Chili-Lime grilled chicken over a bed of crisp romaine tossed in creamy poblano-buttermilk dressing. Served with chilled black beans, and a garden full of grilled corn, zucchini, and tomatoes. Finished with fried tortilla strips, queso fresco, and candied jalapeno pico de gallo. This is the creation of Emily, one of our line cooks, who has been inspired by the bounty from her own summer garden.