Friday’s Lunch Feature
for April 20, 2018
Beer Battered Mahi Mahi and Shrimp
Served with Purple Cabbage Slaw, Garlic Fries, Tartar and Cocktail Sauce.
Butternut Squash Bisque
Sautéed Broccolini with Saffron
Fried Green Tomatoes with a Yum Yum Aioli
Roasted Tri-Colored Carrots with Honey