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peppercorn rubbed hanger and balsamic drizzle; served with bleu cheese mashed potatoes and seasonal vegetables. • served chef’s temp // no modifications
lemon, garlic and thyme compound butter sauce, tomatoes, parmesan cheese and wood-grilled shrimp; served with linguine.
shrimp and vegetables stir fried in a szechuan-peppercorn soy sauce; served over house-made vegetable fried rice.