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The Workshop
Pulled slow roasted tender chicken. Creole chipotle aioli, shoestring fried onions, shredded lettuce and tomatoes.
A seasonal medley of roasted vegetables and whole clove garlic tossed with chili oil, dressed with shoestring fried onion ring, sliced tomatoed, romaine lettuce and balsamic glaze and housemade pesto.
Corn flour fried gulf shrimp piled high with a bed of shredded lettuce, tomatoes, pickles and danny's zesty cocktail sauce.
Menu for The Workshop provided by Allmenus.com
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