Plenty of feta cheese, red onions and Kalamata olives topped romaine and iceberg lettuce glossed with a tart vinaigrette seasoned with oregano. I wouldn't order this one again. The pesto mayonnaise was made with dried basil, and the topping of mixed field greens consisted of exactly two leaves. The veggie was stacked high with sliced cucumbers, red onions and tomatoes, alfalfa sprouts, leaf lettuce and a small slice of provolone cheese. The chicken salad was made with fat cubes of chicken breast and also was served on nine-grain bread.
Sandwiches come with a dill pickle spear and a packet of high-quality potato chips.
We ordered desserts before we ordered our lunches, and I suspect most people do, too. Service is usually rushed, and the counter help occasionally messes up orders, so check your carryout bag before jumping into the car. Restaurants featured in Dining Out are visited anonymously at least twice before the review is written. The Beacon Journal pays for the meals. Restaurants are judged on food, service, ambience and value.