A char-grilled, medium-rare steak, sliced very thin on a bed of fresh spinach with drizzles of hot raspberry vinaigrette dressing, topped with artichoke bottoms and Romano cheese.
Grilled or blackened Tuna over a bed of baby field greens, artichokes, sundried tomatoes and cucumbers, finished off with crumbled Gorgonzola cheese and balsamic vinegar.
Grilled chicken breast glazed with pineapple and teriyaki, sliced thin over a bed of baby field greens, finished off with our homemade mango relish and our mango poppy vinaigrette.