"SALADS"
BECKER’S CAESAR
Organic hearts of romaine tossed in the Chef’s classic dressing with herbed croutons, chili sautéed pancetta and freshly grated parmigiana grana padano
ALMOND CRUSTED GOAT’S CHEESE
Baked tangy fresh goat cheese, set atop with lemon and tarragon dressed mesclun, sundried cherry, shaved fennel bulb salad
HONEY BAKED PEAR AND SPINACH
Organic baby spinach leaves tossed in a roasted shallot and grainy mustard vinaigrette with honey baked Bosc pear, roasted red pepper and toasted cashews, drizzled with arugula pesto