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.

Salads

  •  Field greens, carrot, cucumber, grape tomato, ranch and white balsamic dressing
  • Wedge salad with blue cheese, bacon, pickled red onion, dried peaches, toasted pecans, buttermilk herb dressing (chopped if on buffet or delivery)
  • Classic Caesar salad with romaine, classic dressing, asiago cheese, croutons
  • Southwest Caesar salad with romaine, chipotle dressing, asiago cheese, tortilla strips
  • Arugula salad with goat cheese, strawberries, toasted pistachio
  • Baby kale tossed with tart apple, marcona almond, goat cheese, tarragon vinaigrette
  • Romaine lettuce, grape tomato, radish, toasted almond, pickled red onion, basil green goddess dressing
  • Field greens with marinated fig, toasted walnut, blue cheese, bacon, white balsamic vinaigrette
  • Spinach salad with mizuna, shiso, radish, poach pear, wonton strips, toasted sesame, ginger dressing
  • Let your guests create their own salad! Salad bar with mixed greens, carrot, tomato, cucumber, radish, dried peach, toasted pecans, bacon bits, crumbled bleu cheese, croutons, ranch and white balsamic dressings

Sides

  •  Roasted garlic mashed potatoes 
  • Herb roasted marble potatoes 
  • Butternut squash gratin with goat cheese and hazelnuts 
  • Caramelized onion and potato gratin 
  • Southwest succotash with corn, red beans, chiles, onion, butter and cotija cheese 
  • Homemade mac and cheese with toasted bread crumbs 
  • Wild rice casserole with peas, mushrooms, green onions, herbs and cream 
  • Roasted seasonal vegetables 
  • Roasted cauliflower gratin with gruyere, white wine and toasted breadcrumbs 
  • Green beans with lemon, madiera and thyme 
  • Roasted brussels sprouts with sauteed onion, tart apples, bacon and butter 
  • Roasted asparagus 
  • Broccolini with garlic, virgin olive oil and lemon 
  • Glazed rainbow baby carrots with buttery white balsamic glaze 
  • Chile roasted patty pan and sunburst squash