GOSHEN

Ciabatta layered with fresh mozzarella, vine tomatoes, basil, extra-virgin olive oil, and a balsamic glaze drizzle.

Pressed Cuban bread stacked with roast pork, ham, Swiss, dill pickles, and yellow mustard until crisp.

Toasted brioche layered with Parisian ham, Gruyère, and silky béchamel, broiled until golden and bubbling.

Shredded chicken folded with celery, grapes, tarragon, and a light lemon-mayo dressing. Served with crostini.

A proper Parisian baguette split and spread with European butter, layered with thin-sliced cured ham. Nothing more.

A true Floridian favorite — wild-caught Gulf shrimp sautéed in a smoky tasso ham and bacon gravy, served over creamy stone-ground yellow grits finished with sharp cheddar and a hint of hot sauce. Garnished with fresh scallions. Comfort food elevated to fine dining.

Thin rice noodles stir-fried with sliced chicken, shrimp, and crisp vegetables in a savory garlic-soy broth. The Philippines' signature noodle dish, finished with calamansi and green onion.

Pork belly slow-braised in soy sauce, vinegar, garlic, bay leaves, and black peppercorns. Deeply savory with a glossy caramelized glaze — the unofficial national dish of the Philippines.

The crown jewel of French country cooking — beef slowly braised in full-bodied red wine with pearl onions, carrots, mushrooms, and smoky bacon lardons. Rich, velvety, and deeply complex.

Layered French-style lasagna with silky bechamel, rich beef ragu, and a golden bubbly gruyere crust. Comfort reimagined with classical technique.

Classic French braised chicken slowly simmered in red wine with pearl onions, mushrooms, and smoky bacon lardons. Deep, complex flavors built over hours.

Tri-color rotini with cherry tomatoes, olives, fresh mozzarella, and basil pesto.

Chopped greens with rows of grilled chicken, bacon, egg, avocado, tomatoes, and blue cheese.

Layers of Greek yogurt, fresh mixed berries, and golden granola in a clear cup.

Crispy chicken tossed in buffalo sauce with shredded lettuce and cool ranch in a tortilla.

Roasted turkey breast with crisp lettuce, ripe tomato, and smashed avocado on artisan rustic bread.

Grilled chicken, crisp romaine, and shaved parmesan in a flour tortilla with house Caesar dressing.

Tomatoes, cucumber, red onion, kalamata olives, and thick feta drizzled with olive oil.

Buttery, flaky croissant with a fried egg and melted cheese — morning perfection.

Deli ham, melted Swiss cheese, and Dijon mustard on fresh artisan bread.

Mixed spring greens topped with turkey, ham, hard-boiled egg, cherry tomatoes, and cucumber.

Fourteen-hour smoked brisket over Carolina gold rice with pickled red onion and a bourbon-molasses glaze.

Atlantic salmon with a bourbon-soy glaze, charred broccolini, and toasted sesame.

Seared medium-rare sirloin served over golden layered potato dauphinoise, drizzled with a classic Diane sauce of cognac, cream, mustard, and shallots. A French steakhouse icon reimagined for grab-and-go.

Slow-roasted vegetables on toasted levain with basil oil and shaved parmesan.

Fresh salmon fillet brushed with a sweet-savory miso glaze and grilled to caramelized perfection, served over steamed rice with edamame, pickled ginger, sesame, and scallions. Asian-fusion at its finest.

Flaky laminated croissant stuffed with thinly sliced seared steak, caramelized onions, melted provolone, and green peppers. A Philadelphia classic wrapped in French technique.

Buttery laminated croissant sliced open and filled with silky soft-scrambled eggs and melted cheese, finished with fresh chive. The ultimate grab-and-go breakfast.