Guided by the highest standards of quality, Executive Chef Harley Peet crafts Sunflowers & Greens salads with the finest and freshest seasonal ingredients. Salads are composed to each guest’s specification or by the design reflective of the chef’s daily inspiration. Additionally, Sunflowers & Greens offers seasonal, homemade soups and weekly gourmet sandwiches.

Our exceptional produce is procured from a number of local and artisanal sources and is organic whenever possible. Working with the finest purveyors of meat, poultry and fish, Sunflowers & Greens serves select cuts of Wagyu and Prime Beef, Russ & Daughters’ smoked salmon and antibiotic and hormone free poultry. All salads are topped with handcrafted dressings and served with a traditional sourdough bread.

Menu

Saturday, September 25th

 

 
    • Signature Salads

    • Asian Tuna Salad

      $15

      Arugula, Garden Greens, Nappa Cabbage, Blackened Ahi Tuna, Bean Sprouts, Carrots, Orange Segments, Roasted Cashews, Soy Ginger Vinaigrette

    • Mediterranean Mixed Salad

      $15

      Baby spinach, arugula & Nappa cabbage, grilled Gulf shrimp, olives, avocado, red bell pepper, pine nuts, preserved lemon & thyme vinaigrette

    • Poached Pear Salad

      $14

      Garden greens & baby spinach, maple roasted Cheshire pork loin, poached pear, roasted pecans, Vermont Creamery goat cheese, honey balsamic vinaigrette

    • S&G Cobb Salad

      $15

      Romaine, watercress, chicken breast, egg, bacon, avocado, cherry tomato, red onion, blue cheese crumbles, red wine vinaigrette

    • Summer Berry Salad

      $13

      Arugula, spinach, strawberries, blueberries, toasted pecans, goat cheese, lemon poppy seed dressing

    • Watermelon and Feta Salad

      $12

      Arugula, watermelon, feta cheese,basil, pine nuts, black pepper, olive oil, and balsamic vinaigrette

    • Create Your Own Salad

    • $12

      Your choice of greens, four specialty ingredients, and dressing.  ($1.50 for additional ingredients)

    • Greens

      Baby spinach, Kale, Romaine hearts, Arugula, Mixed greens, Wedge of iceberg

    • Specialty Ingredients

      Carrots, Cucumber, Red Bell Pepper,  Pine Nuts, Bean Sprouts, Roasted Corn, Roasted Beets, Olives, Orange Segments, Avocado, Cherry Tomatoes, Edamame, Quinoa, Blue Cheese, Local Goat Cheese, Shaved Parmesan, Feta Cheese, Pecans, Peas, Radishes, Red Onion, Egg, Bacon, Sweet Potato, Cashews,

    • Premium Proteins

    • Free Range Grilled Chicken

      $5
    • Maple Cheshire Pork

      $5
    • * Blackened Ahi Tuna

      $8
    • 31 Month Prosciutto Di Parma

      $12
    • * Scottish Smoked Salmon

      $12
    • Gulf Shrimp Skewer

      $8
    • * Prime Beef Tenderloin

      $12
    • Dressing

    • Soy Ginger Vinaigrette, Red Wine Vinaigrette, Buttermilk Blue Cheese Dressing, Preserved Lemon & Thyme Vinaigrette, Honey Balsamic Vinaigrette, Ranch, Apple Cider-Ginger Vinaigrette,  Greek Yogurt -Dijon Maple Vinaigrette

    • Soup

    • Asian Vegetable

      $4.50

      with cabbage & white rice (g.f.)

    • Chicken and Potato Soup

      $4.50
      $4.50

      (d.f.) (g.f.)

    • Daily Features

    • Corned Beef and Cheddar on Naan

      $12.50

      with dijon, sauerkraut, onion, tomato and iceberg

    • S & G Chicken and Waffles

      $19.00

      with Quiona Salad

    • Sold Out--Roast Beef & Cheddar on Naan

      $12.50

      with dijon, onion, tomato and iceberg

    • Baked Goods

    • Chai Cookie

      $1.89
    • Strawberry and Ricotta Cake

      $3.50

      with mandarine glaze and raspberry crumble

    • Beverages

    • Numi Iced Tea

      $2.50
    • BBJ Lemonade

      $2.50
    • La Colombe Coffee

      $2.95
    • Fresh & Handcrafted

    • All of our products are of the highest quality and representative of the growing season. Dishes are homemade and prepared on site from ingredients that are peeled, cleaned, boned, cut, ground, milled, salted and chilled in our kitchen.

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness