King’s Hawaiian Pineapple BBQ Chicken Slider: Battered and fried chicken tender in pineapple barbecue sauce on a King’s Hawaiian roll, $1.49

King’s Hawaiian Beef ’n Cheese Slider: Thinly sliced roast beef and Swiss cheese on a King’s Hawaiian roll, $1.49

King’s Hawaiian Ham ’n Cheese Slider: Smoked ham and Swiss cheese on a King’s Hawaiian roll, $1.49

Availability: Through the end of October

Non-Dairy Chocolate Chip Cookie Dough: Cookie-flavored frozen vegan dessert made with a base of coconut oil and almond butter with cookie dough pieces, chocolate chunks and a chocolate ribbon, price vary by size and location

Non-Dairy Chocolate Extreme: Chocolate-flavored frozen vegan dessert made with a base of coconut oil and almond butter with chocolate chunks and a chocolate ribbon, price varies by size and location

Availability: Permanent

Oreo Mudslide: Mudslide-flavored ice cream, Oreo cookie pieces and fudge ribbon swirls, price varies by size and location

Availability: Flavor of the month for August

The Morty: A bagel twist with everything spice stuffed with mortadella and cheese served with spicy mustard from Bāng Bar for dipping, developed in collaboration with the culinary team of the Momofuku group, which operates Bāng Bar, $5

Availability: Through August (also available from 8 a.m. to 11 a.m. at Bāng Bar)

Pimento Cheese: A proprietary spiced three-cheese blend with diced pimiento and mayonnaise, available on any sandwich for 69 cents (pictured on a Cajun chicken fillet biscuit)

Pimento Cheese Biscuit: Biscuit stuffed with a Pimento Cheese, $1.69

Availability: Through Sept. 22 or while supplies last

Take and Bake Pizza: Any of California Pizza Kitchen’s 20 pizza varieties made to order for customers to cook at home in a 450° oven for 7 minutes to 10 minutes, priced the same as pizzas ordered in the restaurant, however dine-in guests can order Take and Bake Pizza to go at a discount of up to $10 depending on the restaurant

Availability: Permanent

BBQ Texas Toast Garlic Bread Double: Two beef patties, melted cheddar and American cheese, sweet-smoky barbecue sauce, fried onions and ranch spread on Pepperidge Farm garlic-flavored Texas toast, $2.49

Classic Texas Toast Garlic Bread Double: Two beef patties, American cheese, lettuce and tomato on Pepperidge Farm garlic-flavored Texas toast, $2.49

Availability: Through Sept. 1

Campfire Bowl: Roasted corn, onion and tomatoes topped with rotisserie chicken, cilantro, Cotija cheese and avocado sauce, $9.99-$10.99

Triple Green Bowl: Cold bowl of broccoli, green beans, kale and Brussels sprouts topped with rotisserie chicken and cracklings, chipotle ranch dressing and fried kale mix, $9.99-$10.99

Durango Bowl: Ranchero beans and Spanish rice topped with roasted tomatoes, onion and cucumber topped with rotisserie chicken breast, avocado sauce and roasted red pepper salsa, $9.99-$10.99

Availability: Through Sept. 30

Snickers Blizzard Treat: Vanilla soft serve spun with chocolate topping and Snickers candy bar pieces, around $2.88 for a mini, $3.49 for a small, $4.02 for a medium and $4.57 for a large

Peanut Butter Pie made with Snickers Blizzard Treat: Vanilla soft serve spun with smooth peanut butter topping, graham cracker and Snickers pieces, around $2.88 for a mini, $3.49 for a small, $4.02 for a medium and $4.57 for a large

Availability: Through August

Roasted Heirloom Cauliflower Steak: Roasted slab of cauliflower served with ginger-soy maitake mushrooms, farro, charred asparagus, cilantro chimichurri and tomato vinaigrette, around $28

Pacific Coast Cobb: Little gem lettuce, avocado, boiled egg, thick bacon, heirloom tomato and shaved Gruyère in lemon-tarragon vinaigrette, around $21 with grilled chicken breast and $28 with chilled lobster

Seared Scallop and Frisée Salad: Seared scallops and frisée with truffle deviled eggs, asparagus, cucumber and Louis vinaigrette, around $28

Rainbow Poke Bowl: A bowl of Ora King salmon, ahi tuna, ivory lentil hummus, red quinoa, heirloom cauliflower, beets, pickled fennel and red onion with mint-scented citrus-infused oil, around $38

Maitake Mushroom Melt: Roasted maitake mushrooms, caramelized onions, arugula, Havarti, and tomato jam on toasted focaccia, around $18

Availability: Permanent during lunch

Cauliflower Steak Frites: Roasted cauliflower with golden raisin agrodolce, black garlic aïoli and sweet potato fries, around $26

BBQ Shrimp Cobb: Cherry tomato, avocado, bacon, corn, hard-boiled egg, sunflower seeds and serrano honey vinaigrette topped with barbecue shrimp, around $30

Mediterranean Shrimp Bowl: Grilled shrimp in a bowl with turmeric rice, baby spinach, basil pesto, crispy prosciutto and tzatziki, around $32

