Wednesday’s Lunch Feature
for June 28, 2017
-Butter Lettuce Salad with Bacon, Gorgonzola, Pecans, Cucumbers, & Blue Cheese Dressing
-Fried Green Tomatoes with Lemon Remoulade
-Grilled Asparagus with Balsamic Glaze
-Roasted Cauliflower & Red Pepper Bisque
Pineapple BBQ Pork Brioche
Shaved Roasted Pork tossed in a house made Pineapple BBQ Sauce with Creole Napa & Purple Cabbage Slaw on a Buttery Brioche Roll. Served with hand cut seasoned French Fries.