Salads
grand valley 9/14
vine-ripened red and yellow tomatoes, local mozzarella, basil sauce, balsamic
malibu 9/14
smoked duck breast, baby greens, figs, blue cheese, fig-balsamic vinaigrette
puget sound 8/13
julienne of smoked chicken and mango, frisee, frank’s red hot vinaigrette
ribbon ridge 7/12
baby arugula, lemon, olive oil, shaved san andreas
shenandoah valley 8
sliced fennel, orange segments, olive oil-citrus vinaigrette
yuba 7/12
watermelon, baby greens, olives, feta cheese, white wine vinaigrette
• • •
foods contain and are made on equipment that processes
nut, soy, and milk products
consuming raw or undercooked foods
may increase risk of a foodborne illness