This healthy, gluten-free and dairy-free option is poised as one of the healthiest (and tastiest) options on the Top Hat’s new spring menu. The dish is available in a small or a large with cold smoked salmon from the Oregon Loxs.
The salmon is supported by an excellent blend of pickled red onions (house pickled in red wine), thinly sliced Meyer lemons, and boiled eggs on a bed of arugula. Finally, the salad is topped with a tarragon and champagne vinaigrette. Bartender Troy Lorenz recommends that the fresh summer item be consumed with a lighter beverage. Currently, the Top Hat is serving a Portuguese white wine generally known as Espumante and characterized by its very slight carbonation.
Packing a superb degree of fresh flavor, the salad is a great item for lunch or a lighter dinner. Sign up for the Logjam newsletter below for updates on show announcements, special menu items and more!
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