"To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases.  To know exactly how much oil one must put with one's vinegar."

– Oscar Wilde

Salads

Chicken Milanese with Arugula and Fresh Tomatoes

Chicken breasts that have been pounded thin, breaded, and sautéed served with arugula and fresh tomatoes that have been tossed in a garlic lemon dressing. Serve this salad with fresh bread to complete the dish.

Roasted Pear Salad

A delightful way to start a meal, roasted pears are partnered with butter lettuce, blue cheese, toasted hazelnuts, and served with a balsamic vinaigrette.

Bruce’s Caesar Salad

This Caesar salad is not for the faint of heart as the dressing really packs a wallop of flavor: garlic, anchovies, and lemon. The salad can be enjoyed alone or with meats such as chicken breasts, salmon fillets, Dungeness crab, prawns, or scallops. Fried capers are also a nice addition.  *Please note that raw egg is used in the dressing; if you are not comfortable with raw egg we can use a pasteurized egg product as a substitute.

Vietnamese-style Rice Noodle Salad

Cold rice noodles served with shredded chicken, pork, sliced beef or tofu, shredded carrot, daikon radish, green onions, fresh basil, cilantro, and/or arugula, and topped with nuoc cham: a spicy sauce made with lime juice, rice wine vinegar, fish sauce, garlic, and chiles. This delightful salad is best served alone to fully enjoy the complexity of flavors.

Orange and Fennel Salad

Fresh oranges (in season) paired with fresh fennel, red onion, black olives, and olive oil make this simple Sicilian salad as refreshing as it is delicious.  It is a perfect accompaniment for porchetta.

 Nicoise Salad

This salad includes a mix of seasonal lettuces and greens combined with green onions, herbs and tossed with a garlicky vinaigrette. Freshly grilled albacore (when in season) or canned tuna, black olives, hard boiled eggs, fingerling potatoes, asparagus, or green beans makes this a meal in itself.  All it needs is a loaf of crusty French bread and lots of butter.

 Caprese Salad

Classically Southern Italian, this salad can only be served with sliced in-season fresh tomatoes which are plated with mozzarella cheese, fresh basil leaves, seasoned with salt and pepper, and drizzled with a fruity and flavorful olive oil.  A winter version made with sun-dried tomatoes and pesto is also delicious.

 Roasted Beets and Wilted Greens Salad

Baby beets are roasted in olive oil, served with wilted greens (i.e. spinach, kale, swiss chard, beet tops) and mixed with roasted walnuts.  Fresh goat cheese and citrus vinaigrette complete this delightful salad. This makes a great starter or side.

Smoky Eggplant Salad

Smoked Spanish paprika, Manchego cheese, and a sherry vinaigrette gives this salad a Spanish flair.  The eggplant is roasted and served over mixed greens.  Warm bread is a must.

*Steak and Purple Potato Salad

Seared steak served with purple or new potatoes, and tossed with mixed greens, radishes, green onions, and cilantro.  It's served with a south of the border sherry vinaigrette and warm corn tortillas.

*Note: this salad can be  made with any protein including tofu if desired.

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