Tuesday’s Lunch Feature
for July 26, 2016
Tossed in Fettuccine with White Wine, Garlic, Butter, and Spinach. Served with Grilled Baguette.
Roasted Cauliflower and Red Pepper Bisque with Basil
Sauteed Swiss Chard and Kale
Crispy Brussels Sprouts with Bacon, Almonds and Gorgonzola Cheese
Stewed Yellow Tomatoes, Vidalia Onions and Asparagus