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| Salads | |||
| Fresh Vegetable Chopped Salad | |||
| The freshest vegetables on the stand are rough chopped and tossed with white balsamic vinaigrette and garnished with shredded Parmigiano. | |||
| Mixed Baby Greens | |||
| Seasonal baby greens delicately tossed with white balsamic vinaigrette and garnished with slivered red onion and grape tomatoes. | |||
| Classic Tossed | |||
| Iceberg, red cabbage and romaine are the base for fresh sliced cucumber, tomato, sliced onion, black olives and pepperoncini. | |||
| Antipasto Style | |||
| A base of fresh tossed greens garnished with sliced salami, roasted peppers, olives, pepperoncini, marinated mushrooms, and provolone cheese. | |||
| Caesar | |||
| Crisp fresh romaine tossed with a classic dressing of Dijon mustard, lemon, olive oil, cracked black pepper, and anchovies. | |||
| Grilled Vegetable Salad | |||
| Fresh seasonal vegetables are seasoned with grape seed oil, salt, and white pepper and grilled over a mesquite fire, sprinkled with Maytag Blue, and dressed with citrus vinaigrette. | |||
| Watercress with Sliced Sweet Onions and Shaved Parmesan | |||
| Tender baby watercress simply tossed with slivered sweet onions, white balsamic and a light olive oil. Garnished with shaved Parmesan cheese. | |||
| Endive, Pear, Walnuts with Gorgonzola Crumbles | |||
| Delicate endive and roasted walnuts are tossed with a light rosemary oil and seasoned rice wine vinegar. Imported gorgonzola crumbles make a magnificent addition to this salad. | |||
| Radicchio with Baby Fresh Mozzarella, Plum Tomatoes, and Fresh Basil | |||
| Torn radicchio and fresh mozzarella are blended together with fresh plum tomatoes, basil in aged balsamic vinaigrette. | |||
| Wild Field Greens with Smoked Salmon, Avocado, and Wasabi Vinaigrette | |||
| Fresh Avocado and the wasabi vinaigrette accent the smoked salmon and wild field greens nicely. Garnished with capers and chopped ripe olives. | |||
| Arrugula with a Concasser of Tomatoes, Fresh Beets, and Toasted Hazelnuts | |||
| The colors, flavors and textures of this salad are sure to blend superbly with the toasted hazelnuts and light lemon dressing. | |||
| Baby Spinach with Mushrooms, Goat Cheese, and Warm Bacon Dressing | |||
| Crisp baby spinach and sliced button mushrooms tossed with a warmed honey sweetened vinaigrette and tossed with crisp bacon and sliced red onion. | |||
| Romaine with Shredded Asiago, Baby Shrimp, and English Cucumber | |||
| Tender baby shrimp and diced English cucumber accompany crisp romaine lettuce and a Vidalia onion dressing. Garnished with shredded Asiago cheese and Toasted black and white sesame seeds. | |||
| Panzanella Salad | |||
| Of the many versions, ours take the freshest romaine, radicchio, and endive, sliced calamata olives, roasted yellow peppers, and sweet grape tomatoes, adds to it extra virgin olive oil and balsamic vinegar, and serve the tossed medley on top of fresh sliced Italian Bread. | |||
| Snail Salad | |||
| Some won't serve it, but we are proud of ours. Thin sliced native snails, sliced red onion, and diced fresh celery tossed with an Italian dressing. Served on crisp iceberg lettuce and garnished with ripe olives and pepperoncini peppers. | |||
Tom’s Market Catering
Phone: 401-826-0050 ~ 401-826-0051
821 Tiogue Avenue
Email: info@tomsmarket.com
Coventry, Rhode Island 02816