Wednesday’s Lunch Feature

Grilled Swordfish
Served over Roasted Brussels Sprouts and bacon. Topped with a Mango Salsa and a Port Wine Glace.

Farmer’s Plate
Fried Green Tomatoes with a Balsamic Glaze and Goat Cheese
Roasted Red Pepper and Cauliflower Bisque
Baked Tri-Colored Carrots with a Honey Glaze
Petit Wedge with Bleu Cheese Dressing


Also visit our Memphis Location