Cafeteria

Crispy golden avocados tucked into warm flour tortillas, topped with crunchy root slaw and a creamy cashew tamarind sauce.

Velvety tomato basil soup paired with golden mini fontina grilled cheese sandwiches for dipping.

Creamy local burrata set over heirloom tomato carpaccio, finished with balsamic pearls, fresh cherries, fragrant basil oil, and toasted sourdough.

Tender beef meatballs slow-simmered in a rich roasted tomato sauce, garnished with fresh dollops of ricotta cheese and torn basil leaves.

Crispy rock shrimp tossed in a sweet and spicy sriracha honey glaze, sprinkled with scallions, poppy seeds, and chili, served over baby romaine.

Pan-blistered shishito peppers seasoned simply with bright citrus sea salt.

Rich macaroni baked in a decadent smoked gouda cheese sauce with crispy savory bacon pieces.

Classic elbow pasta smothered in a velvety blend of sharp cheddar and creamy fontina cheese.

Creamy elbow macaroni infused with aromatic truffle oil and aged parmesan cheese.

Crispy spring rolls stuffed with creamy mac and cheese, served with a rich smoked gouda dipping sauce.

Custom ground beef patty cooked to order, topped with fresh beefsteak tomato and butter lettuce on a toasted brioche bun.

Special blend ground beef patty layered with tender beef-braised onions, melted aged gouda, and zesty horseradish aioli on a brioche bun.

Savory house veggie patty topped with crunchy root slaw and a refreshing spicy cucumber yogurt sauce on a soft brioche bun.

Seasoned turkey burger patty topped with creamy avocado, pickled radish, and zesty horseradish mustard on a toasted brioche bun.

Juicy 14oz NY strip steak seared to perfection, finished with rich au poivre butter, crisp polenta fries, and fresh arugula.

Seared ahi tuna with an everything bagel spice crust, served alongside sliced asian pears, mache greens, avocado crema, and yuzu ponzu glaze.

Crispy buttermilk fried chicken served atop a savory cheddar tabasco waffle, drizzled with chili butter and maple jus.

Pan-seared branzino served over sautéed spinach, taggiasca olives, baby heirloom tomatoes, caperberries, and tear drop peppers in lemon thyme jus.

Classic comfort meatloaf topped with oven-roasted tomato relish, served alongside garlic whipped potatoes and sautéed green beans.

Roasted turkey breast, maple candied bacon, creamy avocado, fresh arugula, and sweet cranberry aioli on hearty cranberry nut bread.

Tender shaved prime rib topped with melted gruyere cheese and roasted garlic aioli on a sourdough baguette, served with natural jus and herb fries.

Crispy buttermilk fried chicken, bread and butter pickles, and root slaw finished with sriracha aioli on a buttery brioche bun.

Two poached eggs over prosciutto and English muffins, coated in creamy Calabrian hollandaise sauce and served with roasted potatoes.

Soft scrambled eggs, prosciutto, truffle oil, and shaved parmesan served over grilled filone bread.

Golden brioche French toast served with dollops of mascarpone cream, fresh mixed berries, and pure Vermont maple syrup.

Fluffy ricotta pancakes infused with lemon zest and fresh blueberries, served with Vermont maple syrup.

Layered carrot cake topped with smooth cream cheese frosting, crunchy walnuts, and candied carrot ribbons.

Classic Oreos deep-fried in sweet batter until golden brown, served hot with vanilla bean ice cream.

Rich chocolate cake layered with milk chocolate mousse and dark chocolate ganache, finished with fresh whipped cream.

Creamy hot cocoa topped with whipped cream and chocolate sprinkles.

Freshly squeezed lemons blended with pure cane sugar and water.

Fresh cold-pressed green juice with kale, cucumber, green apple, and lemon.

Japanese matcha whisked with cold milk and served over ice.