Friday’s Lunch Feature
for March 6, 2015
Fried Oyster Poboy
Served on a Gambino Roll with Sweet & Spicy Slaw, Pickled Cucumbers, Tomatoes, and a Lemon Aioli.
Edamame Bacon Fritters with a Sweet & Spicy Plum Jam
Sautéed Vegetables tossed with Pesto and White Wine
Sundried Tomato and Spinach Soup
Warm Asparagus Salad with Toasted Almonds, Sautéed Mushrooms, and a Balsamic Glaze