Salads

The Provencal composed salad of quality canned tuna, haricots verts, ripe tomatoes, nioise olives, capers, and anchovy on a bed of butter lettuce with Dijon vinaigrette.

Crisp romaine hearts dressed in a bold, creamy Caesar made from scratch with egg yolk, Worcestershire, anchovies, and Parmesan, topped with house-made garlic croutons.

Ripe vine-ripened tomatoes and pillowy buffalo mozzarella layered with fresh basil, drizzled with aged balsamic and the finest extra virgin olive oil.

Nutty tri-colour quinoa tossed with herb-roasted sweet potato, red onion, and kale, dressed in a honey-lemon vinaigrette and scattered with toasted pumpkin seeds.

Juicy chunks of seedless watermelon with crumbled salty feta, fresh mint, thinly sliced cucumber, and a lime-honey dressing -- the perfect summer side.

The rustic Tuscan bread salad of day-old sourdough soaked in tomato juices, tossed with heirloom tomatoes, cucumber, basil, capers, and a bold red wine vinegar dressing.

The bright, fiery, tangy Thai street classic of shredded green papaya pounded with palm sugar, fish sauce, lime, peanuts, dried shrimp, and bird eye chilies.

French green lentils cooked with aromatic vegetables and dressed warm with a sherry vinegar and walnut oil vinaigrette, topped with a soft poached egg.

A crunchy slaw of red and green cabbage, carrot, edamame, and snap peas tossed in a toasted sesame and fresh ginger dressing, finished with sesame seeds and crispy wonton strips.