Baby Arugula, Tarragon Roasted Roma Tomato, Smoked Bacon, Cucumber, Carrots, Spicy Pecans and Green Goddess Dressing.

Mixed Greens with assortment of peas, lentils, sprouts, cherry tomatoes and red wine vinaigrette.

Thinly Sliced Thai-Marinated Beef, Toasted Cashews, Carrot, Bell Pepper and Toasted Sesame Seeds on Mixed Greens with Lemongrass Vinaigrette.

Grilled Salmon Filet With Honey Mustard Dill Glaze, Green Leaf Lettuces, Kalamata Olive, Cucumbers, Red Onion and Lemon Chive Dressing.

Holy Trinity of Vegetables With Okra, Tomato and White Rice.

Chef’s Choice (Rotates Weekly) On a Brioche Bun.

Pan-Fried Shrimp Patty, Avocado Aioli, Lettuce, Tomato, Caramelized Onions on a Brioche Bun.

Cajun Style Smoked Turkey, Jalapeno Cheddar, Tomatoes, Cilantro Lime Dressing and Alfalfa Sprouts on a Telera Roll.

Slow Cooked Beef Short Rib, Pickled Red Onion, Monterey Jack and Arugula on a Telera Roll.

Grilled Steak, Onion Ring, Cheddar Cheese Polenta and Mushroom Red Wine Demi.

Baked Lemon Salmon, Pea and Parmesan Risotto and Dill Hollandaise.

Sautéed Airline Chicken Breast, Savory Bread Pudding and Tarragon Velouté Sauce.

Grilled Pork Chop, Sweet Onion Mashed Potato and Creamy Mustard Sauce.

Penne Pasta, Chicken, Andouille, Peppers and Onions served with a Tasso Ham Cream Sauce.