Friday’s Lunch Feature
for April 21, 2017
BBQ Pork Brioche
Shaved Roasted Pork Loin tossed in a Pineapple BBQ Sauce. Served with a House-Made Creole Slaw and Fries.
Black-Eyed Pea Hummus with Grilled Pita
Fried Okra with Plum Jelly
Broccoli and White Cheddar Bisque
Mixed Green Salad with Goat Cheese, Tomatoes, Cucumbers, and Balsamic Vinaigrette