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)