SALADS (priced per person)

Menu items are suggestions. I will happily develop other items in conference. 

 

Napa Cabbage Slaw with Toasted Almonds and Sesame

 

Greek White Bean with Feta and Tomato

 

Arugula with Roasted Pears,  Blue Cheese, Candied Nuts, Pomegranite

 

Caesar with Homemade Croutons

 

Kale with Radish, Red onion , Feta and Toasted Pecans

 

Red Cabbage with Pine Nuts and Garlic

 

Black Bean and Roasted Corn

 

Green Bean, Red Onion and Sunflower Seed

 

Tabouli with Feta Cheese (may request gluten-free with quinoa)

 

Spicy Sesame Noodles

 

Romaine with Olives and Parmesan

 

French style New Potato with Olives and Roasted Peppers

 

Indonesian Rice with Cashews, Sesame and Orange

 

Baby Greens with Edible Flowers (in season)

 

Black Eyed Pea with Champagne Dressing

 

Cole Slaw (traditional, vinegar or spicy)

 

Heirloom Tomato and Fresh Mozzarella (in season)

 

Spinach with Fresh Roasted Beets, Candied Walnuts and Gorgonzola

 

Spinach with Dried Cranberries, Almonds and Feta