THE GRIZZLY GRILL
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Local Farmer’s Market Salad
Servings - 2
Ingredients
Balsamic Vinaigrette
3 fl oz Kingston Olive Oil Co. Black Mission Fig Balsamic Vinegar
6 fl oz Kingston Olive Oil Co. Olive Oil
B. Hogan’s Apiaries Honey (To Taste)
Sea Salt (To Taste)
Ground Black Pepper (To Taste)
Salad
2 ozPatchwork Gardens Mixed Greens
2 oz Patchwork Gardens Arugula
2 Reinink’s Farms Organic Eggs
2 Lyon’s Farms Chicken Breast
3 oz Bushgarden’s Farms Pilgrimage Cheese
6-8 oz Forman’s Farms Cherry Tomatoes
Method
Vinaigrette
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Pour balsamic vinegar into a mixing bowl and slowly whisk in olive oil.
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Season to taste with salt, pepper, and honey.
Salad
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Grill chicken breast until done and let it cool.
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Hard-boil eggs and cool in an ice-bath.
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Toss the mixed greens and arugula with the balsamic vinaigrette and place in a medium sized serving bowl.
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Slice chicken breast and place on top of salad.
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Remove hard-boiled eggs from the shell. Slice and spread evenly over salad.
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Slice cherry tomatoes. Place on salad.
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Shred cheese and sprinkle over salad.
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Drizzle oil and vinegar over salad toppings as desired.
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Salt and pepper to taste as desired.
Home
Menus
SUNDAY BREAKFAST
VALENTINE'S 2019
DINNER MENU
LUNCH MENU
CHILDREN'S
DESSERT
CRAFT BEER
COCKTAILS
LATE NIGHT
GROUP MENUS
FEATURES
SUNDAY BREAKFAST
SUNDAY CARVERY
PRIME RIB SUNDAYS
POOL & PINTS MONDAYS
WOOD-FIRED WEDNESDAYS
WINEDOWN WEDNESDAYS
TAP TAKEOVER THURSDAYS
DOWNTOWN ENTERTAINMENT
Local Suppliers
GALLERY
Contact
Careers & Team