Triangle Restaurant Week Menu
3 Courses for $30
Tossed with peppercorn honey vinaigrette
with rosemary focaccia
Avocado quesadilla, ancho demi glaze and fresh pico de gallo.
Topped with avocado and grilled corn salsa; served with cous-cous salad
Served with Fired Up Steak Sauce and green Chile mac and cheese
This message is only visible to admins.
Problem displaying Facebook posts. Backup cache in use.
Click to show error