Citrus Salad: Contains a variety of Baby Greens, toasted Macadamia nuts, Mandarin Oranges, Strawberries, English Cucumbers and topped with crumbled Goat Cheese, served with Chef’s prepared Citrus Dressing.
Spinach Salad: Seared Sea Scallops combined with Grapefruit segments and Toasted Almonds, served with Chef’s prepared Asian Dressing.
Fresh Mozzarella, Tomato and Basil: Organic Tomatoes, Fresh Basil served with a White and Dark Aged Balsamic Vinaigrette.
Watercress and Spinach Salad: Water Chestnuts and Orange Segments tossed in a Creamy Orange Vinaigrette.
Lobster and Bow-tie Pasta Salad: Fresh Lobster joined with Tri-Colored Peppers and Scallions gently combined in a Creamy Tarragon Dressing.
Seasonal Wild Berry Salad: Fresh Blackberries, Raspberries, Blueberries, Strawberries mixed together and garnished with Kiwi Wheels and Fresh Mint.