BBQ Pork Sandwich
Served on a Brioche Roll with Napa and Purple Cabbage Slaw, and a House-Made Creole Aioli.

Farmer’s Plate
Grilled Zucchini and Yellow Squash Satay’s with Basil Pesto
Creole Stewed Green Beans with Chardonnay and Bumble Bee Cherry Tomatoes
Stuffed Bell Peppers with Dirty Rice and Provolone Cheese
Smoked Salmon and Tomato Soup with Broccoli Rabe