Menu for Lettuce in Walnut Creek

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Lettuce in Walnut Creek’s menu features a variety of dishes that showcase the freshest ingredients, while embracing the flavors and cooking styles of the local area. From succulent seafood dishes like Prawn Laksa and Fish Curry, to the more traditional dishes like the Grilled Lamb Cutlets and Beef Rendang, the menu provides a glimpse into the culinary heritage of the region. Diners can also choose from a selection of vegetarian options, such as the Paneer Tikka Masala and Vegetable Curry. For those who enjoy a sweet treat, the restaurant offers an array of desserts, including Kulfi and Gulab Jamun. The restaurant’s attentive staff will ensure an enjoyable dining experience and ensure that guests have a true taste of the region.

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V.I.P.: 12.95
Butter lettuce with avocado, white shrimp, cranberries, toasted pine nuts, and gorgonzola dressing

NAPA: 13.95
Organic spring mix with field berries, rosemary chicken, toasted sugar walnuts, and honey balsamic vinaigrette

C.E.O.: 13.95
Butter lettuce with smoked salmon, english cucumber, capers, tomato, asparagus, and dill vinaigrette

Organic spring mix, spicy chicken, ripe mango, corn, black beans, goat cheese, and chipotle lime vinaigrette

BIG COBB: 14.95
Butter lettuce, apple bacon, avocado, red onion, eggs, blue cheese, chicken, tomato, and house cobb dressing

CAESAR: 14.95
Romaine hearts with freshly grated parmesan, oven-baked garlic croutons, and lemon caesar dressing

Romaine, BBQ chicken, avocado, corn, black beans, fresh tomato, tortilla strips, and buttermilk ranch dressing

VERDE: 12.95
Organic baby spinach with green apple, golden raisins, pear, mushroom, red onion, smoked bacon, and pecans, balsamic vinaigrette

Romaine lettuce with red onion, roma tomato, cucumber, chickpeas, quinoa, olives, feta, and lemon oil vinaigrette

SONOMA: 13.95
Organic spring mix, mandarin oranges, avocado, pear, mango, toasted pecans, and goat cheese dressing

Organic baby spinach with strawberries, oven-baked sliced chicken, feta cheese, toasted almonds, and raspberry vinaigrette

FARMERS: 12.95
Mixed greens with grilled portobello, asparagus, baked beets, garlic croutons, edamame, bell peppers, fresh basil, and pesto vinaigrette

Romaine hearts, Napa and purple cabbage, sesame chicken, snap peas, mandarin oranges, crispy wonton, and orange sesame vinaigrette

PINK LADY: 12.95
Butter lettuce with grilled salmon, english cucumber, red onion, roma tomato, and fresh dill vinaigrette

SOHO: 13.95
Organic spring mix, red pepper, sun dried tomato, artichoke, asparagus, oven-baked sliced chicken, and balsamic vinaigrette

FUSION: 12.95
Baby greens with herb crusted ahi tuna, red onion, and whole wheat noodles.

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Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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