A Peninsula tradition
for over 25 years



Parties and WeddingsFirst Course

Jump to:  Composed Salads

Composed Salads

Roasted Beet & Goat Cheese Salad
Garnished with micro greens in roasted shallot dressing

Baby Spinach Salad
with pancetta, fried shallots, and grape tomatoes dressed in balsamic vinaigrette

Chickpea & Roasted Vegetable Salad
with lemon parsley vinaigrette
Served in a butter lettuce cup

Romaine BLT
Wedge of romaine heart with Applewood smoked bacon and pear tomatoes dressed in sherry wine vinaigrette
Topped with a parmesan crisp

Pear and Fall Greens Salad
Frisée and radicchio in rice wine vinaigrette with pear slices, dried cranberries and apricots
Garnished with pistachio-crusted goat cheese round

Caesar Salad
Hearts of Romaine, garlic croutons and shaved Parmesan
in classic Caesar dressing

Butter Lettuce Salad
with apples, dried cranberries, toasted pecans and feta cheese,
dressed in creamy shallot vinaigrette

Caprese Salad
The season’s best tomatoes layered with fresh mozzarella and basil
Drizzled with olive oil and balsamic reduction


Cream of Mushroom
Roasted seasonal mushrooms with pistou garnish

Cannellini Bean Soup
with pesto crostini

Tomato Basil Bisque
with parmesan crisp

Butternut Squash Soup
with crème fraiche

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