Side Salads
Six-person minimum
Side salads are a delicious accompaniment to sandwiches, entree salads, hot meals, or as a vegetarian alternative to a traditional meal.
Tossed Greens
Greek Salad with Cucumber, Feta Cheese, and Kalamata Olives 4.00
Caesar Salad with Parmesan Shavings and Herb Croutons 4.00
Field Greens 3.50 fruit and cheese toppings .50 each
Spinach, Radicchio, and Endive with Bacon and Chopped Egg 4.00
Mixed Greens with Tomato, Cucumber and Jules' Herb Vinaigrette 4.00
Fresh Buffalo Mozzarella, Sliced Tomatoes, and Basil 5.00
Vegetable Salads
Marinated Vegetable Salad 4.00 steamed carrots, cauliflower, peppers, and broccoli in oil and vinegar
Broccoli and Carrots 4.00 with a roasted garlic vinaigrette
Asparagus Salad 4.75 with lemon vinaigrette
Grilled Vegetable Salad 4.00 asparagus, summer squash, pepper, and mushrooms in balsamic vinaigrette
Ratatouille 4.00 with zucchini, mushrooms, and squash
Potato, Rice, and Bean Salads 4.00
Roasted Red Bliss Potato with balsamic vinaigrette
White and Wild Rice with dried fruit in a lemon vinaigrette
Black Bean, Corn, and Jicama with lime-cumin vinaigrette
Classic Potato Salad
Pasta Salads 4.00
Mini-Pasta, Minced Vegetables, and Feta Cheese with creamy parmesan dressing
Pasta Shells with Ratatouille, Feta Cheese, and Thyme
Asian Noodles with Vegetables in orange-soy dressing
Mexican Pasta Salad with Roasted Peppers, Black Beans, and Cilantro
Pasta with Smoked Gouda, Spinach, & Roasted Peppers in a creamy parmesan dressing
Tortellini Tossed in Pesto with Roasted Peppers and Spinach
Tortellini with Sun-Dried Tomatoes and Artichoke Hearts
