Venue and menu
People, Places and Recipes conspiring to tell one-of-a-kind stories one story at a time.
“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one’s vinegar.” - Oscar Wilde
The most versatile of dishes, salads are an emblem of hospitality. Generous and filled with appetizing combinations of fruits, vegetable, meats, grains, legumes, noodles, and nuts there is without the shadow of a doubt a salad combination to please even the most demanding palate.
One of the most healthy and simplest habits to cultivate, incorporating salads into your daily regimen allows for a mix of colors, textures, and flavors to keep you feeling satisfied and living longer. Simply remember that a little dressing goes a long way.
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
Something different, surprising in taste and texture when grilled sweet peaches and halloumi cheese collide on a bed of greens. We bet there will be none left.
Almost everyone loves a Caesar. Created by an Italian in San Diego who operated a restaurant in Tijuana, Mexico, he made his salad with crisp romaine, coddled eggs, garlic croutons, Parmesan cheese, olive oil and Worcestershire sauce. Our classic Caesar salad is made of crispy greens (romaine or baby butter lettuce), fresh Parmesan cheese, croutons, salt and pepper. Then drizzled and tossed with our famous Lemon Vinaigrette dressing. This Caesar makes a tangy and crunchy starter or side dish for any meal.
Makes 4 Servings
2 medium heads of romaine lettuce or 6 baby butter heads
1 cup (40g) croutons, seasoned and toasted
½ cup (50g) Parmesan Reggiano cheese, shaved and crumbled
sea salt
cracked black pepper
¼ cup (60ml) Lemon Vinaigrette
Start by placing 3 tablespoons (45ml) of the lemon vinaigrette into the bottom of a large salad bowl.
Rinse the romaine and discard outer leaves, pat dry and tear leaves into bite size pieces adding to the bowl. Toss the romaine and add more dressing if required to coat completely. Add Parmesan cheese and croutons. Toss again.
Garnish with more Parmesan cheese and season with sea salt and cracked black pepper.
Serve immediately.
Almost everyone loves a Caesar. Created by an Italian in San Diego who operated a restaurant in Tijuana, Mexico, he made his salad with crisp romaine, coddled eggs, garlic croutons, Parmesan cheese, olive oil and Worcestershire sauce. Our classic Caesar salad is made of crispy greens (romaine or baby butter lettuce), fresh Parmesan cheese, croutons, salt and pepper. Then drizzled and tossed with our famous Lemon Vinaigrette dressing. This Caesar makes a tangy and crunchy starter or side dish for any meal.
Makes 4 Servings
2 medium heads of romaine lettuce or 6 baby butter heads
1 cup (40g) croutons, seasoned and toasted
½ cup (50g) Parmesan Reggiano cheese, shaved and crumbled
sea salt
cracked black pepper
¼ cup (60ml) Lemon Vinaigrette
Start by placing 3 tablespoons (45ml) of the lemon vinaigrette into the bottom of a large salad bowl.
Rinse the romaine and discard outer leaves, pat dry and tear leaves into bite size pieces adding to the bowl. Toss the romaine and add more dressing if required to coat completely. Add Parmesan cheese and croutons. Toss again.
Garnish with more Parmesan cheese and season with sea salt and cracked black pepper.
Serve immediately.
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
If you need an excuse to use up mint from your herb garden and tomatoes from your veggie patch - this pasta salad will be your new summer pasta salad ‘go-to’!
Using olive oil, vinegar, and mustard instead of mayo makes this potato salad picnic perfect! The dressing is flavored with the herbs de Provence, lemon and anchovies drizzled over potatoes, capers, and olives giving it a taste of Provence in every bite.
This refreshing salad of watermelon and cucumber is a raspberry rhapsody with notes of fresh raspberry playing throughout. The vinaigrette is made thick and dense with fresh raspberries, sweetened with honey, balanced with balsamic vinegar and extra virgin olive oil.
