Entree Salads & Composed Entree Salads
ENTREE SALADS PLATTERS Eight-person minimum
Marinated Grilled-Chicken Platter with Roasted Vegetables 8.50
Lemon-Honey Grilled Chicken with Middle Eastern Pasta Salad 8.50
Grilled Chicken with Asian Noodle Salad 8.50
Flank Steak Teriyaki with Asian Noodle Salad 10.50
Grilled Flank Steak and Roasted Red-Bliss Potato Salad 10.50
Grilled Salmon-Fillet Platter with Asparagus, Cucumber, and Yellow Bell Pepper Salad tossed in a Lemon Vinaigrette 10.75
COMPOSED ENTREE SALADS Eight-person minimum
Italian Grilled Chicken Salad with Green Beans and Roasted Red Peppers in a Balsamic Vinaigrette 8.50
Grilled Tuna Nicoise with Tomatoes and Black Olives 10.50
(24-hour notice)
Island Chicken Salad with Curry, Mango, and Papaya 8.50
Shrimp and Wild-Rice Salad with Corn and Peppers in a Chili-Lime Dressing 10.50
Asian Noodles and Vegetables in a Ginger Dressing with Chicken 8.00 / Shrimp 10.50
Puttanesca Pasta Salad with Tomatoes, Capers, & Olives with Grilled Chicken 8.00 / Shrimp 10.50
Cobb Salad with Julienned Turkey, Egg, Avocado, Bacon, and Blue Cheese 8.75
Shrimp, Scallops, Mango, and Jicama in a Ginger-Citrus Dressing 10.50
Tortellini with Sun-Dried Tomatoes and Artichoke Hearts with Grilled Chicken 8.00 / Shrimp 10.50
Tortellini, Roasted Peppers, and Spinach in a Pesto Dressing with Grilled Chicken 8.00 / Shrimp 10.50
Chef's Salad with Turkey, Ham, Cheese, and Vegetables 8.50
Grilled-Chicken Caesar Salad 8.00
Shrimp Caesar Salad 10.50
Curried Rice Salad with Grilled Chicken 8.00 Tofu 7.75 Shrimp 10.50
