Salads and Sides
All dishes presented in a recyclable bowl, serves 10-15.
Apple Arugula Salad (VG, GF)
Baby arugula, radicchio and frisée, crumbled blue cheese, sliced apples and homemade candied almonds. Our elegant shallot, thyme and walnut oil dressing comes on the side to toss with the salad just before serving.
Classic Caesar Salad (VG)
Crisp, fresh romaine lettuce topped with lots of shredded parmesan and our homemade croutons. Our cult-favorite anchovy dressing is packed inside to toss with the salad when you are ready to serve.
Mixed Green Salad (VG, V, DF, GF)
Tender baby greens, sweet red and yellow peppers, carrots and ripe cherry tomatoes combined to make a simple crowd pleaser. Our housemade balsamic vinaigrette comes on the side to toss in at the last moment.
Quinoa and Black Bean Salad (V, DF, GF)
Quinoa is a delicious, high-protein grain, dubbed the “Gold of the Incas”. Paired here with black beans and diced red peppers, and tossed in a red wine vinaigrette spiced with cumin, cilantro, and scallions.
French Bean and Yukon Potato Salad (V, DF, GF)
Blanched green beans paired with kalamata olives, cherry tomatoes and grilled onions and tossed in our popular shallot dressing. A perfect side dish or picnic nosh!
Sugar Snap Peas (V, DF, GF)
Lightly blanched sugar snaps mixed withcandied almonds and cherry tomatoes then dressed with our low-fat chili oil dressing. A customer favorite!
Red and Golden Beet Salad (V, DF, GF)
Sliced roasted beets tossed with Champagne vinegar, olive oil, honey and marjoram.
Grilled Fennel and Lima Beans (V, DF, GF)
Bright green, toothsome beans paired with yummy sliced grilled fennel and simply dressed with garlic-infused olive oil, lemon juice, and thyme; garnished with brightly colored strips of lemon zest. This dish will change your mind about lima beans!
Corn Salad (V, DF, GF)
Freshly cut corn, diced onions, tomatoes and a bit of chopped jalapeno peppers tossed with lime and lemon juice, olive oil, cumin and a smidge of cayenne pepper.
Cole Slaw (VG, GF)
Shredded red and green cabbage and carrots dressed with mayo, Dijon mustard; sweetened with a bit of sugar and spiked with a splash of jalapeño juice.
Fresh Broccolini (V, DF, GF)
Sautéed with olive oil, red chili pepper flakes, and fresh garlic.
Sesame Noodle Salad (VG)
Wheat udon noodles tossed with our sesame, soy and chile oil dressing.
Pesto Pasta (VG)
Penne pasta dressed with homemade basil pesto, sun-dried tomatoes and roasted pinenuts.
Chicken Pad Thai (DF, GF)
Sautéed free-range chicken and rice noodles tossed with cilantro-lime fish sauce.
Ready to reheat in aluminum trays or garnished on a platter; serves 10.
Vegetable Lasagna (VG)
Tender lasagna noodles, layered with roasted eggplant, zucchini, mushrooms and lots of Parmesan and Mozzarella cheese, then finished with our herbed cream sauce and marinara.
Macaroni and Cheese
Made with Gruyère, Asiago and Cheddar cheeses and studded with smoked ham. Baked and topped with buttery bread crumbs.
Grilled Thai Curry Game Hens (DF, GF)
Whole Cornish game hens oven roasted in a mild yellow curry marinade with olive oil and honey. One hen per person. Please give 72 hours advance notice.
Butternut Squash Lasagna (VG)
Tender lasagna noodles layered with roasted squash, garlic, Parmesan and Mozzarella cheeses in a creamy béchamel sauce scented with rosemary.
Ricotta and Spinach Manicotti (VG)
Hearty sheets of pasta rolled with fresh spinach, garlic, onions, ricotta, Parmesan cheese and marinara.
Fulton Valley organic free-range chicken breasts, legs and thighs coated with ground pecans, thyme and cayenne, fried in non gmo oil. Please give 72 hours advance notice.
Chicken Enchilada Casserole
Fresh corn tortillas layered with Monterey Jack, shredded chicken thigh meat, tomatoes, onions, garlic, cilantro and smothered in zesty enchilada sauce.
Roasted Duck Leg Confit (DG,GF)
Eighteen duck legs marinated overnight in a rosemary, thyme and garlic rub, then pan seared and finished in a slow oven. Wonderful “center of the plate” solution.
Grilled Salmon (GF)
Atlantic Salmon fillets dressed with olive oil, salt and pepper, fire grilled and served with our house-made creamy dill sauce.
Canyon Market Personal-Size Lunches:
Medium roast freshly brewed from our coffee bar. Cups, cream, and sugar will be provided; serves 8-10.
A full-size scrumptious sandwich from our deli, our ever-popular arugula apple salad and a big chocolate chip cookie. Yum!
Choose from the following selections from our sandwich menu
#23 Salami & Coppa
#24 Ham & Havarti
#25 Veggies & Havarti (VG)
#26 Roast Beef
#27 Turkey Pesto
#28 The Mediterranean (V)
A fresh pasta / grain salad or protein served on a bed of greens with a fresh-baked roll and fresh fruit, topped off with a side of our super popular shallot dressing. Selections that are noted as not containing gluten will still be served with a house-baked roll unless an omission is requested.
Choose from the following selections:
Pesto Pasta (VG)
Sesame Noodles (DF, V)
Chicken Pad Thai (DF)
Farro & Corn Salad (DF, V)
Quinoa Black Bean Salad (DF, V, GF)
Grilled Salmon (DF, GF) — add $2
Grilled Chicken (DF, GF) — add $2
Please note that we are unable to accommodate customized bag lunches or salad boxes at this time. If there is a selection you would like to see us develop for a future menu, please feel free to let us know.
Thirsty? Add-on :
San Pellegrino sparkling water (250ml)
Crystal Geyser still water (500ml)