Creole glazed salmon topped with butternut squash succotash and micro greens on a bed of andouille sausage risotto.
8 oz. cut of our creole glazed salmon on a bed of PD’s southern rice with seasonal vegetables
Tuscan marinated chicken chargrilled served with garlic mash and seasonal vegetable
BURNT ENDS MAC & CHEESE
Smoked burnt ends on a bed of gouda sauced mac and cheese topped with garlic and onion bread crumbs
BBQ glazed meatloaf topped with onion straws served over garlic mash