Chive and feta garnish.

Romaine, Parmesan, herbed croutons, and Caesar dressing.

Candied almonds, dried cranberry, goat cheese, heirloom baby tomatoes, and red wine vinaigrette.

Fig tapenade, marinated olives, and crostini.

6 oz. patty, crispy bacon, pimento cheese, lettuce, tomato, and onion on a brioche bun.

Grilled chicken, bacon, lettuce, tomato, cheddar cheese, and buttermilk ranch.

Smoked pulled pork, smoked porkstrami, quick-pickled cucumber, carrot, and sriracha aioli.

With mango salsa on flour tortillas.

Served with roasted baby potatoes, English pea puree, baby Bella mushrooms, and microgreens.

Castelvetrano olives, baby artichoke hearts, capers, and sun-dried tomatoes.

Presented on student-designed pasta of the day.

Chocolate mousse cake on a chocolate and macadamia nut cookie crust with raspberry sauce.

Meringue cookie and ginger glass.