Salads and Side Items

Enticing Gourmet Salads

Mesclun spring greens with cherry tomatoes, English cucumbers and julienne carrots tossed and served with your choice of dressing

Salad of hothouse tomato stuffed with handpicked spring greens, mache, roasted pears, dried cranberries, walnuts and julienne carrots drizzled with balsamic vinaigrette

Farfalle pasta salad with black olives, scallions, red peppers, and fresh tomatoes

Classic Caesar salad with Romaine greens, garlic, croutons, course grated Parmesan cheese finished with lemon wheels and optional anchovies

Hothouse tomatoes with red onions and cucumbers

Grilled shrimp and grapefruit spinach salad

Chilled Maine lobster and avocado cocktail

Virginia's baby red potato salad with fresh dill

Egg salad with a hint of curry and dill

Traditional Antipasto

Pecan chicken salad

Accompaniments

Whole roasted baby red or fingerling potatoes tossed with olive oil, coarse sea salt and fresh rosemary

Garlic or horseradish infused mashed potatoes with lots of sweet cream butter and heavy cream

Twice baked potatoes with gorgonzola cheese, bacon crumbles and scallions. Cheddar and chives available as well.

Yukon Gold mashed potato bar presented with chopped scallions, bacon crumbles, shredded cheddar cheese, sour cream, broccoli, sweet cream butter

Sliced carrots tossed in brown sugar cayenne butter sauce

Assorted rice: Ask for chef’s specials.

Fresh grilled vegetables: Portobello mushrooms, Italian squash, yellow squash, red onions

Steamed fresh seasonal vegetable medley

Green beans almondine

Summer vegetable ratatouille

Grilled tender asparagus tops drizzled with Hollandaise

Steamed baby peas in a tangy chardonnay cream sauce

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