Wedge Salad, Steakhouse Rye, Twice-Baked Potato & Grilled Portabello
Mixed the potato guts with a package of cream cheese + garlic, herbs, salt and pepper. Topped with Panko, dill, and cheese.
Marinated a few hours in worcestershire, balsamic, olive oil, salt + pepper, then grilled a few mins on each side.
iceberg, tomatoes, blue cheese dressing + crumbles, pepper, green onions.