SOUP:: Red Pepper Tomato
STARTER:: Baked Brie in Filo with an Onion Marmalade & a Cranberry Relish served with Toasted Crustini 9
ENTREE:: Pan Roasted Duck Breast with Chilled Soba Noodle Salad topped with Toasted Cashews & a Peanut Sauce 19
DRINK SPECIAL:: Jack’s Tennessee Tea