Salads
Salads can be the whole meal or simply the opening act. Some are hearty enough to stand on their own at lunch. Others are light and bright, just enough to whet the appetite before the main course.
Warm Barley Salad
Pearl barley stirred with mascarpone, roasted red pepper and asparagus, artichoke hearts, garlic and parsley. Served warm.
Wild Rice Salad
Wild rice tossed with kale, apple, carrot, dried cranberries, pecans and fresh mint in a white balsamic dressing.
Grilled Pepper Salad
Charred bell peppers with garlic, capers, olives and mint in olive oil. Good as antipasto or a side.
Bulgur and Black Bean Salad
Bulgur, black beans, corn, avocado, tomato and fresh herbs in a sesame-cumin vinaigrette.
Salade Niçoise
Tuna, hard-boiled eggs, roasted cherry tomatoes, potatoes, cucumber and avocado on Boston lettuce with a Dijon and parsley vinaigrette.
Micro Greens, Avocado and Strawberries
Micro greens with avocado, strawberries, grape tomatoes and shaved asparagus. It needs only a whisper of oil and white balsamic to shine.
Brussels Sprout Salad
Brussels sprout leaves with pecans, cranberries, anchovies and Niagara Gold cheese, finished with balsamic.
Fennel, Grapefruit and Feta Salad
Thinly sliced fennel with pink grapefruit, pickled beets, feta and fresh mint, dressed only in olive oil and the grapefruit juices.
Endive Salad
Belgian endive with pear, goat cheese and candied pistachios in olive oil and white wine vinegar.
Asparagus Fennel Salad
Asparagus ribbons and shaved fennel with torn fresh mozzarella and fresh dill.