Salads Flashcards
Hearts of Romaine
Romaine hearts caesar dressing parmesan croutons fried capers grated parmesan chopped chive
dressing = soft boiled eggs, parmesan, garlic, lemon juice, vegetable oil
Jumbo Lump Crab Salad
2.5 oz jumbo lump crab tossed in ginger vinaigrette
Topped with charred Ruby grapefruit green melon avocado hearts of palm diced green jalapeno radish mache greens basil oil
vinagrette = ginger, lemon, champagne vinegar, mustard, canola oil
Chopped Vegetable Salad
Little gems (romaine) radicchio rashish cherry tomatoes cucumbers nicoise olives haricot verts pickled sweet cherry peppers mint
topped with lemon emulstion
goats milk feta
spiced crispy chickpeas (paprika, cumin, cayenne)
lemon emulsion = lemon juice, dijon, pasteurized egg yolks, canola and olive oils
Burrata Salad
3 oz burrata cheese heirloom tomatoes crispy serrano ham arugula basil pesto hawaiin hearts of palm pine nuts tagashi cured olives
pesto - arugula, basil, garlic, lemon zest, pistachios
Blue Iceburg
Baby iceburg wedge blue cheese dressing crumbled Point Reyes blue cheese chopped smoked bacon cherry tomato chopped chive
blue cheese dressing = Point Reyes blue cheese, heavy cream, mayonnaise, olive oil, red wine vinegar, Worcestershire sauce, tabasco
Shaved Brussel Sprout Salad
Thinly sliced raw brussel sprouts dried cranberries pickled onion spiced marcona almonds gala apples local aged goat cheddar
red wine vinaigrette = whole grain dijon mustard, white soy, honey, egg yolk, red wine vinegar, evoo
Salads
Hearts of Romaine Blue Iceburg Burrata Shaved Brussel Sprouts Jumbo Lump Crab Chopped Vegetable
