Summary: Lemonade
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1 lemonade
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“E”taliano (leafy greens)
with Romaine, Spinach, Roasted Chickpeas & Olives,
Cherry Tomatoes, and Pistachio
Suggested Dressing: Red Wine Vinaigrette -
Phuket Thai Vegetable Salad (leafy greens)
with Heirloom Carrots, Cucumbers, Green Papaya, and
Sesame Peanuts
Suggested Dressing: Ginger Thai Vinaigrette -
Calistoga Vegetable Salad (leafy greens)
with Red Flame Grapes, Butternut Squash,
Almonds, Cannellini Beans, Tuscan Kale, and Goat Cheese
Suggested Dressing: Sherry Vinaigrette -
Roasted Chicken Cranberry Salad (land and sea)
with Maple Pecans and Whole Grain Mustard Dressing -
Ahi Tuna & Avocado Poke (land and sea)
with Tangerines, Icicle Radish, and Sesame -
Salmon Avocado “Louie” Salad (land and sea)
with Pickled Cucumber and Texas Pink Grapefruit -
Citrus Poached Salmon Fillet (land and sea)
in Whole Grain Mustard Sauce -
Seared Pepper Crusted Ahi Tuna (land and sea)
with Crushed Orange-Ginger Ponzu -
Grilled Chicken Breast (land and sea)
served with Pomegranate Tzatziki or Tomato Olive Puttanesca -
Tandoori Spiced Salmon (rotisserie)
with Ginger Tomato Chutney
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