Wednesday, March 2nd

ENTRÉES

Fresh Grilled Salmon– 8oz Grilled Salmon Filet, with a lemon almond couscous and sautéed spinach, finished with a green tomato chutney  MP

Mediterranean Shish Kabob — Grilled Marinated Hanger Steak & Fresh Veggies w/ House-Made Hummus and Greek Salad 16

Southern Fried Pork Chop – Fried Bone-in Pork Chop served with Roasted Garlic Corn Grits & House Collard Greens topped with Madeira “Red Eye” Gravy & Country Ham 16

Pork Belly Gnocchi– House Made Brown Butter & Sage Potato Gnocchi on Top a Bed of Sweet Potato Puree with Crispy Pork Belly Drizzled with Steens Mustard Cane Syrup 16

STARTERS

Wayfare “Duck Fat” Pommes Frites w/ Chile Pepper Aioli  9

Calamari – Flash-Fried with Pickled Banana Peppers, Red Onion & Jalepeño served with a Cebollita Aioli 10

V  Asian-Spiced & Flash-Fried Brussel Sprouts w/ Honey Soy Vinaigrette 9

SOUP

Gumbo D’Herbes 5.5

BAR FARE

ARANCINI(4)

V  “Provencal” – Tomato, Red Onion, Capers, Oregano,Basil, and Kalamata Olives with Basil Crema 7

MEAT PIES(3)

Chorizo, Artichoke, and Black Bean – with Guacamole Crema 8

SLIDERS (2)

Chicken Parmesan – Housemade Marinara sauce, Mozzarella, Tomato, Arugula & shaved Red Onion on Pretzel Rolls with Chips and Pickles 12

SPECIAL SANDWICH

V Eggplant Melanzane- Thinly-sliced Fried Eggplant, Grilled Squash & Zucchini with Fresh Tomato, Basil Purée, House-cut Mozzarella, Provolone, Fennel and Salsa Verde Aiolis on Pistollette 12