Liberty Oak - Greensboro

Cappuccino

Espresso

Rejegryn

Shrimp sautéed in Garlic and Shallots, served over Goat Cheese Grits with a Lobster Tomato Broth, garnished with Sundried Tomatoes and Crisp Bacon

Stegt Kylling

Sage-Buttermilk marinated Boneless Breasts fried in a Pecan Flour Crust, topped with Tropical Fruit Black Bean Salsa and Chipotle Glaze, served over Mashed Potatoes and Sautéed Vegetables

Hummus Tallerken

Chickpea Puree with Black Olive-Feta Tapenade, Greek Peppers, Tomatoes, Cucumbers and Warm Pita Bread