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Roasted red and golden beets with mozzarella and basil. Drizzled with orange vinaigrette.
Warm green asparagus wrapped with prosciutto ham, burrata, and drizzled raspberry vinegar glaze.
Chopped baby kale, arugula, avocado, shaved parmesan tossed in a lemon vinaigrette.
Baby arugula salad with pear dried cranberries, pecans, crumbled goat cheese, and sun dried tomato vinaigreete.
Iceberg lettuce with bacon, red onion, crumbled gorgonzola tossed in a bleu cheese dressing.
Pan seared salmon fillet overroasted fingerling potato, spinach, Greek yogurt, lemon, and dill chilled sauce.
Sauteed shrimp with garlic, artichoke heart, parsley, green olives, white wine, and lemon served over angel hair.
Crispy pork chop butterfly cut served over arugula salad, pepperoncini, roasted garlic, and parmesan dressing.