While food is an essential part of life, we believe that there is more to it than sustenance. The menus we create reflect different characters and dispositions, through colors, flavors and tastes, as well as particular moments in life.
We design our menus with real people in mind. From the busy working mom to the casual weekend chef, we provide recipes to please every palette and that embody our themes for a complete lifestyle experience.
This salad is a hit with blue cheese lovers. Robert Howard Cobb first made this salad late one night at his restaurant in Hollywood, CA. He threw a bunch of leftover ingredients together and served it with French dressing. The blend of ingredients were so good that he added it to the menu. Our Cobb is served chilled and topped with our famous Lemon Vinaigrette.
Cobb Salad for 6-8
3 heads of romaine lettuce, chopped
2 large chicken breasts, cooked, cut in cubes
8 slices of cooked bacon, cooked crisp and chopped
6 eggs, hard-boiled, peeled and quartered
1 pint (300g) cherry tomatoes, halved
1½ cups (150g) blue cheese (Roquefort), crumbled
sea salt & cracked black pepper
Spread chopped lettuce on a large platter. Top with rows of hard-boiled eggs, blue cheese, chicken, cherry tomatoes, bacon & avocado.
Season with sea salt and cracked black pepper.
Drizzle with spoonfuls of Lemon Vinaigrette