Casa Del Sol

15 fresh, chopped vegetables marinated in a light and tangy citrus-cilantro-shallot vinaigrette served over field greens.

Served with black olives, sun dried tomato& a roasted garlic-jerez vinaigrette served over field greens.

Seasonal fresh melon accompanied by sweet balsamic red onion served with field greens and a raspberry vinaigrette drizzle.

Grilled breast of chicken marinated with saffron-herb and sweet tomato jam.

Served with mango, jicama slaw and lightly curried mayo.

Thinly sliced beef marinated in an Asian sauce served with tomato and red onion.

Classic wrap with Swiss, apples, sprouts and herb mayo.

On rye with spicy mustard and smoked onion.

Lightly blackened asparagus, zucchini, carrot, tomato, Portobello mushroom and red onion.

Served with goat cheese, field greens and an olive tapenade.

Fresh mozzarella, sliced tomato, red onion, fresh basil and a balsamic vinaigrette.

Homemade hummus sin Tahini with cilantro pesto, field greens and sun dried tomato.

Served with sliced avocado, sprouts, field greens, tomato, red onion and herb mayo Swiss cheese optional.

Made with roasted sweet peppers, fresh basil and sun dried tomato served with portobello mushroom, goat cheese and mediterranean mayo.

Made with Latin rice, monterey jack, chipotle and Spanish onion.

Double stacked with tomato, field greens, red onion and herb mayo.

Grilled chicken, broccoli florets, roasted garlic and fresh mozzarella with a touch of light marinara sauce.

Served with spanish onion, roasted garlic, pine nuts & mediterranean olives - mozzarella cheese optional.

Tri color penne tossed with roasted garlic, fresh basil, tomato, red onion and fresh mozzarella.

Linguini tossed with sauteed shrimp, sun dried tomato, toasted pine nuts, goat cheese and basil pesto.

Sliced zucchini, carrot, sweet bell pepper, smoked onion and spinach with homemade basil crepes and sweet balsamic syrup.

Served with homemade navajo bread and vera cruz dipping sauce.

Served with garlic, shallots and white wine in a parsley essence broth and navajo bread.

Served with smoked sausage, potato, roasted corn and cajun boil and navajo bread.

Served with a caribe roasted pepper vinaigrette served over field greens.