MENU FOR FRIDAY, MARCH 5TH
FISH FRY:
Crispy Atlantic Cod Fish Filet: Beer Battered Dipped Breaded Filet with Housemade Tartar Sauce
Apple & Cabbage Cole Slaw with Orange Wholegrain Honey Mustard Dressing
Warm Potato Salad with English Peas, Carrots, Green Onions, Dill, Lemon Yogurt Dressing
Slice of Wiltshire Buttermilk White Bread
SIDE ADD-ON:
3-Bean Salad: Chickpeas, Cannellini Beans, Red Kidney Beans, Fire Roasted Corn, Red Onions, Tomatoes, Roasted Red Pepper Vinaigrette
DESSERT ADD-ON:
Lemon Meringue Tart with Lemon Curd & Torched Meringue
BEVERAGE ADD-ON:
Hibiscus Moscow Mule: Vodka, Hibiscus Jalapeno Syrup, Lime, Ginger Beer (Serves 4)
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