Entree Salad Platters

Description

Small – 12” tray | 5-8 people      Medium – 16” tray | 8-12 people      Large – 18” tray | 12-15 people

Jamaican Chicken Salad — hearts of romaine lettuce, fresh seasonal fruit (cantaloupe, honeydew melon, grapes, berries, etc…seasonal), toasted coconut, caramelized pecans, raisins, lightly spiced grilled jerk chicken, and pineapple-mango vinaigrette

Grilled Shrimp Caesar Salad — hearts of romaine, Chef Felix’s Caesar dressing, garlic croutons, shaved parmesan cheese, and grilled shrimp

Roast Turkey and Mandarin Orange Salad — with mixed baby lettuces, dried cranberries, oven-roasted walnuts, chervil goat cheese, and sundried tomato vinaigrette

Teriyaki Pasta Salad — soba noodles, grilled teriyaki chicken, scallions, radishes, Chinese parsley, cucumbers, roasted poblano peppers, and rice wine vinaigrette

Italian Antipasto Salad — baby arugula, spinach, hearts of romaine, Genoa salami, Parma prosciutto, roasted red peppers, kalamata olives, red onion, pepperoncini peppers, provolone cheese, shaved parmesan cheese, and balsamic vinaigrette