Wednesday’s Dinner Feature

Posted by on July 15, 2015

Ribeye Au Poivre Featuring a Hand-Cut 14 ounce Ribeye Served Atop Loaded Red Mashed Potatoes, Garlic Butter Sautéed Woodsen Ridge Farms’ Vegetable Medley, and Topped with a Bourbon-Shiitake Mushroom Sauce Au Poivre

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