Friday, May 9th

SALAD 
Wood grilled flatbread with ricotta salata, onions and an arugula salad

ENTRÉE 
Peppered local pork loin with a warm potato salad and swiss chard with Italian Sausage

DESSERT
Nutella cheesecake
$39.95

(Menu is subject to change)

 


Chefs/Owners:
Clark Frasier & Mark Gaier

Chef de Cuisine:
Justin Walker