Thursday, May 11th
Sliced mojo marinated pork shoulder served on a panini pressed hoagie roll with sliced ham, mustard, sliced housemade dill pickles, and Swiss cheese.
LINK OF THE WEEK
Char-grilled Andouille Sausage topped with grilled pineapple, caramelized red onions, and a tomato-piquillo pepper couils served on a housemade hotdog bun.
Friday, May 12th
PULLED PORK NACHOS
Pulled pork simmered in citrus BBQ sauce, pickled jalapeños and red onions, lettuce, tomato, and chopped cilantro. Drizzled with citrus BBQ sauce and served over housemade corn tortilla chips
Saturday, May 13th
CLOSED FOR GRADUATION. CONGRATULATIONS GRADUATES!