Entree Salad Box Selections

All box meals in this section include freshly baked rolls, butter and your preference of our famous cookies or brownies. Entrée salads may also be converted to a side salad selection upon request.

BBQ Chicken Chop

Julienne of grilled barbeque chicken, roasted pasilla peppers, black peppered applewood smoked bacon, Gouda, iceberg lettuce, cilantro and tomato tossed with a honey Dijon dressing.

Executive Chef

Traditional favorite includes tavern ham, roasted turkey, Swiss and cheddar, hardboiled egg, tossed with fresh greens and served with Thousand Island dressing.

Grilled Ivy

A veritable garden of grilled fresh vegetables to include zucchini, crookneck squash, sweet corn, red pepper, asparagus and scallions on a bed of crisp field greens and finished with a honey-lime dressing.

Grilled Emerald Shrimp

A trio of grilled tiger shrimp atop a bed of crisp butter lettuce. Includes spiced macadamia nuts, diced red bell pepper, diced pineapple and finished with a citrus herb dressing.

Caprese

Layered slices of beefsteak tomato, buffalo moz- zarella and fresh basil leaves drizzled with balsamic vinaigrette reduction.

Chinese Chicken

Charbroiled breast of chicken tossed with fresh greens, mai fun noodles, mandarin oranges, snow peas, bell peppers, water chestnuts and green onion. Served with NYFC's original Chinese chicken salad dressing.

Chilled Salmon and Spinach

Asian marinated filet of salmon grilled over and open flame and served atop a bed of tender baby spinach with toasted almonds and chili rye crackers. Accompanied by a soy-wasabi vinaigrette.

Classic Caesar with choice of Grilled Chicken, Steak, Shrimp or Salmon

Farm fresh romaine leaves coarsely chopped and tossed with a creamy Caesar dressing. Finished with shredded Parmesan, homemade garlic crou- tons and your choice of grilled Shelton chicken breast, CAB Natural flatiron steak, grilled tiger shrimp or Atlantic salmon.

Seared Ahi on Field Greens

Fresh Ahi tuna pan seared in a white hot skillet and seared atop a bed of fresh field greens with cucum- ber wheels and tomato wedges. Finished with a soy-wasabi vinaigrette.

Crab Cake on Field Greens

Warm jumbo lump blue crab cake atop a bed of fresh field greens with mandarin orange supremes and a ginger-citrus vinaigrette.

Orange, Raspberry and Maui Onion

Mesclun greens topped with sweet mandarin orange supremes, plump raspberries and shaved Maui onions. Served with champagne vinaigrette.

Maytag Bleu with Spiced Pecans

Red leaf lettuce topped with crumbles of Maytag bleu cheese, spiced pecans and accompanied by a hard cider vinaigrette.

Apple, Feta and Walnut

Fresh field greens topped with feta crumbles, roasted walnuts, tart apple and potato straws. Offered with a creamy Thai dressing.

Casual Dining

All selections may also be ordered a la carte.