Salads

Question 1

Purple and Blue

Answer 1

Escarole, Red Cabbage, Red Treviso tossed with Beets, Grapes, Blueberries, Cucumber, Radish and Shaved Cauliflower

Topped: Buffalo Blue Cheese, Pistachio, Tarragon, Marigold, Aged Balsamic, EVOO
“Dairy
Nut
“

Question 2

Avocado Gem

Answer 2

Hass Avocado Baby Gem Lettuce, breakfast radish, tarragon, green godess dressing

Question 3

Crab and Avocado

Answer 3

Dungeness Crab Mix served atop halved Avocado Mix: Crab, Mango, Cucumber, Fresno Chili, Mint, Lemon

Question 4

Lobster salad

Answer 4

Poached Maine Lobster, butter lettuce, avocado, mango citrus dressing

Question 5

Burrata

Answer 5

Imported Buffalo milk Burrata, Farmer’s market Stone FruitWild arugula, candied pecan, white balsamic vinegrette

Question 6

Grilled chicken cobb

Answer 6

Heirloom baby lettuce, avocado, cherry tomato, hardboiled egg, crispy quinoa, blue cheese dressing, oregan vinaigrette

Question 7

Steak Salad

Answer 7

8oz Wagyu New York Strip served alongside a Romaine and Coraline Chicory Salad tossed in an Anchovy Caesar Dressing
Salad Topped: Shaved Pecorino, Pea Tendrils, Cured Egg Yolk, Parmesan Croutons

Question 8

Wood oven baked Brie

Answer 8

“French baguette, ferrier brie, truffle honey, truffle butter, Shaved black truffle
“ Dairy Gluten

Question 9

Green Lentils du Puy

Answer 9

”
Du Puy Lentiles, are small blue green marbled lentils grown in the volcanic soil of SW France. The lentils are cooked with vegetable stock & mirpoix.
Truffle Butter, are added to the cooked lentils creating a soft creamy ragout like texture English peas, usually crunchier in texture & sweeter in flavor. English peas are added into the pot of lentils towards the end.
Arugula
Shaved black truffles & truffle oil
Fleur de Sel, French sea salt
“