Mexican, Tex-Mex, and Latin flavors fused into dishes such as tilapia tacos and poblano peppers stuffed with shrimp and scallops

Cooks deep fry catfish filets and grill rib-eye steaks to pair with complimentary sides of hush puppies, pinto beans, and pickled okra

Seasonally inspired menu featuring oysters on the half shell and roast rack of lamb at once-private supper club now open to the public

Trained in France, Chef Westerhaus uses international influences to modernize American steak-house cuisine and Parisian bistro foods

Slices of pizza made with fresh dough round out self-served plates of pasta, salads, and desserts

Hash browns layered atop a one-egg skillet that comes in five varieties including veggie and meat lovers with bacon, ham, and sausage

Traditional falafel and hummus pitas with meaty variations such as the gyro, the prime rib, and the BLT

Self-described Mexicali cantina dishes up classics, including fajitas and tacos, as well as fusion cuisine, such as lobster quesadillas

Chefs draw upon freshly sliced meats, local vegetables, and homemade sauces and craft calamari, baked ziti, and alfredo pizza

Wood-fired pizzas with toppings such as feta cheese, kalamata olives, and sun-dried tomatoes