Salads and First Courses

We can complement our salads with seared ahi, beef carpaccio, sliced tea smoked duck breast, composed grilled vegetables, seared scallops, grilled prawns, spinach and feta pastries, parmesan twists and more. We also make salads with lentils, white beans, quinoa, wild rice, new potatoes, orzo, and an almost unlimited combination of vegetables, fruits and grains.
Baby Beet Salad - Roasted and sliced beets with a lemon vinaigrette with arugula, ricotta salata cheese and kalamata olives
Grilled asparagus salad with a lemon and truffle oil glaze
Fresh crab salad with little gem lettuces and creamy avocado dressing
Pan seared scallops with pea shoots and bacon vinaigrette
Panzanella Salad - Sourdough garlic pulled toasted bread with diced heirloom tomatoes, thinly sliced red onion, fresh oregano, basil, and red wine vinaigrette
Mixed Greens - A mix of assorted baby lettuce greens, with fresh mint, sliced strawberries and our honey balsamic vinaigrette
JHE famous hearts of romaine Caesar salad, with creamy lemon and garlic dressing, and freshly baked croutons
Upland cress, grilled peaches chevre and champagne vinaigrette
Butter lettuce leaves with radicchio, sliced pear, toasted pecans crumbled gorgonzola and white balsamic vinaigrette
Kale Caesar salad, with fresh garlic croutons and shaved parmesan
Heirloom apples, field greens and Point Reyes blue cheese, with a port wine vinaigrette
Tat soi and spinach, gingered carrots, pickled red onion and a creamy toasted sesame dressing
Baby spinach salad with dried cherries, thinly sliced sweet onion and orange blossom honey and white balsamic vinaigrette
Vietnamese shrimp and lotus root salad, with edamame, fresh herbs, and a rice vinegar dressing
Grilled romaine hearts with gorgonzola, toasted almonds and meyer lemon vinaigrette
Frisée, mache, fennel and chevre champagne tangerine vinaigrette