Vegan. 2 rice paper rolls filled with Napa cabbage, rice noodles, carrots, basil, mint, cucumber and ginger. Served with Thai peanut dipping sauce and wasabi.

Vegetarian. House-made potstickers stuffed with cream cheese, black garlic, shiitake mushrooms and scallions. Served with a ginger garlic teriyaki sauce.

Vegetarian. House-made ravioli stuffed with 4 cheeses and dusted with Parmesan. Served with sugo pomodoro dipping sauce.

Vegan. Fresh-baked pretzel, served with spicy Dijon mustard.

Artichoke, bacon, Mozzarella, Parmesan, onion and fresno pepper dip served with house-made naan chips and mini sweet peppers.

Deep fried, hand rolled egg rolls filled with roasted duck, cabbage, ginger, carrot, garlic, fresno peppers, scallion and cilantro. Served with a citrus garlic sriracha dipping sauce.

House-made chips served with fermented black garlic French onion sour cream.

High speed wit bier-battered tempura onion rings and pickles served with bistro pub sauce.

Vegan. Avocado cilantro hummus drizzled with lemon chili oil served with watermelon radish, celery, cucumber, carrots, mini sweet peppers and house-made naan chips.

House-made pierogi filled with bacon, Fontina cheese and chive-mashed potatoes. Served with a chive sour cream.

Vegetarian. Sherry cream, roasted mushrooms.

Jalapeno and poblano peppers, chorizo, sour cream, onions, cheddara.

Seared Cajun spiced shrimp, arugula, avocado, sweet corn and Cotija cheese tossed in a zesty blackened ranch dressing. Topped with corn tortilla strips.

Atlantic salmon, spinach, goat cheese, spiced pecans and dried cherries in a Dijon maple vinaigrette.

Vegetarian. Kale, arugula, quinoa, dried cherry berry mix, maple walnuts and goat cheese tossed in a ginger cranberry vinaigrette.

Vegetarian. Organic spring mix, avocado, pears, Brie, grape tomatoes, red onion and spiced pepitas tossed in a basil-Dijon vinaigrette.

Vegetarian. Organic spring mix, apples, buttermilk Bleu cheese and sliced almonds tossed in a lemon dressing.

A sea-salt and black pepper seasoned patty.

A sea-salt and black pepper seasoned patty with thick-cut bacon, Bleu cheese, crispy jalapenos, house-made barbeque sauce and jalapeno ranch.

Vegetarian. House-made black bean cake with lettuce, tomato, red onion and sriracha mayo.

A smoked black sea salt-seasoned patty topped with Cheddar, Swiss, pickled red onions, bier-battered onion ring, lettuce, tomato and bistro pub sauce on a kloud bun.

A sea-salt and black pepper seasoned patty topped with 3 chili Gouda, avocado, thick-cut bacon, crispy Barbeque onions and chipotle cholula.

A sea-salt and black pepper seasoned patty with sauteed mushrooms and Swiss cheese.

3 flour tortillas filled with braised goat, topped with romaine, stone fruit salsa and green onion. Served with tortilla chips and pico de gallo.

Grilled chicken breast with avocado, thick-cut bacon, spicy red onion jam and basil aioli, served on a 9 grain ciabatta bun.

Roasted turkey, Swiss cheese, spicy giardiniera peppers and red onions on a toasted ciabatta with blackberry jam.

Applewood smoked bacon, fried eggs, sliced tomato, green leaf lettuce and avocado on 9 grain bread with basil aioli.

Roasted turkey, Brie, thick-cut bacon, red onion and Asian pears on toasted bread with cranberry chutney and roasted garlic aioli.

Vegetarian. 3 soft flour tortillas filled with chili black beans and pickled avocado and topped with fried plantains, chipotle sour cream, spiced pepitas, pickled vegetables and Cotija cheese. Served with tortilla chips and pico de gallo.

House-recipe buttermilk-fried chicken tossed in carolina Barbeque served over cucumber pickles and spicy finger hot peppers and topped with roasted garlic aioli and lettuce. Served on Italian bread.

Grilled cheese sandwich of Smoked Gouda, dill Havarti, American, Muenster, thick-cut bacon and oven-roasted tomatoes on toasted 9 grain bread.

House-braised and caramel-glazed short ribs and mushrooms over broccolini, red peppers, bok choy, carrots, green onion and rice noodles. Topped with fried garlic.

Vegetarian. Cavatappi noodles tossed in creamy goat cheese sauce infused with rosemary oil. Topped with goat cheese and herbed bread crumbs.

Asian caramel chicken over jasmine teriyaki rice with bok choy, sweet peppers, sugar snap peas, water chestnuts and spring onions with fried garlic and crushed cashews.

Jumbo shrimp tossed with housemade sugo pomodoro, red pepper chili flake and bucatini pasta, topped with basil and shaved Parmesan.

Horseradish herb crusted salmon over a roasted fingerling potatoes. Topped with beurre blanc and served with haricots verts.

A unique blend of ground beef, vegetables and spices, slow roasted and served over mashed potatoes, ale-braised onions and tandem dubbel gravy.

Vegetarian. Arborio rice mixed with creamy Brie, roasted mushrooms and garlic. Topped with crispy onions, arugula and drizzled with chili and chive oil.

Chocolate and banana bread pudding topped with peanut butter caramel and creme anglaise.

House-made pumpkin cheesecake mousse over a graham cracker crumble topped with whipped cream, white chocolate chunks, lowlands tandem dubbel bier caramel and a gingersnap cookie.

White chocolate chunk brownie, topped with salted caramel pretzel ice cream, chocolate sauce and strawberries.

Old-fashioned bag of house-made beignets with hot Belgian chocolate sauce.