Premium salads are an additional $5 per person, and offerings vary depending upon seasonal availability.
Premium Salads
Fall
- Campus farm greens with shaved crudité, capriole goat cheese, and truffle vinaigrette
- Baby kale with beets, baby carrots, yogurt, and lemon dill vinaigrette
- Arugula with green apple, fennel, whipped feta, savory granola, and apple cider vinaigrette
- Mixed greens with sourdough croutons, parmesan, and caesar dressing
- Fresh spinach, pear, goat cheese, and brown butter walnut dressing
Winter
- Spinach with caramelized squash, pumpkin seeds, feta, and pomegranate vinaigrette
- Arugula with roasted beets, capriole goat cheese, and blood orange vinaigrette
- Mixed greens with brioche croutons, aged cheddar, and truffle vinaigrette
- Baby kale with pine nuts, parmesan, and lemon vinaigrette
Spring
- Baby arugula with citrus, fennel, almonds, poppy seed vinaigrette
- Campus farm mixed greens with shaved crudité, capriole goat Cheese, green goddess dressing
- Spring greens, Indiana asparagus, cucumber, radish, and lemon vinaigrette
- Baby kale caesar with puffed quinoa, parmesan, parmesan peppercorn vinaigrette
Summer
- Arugula with Indiana Heirloom tomato, mozzarella, and basil vinaigrette
- Mixed leaf lettuce with strawberries, almonds, aged cheddar, and balsamic vinaigrette
- Arugula with peaches, pecan, capriole goat cheese, and sherry vinaigrette
- Mixed greens with shaved crudité, parmesan crisp, and buttermilk ranch
- Iceberg wedge with bacon, egg, red onion, tomato, and blue cheese dressing