Meal 1: Pecan-stuffed portabella mushrooms with a mustard BBQ sauce. Served with butter toast slices, house pickles, and coleslaw.
Meal 2: Linguine with spinach and roasted bell peppers. Garnished with Parmesan and basil. Served with a small side salad.
Salad: Mixed green salad with purple cabbage, cherry tomato, cucumber, carrot, croutons, and our buttermilk ranch dressing.