Dina’s Lunch: Salads & Soups
Toasted rosemary bread with an olive tapenade made with a variety of imported olives, tomato, shaved parmesan and garlic.
Roasted garlic, artichoke hearts, spinach, fresh herbs and cheeses baked, served with tortilla chips.
Cheese, banana peppers, red onion, and black beans & corn, served with salsa and sour cream. -Add chicken or seasoned ground beef
Choice of sweet potato or chicken with black bean & corn, topped with salsa & sour cream
Cup / Bowl
Cup of Soup & Salad or 1/2 Sandwich
Choice of ham, turkey, corned beef, or tuna fish on your choice of white, wheat or rye toast
Add chicken to any salad for – Add Salmon to any salad for
Choice of: Spinach, Field Greens, or Arugula. Any combination greens is an additional
Mixed field green salad with Gorgonzola cheese, apples, tomatoes, Sunflower seeds and raisins.
Grilled steak, balsamic marinated Portobello mushrooms, vine-ripe tomatoes, and fresh mozzarella.
Crisp romaine with homemade croutons, classic dressing, shaved-imported parmesan. With grilled chicken breast With blackened salmon
Roasted vegetables over baby greens, fresh tomatoes, and a sautéed feta cheese crouton.
Dried cranberries, balsamic marinated red onion, bacon, sugared pecans, tomatoes and gorgonzola cheese.
Pear Gorgonzola Salad
Mixed field greens, pecans, fire-roasted red peppers, tomatoes, fresh sliced pear and gorgonzola cheese.
Vegan Quinoa Salad
Quinoa with seasonal roasted vegetables, asiago cheese over your choice of greens, drizzled with a balsamic vinaigrette reduction.
Artichokes, sundried tomatoes, kalamata olives, salami, red onion, cucumber, chicke peas, feta all marinated in garlic olive oil, chopped iceberg and romain.
Dressings – Honey Balsamic, Tomato Basil Vinaigrette, Blood Orange Vinaigrette, Red Wine Vinaigrette, Raspberry Pecan, Creamy Gorganzola