Category: Entree Salads

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Green Goddess Salad

Description: grilled Ora King salmon, butter lettuce, avocado, tomatoes, Green Goddess Dressing
Date: 9.25.21
Author: DG
Allergens: Garlic, eggs
Plating: Large Plate
Price Short POS Name
 $         28.00 Goddess Salmon
Portion Plate Component
4 oz. Ora king salmon filet
1/2 head Butter lettuce
1 oz House vinaigrette
9 each Baby hierloom tomato halves
1/2 each Avocado, diced
2 oz. Green goddess dressing
Season and grill the salmon to medium-rare.
Place the lettuce in a mixing bowl, and dress lightly with the vinaigrette, salt, and pepper.
Grill the salmon. Arrange the lettuce on the plate as shown, then arrange the tomatoes and avocado pieces over the lettuce. Place the grilled salmon in the center, and spoon the sauce over as shown.
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Hearts of Romaine Salads

Description: Whole romaine leaves, garnished with white anchovies. Choice of any dressing, any toppings.
Date: 8.12.18
Allergens: Varries
Plating: Entrée platter
 Price:  $                                        12.00
Portion Plate Component
1 each Head of romaine, halved
1.5 oz. Chosen dressing
4 each White anchovies for caesar dressing only

Arrange the romaine as shown. Top with chosen toppings. Garnish with white anchovies for caesar dressing.

Crab 5 oz. 2.5 oz.
Prawn 6 each 3 each
Prawn and crab 3 each prawn 2.5 oz crab 1 each prawn 1.25 oz. crab
Shellfish 1/2 lobster, 2 oz. shrimp  1 each prawn 1/4 lobster  1.25 oz. shrimp  ½ each prawn
Shrimp 5 oz. 2.5 oz.
Shrimp and prawn 2.5 oz. shrimp 2 prawns 1.25 oz. shrimp 1 prawn
Smoked Salmon 2.5 oz. 1.25 oz.
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Iceberg Salads

Description: Shredded iceberg lettuce, garnished with baby heirloom tomatoes. Choice of any dressing, any toppings.
Date: 8.12.18
Allergens: Varries
Plating: Entrée platter
 Price:  $                                        11.00
Portion Plate Component
5 oz Iceberg chiffonade
1.5 oz. Chosen dressing
1 lemon wedge

Arrange all elements as shown. Top with seafood as listed below:

Crab 5 oz. 2.5 oz.
Prawn 6 each 3 each
Prawn and crab 3 each prawn 2.5 oz crab 1 each prawn 1.25 oz. crab
Shellfish 2.5 oz. crab  2.5 oz. shrmip  1 each prawn 1.25 oz. crab  1.25 oz. shrimp  ½ each prawn
Shrimp 5 oz. 2.5 oz.
Shrimp and Crab 2.5 oz. each 1.25 oz. each
Shrimp and prawn 2.5 oz. shrimp 2.5 oz crab 1.25 oz. shrimp 1.25 oz crab
Smoked Salmon 3 oz. 1.5 oz.
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Louie Salads – Small and Large

Description: Chosen seafood served on a bed of iceberg lettuce with louie sauce. Garnished with toamtoes, cucumber, avocado, and hard boiled egg.
Date: 6.26.18
Allergens:
Plating: Entree Oval
PLU:
 Price: See below
Portion Plate Component Oz. Count
4 oz Iceberg chiffonade 4.00
1.5 oz House vinaigrette 1.50
2 oz Cherry tomatoes, halved 2.00
1 1/2 oz Cucumbers, sliced 1/8″ 1.50
1/2 each Hard boiled egg 0.50
1/4 each Avocado, fanned 0.25
2 oz Louie sauce 2.00
1/8 loaf Bread 0.13
1 T. Butter 0.50


Place the iceberg lettuce on the plate, then sprinkle lightly with salt and pepper mix.


Toss the cucumbers and tomatoes in a splash of house vinaigrette and a pinch of salt and pepper, and arrange over the lettuce as shown.

Dress the lettuce with Louie sauce, Garnish with a lemon wedge, avocado fan, and hard-boiled egg.

Arrange the seafood on top as per below portions. Half salads are all half of every ingredient.

Seafood Salad Portions – Full and Half
Entrée Salads Full Half
Crab 5 oz. 2.5 oz.
Prawn 6 each 3 each
Prawn and crab 3 each prawn 2.5 oz crab 1 each prawn 1.25 oz. crab
Shellfish 2.5 oz. crab  2.5 oz. shrmip  1 each prawn 1.25 oz. crab  1.25 oz. shrimp  ½ each prawn
Shrimp 5 oz. 2.5 oz.
Shrimp and Crab 2.5 oz. each 1.25 oz. each
Shrimp and prawn 2.5 oz. shrimp 2.5 oz crab 1.25 oz. shrimp 1.25 oz crab
Smoked Salmon 3 oz. 1.5 oz.