Thursday, May 30th, 2019

Meal 1: Baked chicken with stone ground mustard-lemon and butter sauce. Served over sautéd asparagus, carrot, baby bok choy, and bacon lardons.

Meal 2: Baby back ribs with a tangy agave bbq sauce. Served with cheesy jalapeño cornbread and a cucumber and onion salad.

Salad: Hayshaker Farm “Wild & Fancy” salad mix with shaved carrot, red onion, bell peppers, and our house made buttermilk ranch dressing.