This document provides descriptions of 14 menu items, including sandwiches, entrees, sides, and soups. Some of the items described are a pretzel pesto caprese chicken sandwich, Parmesan brussel sprouts, muffin-sized chicken pot pies, steak fajitas, ratatouille with panko and herb crusted chicken, fresh-baked foccacia, a Mexican steak salad, a Korean Kogi-beef burger with asparagus and pierogies, shrimp tempura (un)roll, and a seafood soup. The document gives details on the ingredients and preparation of each menu item.

1. Pretzel Pesto Caprese Chicken Sandwich
Dijon-seared chicken breast with fresh mozzarella cheese, a peppercorn
and herb grilled tomato, topped with a chopped basil salad, dressed with
balsamic vinegar and olive oil. All atop a bakery fresh, pretzel roll.

2. General Tso’s Tofu
Flour-dredged medium firm tofu, shallow fried with white
onion, edamame, and crushed red pepper flakes. Served over steamed
black rice.

3. Parmesan Brussel Sprouts
Fresh-cut brussel sprouts pan seared with garlic butter, salt, pepper, and
pine nuts. Served over egg noodles and topped with freshly grated
parmesan cheese.

4. Muffin-Sized Chicken Pot Pies
Sautéed chicken breast pieces with carrots, peas, and corn, piled high
into a wheat flour muffin sized cup. Topped with a roux-based light gravy
and chives.

5. Steak Fajitas
Medium-rare broiled steak tucked into a flour tortilla with sautéed bell
peppers, onions, mild salsa, and fresh-made re-fried beans. Topped with
avocado sour cream and the juice of a lime wedge.

6. Ratatouille with Panko & Herb Crusted Chicken
Panko and herb crusted baked chicken breast served over tomato-based
ratatouille of red-skin potatoes, sweet peppers, white beans, onions and
herbs.

7. Fresh-Baked Foccacia
20-minute oven baked bread topped with fresh tomato, sliced black
olive, garlic, an herb blend, and parmesan cheese.

8. Mexican Steak Salad
Medium-rare marinated sliced steak served with tomato and corn
salsa, peppers and onions, avocado, and white beans over butter lettuce.
All topped with pickled celery shavings.

9. Korean Kogi-Beef Burger with Asparagus & Pierogies
Korean Kogi-beef open-faced burger over grilled bread, with cider
vinegar homemade pickles and Asian glazed carrots. All topped with
Sirracha-soy BBQ sauce and a rice vinegar poached egg.

10. Shrimp Tempura (un)Roll
Fresh shrimp sautéed with garlic butter, dressed in an avocado cream cheese
spread atop a sticky rice cup with a tangy scallion chili sauce. Garnished with a
lemon-lime soda tempura battered asparagus, cucumber slice, and green
onion.

11. Seafood Soup
Tomato-based soup with black beans, white corn, basmati rice, fresh
tilapia, and rock shrimp. Paired perfectly with a cool, crisp Corona Extra.