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Young field greens tossed in a dijon balsamic vinaigrette with shaved onion, English cucumbers, tomato and croutons.
Iceberg wedge with house made bleu cheese dressing and crumbled bacon.
Served with mashed potato, vegetable and a white wine, lemon, caper and dill sauce.
Served with mashed potato, vegetable and applewood smoked bacon gravy.
Sauteed gulf shrimp in a white wine and butter sauce with smoked sausage on a smoked gouda grit cake.
Lettuce, tomato, onion, pickle and mayo. Served on a toasted brioche bun with waffle fries. 8 oz.
Lettuce and tomato. Served on a toasted brioche bun with waffle fries.
Lettuce, tomato and onion. Served on a toasted brioche bun with waffle fries.
Slow roasted with au jus served with mashed potato, vegetable and horseradish cream. 10 oz.
Menu for Skull's Rainbow Room provided by Allmenus.com