First Course

Grilled Vegetable Tower
Grilled Marinated Yellow Squash, Green Zucchini, Portobello Mushroom and Sweet Potato served on a Bed of Mixed Greens tossed with Toasted Almonds and Dried Cranberries, dressed with a Raspberry Vinaigrette

Grilled Chicken Caesar
Chopped Romaine Salad served in a Hard Flour Tortilla Topped with Grilled Chicken and Fried Carrots in a Homemade Non Dairy Caesar Dressing.
accompanied by Sliced Plum Tomatoes and Alfalfa Sprouts

Santa Fe BBQ Chicken Salad
Chopped Romaine Lettuce, Red Peppers, Red Onions, Mango Chunks Topped with Santa Fe BBQ Chicken with Spicy Cajun Caesar Dressing with Nacho Confetti Garnish

Citrus Fire Grilled Chicken Salad
Citrus Fire Grilled Chicken served over Mesclun Greens with Fresh Mangos and Black Beans in a Banana Vinaigrette

Ahi Tuna Salad
Seared Ahi Tuna with Seaweed Salad and Shredded Greens dressed with a Ginger Carrot Dressing

Strawberry Fields of Green
Mesclun Greens with Fresh Strawberries, Blueberries topped with Toasted Almonds
served with a Light Raspberry Vinaigrette Dressing

Thai Steak Salad
Marinated Flank Steak with Cilantro, Ginger, Garlic and Curry served over a Mix of Iceberg Lettuce, Red Cabbage, Shredded Carrot and Red Onion served with a Homemade Ginger Dressing

Salmon Cake Salad
Homemade Salmon Cake served on a Bed of Mixed Greens accompanied with Honey Dijon Dressing

Stuffed Mushroom
Seafood Stuffed Portobello Mushroom served on a Bed of Arugula Salad topped with Walnuts, Red Onion and Cherry Tomatoes accompanied with a Homemade Italian Vinaigrette