Leafly greens, arugula and radicchio with line-cought albacore, hearts, hardboiled egg and kalamata olives, creamy caper citrus vinaigrette. Vinny pick: seared tuna steak.

Chopped napa and red cabbage and rice noodles, with julienned red bell peppers, scallions, shredded carrots, cilantro and peanuts. Tossed with a miso ginger vinaigrette and topped with crispy noodles. Vinny pick: pork tenderloin.

Sweet dried cherries, crumbled fetaand chilied pecans tossed with arugula and Swiss chard, bright champagne vinaigrette. Vinny pick: lemon-herb chicken breast.

Leafy greens and kale chopped and tossed with sweet corn, diced bell pepper, tomato, avocado, red onion, cilantro and toasted pine nuts. Dressed with blue cheese vinaigrette. Vinny pick: cilantro lime shrimp.

Chopped green kale with shredded chicken, black beans, crumbled cotija, diced avocado with spicy crispy pepitas and a lemon-cumin citronette.

Shredded super-food kale with a zingy, zesty lemon-anchovy vinaigrette, fresh Parmesan and chopped marcona almonds.

Flash grilled romaine heartsand red onion slivers tossed in a lemony caesar dressing with freshly grated Parmesan and croutons. Vinny pick: seared diver scallops.

Tomato, bell pepper, romaine, garbanzos, salami, roast chicken and provolone julienned and tossed in a creamy balsamic dressing.

Fresh baby lettuce and sweet green peas with crunchy bacon shards, savory white mushroom saute and Asiago cheese with a tart vinaigrette. Vinny pick: lemon-herb chicken.

Grilled pork tenderloin over baby arugula, julienned green apples, pickled fennel and sharp cheddar, chopped and tossed in a ruby port vinaigrette.

Duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears, hibiscus vinaigrette.

A dressed up taco salad with chopped red cabbage and romaine, tomato and corn, green and red onion, seasoned beef and chorizo, cheddar and jack cheese with a cumin honey-lime citronette or substitute roast chicken.

French bistro staple with frisee greens, poached egg, bacon lardons and a warm shallot vinaigrette. Vinny pick: hibiscus duck confit.

Baby spinach tossed with sauteed mushrooms, bacon, hardboiled egg pieces, slivered red onion and honey balsamic vinaigrette.

With garlic and ginger.

Classic gumbo with andouille sausage, shrimp, chicken and rice.

Mustard-roasted pork shoulder and green chile ham, griddled with red onions and Swiss cheese on a split roll with avocado, mayonnaise, chipotle and relish.

Roasted bell peppers, onions and squash griddled with basil aioli and provolone, on sourdough bread.

Savory corned beef griddled and layered with tangy sauerkraut, spicy Russian dressing and Swiss cheese on toasted rye.

House-roasted cumin-rubbed turkey breast with griddled red onion and tomato, fresh sliced avocado, mayo and provolone, on toasted sourdough.

Line caught albacore tuna with capers, chives, mayonnaise and Swiss cheese, sourdough bread.

Organic hot teas.

Hibiscus or black.

Succulent and quenching sweet-tart fruit-pickle-in-a-glass.

Cucumber, lime juice, club soda, lightly sweetened.

Golden beet, grapefruit bitters, soda, pineapple and lime.

Made with organic sugar.

Anti-inflammatory turmeric, ginger and carrot juice with lemon and seltzer.

Alkalizing kale and apple juice finished with lemon, ginger and seltzer.

Blended hibiscus iced tea, fresh lemonade, real pomegranate grenadine.

Tonic water and organic chlorophyll extract, lemon.

With sriracha aioli.

Duck confit, hoisin and hot sauce with peanuts, scallions and carrots in crisp red cabbage cups.