Saturday, August 2, 2014

Tonight's Feature - Saturday, 8/2

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
BBQ Pork with cornbread crouton garnish (gf w/o garnish)
Chilled Black Bean (v, gf)
V=vegetarian, gf=gluten free

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