Soup & Salad

 Soups 

Spicy Gazpacho

Cold blended soup of tomato, red pepper, and fresh basil, spiced with hot pepper sauce.*

Butternut Squash

Pureed soup of oven-roasted butternut squash blended with fresh onion, spices, maple syrup, and a dash of cream.*

Spiced Butternut Squash

Pureed soup of oven-roasted butternut squash blended with fresh leek, celery, carrot, Granny Smith apple, spices, and a dash of cream.*

Carrot

Pureed soup with sweet carrot, onion, garlic, spices, and a dash of cream.*

Broccoli

Pureed soup with fresh broccoli, onion, garlic, spices, and a dash of cream. *

Potato Leek

A traditional Irish favorite! Potatoes and leeks blended with celery, garlic, scallion, parsley, and spices.*

Chicken Noodle Soup

Classic comfort food. Tender onions, carrots, and celery, steeped in thyme-infused chicken broth with generous chunks of all white meat chicken and elbow macaroni.

Miso

A traditional Japanese soup made with dashi soup stock, miso paste, scallions, and tofu.

Coconut Curry

A Thai-inspired soup with red curry paste, mixed vegetables, rich coconut milk, lemongrass, sliced green chili, scallion, kaffir lime leaf, spices, and chunks of chicken breast.*

 Salads 

Mixed Green

The freshest mixed greens (mesculun, baby arugula, green and red leaf lettuce) tossed with honey-coated pecans and crumbled goat cheese. Served with freshly prepared balsamic vinaigrette.*

Classic Caesar

Crispy romaine lettuce, parmesan cheese, and croutons served with freshly prepared Caesar dressing.

Turkish Salad

Julienne of red and green bell peppers, chunks of crisp seedless cucumber, wedges of vine-ripened tomato, and a generous layer of crumbled feta cheese all tossed with crisp romaine lettuce and served with a light lemon and olive oil vinaigrette.*

Tabouli

A traditional Middle Eastern salad of finely chopped parsley and mint, diced tomatoes, green onions, bulgher wheat, olive oil, and lemon juice.*

Tomato Basil Bocconcini Salad

Vine-ripened tomatoes marinated in aged balsamic vinegar paired with creamy bocconcini mozzarella infused with fresh basil pesto and extra virgin olive oil.*

Asian Salad

Crisp chunks of iceberg lettuce and romaine hearts tossed with grated carrot and sliced seedless cucumber. Finished with sliced avocado and a tangy sesame dressing.*

Eggplant, Roasted Red Pepper, and Chevre Roulade

Thinly sliced grilled eggplant wrapped around beefy strips of oven roasted red pepper and cylinders of fresh goat cheese. Served warm with a fresh tomato basil sauce.*

Warm Spinach & Beef Salad

Thinly sliced sirloin marinated in aged balsamic vinegar, soy sauce, mesquite desert honey, olive oil, garlic, and black pepper, pan-seared and tossed with sautéed mushrooms and fresh baby spinach. Served with freshly prepared balsamic vinaigrette.

* Suitable for vegetarians or available as a vegetarian option upon request.