02/08/2014
Preparing the New Menu for the August 2014:
Slow Cooked Roasted Beef Shortrib, Potato Confit with Baby Romain Salad and Olive Oil Tomato, Spicy BBQ Sauce.
Roasted Pork Rack with Sautee Vegetables and Thyme Juice, Crispy Wedges Potato.
Special Vegetarian Menu for Lunch: Sautee Tomato Cherry and Mushroom in Garlic Parsley Olive Oil and Rucola Salad, served with English Muffin Flat Bread and Balsamic Vinegar.
Roasted Stuffeed Chicken with Mushroom, Glazed Carrot and Red Wine Sauce, French Fries.
Have a great weekends !