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.

Farmer’s Plate
Butternut Squash Bisque
Sautéed Broccolini with Saffron
Fried Green Tomatoes with a Yum Yum  Aioli
Roasted Tri-Colored Carrots with Honey

 

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