Seasoned pan-seared salmon served over fresh spinach, arugula, capers, bell peppers, cherry, tomatoes, and beans tossed in garlic-basil dressing and sprinkled with crispy onions.

Sauteed seasonal mushrooms topped on mixed greens, black olives, red onions, bell peppers, tomatoes, and avocado. Tossed in special creamy-white wine dressing.

Marinated shrimp sauteed and served over quinoa, asparagus, green beans, spring onions, and lemon vinaigrette mixture on spinach and kale.

Artisan lettuce, sun-dried cranberries, bulgur, apple, and strawberries, tossed in raspberry vinaigrette and sprinkled with goat cheese and walnuts.

Marinated sauteed chicken served over blanched broccoli, asparagus, string beans, snow peas, tossed in orange zest dressing and string beans, snow peas, tossed on orange zest dressing and sprinkled with toasted pine nuts.