• Honey baked peach’s over mix greens tossed with a peach vinaigrette with candied pecans, dried cherries and gorgonzola

• Grapefruit and oranges over red leaf and bib drizzled with a citrus vinaigrette topped with roasted beets and shaved parmesan

• Spinach salad with a warm crispy pancetta dressing with homemade croutons and hard boiled farm fresh eggs

• Summer basil and vine-ripened tomatoes fresh made mozzarella drizzled with sweet balsamic vinegar and extra virgin olive oil and topped with crispy shallots

• Lobster salad over Boston bib with spicy lemon vinaigrette

• Caesar in a parmesan bowl with garlic and herb croutons

• Simply pomegranate and pears with shaved parmesan

• Shrimp and avocado over red leaf with a grapefruit old bay vinaigrette with a creamy goat cheese

• Pan-seared duck salad over organic greens with dried cherries and candied pecans tossed with a maple vinaigrette