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cajun wood-grilled ribeye; served with bleu cheese mashed potatoes and grilled asparagus.
hand-battered catfish with house-made remoulade topped with shredded romaine, onion and tomato on a hoagie; served with cheesy grits and creole slaw.
pan-fried pork chops topped with a pepper bacon red-eye gravy; served over wild rice pilaf with zucchini.
peppercorn rubbed hanger and balsamic drizzle; served with bleu cheese mashed potatoes and seasonal vegetables. • served chef’s temp // no modifications