Healthy Menu Options, Salads

Healthy and hearty and just in time for summer (but good all year round!): main course salads

Celebrate summer by offering a buffet of salad options and keep the heat out of the kitchen. Can be served as a plated (restaurant-style) dinner as well, allow me to recommend how many courses and pair a cold soup and appetizer with your salad entrée

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Frisée and Radicchio/ House-cured Gravlax/ Organic Strawberries/ Blood Orange Vinaigrette

Called Palta Relleno in Peru, the concept of stuffed avocados present a variety of culinary options to play with:

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Avocados Stuffed with Ahi Tuna* G

Vegetable Salad-filled Avocado G

with fresh peas, corn kernels and roasted poblanos

Avocados Stuffed with Shrimp or Crab Salpicon G

photo (62)
Massaged Kale or Traditional Caesar*

(add chicken or shrimp)

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Corpus Christi Salad, photo by Adriana Almazan Lahl G

:
75 - Corpus cristi salad

ESCABECHE
Escabeche is combined with crispy carnitas, butter lettuce and red onions, served with cilantro/lime vinaigrette. G

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Escabeche, photo by Adriana Almazan Lahl G

CARNE APACHE SALAD*

Traditional Yucatan preparation in which premium grass-fed beef is marinated in lime juice with a hint of japaleño until “cooked” (similar to how ceviche made)

tossed with arugula and topped with Queso Cotija

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GRILLED CHICKEN JICAMA MANGO SALAD
with baby organic spring greens and a raspberry/chipotle vinaigrette G

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(TRADITIONAL OR) LAMB PANZANELLA
Seasoned, roasted lamb in a twist on traditional bread salad: crusty baguette, heirloom tomatoes, cucumbers, sweet peppers, served with a rosemary vinaigrette

SIZZLING STEAK PEAR ARUGULA SALAD
Warm steak does a beautiful job a creating wilted greens in this unusual salad, served with lemon and Napa Valley extra virgin olive oil, topped with parmigiano Reggiano G

SHRIMP AND SALAD RAW ARTICHOKE SALAD
with baby arugala and Napa Valley EVO G

83 - Salpicon
SALPICON DE RES o  CANGREJO
A Mexican favorite, combining cold grilled tri-tip with yellow fingerling and red Bodega potatoes, radish coins, and red onions. Traditionally served on a crispy tostada with a slice of avocado. Also available as Crab Salpicon or made with Bacalao (salt cod) G

GLUTEN FREE

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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California Cuisine, Salads

Salads

Living in Northern California means an abundance of amazing seasonal produce, inspiring new  and creative salads that are as colorful as they are delicious!

Frisée and Radicchio/ House-cured Gravlax/ Organic Strawberries/ Blood Orange Vinaigrette

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MICROGREENS, BOSC PEARS
pomegranate, herbed goat cheese crumble, toasted garlic chips

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Ensalada de Nopalitos

photo by Adriana Almazan Lahl from Celebraciones Mexicanas
photo by Adriana Almazan Lahl from Celebraciones Mexicanas

grilled baby cactus paddles, sliced thin, tossed with tomatoes, Spanish white onion, a hint of cilantro, topped with Queso Cotija

Best of the Bay Salad

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Grilled Smashed Beets, Arugula and Napa Valley Goat Cheese

toasted garlic chips

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Caesar Salad (prepared tableside)

Caesar

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Salad of Two Tomatoes
Heirloom or cherry tomatoes (depending upon market availability), fresh “green” tomatillos , organic baby spinach, Queso Fresco, lime Chile vinaigrette

Photo from The Culinary Geek
Photo from The Culinary Geek

Traditional Lebanese salad of romaine lettuce, scallions, cucumber, tomatoes, parsley, mint and radishes tossed with pita croutons

Chopped Salad

      organic baby mixed greens, chopped tomatoes, fresh corn niblets, avocado, house-made bacon bits, lime Chile vinaigrette

option to top with chicken or shrimp

Classic Caesar salad

    traditional dressing prepared tableside: coddled eggs, lemon juice, fresh garlic, romaine, croutons, Parmigiano Reggiano (anchovies optional)

Shaved Asparagus and Baby Carrots

Ricotta salata, lemon, almonds

Shaved Asparagus Salad

Wedge Salad Una Señorita

crisp organic iceberg wedge, topped with diced avocado, red onion,

Queso Añejo, Chorizo crisps

Fennel / Radicchio / Mandarin / Kumquat

pilconcillo-toasted walnuts /agave-lime vinaigrette

Lentil / Napa Valley Goat Cheese

Capers / currants / pistachios / maple-cider spiced vinaigrette 

DESSERT SALAD

Winter Fruit Salad

Apples / blood orange / pomegranate seeds / kiwi / banana / mango

Ginger-lime dressing