Saturday’s Dinner Feature
for May 18, 2013
Back Bay New Orleans Style Thick Cut Ribeye:
Lightly Blackened Grilled 14 oz. Ribeye Topped with New Orleans Style BBQ Shrimp, served with Jasmine Rice, Garlic Bread, and a small Basil, Spinach, Vinegar and Oil, Chiffonade Salad.
Soup:
Cajun Duck and Andouille Gumbo.
