Tonight’s Feature – Saturday, 8/2
Duck Legs
Two duck legs cooked confit style then fried until crispy with a sour
cherry dipping sauce
Served with farro, local edamame, & kale pesto salad and sautéed yellow
squash
Soup
BBQ Pork with cornbread crouton garnish (gf w/o garnish)
OR
Chilled Black Bean (v, gf)
V=vegetarian, gf=gluten free
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