Lunch Salads

Lunch Menu

*All Salads should be offered fresh cracked pepper when delivered to tables

Southwestern shrimp cobb salad

Description: 7 oz ancho rubbed petite grilled shrimp, Spring Mix tossed in Herb-Citrus Vinaigrette, topped with tomato, corn, cucumber, red onion, chopped egg, avocado, bleu cheese, and bacon. Drizzled with Jalapeno Ranch.

Garnish: Micro cilantro

Additional Information:

Fire Back Question: N/A

Allergies: Shellfish, eggs, dairy, shellfish, garlic, onion

Station: Salads

Cook Time: 14-16 minutes

Table marking: Fork & butter knife

THAI NOODLE SALAD WITH GRILLED TENDERLOIN

Description: 6 ounces of seared sliced tenderloin with an Asian slaw, avocado, heirloom tomatoes, mango, cucumber, and scallions, tossed in a Thai peanut vinaigrette.

Garnish: Cilantro, lime wedge

Additional Information: *Asian slaw contains julienne carrots, broccoli, kale and cilantro

Fire Back Question: Desired steak temperature?

Allergies: Nut, avocado, mango, onion, gluten, garlic, egg

Station: Salad

Cook Time: Based on desired cook temperature approximately 10-16 minutes

Table marking: Steak knife

Floribbean Lobster salad

Description: 7 oz Spiny Lobster Tail, seasoned with salt and pepper, over spring mix with citrus segments, toasted coconut shavings, diced cucumbers, baby heirloom tomatoes, in a blood orange dressing with chopped chives.

Garnish: Chopped Chives

Additional Information: N/A

Fire Back Question: N/A

Allergies: Shellfish, Citrus, onion (in dressing) and garnish

Station: Raw bar

Cook Time: 8-10 minutes

Table marking: Share plate

MEDITERRANEAN SALMON SALAD

Description: Seared 8 oz blackened salmon over Spring mix, with cucumber, red onion, heirloom tomato, mango, mint, and

Feta cheese with Champagne Vinaigrette.

Garnish: Lemon

Additional Information:

Fire Back Question: N/A

Allergies: Mango, garlic, onion, tomato fish,

Station: Salads

Cook Time: 14-16 minutes

Table marking: N/A