a creole spiced spinach and artichoke dip with shrimp and crawfish. served with french bread croutons for dipping.
lightly breaded chicken tenderloins served atop mixed greens. your choice of dressing.
a sauteed portabella mushroom tops this pasta dish which is tossed with a blend of vegetables and a basil vinaigrette.
grilled with a teriyaki glaze.
your choice of our diablo sauce or our roumelade. served on an onion roll with lettuce, tomato, and onion.
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By Chris McCoy
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