Tags: Contemporary, American, Fusion, Menu
pan seared lump crab cakes with a green tomato
relish and horseradish sauce.
mixed greens, bleu cheese crumbles, tomatoes, bacon bits, avocado chunks and hardboiled egg, topped with our fried chicken tenders and
your choice of dressing.
oven roasted chilean seabass, topped with a parmesan herb tapenade, served over the chefs daily risotto and french green beans
chefs rolled chicken breast, stuffed with spinach and chevre goat cheese, tumbled with wild mushrooms and proscuitto,
finished with a lemon caper butter sauce. served over angel hair pasta.
proscuitto de parma, fresh spinach, crumbled gorgonzola, and a sweet caper relish.
Enter your address
The SouthComm Set
The City Paper |
LEO Weekly |
Medical News Papers
All contents © 1995-2013
City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation