Little gem lettuce tossed in a creamy dill dressing with cucumber, radish, and flaky poached Faroe Island Salmon.
Topped with tomato bruschetta, roasted garlic cream sauce and mozzarella.
Sauteed with exotic mushrooms, roasted tomatoes, basil and balsamic butter.
Fresh Icelandic Cod baked with tomato, black olives, capers, garlic, oregano and white wine, served in a pool of roast red pepper sauce.
Udon noodles and romaine lettuce tossed with ponzu vinaigrette and cashews, topped with lump crabmeat, radish, crispy wontons and popped tomatoes.
Shaved roast turkey, goat cheese, sundried tomato-basil pesto aioli andbibb lettuce on toasted 7-grain bread.