Restaurant Week Special:
Created by Executive Chef Anthony Pupo
UPDATE (1/17/2013): Restaurant has notified PRW that the chef would like to change items each day.
The menu below is a SAMPLE MENU, but representative of the quality and creativity of the Chef Pupo.
For more information about the daily course offerings, please contact the restaurant directly.
Shrimp & Grits
collard greens, sauce creole
Warm Spinach Salad
bacon, chick peas, toasted pine nuts,
roasted mushroom-horseradish vinaigrette
confit potatoes, brussel sprouts, tomato coulis