Beer-infused pizza dough layered with Hawaiian sriracha sauce, diced chicken, red onion, and a provolone-mozzarella blend, then finished with arugula and a southwest ranch drizzle.

Sous vide chicken with roasted garlic spread, marinara, a provolone-mozzarella blend, grated Parmesan, and oregano blend, served on a Vienna roll.

Tuxedo sesame tuna served over romaine, red cabbage, green cabbage, cucumber, carrot, and grape tomato, with a citrus coconut miso dressing.