Jumbo Shrimp Cocktail: Gulf shrimp poached in shrimp boil seasoning, chilled served with chipotle cocktail sauce and lemon dill aïoli, around $24

Availability: Permanent

Chris Oh’s Korean Fried Chicken Wings: Fried chicken wings in KPOP brand honey glaze sauce drizzled with Sriracha mayonnaise and topped with wasabi furikake and green onions, served with a side of miso ranch dressing, $11.99 of which $1 goes to hunger relief program No Kid Hungry

Availability: Through August

Watermelon Salad: Watermelon pieces, grilled chicken, arugula, kale, cucumber, roasted beets, dried cranberries, walnuts, feta, pickled red onions, balsamic glaze, mint and lemon vinaigrette, $13.50

28 Day Dry-Aged Burger: Patty of carrot-fed dry-aged Angus beef with sautéed mushrooms, caramelized onions, smoked mozzarella and garlic aïoli, $18

Rib Eye Steak: Rib eye in coffee spiced dry rub topped with black garlic butter and chives, served with fries, $27

Grilled Salmon: Atlantic salmon with white wine butter sauce, capers, mashed potatoes and sautéed kale and broccolini, $21

Bonfire Stout Brownie: Chocolate brownie made with stout beer and served with bourbon caramel, walnuts, vanilla bean ice cream, charcoal powder and smoked paprika, $8.50

Availability: At least until November

Key Lime Pie Concrete: Frozen custard blended with Key lime pie  and topped with whipped cream and crumbled graham cracker, starting at $3.69 (the pie itself is also available starting at $2.79 per slice)

Availability: Through Sept. 11

Benedict Provence​: Grilled garlic-butter baguette topped with poached eggs, roasted grape tomatoes, olives, artichoke hearts, hollandaise and basil pesto sauce, served with roasted potatoes, $12.49

Berry Yogurt Crème Brûlée:​ Caramelized Greek yogurt lightly sweetened with honey and served with strawberries and blueberries, $9.99

Riviera Lemon Fillet​: Se​ared cod in a garlic white wine reduction with capers and lemon, served with string beans, $16.99

Mediterranean Cod en Papillote: Cod fillet grilled and steamed ​in parchment paper with flavors of Herbes de Provence butter, artichoke hearts, spinach and lemon, served with sautéed summer vegetables, $16.99

Lemon Layer Cake​: A s​lice of Meyer lemon cake layered with custard frosting and whipped cream, $7.69

Availability: An unspecified limited time

Egg & Cheese Sandwich: Egg, mozzarella, scallions and choice of bacon or Italian sausage (or neither) sandwiched between thin pizza crusts, $4

Breakfast Pizza: Pizza of eggs, mozzarella, scallions and choice of bacon, or Italian sausage (or neither), $7 for a half, $4 for a whole

Availability: Permanent at breakfast

Pit-Smoked Brisket Sandwich: Brisket smoked for 13 hours topped with cheddar, pickles, red onions and sweet-smoky barbecue sauce on a sub roll, around $5.95 for a 4-inch sub, $7.95 for 8-inch and $9.95 for 12-inch

Apple Harvest Chicken Salad: Honey Dijon chicken salad, apples, dried cranberries, cucumber, tomatoes and pumpkin seeds in apple cider vinaigrette, around $5.10 for a half salad and $7.10 for a whole

Italian Salad: Pepperoni, salami, capicola and ham with mozzarella, black olives, banana peppers, tomatoes and onions in red wine vinaigrette, around $5.10 for a half salad and $7.10 for a whole

Chef Salad: Ham, turkey, bacon, Swiss cheese, tomatoes and cucumbers in ranch dressing, around $5.10 for a half salad and $7.10 for a whole

Availability: Through Oct. 21

Vegan Burger: Proprietary blend of vegetables, herbs, oats, sautéed mushrooms and garbanzo beans served with vegan garlic aïoli on a cracked-wheat bun, around $12 depending on location

Availability: Permanent

Turkey Pastrami Reuben: Pastrami-seasoned turkey breast and sauerkraut topped with Swiss cheese and Russian dressing served on rye bread and grilled, $12.59

Palm Beach Club: Ham, turkey, bacon, avocado, lettuce, tomato and mayonnaise on challah, $12.99

Philly Grilled Cheese: Thinly sliced roast beef, green and red peppers, onions and melted American and provolone cheeses on toast, $11.99

Availability: Through August

Miami Vice Berry doughnut: Raised yeast doughnut in vanilla frosting topped with blue raspberry dust and pink sprinkles, $2.50

Availability: Through August

Impossible Spicy Mongolian Bao: Impossible Foods' plant-based protein mixed with dark soy sauce, red bell pepper, bamboo shoots, dried shiitake mushrooms, ginger, garlic, ground dry red chiles, scallions, chile paste, bean sauce, sugar, canola oil, kosher salt, cornstarch and sesame oil and served in a dumpling, $6.29 for 2 (the vegan protein also will be available in rice and noodle bowls)

Availability: Permanent, staring Aug. 5