Culinary Academy of Las Vegas

Chopped greens, apple smoked bacon slab, point reyes blue cheese, avocado, tomatoes, shoe string poatato, and buttermilk blue cheese dressing.

Fried spinach, broccoli, cauliflower, red onion, carrots, hearts of plam, toasted pistachios, mango, and citrus chile vinaigrette.

Heart of romanine, parmsan cheese, croutons, and caesar dressing.

Butter lettuce, pickled red onion, tomato, shoe string potato, and buttermilk blue cheese dressing.

House breaded shrimp, Cajun remodule, lettuce, tomato, and served with fries.

Shredded chicken salad with avocado aioli, tomato, bacon, butter lettuce on toasted raisin bread, and served with fries.

French onion spread, arugula, and vine ripe tomato on garlic bread.

Crispy chicken tenderlions, served with choice of franks hot sauce, bbq or honey mustard, and served with fries.

Pepperoni, vegetable, or cheese.

Natural spring water.

Sparkling mineral water.

Naturally flavored sparkling orange.

Chocolate chip cookie with a scoop of vanilla bean ice cream, drizzale of caramel, chocolate sauces, and whipped cream.