Creole Decadence
Aug
8
A twelve-ounce, hand cut ribeye steak, topped with two of our house made crab cakes and a creole, pepperoncini and red onion cream sauce. Finished with bacon crumbles, mashers and steamed vegetables.
A twelve-ounce, hand cut ribeye steak, topped with two of our house made crab cakes and a creole, pepperoncini and red onion cream sauce. Finished with bacon crumbles, mashers and steamed vegetables.