Thinly sliced beef sirloin, sautéed onions, and peppers wrapped in a crispy golden egg roll.

Golden fried risotto balls filled with tender chicken and smoked Gouda cheese.

Sweet and smoky honey chipotle shrimp served on a crisp tostada with avocado, mango, and fresh toppings.

Crispy chicken wings tossed in a sweet and savory honey glaze and finished with crunchy fried onions.

House-made beef and pork meatballs served over whipped honey ricotta and pomodoro, finished with herb oil and crispy pangrattato.

Polish kielbasa on potato slider rolls with melted mozzarella, American cheese, caramelized sweet onions, and hot honey horseradish sauce.

Chicken thighs, coconut milk, red curry, noodles, lime, and fresh herbs in a rich, aromatic broth.

A hearty Italian pasta and bean soup simmered slowly with vegetables using traditional family methods.

Spicy Italian sausage, gnocchi, kale, and sweet corn in a creamy tomato-champagne broth.

Crispy chicken cutlets served over an antipasto salad with fresh mozzarella, roasted red peppers, basil, and balsamic vinaigrette.

Tender shredded chicken over crisp cabbage, carrots, bell peppers, onions, fresh cilantro, basil, and a bright Vietnamese fish sauce dressing.

Crisp romaine lettuce tossed in classic Caesar dressing and topped with house-made Swiss cheese crisps. (Vegetarian)

Juicy watermelon, whipped feta, charred citrus, and fragrant herb oil. (Vegetarian)

Caramelized butternut squash, Tuscan kale, whipped feta and toasted pistachio crumbles, finished with a squash maple vinaigrette. Contributed by Jameir Taylor, the home cook who brought you our Watermelon Feta Salad.

Classic Indian butter chicken transformed into a crispy fried sandwich, coated in a rich tomato butter glaze and finished with crispy fried onions.

Slow-smoked hickory beef eye round piled high on a seeded roll with caramelized onions, Cooper Sharp cheese, and Derek’s signature dipping sauce.

A Philadelphia-inspired take on the classic muffuletta featuring layers of Italian meats and cheeses on a round loaf finished with a vibrant herb and olive tapenade.

A juicy beef burger blended with roasted poblano peppers and onions, topped with lettuce, tomato, and pickles.

A ground ribeye burger served on a pretzel bun with melted Cooper Sharp, fried onions, and Old Bay fries.

Slow-cooked brisket piled high on a brioche roll.

Bold Cajun-seasoned chicken served over linguine tossed in a rich, creamy Alfredo sauce.

House-made meatloaf wrapped in bacon, glazed with brown sugar, and served with fresh mashed potatoes and a side of seasonal veggies.

Fresh salmon served with seasonal vegetables and bright cilantro-lime rice.

Spiced lentils with onion, ginger, carrots, mushrooms, spinach, corn, and peas, baked beneath a creamy mashed potato crust.

Warm brioche bread pudding soaked in a rich vanilla custard with cinnamon and nutmeg, baked until perfectly caramelized and served with our house-made whipped cream.

A classic apple pie filled with fresh apples, butter, cinnamon, and brown sugar inside a flaky golden crust.

A moist, cinnamon-spiced apple cake made from a treasured 60-year-old family recipe with a secret splash of orange juice.

Creamy key lime pie finished with a vibrant blueberry swirl, balancing bright citrus with sweet berry flavor.

A delicate tres leches sponge cake soaked in Thai tea-infused milk and finished with lightly spiced Swiss meringue.

Rich chocolate cake made with avocado oil for incredible moisture and finished with a touch of flaky sea salt to enhance every bite.

The fall version of our Blueberry Key Lime Pie: classic key lime finished with a cranberry swirl. Contributed by Tara of Sweet & Sauer Key Lime Co., a West Chester pie business she runs alongside her day job in pharmaceutical research.

Tender pasta noodles with your choice of red or butter sauce.

Crisp flatbread topped with pizza sauce and lots of mozzarella.

Boneless, skinless chicken breast, hand breaded and flash fried.

Two mini burgers grilled and topped with cheese.

Melted cheese on a grilled egg bun.