Garam masala, potato, vegetable, and tamarind sauce.

Dried medjool dates, shallot scallion cream cheese.

Sriracha remoulade, and Himalayan salt.

Poblano, onion, cumin, ny cheddar, and tomatillo sauce.

Burrata, grape tomato, vidalia onion, roasted red pepper, basil pesto, arugula, white balsamic dressing.

Guacamole, corn salsa, and salsa verde.

Lime-cilantro cabbage slaw, guacamole, mole, pico de gallo tequila-lime marinade.

Roasted tomato, red onion ny cheddar, and grainy mustard aioli.

Organic greens, tomato, and Brussels sprout leaves vidalia onion, and Dijon dressing.

Romaine heart, reggiano, and brioche crouton. Add white anchovy for an additional charge.

Assorted baby lettuce, grape tomato, roasted pepper, bacon lardon, and gorgonzola dressing

Julienne beet, sweet onion, roasted pepper, grape tomato, reggiano, and white balsamic dressing.

Anise and fennel crusted 1/2 chicken, mushroom spaetzle, and veloute sauce.

Mushroom medley, poato gratin, oil poached baby carrot, and truffle infused demi glaze

Mushroom medley, poato gratin, oil poached baby carrot, and truffle infused demi glaze.

Brussels sprouts, grape tomato, sweet corn, pearl onion, medjool date, and radicchio.

Butternut squash, corn, zucchini, asparagus, tomato, ragus, tomato, and valbreso cheese.

Fresh casarecce, mushroom ragu, and mushroom broth.

Classic ragu of red wine, beef, pork, and veal.

Broccoli rabe, oven roasted onion, caponata, toasted garlic, and artichoke puree.

Quinoa, cauliflower, corn, Brussels sprouts, routs, lemon caper and tomato dressing.

Chocolate hazelnut layer cake.

Almond filling, and caramel.

Assorted cookies.