Meal 1: Chicken thighs with a lemon and caper sauce. Served with spicy garlic Romano pole beans and garnished with parsley and Parmesan salad.
Meal 2: Grilled tri-tip sandwiches with pickled peppers and horseradish aioli. Served with fingerling potato fries and a house made ketchup.
Salad: Red Rosie romaine salad with a sweet basil vinaigrette, peaches, toasted walnuts, and goat cheese.
August 22 @ 00:00
00:00 — 01:00 (1h)