Wednesday Dinner Specials

August Wednesday Night’s Chef’s Features:

 

August 1 - Fried Catfish

Cornmeal breaded catfish fillet served over jumbalaya and garnished with a chayote slaw

August 8 - Buffalo

Slow roasted loin over sweet duchess potatoes and roasted onions, tomatoes, mushrooms and celery. Lightly glazed with veloute

August 15 - Veal T-Bone

Veal steak accompanied with roasted fondant potatoes, asparagus and chimichurri sauce

August 22 - Rack of Elk

Poached and seared rack of elk with haricot verts and roasted potatoes, drizzled with a delicate juniper and rosemary gastrique sauce

August 29 - Braised Ox Tail

Slow braised ox tail, pumpkin couscous and sautéed spinach.