Wednesday’s Dinner Feature

Posted by on August 28, 2013

Beef Tenderloin:

8 oz. Beef Tenderloin Filet Topped with a Brandy Herb Compound Butter, served over Garlic Mashed Potatoes, and Sautéed Spinach with Caramelized Onions and Mushrooms. $36.

Soup:

Cajun Duck and Andouille Gumbo.

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McEwens Memphis