an-CHOH-vee) comes only from the Mediterranean and southern European coastlines. These tiny fish are generally filleted, salt-cured and canned in oil; they’re sold flat and rolled. Anchovies are used sparingly to flavor or garnish sauces and other preparations

“Would you like Anchovies”

4 oz. Romaine Lettuce
1 oz. Caesar Dressing
6 ea. House made Grana Croutons, broken up into silver dollar sized pieces
½ oz. curled Grana Padano (4-6 pieces)
2 Whole White Anchovies upon request

Question 4

Burrata with Heirloom Tomato

Answer 4

Creamy burrata with sliced heirloom tomatoes, extra virgin olive oil and 15 yr. aged balsamic vinegar. Finished with fleur de sel, fresh basil and pain rustique croutons.

• Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella cheese and cream, giving it an
  unusual, soft texture. The cheese has a rich, buttery flavor and retains its fresh milkiness.
• Fleur de Sel (“Flower of salt” in French) is a hand-harvested sea salt collected by
  workers who scrape only the top layer of salt before it sinks to the bottom of large
  salt pans. Traditional French Fleur de Sel is collected off the coast of Brittany.

Garnish: Basil Sprig

3 Mixed Heirloom Tomato Slices
1 – 4 oz. Burrata, room temperature
3 oz. Tomato Salad
1 Tbsp. 15-Year Aged Balsamic
1 Tbsp. Extra Virgin Olive Oil
¼ tsp. Fleur de Sel
2 Pain Rustique Croutons

Question 5

Roasted Beet and Goat Cheese Salad

Answer 5

Roasted red beets with mixed greens, arugula, whipped goat cheese, arugula pesto, heirloom tomatoes, crushed pistachios and citrus vinaigrette.

Roasted Red Beet wedges 5 oz. (6-8 wedges)
Whipped Goat Cheese, see recipe 2 Black Scoops
Pistachio Arugula Pesto 1 tsp
Honey Vinaigrette Glaze 2 tsp.
Crushed Pistachios 1 tsp
Arugula Lettuce Mix 1 oz.
Mini Tomato Halves Black Scoop
Red Chili Vinaigrette ½ fl. oz.
Fleur de Sel 1/8 tsp.

Beets are cooked soft. Goat cheese is whipped light and is fresh and clean.