Fusion's soups and salads go well beyond the expected. The deconstructed beef tenderloin bruschetta pairs seared tenderloin with baby arugula, sun-dried tomato balsamic truffle vinaigrette, aged parmesan, and crostini — one of the most distinctive starters on the menu. The wedge features Kathy Moore's house-made blue cheese dressing with Applewood bacon and Danish blue cheese crumbles, and the caprese is made with hand-picked tomatoes, fresh mozzarella, and a house-made balsamic reduction. Any salad can be topped with grilled salmon, ahi tuna, grilled shrimp, chicken, or sirloin. The soup of the day is made fresh daily — ask your server what is available. Served at our Ridgefields location in Kingsport.