2 oz hand formed slider on an egg butter bun. THC–charred tomato and jalapeno.

2 oz hand-formed slider on an egg butter bun. Korean–pickled carrot, cilantro, and mint with Korean BBQ glaze.

2 oz hand formed slider on an egg butter bun. PKM–pickles, ketchup, mustard.

2 oz hand formed slider on an egg butter bun. Classic cheese–melty American cheese.

Roasted poblano or guac spread, arugula, chilled red onions, garden tomato, sliced pickle, Italian provolone,toasted pane bello bread.

Chilled citrus cabbage, cilantro, chipotle remoulade, and cotija cheese.

Brunoise shallot, garden chopped parsley, lemon citrus juice, and texas extra virgin olive oil.

Smoked fennel dijon, sherry dressed arugula greens.

Italian calabrese peppers, micro cilantro, with grilled pane bello bread.

Served with curry buttermilk dressing and spinach aioli.

Prepared with Italian calabrese peppers, micro cilantro, and grilled tomato-oregano caper sherry vinaigrette and grilled pane bello.

Sauteed shallots and garlic, white wine, and thyme-scented marinara.

Prepared with basil tomato, pomodoro, Italian buffalo mozzarella, grana parmesan cheese and spinach pesto or-pomodoro sauce, sliced seasoned beefsteak tomatoes, Mexican oregano, dried red chilies, and extra virgin olive oil. No cheese here or a white pizza with, burrata, pecorino, ricotta salata, and white truffle essence.

Prepared with shaved Spanish manchego cheese and slow cooked marinara.

Baby field greens, Roma tomatoes, ricotta salata, brown sugar toasted pecans and orange-balsamic vinaigrette.

Chilled romaine lettuce, shaved grana parmesan and brown sugar toasted pecans.

French goat cheese, medjool dates and a grilled tomato-red onion aged sherry dressing.

Iceberg, veldhuizen farms bosque blue cheese dressing, heirloom bacon, and vine-ripened tomatoes.

Tossed with green onion, citrus soy vinaigrette, and toasted sesame seeds.

Tomato, roasted cauliflower, peppers, brussels sprouts, olive oil, and pecorino cheese.

Sauteed beech mushrooms, pan jus cream, and white truffle essence.

Veal bolognese, oil d' oliva and grated Spanish manchego cheese.

Chilled cucumber mint-rice noodle salad, wasabi rice wine vinaigrette, and toasted sesame seeds.

Sauteed imported red quinoa, artichokes, capers, poached tomatoes, and citrus Italian parsley beurre blanc.

Applewood smoked bacon sauteed kale, portobello demi noir.

Prepared with creamy garlic potato puree, crispy onion, and portobello demi noir.

Rubbed sterling silver tenderloin with wasabi micro greens and soy gastrique.

Philadelphia style vanilla, chocolate espresso, basil, white truffle, salted caramel.

Pecorino Romano cheese, toasted almonds, julienne of pear, pomegranate gastrique and a Meyer lemon vinaigrette.

Madras curry buttermilk ranch dressing.

Prepared with shaved Italian parmesan.

Smoked bacon, sweet red onion, and sautéed Toscano kale.

Creamy roasted garlic polenta, pork belly-apple chutney & cider-dijon jus.

Prepared with smoked baby potato, charred broccolini and demi noir.

Prepared with Gulf shrimp etouffee, laurel scented jasmine rice, pickled red onion, and beurre blanc.

Pearl couscous, carrot, celery and a 6 hour roasted pan jus.