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Appetizer - Chef's Playground

salad of winter greens, roasted pears, pomegranate, hazelnuts and gorgonzola cheese

18

this salad starts with a mixture of escarole , endive, arugula and treviso. Bosc pears are tossed with hazelnut oil, salt and sherry vinegar and are oven roasted to caramelize and concentrate the flavors. The salad is finished with pomegranate seeds, toasted hazelnuts and Gorgonzola cheese 

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