March 14th-17th 2019
Fresh Crudité with giant bean hummus.
Pan-seared Redfish Fillet with a black garlic sauce served over steamed basmati rice with toasted almond, caramelized fennel, and roasted brussel sprouts
Tavern Burger with caramelized onions and bacon, smoked cheddar, chipotle aioli, and spicy mustard. Served with hand cut fries on a brioche bun