
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

