Fresh fruit, Danish, muffin and croissant.

House made acai mixture, banana, strawberries, blueberry, shaved coconut and granola.

Two eggs any style with breakfast potatoes, and choice of protein.

Brioche bread, guacamole, pickled red onion, smoked salmon, topped with an egg of your choice.

Egg whites, chicken sausage, sauteed kale and sour cream, wrapped in whole wheat tortilla and served with fresh fruit.

Bagel, cream cheese, smoked salmon, capers, pickled red onions and sliced fruit.

Hot-cakes, served with butter, warm maple syrup and choice of protein.

Brioche French toast, strawberry compote, candied walnuts, whipped cream, maple syrup and applewood smoked bacon.

Braised short rib, potatoes, onion, bell pepper, red pepper flakes, and two poached eggs.

Steel cut oats with dried fruit, brown sugar and raisins.

English muffin, lady Edison ham, poached egg and hollandaise sauce.

Sliced fresh fruit and berries with mango yogurt and cinnamon whipped cream.

Flax seed, Greek yogurt, banana and mixed berry.

Three fresh eggs, onions, bacon, mushroom, peppers, arugula, and Ashe county cheddar cheese, served with your choice of side.

Fresh mozzarella, heirloom tomato, basil and aged balsamic.

Three carnitas tacos with shredded lettuce, sour cream, guacamole, pico, and fresh lime.

Roasted brie, honey, candied walnuts, caramelized onions and crostini.

Tortilla chips with carnitas, jalapeno queso, sour cream, guacamole, pico and fresh lime.

Six wings with choice of sauce.

Creamy remoulade lemon wedges.

Corn, bacon, shrimp and potatoes.

Baby beet greens, grilled beets and avocado citrus vinaigrette.

Romaine, Parmesan, focaccia croutons and Caesar dressing.

Fig, lady Edison ham, goat lady goat cheese and baby gem.

Tomatoes, olives, cucumbers, red onion, feta cheese and Greek dressing.

Pastrami, melted Swiss, sauerkraut and thousand island dressing on toasted bread.

Grilled chicken breast served on brioche with lettuce, tomato, avocado, Swiss and garlic aioli.

8 oz ground short rib brisket with caramelized onions, aged cheddar, pork belly, lettuce, and tomato.

Fried shrimp topped with tomato, pickles, shredded lettuce and Cajun remoulade on a hoagie.

Avocado, caramelized onion, roasted mushroom, heirloom tomato and lettuce on a toasted brioche bun.

NC BBQ smoked pork, cilantro garlic spread, fresh red onion, fig and onion jam, goat cheese.

Thai BBQ, buffalo, and roasted garlic.

Three tacos topped with shredded cabbage, fresh pico de gallo and avocado cream.

Three tacos topped with shredded cabbage, fresh pico de gallo and avocado cream.

Crispy tortilla chips, pork carnitas, green chilis. Colby Jack cheese sauce garnished with sour cream, avocado, and pico.

NC lady Edison hams, Spanish chorizo, sweet and hot soprasatta, chicken liver pate, sweet pickled beets, fig jam, and crusty bread.

Crispy pork belly, pickled daikon, carrots, cilantro and mint salad, sriracha hoisin mayo and steamed Chinese bun.

Creamy red Thai coconut sauce.

Served with andouille sausage and pepper jelly.

Broth based clam chowder with baby clams, salt pork, potatoes and fried saltine crackers.

Pork and chicken slowly simmered with potatoes, corn, lima beans and tomatoes.

Grilled chicken, crisp romaine, fresh Parmesan, seasoned croutons and black pepper with house-made garlic anchovy dressing.

Served with sweet corn, NC blueberries, goat cheese, fresh basil, and apple cider vinaigrette.

Miso, mirin and brown sugar marinated tuna over chopped Asian slaw and sesame soy dressing.

Heirloom tomato, cornbread croutons, cucumbers, roasted beets and paradox farm red-eye cheese with white balsamic dressing.

Heirloom tomato, cornbread croutons, cucumbers, roasted beets and paradox farm red-eye cheese with white balsamic dressing.

