Sauteed George’s Banks Scallops topped with Toasted Walnut Pesto, on a bed of Creamed Corn, with Tempura Veggies

 

Soft Shell Crab BLT with Spicy Remoulade, Applewood Smoked Pepper Bacon on toasted Sourdough

 

Creamed Chicken over a Buttermilk Biscuit searved with Green Salad

 

White Bean Soup with Andouille

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