They serve what's on the menu, and are provisioned to serve what they have on the menu. You might read the menu and see what can be cobbled together from the ingredients or look for something out on the concourse where there's a variety of options. The line cooks are trained to prepare what's on the menu - expecting a chef in the kitchen is a bit too much to ask. This basically goes for any restaurant at an airport - best to find a menu offering that fits the need. If you get a line cook to cobble something together off-menu, be prepared to accept what it is w/o complaints on skill of preparation. There will be a limited number of airport outlets restaurants that might have more culinary-adept people in kitchen, but it isn't going to be the Polaris Lounge operator.