Salads & Sides

Using fresh local ingredients wherever we can, we create lively salads and side dishes to complete your menu.  Talk to your Event Coordinator about the best combinations to suit your style, tastes and vision.


  • French country salad with mixed fresh berries, candied pecans and balsamic dressing
  • Mediterranean salad with feta, pine nuts, shaved fennel and olives, creamy orange-rosemary dressing
  • Iceberg wedge with blue cheese, bacon crumbles, pickled onion, candied nuts and buttermilk herb dressing (served as a chopped salad if buffet service)
  • Classic Caesar with homemade croutons
  • Southwest Caesar salad with romaine lettuce, chile croutons, manchgeo cheese, chipotle dressing
  • Spinach salad with almonds, mandarin oranges, blue cheese crumbles, bacon vinaigrette
  • Field greens with roasted pear dressing, toasted walnuts, bacon, blue cheese crumbles and pickled golden beets
  • Arugula salad with goat cheese, pistachios, fresh strawberries, lemon herb vinaigrette


  • Quinoa salad, pickled golden beets, red onion, pinenuts, arugula, lemon and rosemary
  • Fingerling potato choucroute with pickled cabbage
  • Potato latkes
  • Roasted, buttered sweet potatoes
  • Garlic mashed potatoes
  • Herb roasted fingerling potatoes
  • Twice baked potatoes
  • Creamy wild rice blend
  • Homemade mac and cheese
  • Butternut squash gratin with goat cheese and hazelnuts
  • Caramelized onion and potato gratin


  • Grilled vegetable platter, balsamic reduction
  • Roasted seasonal vegetables
  • Sauteed lacinato kale, marsala wine and red chile
  • Cauliflower gratin with gruyere, white wine, seasoned bread crumbs
  • Roasted cauliflower with olive oil, salt and black pepper
  • Ratatouille
  • Green beans with carrots and toasted almonds, brown butter
  • Green beans, with lemon, madeira wine and thyme
  • Roasted shaved Brussels sprouts, apple, caramelized onion and butter
  • Fresh corn off the cob sautéed with chiles and butter
  • Roasted asparagus
  • Broccoli with herbed butter
  • Tomatoes stuffed with bread crumbs, olive oil and herbs