Thursday’s Lunch Feature

Cioppino and Risotto
Clams, Mussels, Gulf Shrimp, Basil, Spinach, Heirloom Tomato Fume’, Parmesan Risotto, Grilled Baguette

Farmer’s Plate
Pan-Seared Brussels Sprouts with Bacon, Gorgonzola, Toasted Pecans, and Balsamic Glace
Vegetable-Tomato Soup
Cauliflower Puree with Thyme
Stuffed Eggplant

 

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