Friday’s Lunch Feature

Posted by on October 20, 2017

Fried Oyster Po’boy
Creole Honey Slaw, Tomatoes, Pickled Cucumbers and Onions, Remoulade

Farmer’s Plate
Fried Okra with Lemon-Dill Aioli
Petite Caesar Salad
Roasted Tri-Colored Carrots with a Brown Sugar and Cinnamon Glaze
Aubergine Bisque

 

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