Baked chicken with red grapes, cranberry, roasted pecan, celery, and aioli on a bolillo bun.

Thinly sliced pit ham stacked high with melted swiss cheese lettuce tomato and mayonnaise on a croissant.

Richly spiced medallions of beef braised in a creole tomato gravy topped with cheddar cheese and an apple cider vinegar based Asian slaw on french bread.

Dark meat chicken smothered in a thick cajun gravy served traditionally dressed with a touch of aioli on french bread.

Pork shoulder cooked low and slow in an ossobucco style sauce dressed with a crunchy and creamy coleslaw served on a brioche hamburger bun.

Medium rare filet of beef sliced thin and dipped in au jous, tomato jam, and caramelized onions on a bolillos bun.

Quartered brussel sprouts pan fried until caramelized then tossed with chopped bacon, cranberries, and chopped walnuts.

Green and red cabbage, carrots with a hint of red onion, crumbled ramon noodles, and apple cider vinegar with a pinch of cane sugar and our secret blend of spices.

Baby spinach with sliced almonds and our spicy apple vinaigrette dressing.