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MEXICO
CLASSIC CAESAR SALAD

Fresh romaine lettuce in a creamy lemon and anchovy dressing with garlic, Parmesan, and croutons
9.25 

ADDITIONAL ANCHOVY FILLETS  2.00
EUPHEMIA HAYE
D'ARCY'S AVOCADO BRUSCHETTA
Hot grilled garlic toast topped with mashed avocado and tomato concassé.  Accompanied by walnut crusted Chèvre, fresh lemon
and extra virgin olive oil
10.00 

GERMANY
BAVARIAN SPINACH SALAD

Baby spinach, topped with crisp bacon bits, chopped egg, red onion slivers, croutons, and hot sweet and sour dressing
9.25
ITALY
ARUGULA GORGONZOLA
Fresh, spicy arugula topped with diced tomato, red onion slivers, gorgonzola, and toasted pine nuts.  Served with balsamic vinegar, and extra virgin olive oil.
9.00 
EUPHEMIA HAYE
NOUVEAU WALDORF

Deliciously sweet slices of seasonal pears, bedded on frisée lettuce, topped with candied pecans and gorgonzola crumbles, drizzled with
a red wine vinaigrette
10.00

 
EUPHEMIA HAYE
TOSSED GREENS

Fancy mixed greens tossed in a grain mustard vinaigrette.
5.50

Why not add some Wisconsin Gorgonzola crumbles to your favorite salad! 
3.50