Sides & Salads

Gourmet Salads

• Mesclun spring greens with cherry tomatoes, English cucumbers and julienne carrots tossed and served with your choice of dressing

• Salad of hothouse tomato stuffed with handpicked spring greens, mache, roasted pears, dried cranberries, walnuts and julienne carrots drizzled with balsamic vinaigrette

• Farfalle pasta salad with black olives, scallions, red peppers, and fresh tomatoes

• Classic Caesar salad with Romaine greens, garlic, croutons, course grated Parmesan cheese finished with lemon wheels and optional anchovies

• Hothouse tomatoes with red onions and cucumbers

• Grilled shrimp and grapefruit spinach salad

• Chilled Maine lobster and avocado cocktail

• Virginia's baby red potato salad with fresh dill

• Egg salad with a hint of curry and dill

• Traditional Antipasto

• Pecan chicken salad

Accompaniments

• Whole roasted baby red or fingerling potatoes tossed with olive oil, coarse sea salt and fresh rosemary

• Garlic or horseradish infused mashed potatoes with lots of sweet cream butter and heavy cream

• Twice baked potatoes with gorgonzola cheese, bacon crumbles and scallions. Cheddar and chives available as well.

• Yukon Gold mashed potato bar presented with chopped scallions, bacon crumbles, shredded cheddar cheese, sour cream, broccoli, sweet cream butter

• Sliced carrots tossed in brown sugar cayenne butter sauce

• Assorted rice: Ask for chef’s specials.

• Fresh grilled vegetables: Portobello mushrooms, Italian squash, yellow squash, red onions

• Steamed fresh seasonal vegetable medley

• Green beans almondine

• Summer vegetable ratatouille

• Grilled tender asparagus tops drizzled with Hollandaise

• Steamed baby peas in a tangy chardonnay cream sauce