Wednesday’s Lunch Feature
for July 30, 2014
Pan-Seared Pork Tenderloin
Served over Sweet Potato Risotto and Topped with a Cherry Chutney Demi Glace.
Roasted Fingerling Potatoes Tossed with Butter and Garlic
Petite Iceberg Wedge with Bleu Cheese, Bacon, Croutons, and Olive Oil Braised Tomatoes
Green Bean and Shiitake Mushroom Casserole