SALAD

Garden Salad: organic baby greens topped with carrots, tomato, cucumber, red bell pepper, red onion, and olives, tossed with a Italian vinaigrette. (VG, GF)

ENTREE CHOICES

Beef Tips & Gravy over white cheddar mashed potatoes (GF)

Shrimp and Grits with roasted asparagus (GF)

Pulled Pork Pasta with roasted bell peppers, corn, black beans, and a creamy bbq alfredo sauce.

Stuffed Bell Peppers roasted red peppers filled with basmati rice and roasted vegetables with marinara and feta cheese (GF, V)

DESSERT

Strawberry Shortcake (GF)