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.

Farmer’s Plate
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

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