GOSHEN

Pressed Cuban bread stacked with roast pork, ham, Swiss, dill pickles, and yellow mustard until crisp.

Ciabatta layered with fresh mozzarella, vine tomatoes, basil, extra-virgin olive oil, and a balsamic glaze drizzle.

Roasted turkey breast with crisp lettuce, ripe tomato, and smashed avocado on artisan rustic bread.

With Jambon de Paris, melted Gruyère and Dijon mustard on fresh crustless Brioche bread.

Flaky laminated croissant stuffed with thinly sliced seared steak, caramelized onions, melted Fontina, and sautéed red bell pepper. A Philadelphia classic wrapped in French technique.

Buttery laminated croissant sliced open and filled with silky soft-scrambled eggs and melted cheese, finished with fresh chive. The ultimate grab-and-go breakfast.

Rustic French country-style terrine slices served over mixed greens with cornichons, whole-grain mustard, cherry tomatoes, and toasted baguette crostini.

Shredded chicken folded with celery, grapes, tarragon, and a light lemon-mayo dressing. Served with crostini.

Mixed spring greens topped with turkey, ham, hard-boiled egg, cherry tomatoes, and cucumber.

Tomatoes, cucumber, red onion, kalamata olives, and thick feta drizzled with olive oil.

Six golden, hand-rolled Filipino spring rolls — pork and vegetable filling, fried to a crisp. Served standalone with sweet chili sauce.

Golden crispy pork lumpia egg rolls with a savory seasoned ground pork filling, served alongside stir-fried pancit bihon rice noodles with shredded chicken, cabbage, and carrots, all over steamed jasmine rice. A satisfying crunch-meets-noodle combination finished with calamansi and fried garlic.

Tender slow-braised pork adobo in a glossy caramelized soy-vinegar glaze with bay leaves and cracked black pepper, paired with stir-fried pancit bihon rice noodles, shredded chicken, and crisp vegetables, served over steamed jasmine rice. The Philippines' two icons united on one plate.

A Filipino fusion plate pairing golden crispy pork lumpia — hand-rolled egg rolls filled with savory seasoned ground pork — with tender slow-braised pork adobo in a glossy soy-vinegar glaze, both laid over a bed of steamed jasmine rice. Crisp, tangy, and deeply savory in every bite.

Toasted brioche layered with Parisian ham, Gruyère, and silky béchamel, broiled until golden and bubbling.

The crown jewel of French country cooking — beef slowly braised in full-bodied red wine with pearl onions, carrots, mushrooms, and smoky bacon lardons. Rich, velvety, and deeply complex, served over fragrant jasmine rice.

Layered French-style lasagna with silky bechamel, rich beef ragu, and a golden bubbly gruyere crust. Comfort reimagined with classical technique.

Seared medium-rare sirloin served over golden layered potato dauphinoise, drizzled with a classic Diane sauce of cognac, cream, mustard, and shallots. A French steakhouse icon reimagined for grab-and-go.

Perfectly seared salmon glazed with a rich bourbon-soy reduction, served over a warm caponata of zucchini, yellow squash, red bell pepper, and Asian eggplant, finished with fluffy quinoa.

A true Floridian favorite — wild-caught Gulf shrimp sautéed in a smoky tasso ham and bacon gravy, served over creamy stone-ground yellow grits finished with sharp cheddar and a hint of hot sauce. Garnished with fresh scallions. Comfort food elevated to fine dining.

Crispy chicken tossed in buffalo sauce with shredded lettuce and cool ranch in a tortilla.

Crisp romaine, sliced grilled chicken, shaved parmesan, and toasted croutons tossed in house Caesar dressing.