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these lemon pepper shrimp got the sauce on them; served with creamy polenta and collard green cassoulet.
“shake ‘n bake” pan-fried pork chops; served over funeral potatoes with grilled zucchini.
two crab cakes served with béarnaise sauce.
salami, turkey and melted pepperjack on a hoagie, topped with house-made dill-french onion dip, hot mustard, house pickles, onions, tomatoes, mixed greens […]