Classic Caesar Salad
Romaine, anchovy dressing, hand-torn croutons, aged parmesan.
Crisp, bright, unfussy plates.
Romaine, anchovy dressing, hand-torn croutons, aged parmesan.
Blocky feta, kalamata olives, oregano and a splash of Cretan olive oil.
Crisp apples, celery, grapes and toasted walnuts in a light mayo dressing.
Rice paper wraps with shrimp, rice noodles and a hoisin-peanut dip.
Mostly parsley, bulgur, tomato and a sharp lemon-olive oil dressing.
Sweet beets, creamy chevre, candied pecans and a balsamic reduction.
Cold buckwheat noodles with cucumber, edamame and a soy-sesame dressing.
Fresh mozzarella, heirloom tomato and torn basil on grilled ciabatta.
Sushi-grade tuna over rice with avocado, edamame and spicy mayo.
Turkey, bacon, lettuce and tomato stacked on toasted sourdough.
Massaged Tuscan kale, crispy chickpeas and aged parmesan.
Summer salad with watermelon, feta, mint and balsamic glaze.
Raw brussels, honeycrisp apple, pecans and pecorino.
Tofu, vermicelli and mango in rice paper with a peanut dip.
Nutty freekeh with parsley, pomegranate and tahini dressing.
Roasted golden beets, creamy burrata and hazelnuts.