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Sashimi grade served rare, thinly sliced over organic field greens with sweet peppers, oven roasted tomatoes, red onions, seaweed salad, edamame and water chestnuts. Tossed in red ginger sesame vinaigrette and drizzled with soy glaze.

Wood-fired shredded BBQ chicken breast, hickory smoked bacon, avocado, tomato, mushrooms, crumbled gorgonzola cheese and chopped eggs over crisp chopped mixed greens. Choice of balsamic mustard, bleu cheese or ranch dressing.

Wok-seared chicken tossed in a ginger-spiced sweet and sour dressing. Served over mixed greens with carrots, diced tomatoes, cucumbers and wonton strips.

Sweet crabmeat and poached shrimp with layers of fresh mango, grilled pineapple, avocado, marinated cucumbers, diced tomatoes, chopped eggs, black olives and chopped parsley arranged over tender bibb lettuce, arugula and watercress. Served with traditional Louie dressing.

Wood-fired salmon glazed with our Thai BBQ sauce served over a fresh mix of greens with mango, marinated cucumbers, green beans, cherry tomatoes, orange slices, grilled bell peppers, radish sprouts, and Chinese pea pods. Served with Thai citrus vinaigrette.