Wednesday’s Lunch Feature

Braised Pork and Mushroom
Bordelaise tossed with Fettucine and topped with Shaved Idiazabal Cheese and Spinach

Farmer’s Plate
Slow Cooked Black-Eyed Peas
Grilled White Asparagus with Feta Cheese and a Red Pepper Vinaigrette
Smoked Tomato Bisque
Petite Wedge Salad with Bleu Cheese Dressing, Braised Tomatoes and Croutons

Also visit our Memphis Location