Dinner Specials ~ Wednesday May 1st

Cabo San Lucas Salad

Locally made tortilla bowls filled with shrimp, crab, cucumber, and tomato, topped with a basil-lemon vinaigrette, and served on a bed of jicama slaw


Rainbow Fish

Herbed NC trout, pan-roasted and served on a bed of creamy crab risotto with a lemon beurre blanc  and a side of mixed roasted vegetables



Lafayette Pork Chop

Fried pork cutlets with country style green beans and mashed potatoes in a tasso gravy


Soup of the Day

Southwest Chicken and Vegetable