Chipotle Bowl

(Feb 20th) - Head Chef: Kennedy Brown

This Chipotle Bowl will make your mouth water at the sight. This bowl is built with fluffy rice, smoky seasoned chicken, black beans, sweet corn, and fresh toppings like salsa and avocado, all creating a colorful bowl with a balance of warm spices, zesty citrus, and creamy textures in every bite. 

On the side, tortilla chips paired with a smooth, Mexican white queso, made by melting white cheese with milk, butter, and mild green chilies. Resulting in a rich, savory dip with a hint of spice. 

Save room for dessert... crispy Churro Fries, dusted in cinnamon-sugar and drizzled with glossy, rich, chocolate. Together, the meal offers a satisfying mix of bold flavors, contrasting textures, and eye-catching colors that make every bite feel exciting. 

The Ulimate Breakfast

(2-27) Head Chef: Avery Wilson

This breakfast bake is layered with rustic bread, savory Italian sausage, tender spinach, and tangy artichoke hearts, all soaked in a rich, cheesy egg goodness. Baked until golden and bubbling, this hearty strata is comfort food at its best.

Golden-seared sweet potatoes tossed with smoky bacon, sweet peppers, and fragrant spices. Crispy on the outside, tender inside, and bursting with savory-sweet flavor. The perfect balance to the richness of the strata.

Buckle up your tastebuds for a Creamy Acai Bowl, layered with ripe strawberries and bananas, topped with crunchy granola and a luscious drizzle of peanut butter. Light, nourishing, and just sweet enough to end the meal on a high note.

Korean Beef Stir-fry

(March 3rd) Head Chef: Nataley Frerk

   This dish begins with savory ground beef simmered and stir-fried, then tossed with a colorful blend of crisp vegetables and coated in a glossy Korean-inspired sauce. The sauce delivers layers of sweet and savory flavor all on top of a bed of white rice. 

Alongside the stir-fry are two golden triangle crab rangoons, fried until light and crunchy on the outside while remaining creamy and rich on the inside. Each bite is balanced with a dip into a bright, tangy sweet and sour sauce that adds a pop of flavor. 

To finish the meal, a classic cheesecake is served that is smooth and velvety, resting on a buttery graham cracker crust. It’s topped with a glossy strawberry sauce that brings a burst of ruby color and a sweet-tart freshness, creating the perfect ending to a comforting and flavorful meal.

Cajun Pasta

(March 20th) Head Chef: Kiely Morrow

This meal brings together comfort and fresh sweetness for the perfect balanced meal. 

Spicy Cajun-seasoned chicken is pan-seared until golden and juicy, then folded into tender pasta coated in a rich, creamy sauce with hints of garlic. 

Alongside it is a refreshing strawberry poppyseed salad, bursting with color and crunch—crisp greens layered with juicy, strawberries, and sprinkled with candied pecans all lightly dressed in a sweet and tangy poppy seed dressing.

Get ready for summer with this strawberry shortcake parfait.  A light and indulgent dessert, layering cake with fluffy whipped cream and fresh strawberries. Each spoonful is airy, sweet, and creamy, with vibrant red and white layers that taste as delightful as they look.

Smash Cheeseburger Burger 

(May 1st) Head Chef: Group 

Two thin-pressed beef patties seared until crispy on the edges, topped with melted American cheese and caramelized onions for a rich, savory-sweet finish. Served on a toasted bun for the perfect bite every time. Along with a side of creamy "special sauce" that will enhance the flavors for the perfect cheeseburger. 

For the side, delicious, crispy, sweet potato fries, lightly seasoned and served hot.        

Lastly, a fresh fruit salsa with  peaches, strawberries, kiwi, and mango, scooped up with a  crispy cinnamon-sugar chip.