Salads

Question 1

Market Lettuce

Answer 1

Baby gem lettuces with shaved cucumber and heirloom carrots, avocado and cherry tomatoes tossed with avocado green goddess dressing.

Avocado Green Goddess: garlic, avocado, apple cider vin, lemon juice, olive oil, basil leaves, parsley, chives, tarragon, salt, pepper, agave

Question 2

Grilled Asparagus Panzanella

Answer 2

5 wild Sacramento Delta Asparagus grilled and cut into smaller pieces along with grilled diced brioche tossed with kale, sherry vin then topped with a coddled egg, espelette and crispy prosciutto

Sherry vin: truffle oil, sherry vinegar, lemon juice

Coddled egg: soft, poached, runny

Question 3

Hearts Of Romaine

Answer 3

Traditional Caesar salad with romaine lettuce, topped with Parmesan croutons, fried capers, and grated Parmesan and chopped chives

Ceasar Dressing: soft boiled eggs, Parmesan, garlic, lemon juice, and olive oil.

Allergies: dairy, garlic, gluten

Question 4

Blue Iceberg

Answer 4

Baby iceberg lettuce, seasoned and dressed with blue cheese dressing. Split and topped with crumbled blue cheese, bacon bits, pickled cherry tomato, and chopped chive.

Blue cheese dressing: maytag blue, heavy cream, mayo, olive oil, red wine vinegar, Worcestershire sauce, and Tabasco

Question 5

Chopped Veg Salad

Answer 5

Little gems, radicchio, radish, tomatoes, cucumber, niciose olives, haricot very, pickled sweet cherry peppers, mint-then all chopped and tossed with lemon emulsion topped with goats milk feta and spiced crispy chickpeas, chives

Lemon emulsion: lemon juice, Dijon pasteurized egg yolk, canola and olive oil

Allergies: garlic, onion

Question 6

Jumbo Lump Crab Salad

Answer 6

2.5oz King Crab tossed in a light ginger vinaigrette. Topped with a charred grapefruit, green melon, fresh avocado, hearts of palm, diced jalapeño, radish, and mâché greens. Plate finished with basil oil

Ginger Vinaigrette: ginger, lemon, champagne vinegar, mustard, canola oil and salt.

Allergies: shellfish