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Menu for August 19-21 

Duck Chimichanga
Pulled Smoked Duck rolled with Grilled Corn, Roasted Onions,
Peppers Fried with Brie in a Flour Tortilla and finished with Smoked Tomato Salsa

Crawfish and Green Tomato Salad
Flash Fried Green Tomatoes and Crawfish on
Creole Honey Mustard Laced Field Greens

Hoisin Filet
Hoisin BBQed Filet of Beef on Sticky Mushroom Rice Ribbon
of Five Spice Demi topped with Wasabi Tempura Fried Prawns  

Pancetta Scallops
Herb Seared Scallops on Linguine coated with Pancetta
Cream topped with Julienne Vegetables and Toasted Almonds   

Chef’s Berry Pie
Blue Berries, Black Berries, and Strawberries mixed
with Bourbon Jam in Homemade Crust finished with Ice Cream