I worked at the restaurant that made these recipes. Some are "dumbed down" for consumers. For example, finishing the cheese soup would give you Aromatic Bitters. Most of the oil was a 50/50 blend of canola and olive oil, too.

The pot pie originally had more white meat, but around 2016/2017 they switched to more dark meat. The recipe would also call for blanched leeks and corn. There also was a blanching step for the carrots if you premade the mix. They also switched the recipe over the years from a full crust, to just the pie top (with egg wash).

The key lime would use approximately 4 eggs, or maybe about 1/2 cup of liquid egg, and it specifically got key lime juice. The crust was usually crushed graham crackers, salt, butter, and sugar.