Cattle Bar Friday’s
What’s In Our Barn!
- Pan Seared Diver Scallops 10.00
In a creamy Lemon Wine Sauce
Fat Ass Shrimp 9.00
Plump tender Shrimp served in a Scampi Sauce
Melted Blue Cheese 1.50
Sautéed Red & Green Bell Peppers 1.50
Sautéed Mushrooms 1.50Caramelized Onions 1.50
Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness.
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