Farm-To-Table

-Poached Beet and Arugula Salad with Smoked Bacon, Craisens, Toasted Walnuts, and Gorgonzola Dressing

-Bourbon and Brown Sugar Roasted Carrots, Peas, and Cremini Mushrooms

Entrée Special

Spiced and Seared Salmon Verlasso served over Red Potatoes Roasted with Applewood Bacon and Wilted Spinach. Topped with Fried Gulf Oysters and a Smoked Tomato Charon Sauce.