Menu and contact information for the 2013 Fall Restaurant Week.
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- Butternut squash and gorgonzola bisque
- Chopped Salad — Baby iceberg, diced tomato, cucumber, red onion, avocado, blue cheese, and white balsamic.
- Pork rinds
- Braised pork shoulder — With white cheddar grits and crispy brussel sprouts
- Roasted half chicken — With loaded mashed potatoes, wilted spinach, and bacon sage pan gravy
- Pork and goat bolognaise — With fettuccini and pecorino romano
- Hazelnut gelato — With pumpkin whipped cream
- Peanut butter chocolate pate — With chili sabayon
- Blueberry cheesecake — With blackberry coulis