Wednesday’s Lunch Feature

Seared Sea Scallops
Served over Roasted Brussels Sprouts and Tri-Colored Fingerling Potatoes. Topped with a Citrus Butter and Fresh Herbs.

Farmer’s Plate
Vegetable Soup
Fried Okra with Agrodolce
Stewed Green Beans and Tomatoes
Petite Caesar Salad with Parmesan and Croutons

Also visit our Memphis Location