Start with a cup of soup du jour, baked French onion or ale & cheddar soup for 2.5
Spring greens, iceberg and romaine lettuce with shredded carrot, shredded cabbage, tomato, hard-boiled egg and cucumber. Served with croutons and your choice of dressing.
Fresh chicken breast marinated in pineapple juice, sherry and soy sauce; charbroiled and sliced thin. Tossed with shredded iceberg lettuce, cilantro, shredded cabbage, shredded carrots, green onions, peapods, sliced cucumber, sweet red pepper, and crispy wonton strips in a fresh lime and sesame dressing. Accompanied with a side of
Szechwan peanut sauce.
Toasted Caesar bruschetta surrounds a mix of greens and chopped romaine tossed in balsamic vinaigrette with grilled chicken breast, sliced ripe olives, and crumbled bleu cheese. Finished with marinated bruschetta tomatoes, onions and a sprinkle of grated Parmesan cheese.
A half pound of fresh beef tenderloin marinated in honey, olive oil, soy sauce, chopped garlic and fresh rosemary charbroiled to order. Hand sliced into bite sized pieces then tossed in balsamic dressing with freshly grilled herb focaccia croutons, imported parmesan cheese, marinated balsamic tomato onion relish and creamy bleu cheese crumbles.
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