Features: Catering, Kid Friendly
Lime chicken, monterey jack, caramelized onions, roasted peppers, black beans and cilantro, baked in our hearth oven. Served with housemade ranchito sauce.
Whipped truffle cream, gorgonzola, mozzarella and fresh sage.
Chinese dumplings topped with sesame seeds and scallions. Served with our soy-ginger chili sauce.
12oz USDA choice Ribeye grilled with housemade Pinot Nior sea salt and topped with creamy bleu cheese butter. Served with roasted fingerling potatoes and lemon-garlic wild arugula salad.
A hearty split pea soup with barley, carrots, onions, savory herbs and scallions.
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Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
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