The Cheesecake Factory is removing 13 menu items — and adding these 22 new dishes to its already massive menu

The grilled asparagus comes served on a bed of lemon ricotta with toasted almonds.

The carrots are slow-roasted and glazed in maple brown butter.

The snap peas are seared with fresh herbs and dressed in a chile-lime vinaigrette.

The salad comes with crispy cucumbers, sesame, soy, garlic, and mild red chiles.

The ceviche is made from sushi-grade ahi tuna and poached shrimp, per the chain. It’s tossed with green onion, cilantro, and lime juice, and served with guacamole and corn tortillas.

The fritters are lightly battered and fried with fire-roasted chiles, cheddar cheese, and green onion.

The chicken shawarma is served in a halved pita with grilled chicken, tomato, homemade pickles, onion, garlic, and cilantro.

It comes with french fries or a green salad on the side.

The Mortadella Panino is made with Mortadella, melted fontina cheese, lemon ricotta, arugula, and onion garlic aioli on toasted ciabatta bread.

It comes with french fries or a green salad on the side.

The new burger comes with two patties, two slices of cheese, grilled onions, and special sauce on a toasted Brioche roll.

It comes with french fries or a green salad on the side.

It’s made with Asian rice noodles, snow peas, shiitake mushrooms, bean sprouts, green onion, egg, cilantro, and chopped peanuts.

The dish is also available with shrimp.

While one tuna salad is exiting the menu, this new salad has sushi-grade ahi tuna seared to a rare temperature, avocado, tomato, sesame, soy, and cilantro with mixed greens tossed in a shallot vinaigrette.

The new entrée is a charbroiled branzino fish fillet with lemon and fresh herbs, mashed potatoes, and green beans.

The SkinnyLicious version of the branzino is grilled with tomato, basil, shallots, and garlic. It comes with mashed potatoes and green beans.

The new steak frites come with a charbroiled rib-eye steak in a red wine sauce, grilled onions, and garlic-herb butter and is served with Parmesan french fries.

The Asian-inspired dish comes with pieces of filet mignon sautéed with shiitake mushrooms, snap peas, peppers, and onion, with a spicy sesame-ginger sauce. It’s served with a side of white rice.

One of the chain’s new brunch dishes is the grilled steak and eggs, which includes a grilled ribeye steak, two eggs, potatoes or tomatoes, and toast.

The nonalcoholic drink is made with yuzu and fresh lemon.

There’s also a martini version of the drink that’s made with Grey Goose vodka and elderflower liqueur and shaken with yuzu juice and kaffir lime.

The margarita is made with Código blanco tequila, chile, lime, and pineapple.

The cocktail is made with Toki Japanese whiskey with yuzu and honey.

The kid-sized dessert comes with a piece of shortcake, vanilla ice cream, and strawberries.