Pork and veggie chop suey and tender chicken, beef, duck, and shrimp in orange, curry, or garlic sauce

Flame-kissed half-pound Angus burgers and specialty appetizers paired with flights of specialty draft beers

Pasta with housemade sauces, and more than 30 rotating flavors of housemade cheesecake, including caramel pecan, and lemon cream

Chefs synthesize three culinary traditions into buttered snapper, pastas, and tapas served indoors or on outdoor patio with fireplace

Students concoct batter from scratch and learn to flip crepes and dine on buffet of eggs, bacon, lox, and fruit

Organic ingredients from local farms for cheese plates, bison burgers, and tilapia tacos served with wines and rare beers

Seafood-stuffed mushrooms, oven-roasted salmon, and hand-cut midwestern steaks at saloon-style steak house.

Chef Jonathan Harootunian shapes innovative, seasonal specialties at modern restaurant & wine bar with full selection of beverages

Vibrant yellow walls wrap around wooden tables laden with guacamole, sizzling skirt steak, and chicken ensconced in handmade tortillas

Gourmet pizzas sport unique toppings such as eggplant, BBQ chicken, or all the fixings for a philly cheesesteak