Topped with caramelized red onion, dill cre`me Fraiche.

With brown sugar rum glaze.

Tossed with feta cheese, kalamata olives, fresh basil.

With avocado, candied bacon, cilantro aioli.

Cheese filled risotto balls in marinara sauce drizzled with gorgonzola cream.

Colossal beer battered mushrooms with sriracha ranch dressing.

Marinated julienne vegetables, rice noodles wrapped in rice paper served with sriracha peanut dipping sauce.

Set atop chilled pears and cilantro oil.

Cilantro jasmine rice wrapped in johnny cake dough, fried to golden brown, finished with habanero apple butter.

Romaine mix tossed with chopped cauliflower, blue cheese, bacon, and sweet garlic vinaigrette.

With blue cheese dressing, grape tomatoes, cucumbers, pickled onion.

Mache, arugula, prosciutto chip, granny smith apples, manchego cheese, and scallion vinaigrette.

Chowder In spicy tomato broth.

Served with parmesan egg drop soup.

With butter poached fingerling potato and port wine glazed shrooms.

Port wine-braised beef, mashed potatoes, and asparagus.

Stir fry of carrots, kale, scallions, small-cut broccoli, mushrooms, toasted sesame seeds, side of soy sauce, over brown rice.

Lettuce, tomato, onions, served with fries and choice of cheese.

Lettuce, tomato, onions, served with creole aioli, fries, and choice of cheese.

With house-made doughnuts.

Served with vanilla bean ice cream.

Vegan black bean brownie and Mitchell's vegan salted caramel ice cream.