Crispy brussels sprouts drizzled with red wine vinegar gastrique, topped with crumbled queso fresco and parsley.

Grass-fed filet rests atop greens, tomatoes, and asparagus, complemented by blue cheese and a drizzle of balsamic dressing.

A grass-fed beef patty loaded with cheddar, gouda, tomato-bacon jam, bacon, sambol mayo, guacamole, and jalapeños – a fusion of smoky and spicy elements.

A variety of mushrooms, olives, onions, bell peppers, and artichokes tops a marinara and mozzarella base, finished with arugula and feta.