top of page

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

bottom of page