Our unique salads and entrees featuring fresh seasonal produce and homemade dressings.
Our unique salads and entrees featuring fresh seasonal produce and homemade dressings, all made fresh to order in enticing varieties like Steamed White Asparagus and Fennel with Saffron Vinaigrette, Toasted Baby Beet Salad, and our sumptuous Avocado, Crab and Tomato Plate, along with daily and seasonal specials selected by our Executive Chef.
Our Regular Salad Menu
A Sampling of our Daily Specials Menu
- Steamed White Asparagus and Fennel with Saffron Vinaigrette — artisan greens, fresh Cherve and toasted pistachios.
- Avocado and Crab Lettuce Wraps — fresh avocado, fresh diced tomato, yellow corn, lump crabmeat, with fresh cilantro and avocado ranch dressing.
- Smoked Salmon Plate — smoked salmon, shaved cucumber, capers, minced red onion, dill-infused creme fraiche, lemon wedge and mini toasts.
- Roasted Baby Beet Salad — artisan greens, roasted red peppers, golden baby beets, crumbled ricotta salata cheese, sunflower seeds and local honey vinaigrette.
- Thai Chicken Salad — julienne romaine and Napa cabbage, diced grilled chicken, rice noodles, julienne carrots, edamame, mung bean sprouts, toasted curry cashews, sliced red bell peppers, fresh mint and cilantro, dressed with a lime wedge and Asian slaw dressing.
Seasonal Specials Menu
- Caesar Salad — chopped romaine, housemade croutons, shaved Parmesan cheese, anchovies and either a grilled chicken breast or salmon filet, tossed with Caesar dressing.
- Grilled Tenderloin Cobb Salad — mixed field greens, fresh diced avocado, crumbled Point Reyes Blue Cheese, diced hard boiled egg, diced tomatoes, crispy uncured bacon, corn, avocado-ranch dressing, topped with a grilled petite tenderloin steak.
- Wedge of Iceberg Salad — crispy uncured bacon, crumbled Point Reyes Blue Cheese, fresh-diced tomato, minced red onion, and chunky blue cheese dressing.
- House Salad — baby spring greens, fresh grape tomatoes, shaved English cucumber, housemade croutons, shaved radish, Point Reyes Blue Cheese, tossed with white balsamic pear vinaigrette.
- Spinach Salad — baby spinach, shaved button mushrooms, crispy uncured bacon, sliced egg, shaved red onion, candied pecans, crumbled goat cheese, tossed with a warm bacon dressing.
- Caprese Salad — housemade mozzarella, fresh sliced seasonal tomatoes, fresh basil leaves, extra virgin olive oil, 3 leaf balsamic vinegar, cracked black pepper and course sea salt.
- Nicoise Salad — blend of artisan greens and fresh frisee, albacore tuna, chopped egg, fresh blanched green beans, shaved radish, kalamata olives, shaved red onion, grape tomatoes, and fingerling potatoes tossed in white balsamic pear vinaigrette.
- Grilled Peaches, Point Reyes Blue Cheese and Local Honey Vinaigrette — served on baby greens with candied almonds.
- Fresh Tomato Salad — seasonal combination of red, yellow, and green tomatoes, baby arugula, garnished with crumbled ricotta salata cheese and crispy uncured bacon.
- Balsamic Pear Salad — fresh poached Bartlett pears, baby oak greens, candied pecans, crumbled Point Reyes Blue Cheese, and white balsamic pear vinaigrette.
- Arugula, Fig and Pear Salad — baby arugula, shaved Parmesan cheese, fresh black mission figs, julienne bosc pears, shaved prosciutto, crumbled Point Reyes Blue Cheese and white balsamic pear vinaigrette.
- Seasonal Cheese Plate — a trio of cheeses, shaved charcuterie meat, sliced cured specialty sausage and seasonal fruit selection, served with artisan crackers.
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