MAIN:

fire roasted St. Louis BBQ ribs (gf)

STARTER

southern caviar

black eyed peas, corn, avocado, bell peppers, cucumbers, red onions and sherry vinaigrette (gf) (veg)

SIDES:

potato salad

gold potatoes, hard boil eggs, bacon, celery, dijonnaise (gf)

broccolini slaw

shaved carrots, purple cabbage, and brussels sprouts and champagne vinaigrette  (gf) (veg)

DESSERT:

double berry lemon shortcake

macerated blueberries and strawberries with beaten cream