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