Romaine, fresh Parmesan, seasoned croutons and black pepper with housemade garlic anchovy dressing.

Three pulled pork tacos topped with shredded cabbage, fresh pico de gallo and avocado cream.

Sweet NC shrimp lightly sauteed with, celery and chives and served on a buttery toasted brioche bun and seasoned with celery salt.

House-made pulled chicken salad with cranberries and celery served with lettuce and tomato on a warm grilled spinach tortilla wrap.

Smoked corned beef, melted Swiss, sauerkraut and thousand island on marbled rye.

Santa Maria style with onion trio and roasted garlic aioli on a French roll.

8 oz patty cooked to order with roasted red peppers, melted provolone, maple bacon, lettuce, and tomato.

Lame grilled chicken breast with served on a asiago and herb roll with lettuce, tomato, avocado, mozzarella and garlic and herb aioli.

8 oz patty cooked to order with roasted red peppers, smoked gouda, bacon and onion jam, lettuce and tomato.

Charcoal roasted 1/2 chicken, steamed rice, black beans, pineapple salsa and sweet plantains.

Flask and beaker proprietary rub, tricolor sweet potatoes and sauteed baby kale.

Sauteed gulf shrimp, creamy grits and crispy okra.

28 day dry aged rib eye, ranch steak fries and arugula side salad.

Salted pork succotash, wilted greens and corn bread croutons.

Freshly ground pork and beef simmered with basil, celery, carrots, onion, tomatoes, red wine, and Parmesan.

Beef short ribs and pork shoulder braised with red wine, aromatic vegetables, tomatoes, and Italian herbs served over fresh spaghetti and garnished with Parmesan cheese.

Southern ambrosia whipped topping, coconut flakes, pineapple, mandarin orange, mini marshmallows, maraschino cherries, and chopped pecans.

Creamy homemade banana pudding served with cookies and cream.

Served with howling cow vanilla ice cream.

Served with pecan-crackle topping.

Loaded with caramel, pecans and served with howling cow vanilla ice cream.

Two scoops of your choice of flavor.

Caramelized brussels sprouts, cilantro garlic spread, fresh red onion, fig and onion jam, goat cheese, omit the cheese.

Grilled tofu, pickled daikon, carrots, cilantro, and mint salad, siracha hoisin mayo and steamed Chinese bun.

Caramelized onion and bleu cheese dip.

House-made sweet potato veggie burger with heirloom tomatoes, avocado and sprouts on a home-baked roll with aioli.

Southern-style spaghetti with field peas, walnuts, and kale pesto. Topped with local paradox farms drunken cheese, omit the cheese.

Caramelized brussels sprouts, cilantro-garlic spread, fresh red onion, fig and onion jam and goat cheese. Omit cheese.

Grilled tofu, pickled daikon, carrots, cilantro, and mini salad, sriracha hoisin mayo and steamed Chinese bun.

Caramelized onion and bleu cheese dip.

Three tacos topped with shredded cabbage, fresh pico de gallo and avocado cream. Omit avocado cream, fresh avocado.

Housemade quinoa and sweet potato veggie burger with heirloom tomatoes, avocado, sprouts and garlic-herb aioli on a home-baked roll.

Southern-style spaghetti and field peas, walnuts and kale pesto and topped with local paradox farms drunken cheese.

Served with butternut squash caponata.

Parmesan polenta, grilled asparagus and mushroom chicken jus.

Angus ribeye, steak fries and arugula salad.

Sauteed shrimp, tomato, green onion, stone-ground cheddar grits, and tasso gravy.

Steelhead salmon, roasted beet puree, lentils, sauteed kale, and herb salad.

Rigatoni pasta with roasted vegetables and tomato sauce.

Served with root vegetables, mashed potatoes and cornbread stuffing.

Served with root vegetables, mashed potatoes and cornbread stuffing.

Warm vanilla cream cheese glaze.

Graham cracker cake filled with smoked chocolate ganache, drizzled with chocolate topped with marshmallows.

Chocolate cake crust, peanut butter cream and chocolate ganache.

Produced on NC state campus.