Salad of the Month-CLE

Available during the month of March.
Mixed green topped with crumbled blue cheese, tomatoes, avocado, egg, applewood bacon, and a Cajun chicken breast. Served with a French vinaigrette dressing.

Available during the month of April.
Grilled steak sliced on a bed of mixed lettuce, asparagus, crumbled blue cheese, tomatoes, red onions then tossed in a roasted garlic and red wine vinaigrette and topped with croutons.

Available during the month of May.
Mixed greens topped with tomatoes, feta cheese, cucumbers, olives, and onions. Served with pita chips and cucumber ranch dressing.