Wednesday’s Dinner Feature

Posted by on August 14, 2013

Beef Tenderloin:

8 oz. Beef Tenderloin Filet Topped with Compound Butter and One Sea Scallop, served over Herb Truffle Whipped Potatoes, and Colored Green Beans. $35.

Soup:

Cajun Duck and Andouille Gumbo.

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McEwens Memphis