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2008 SPRING / SUMMER – FIRST COURSE
samples from our menu |
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 Napoleon Cobb Salad |
Napoleon Cobb Salad Pan Seared Duck, Chopped Egg, Tomato, Onions and Cucumber served on a bed of Fresh Spinach with a Balsamic Caesar Vinaigrette Tropical Garden Salad Fresh Mixed Greens, Mango and Papaya Wedges, Macadamia Nuts, Toasted Coconut and served in a Raspberry Vinaigrette Corn and Leek Salad Grilled Corn, Fresh Leeks, Red and Yellow Sweet Peppers served in a Light Leek Vinaigrette Pear and Baby Greens Salad Fresh Pear Slices, Mixed Baby Greens, Crumpled Goat Cheese, and Candied Walnuts served in a Raspberry-Lemon Vinaigrette Mediterranean Salad Fresh Sautéed Santa Barbara Shrimp and Bay Scallops, Baby Watercress, Butter Lettuce and Cannellini Beans in a Dijon Vinaigrett Baby Greens and Apple Salad Fresh Baby Greens with Candied Pecans, Cranberries, Green Apples, Avocado and Goat Cheese in an Oil Free Citrus Vinaigrette Mozzarella di Bufala Salad Red and Yellow Organic Tomatoes, Cucumbers, Maui Onion and Mozzarella di Bufala with Aged Balsamic Vinaigrettee |
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