A blend of iced tea and fresh squeezed lemonade.

A baked walnut and dried cranberry crusted goat cheese medallion over mixed greens with walnuts, golden raisins, dried cranberries and cilantro lime dressing.

Fresh burrata cheese, cherry tomatoes, caper berries, avocado wedges and fresh basil, drizzled with olive oil and balsamic reduction.

Avocado, alfalfa sprouts, watermelon radish and lime cilantro drizzle on a multigrain toast.

Crisp iceberg lettuce, crumbled bacon, Gorgonzola cheese, tomatoes, glazed pecans and ranch dressing.

A scoop of our 3 favorite salads: white albacore tuna, classic chicken and egg salad on a bed of house salad with lemon vinaigrette.

Grilled chicken breast with napa, green and red cabbage, Brussels sprouts, carrots, kohlrabi, mandarin oranges and snow peas, topped with crispy wontons, roasted almonds, sesame seeds and Asian plum ginger vinaigrette.

Grilled chicken breast over a bed of mixed greens with poached pears, fresh strawberries, grapes, Gorgonzola cheese, pistachio nuts and our wild berry vinaigrette.

Crispy almond coated chicken breast over mixed greens with Brie cheese, Gala apples, glazed pecans, dried figs and balsamic vinaigrette.

Diced oven roasted turkey breast, crumbled bacon, avocado, tomatoes, hard-boiled eggs and Gorgonzola cheese over romaine lettuce with ranch dressing.

Grilled marinated salmon fillet, over a bed of kale, shredded carrots and red cabbage, tossed with organic couscous and quinoa, dried cranberries, glazed pecans, mandarin oranges and lemon shallot vinaigrette.

Coconut encrusted shrimp over baby spinach with pineapple, mango, strawberries, glazed pecans and honey Dijon dressing.

Grilled Cajun shrimp over romaine lettuce, with avocado, roasted corn, diced tomatoes, black and white beans and cilantro lime dressing.

Chopped top sirloin steak over romaine lettuce with avocado, asparagus, roasted bell pepper, hard-boiled eggs, tomatoes, fontina cheese and ranch dressing.

Grilled tahini & Cumin marinated chicken breast, over romaine lettuce with cherry tomatoes, cucumbers, capers, red onions, Kalamata olives, fresh basil and sumac vinaigrette.

A Bloomingdale's favorite for many years, made with a special blend of light mayonnaise, celery and a touch of our special seasoning.

A Bloomingdale's favorite for many years, made with a special blend of light mayonnaise, celery and a touch of our special seasoning.

Egg salad, crumbled bacon, avocado and baby arugula, wrapped in a spinach flour tortilla.

Grilled chicken breast, avocado, dried cranberries, dried figs, roasted pecans, fontina cheese and mixed greens, dressed with truffle aioli, wrapped in a warm sun-dried tomato flour tortilla.

Cajun shrimp, avocado, roasted corn, pico de gallo, black and white beans and mixed greens, dressed with ranch dressing, wrapped in a warm spinach flour tortilla.

Grilled chicken breast, roasted bell peppers, arugula, tomatoes and fresh mozzarella cheese with pesto aioli on a ciabatta roll.

Oven roasted turkey breast, crisp bacon, lettuce and tomatoes, a triple decker on toasted sourdough.

Sauteed strips of top sirloin steak, grilled onions, mushrooms and roasted red and yellow bell peppers with melted pepper jack cheese on baguette.

Our special blend of chuck, brisket and short rib with cheddar cheese, sauteed mushrooms and caramelized onions on a seeded roll.

Ground turkey seasoned with Mediterranean herbs and served with our special Greek spread of sour cream, chopped cucumbers and feta cheese on a wheat Greek yogurt bun.

3-grain veggie patty, topped with tomato spinach salad and avocado on a wheat Greek yogurt bun.

Sautéed artichoke hearts, squash, zucchini, eggplants and mushrooms, wrapped in a spinach flour tortilla with baby arugula, cherry tomatoes, basil and avocado, drizzled with lemon shallot vinaigrette.

Grilled chicken breast, topped with pico de gallo, avocado, pepper Jack cheese and Cajun aioli on a torta roll.

Grilled top sirloin steak medallions, topped with Gorgonzola cheese butter, served with steak fries and onion rings.

Pan seared salmon fillet served with organic couscous and quinoa, steamed vegetables and lemon caper butter sauce.

Grilled sole fillet served with rice, topped with Kalamata olives, baby spinach, tomatoes and red onions, tossed in balsamic vinaigrette, garnished with shaved Parmesan.

Sauteed diced chicken breast blackened with Cajun spices, artichoke hearts, asparagus and sun-dried tomatoes, tossed with penne in a Romano cheese cream sauce.

Sauteed diced chicken breast with eggplant, baby spinach, mushrooms and fresh mozzarella cheese, tossed with penne in a marinara sauce.

Sauteed strips of top sirloin steak with mushrooms, snow peas, zucchini, squash, carrots, celery, scallions, baby bok choy and red and yellow bell peppers, tossed with fettuccine in a citrus ponzu sauce.

Grilled top sirloin steak medallions, topped with walnut pesto sauce, served with garlic mashed potatoes, haricot vert and carrots.

Pan seared Cajun salmon fillet served with garlic mashed potatoes, jambalaya vegetables and tomato shrimp bisque.

Sautéed strips of top sirloin steak with mushrooms, tossed with fettuccine in a sour cream sauce.

Alternating layers of rich fudgy cake and smooth chocolate buttercream, covered with chocolate shavings.

Caramelized brulee cheesecake with a golden graham crust, topped with a caramel sauce finish.

Flaky crust filled with caramelized fresh sliced apples.

Creamy tropical guava gelato swirled with sweet mango sauce.

Vanilla gelato swirled with caramel, almond crunch and strawberries, topped with slivered almonds.

Three layer cake with traditional chocolate base, milk chocolate mousse layer and a white chocolate mousse layer.