Avocado, lean seared flank steak, roasted red bell peppers, edamame and sweet onions on a bed of spinach featuring a Korean inspired soy green chili sauce.
Layers of tomatoes and Grande fresh mozzarella alongside a bed of spring mix, all drizzled with balsamic glaze, EV olive oil from the Cortopassi family, fresh basil, cracked pepper and sea salt.