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“shake ‘n bake” pan-fried pork chops; served over funeral potatoes with grilled zucchini.
grilled turkey and bacon with white american on sourdough; served with fire roasted tomato basil soup and a handful of chips.
slow-roasted pork tossed in chile de árbol; served with house-made cheese sauce over shell noodles.
traditional pulled corned beef over boiled cabbage and potatoes; served with horseradish aioli.