As it appears on the Menu: Avocado, 1/2 baked in the stone hearth oven and served atop sauteed spinach, fire roasted tomatoes, garlic, fresh onion, olive oil, drizzled with an aged balsamic reduction.
The Facts on the Dish: Sauteed spinach formed in center of plate topped with avocado, grilled chicken placed around spinach, and a balsamic reduction on the side.
Review: Mild garlic flavor in sauteed spinach. I would call this an entree and not a salad as all the flavors blended nicely and the balsamic reduction added great flavor to the grilled chicken and spinach. The avocado was a bit “mushy” but the roasted tomato made up for any shortfalls the dish may have had.
Available at: EVO