Caleb & Broad: House-made pastrami sliced over top of an Angus beef patty, stone mustard aioli, red saurkraut and Swiss cheese all in between a cheddar tater tot bun.

The Dining Room at The Vanderbilt: Hazelnut dacquoise, strawberry mousse covered with dark chocolate, vanilla bean crème anglaise, hazelnut sponge cake, mint gel, served with puff pastry french fries and strawberry “ketchup”.

Jo's American Bistro: All-natural ground beef patty burger is made with arugula, caramelized onion, Swiss Gruyere cheese, horseradish aioli, and topped with fried onion straws.

Sprout and Lentil: House-made cauliflower chick’n steak smothered in BBQ sauce and topped with crispy bacon, creamy ranch and crunchy dilly dilly slaw with tomato and little gem greens, served with a side of onion rings.

The Beehive Cafe: Double beef patty, colby jack, bacon jam, garlic aioli, Bibb lettuce, and pickles, served on a house-made potato bun.

Yagi Noodles: Pork cutlet covered in crispy fried ramen, Togarashi mayo, pickled cucumbers, aonori slaw, served on a Hokkaido milk roll with five spice fries.

Zelda's: Beef patty, deep fried corn bread, pork belly burnt ends, BBQ sauce, street corn, fried onions, served on a brioche bun.