Susanna’s Garden Salad
Mixed Field Greens, Tomato and Mushrooms tossed in a Basil Garlic Vinaigrette, topped with freshly Grated Parmesan
Greek Mediterranean Salad
Chunks of English Cucumber, Mozzarella Cheese and Roma Tomato with Red Onion, Kalamata Olives, Artichokes, Sweet Peppers with Garbanzo Beans mixed with shredded Lettuce and tossed in a Lemon Feta Cheese Vinaigrette
Citrus Fruit Salad
Baby Spinach leaves tossed in Poppyseed Dressing & topped with fresh Strawberries, Grapefruit & Mandarin Oranges with Goat Cheese & toasted Pecans
Asparagus Salad
Grilled Asparagus with sliced Strawberries and Pear Tomato over Field Greens tossed in a Balsamic Mustard Vinaigrette with Feta Cheese and topped with Pine Nuts
Bleu Cheese Salad
Baby Spinach Leaves tossed in a Bleu Cheese Vinaigrette topped with Green Apple, Walnuts & Raisins
Baja Chopped Salad
Pinto Beans, Corn, Black Olives, chopped Tomato, Green Onion, Avocado & grated Cheddar Cheese tossed in a Sour Cream, Red Onion & Lime Dressing over Shredded Lettuce & topped with Tortilla Strips
Sonoma Chicken Salad
Grilled Chicken Breast, cubed and tossed in a Dill Mayonnaise with
sliced Black Grape and toasted Walnut served over shredded Lettuce
New York Steak Salad
7 oz. New York Steak, marinated, grilled and served over mixed Field Greens with sliced Mushroom & Red Onion tossed in a sweet Tomato, Cilantro and Horseradish Red Wine Vinaigrette topped with Feta Cheese
Tortilla Soup
Susanna's version also adds Corn Kernals, Avocado & Green Onions to this Tomato based Classic
Baked Potato Soup
Potato Cream with chunks of Potato topped with Green Onion, Cheddar Cheese and Bacon Bits

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Rosarito Beach, Baja California, Mexico