First Course

Grilled Vegetable Tower
Grilled Marinated Eggplant, Red Peppers, Green Peppers, Summer Squash, Zucchini and Portobello Mushroom served on a Bed of Mesclun Greens with Assorted Berries in a Light Raspberry Vinaigrette

Grilled Chicken Caesar Birds Nest
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

Pasta Salad
Grilled Marinated Chicken Breast, Penne Pasta, Cherry Tomatoes, Fresh Spinach served with an Italian Vinaigrette

Fruit Salad
Bed of Mesclun Greens Topped with, Peaches, Mandarin Oranges, Blueberries, Strawberries, with Vinaigrette

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

Ahi Tuna Salad
Seared Ahi Tuna over Red Cabbage with a Cucumber Bowl Filled with Mesclun Greens with Asian Vinaigrette

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 over a Mix of Iceberg Lettuce, Red Cabbage, Shredded Carrot and Red Onion served with a Homemade Ginger Thousand Island Dressing