Notes from the Chef
Thursday – “BBQ Meatloaf Burger” – 8 oz Meatloaf Patty, Jameson BBQ Sauce, Sriracha Bacon, Crispy Onion, and Mustard Greens on a Brioche Bun.
Friday – “Wagyu Surf -N- Turf” – 5 oz Wagyu Strip-loin, 3 Grilled Jumbo Shrimp, Truffled Cauliflower Mashed Potato, Turnip Greens, and Candied Beet Chips
Friday – “Mushroom Crusted Salmon” – Seared Salmon, Crispy Mushroom Crust, Portobello Grits, Spaghetti Squash and Zucchini, Sun Dried Tomato Coulis.
Saturday – “Huevos Rancheros” – House Made Chorizo, White Corn Tortillas, Salsa Verde, Queso Fresco, Cilantro, Salsas Fresca, Pickled Red Onion.
Sunday – “Potato Croquettes” – Garlic Mashed Potato, Scallion, Pancetta, and House Made Sambal Aioli.