Gluten-free. With fresh mozzarella, saffron cream, and fresh basil chiffonade.

Served with Jack cheese, fried tortilla strips, and cilantro.

Served with avocado, Monterrey jack, pico de gallo and fried tortilla strips.

Gluten-free. With balsamic vinaigrette, onions, peppers, carrots, zucchini, gorgonzola cheese, and walnuts with grilled basil chicken.

Gluten-free. Served with romaine and greens tossed with herbed buttermilk dressing and topped with avocado, grilled basil chicken, bacon, tomatoes, and gorgonzola cheese.

Served with julienne greens, sun-dried tomato pico de gallo, Chile oil, tomato oil, and fried tortilla chips.

Avocado, Havarti, mozzarella, and white cheddar grilled cheese sandwich with a cup of tomato bisque.

Served with fresh mayonnaise, spices and herbs served with greens and sliced tomatoes and focaccia bread.

On a hoagie bun with caramelized onions, lettuce, tomato, and chipotle aioli.

On a housemade focaccia bun with a sunny side up egg, bacon jam, Brie, arugula, tomato, and truffle mayo.

Served with mashed potatoes, vegetables, and gravy.

Served with fried polenta, cilantro aioli, and greens tossed with smoked tomato vinaigrette.

Served with black bean risotto, Chile sauce, and roasted tomato-avocado salad.

Served with couscous salad and mango chimichurri.

Served with fruit salad or vegetables.

Served with sautéed cabbage, cornbread, mashed potatoes, and tomato sauce.

Served with mac and cheese, sautéed green beans and smoked onion sauce.

Served with grilled chicken, spinach, sun-dried tomatoes, roasted tomatoes, Parmesan cheese, and fresh herbs.

Gluten-free. With tomato risotto, poblano sauce, petit greens salad, avocado, and pico de- gallo.