Thursday’s Dinner Feature

Posted by on September 5, 2013

Steak Frites:

Rosemary Roasted 8 oz. Beef Tenderloin Filet Topped with a Blue Cheese and Red Wine Beurre Monte, served over Crispy Garlic Fingerling Potatoes, and Local Vegetables. $34.

Soup:

Cajun Duck and Andouille Gumbo.

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