Vegetable roll flash fried on a nest of Asian slaw with Korean Barbeque sauce and spicy mustard.

Flaked salmon in a roasted garlic aioli with leek and corn fondue and mixed green salad.

Over roasted skins topped with cheddar, scallions and sour cream.

Ancho chili marinated tofu chicken over tortilla chips smothered in a cheese sauce served with salsa, guacamole and sour cream.

With spring greens, roasted bosc pears, grilled red onions, craisins teardrop tomatoes, pine nuts and honey mustard dressing.

With crisp romaine, challah croutons, garlicky anchovy dressing and grated parmesan cheese, contains raw eggs.

Over baby spinach with fresh berries mixed berry syrup.

Fresh beets, cucumbers, tomatoes, grilled red onions, kalamata olives feta cheese and Greek vinaigrette.

On a grilled onion roll served with tartar sauce.

Lightly breaded and fried planks of eggplant layered with sun-dried tomato sauce, mozzarella cheese, olive tapenade and red onions on a hoagie roll.

Warm lox, lettuce, tomatoes, guacamole and muenster cheese on a wheat bread.

Two mini tuna burgers griddled with caramelized onions and monterey jack cheese on challah buns with lettuce and tomato.

Ground lake superior whitefish with onions, carrots and spices griddled and served on a onion roll with tartar sauce.

Sauteed leeks and wild mushrooms with garlic cream and thyme over pasta tossed in a morel mushroom sauce.

Pasta tossed in a tomato basil marinara sauce topped with a display of grilled vegetables.

Steamed spinach with fennel and garlic blended with farmers cheese smothered with 'krab' mornay sauce.

Homemade with goat cheese, tomato, root vegetables, portabella bolognese served with spring greens.

Firm tofu cubes braised with bean sprouts and oriental vegetables in a miso broth served over rice noodles.

Tempura fried faux krab tossed in a sweet and sour glaze served over stir fry vegetables.

Medallions of sea bass stir fried in sesame oil with baby corn, sugar snaps and red peppers in a spicy citrus sauce and cashews.