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Lyd started with a Derby Gin Martini (16) and I had a Tito’s and Tonic (16).
We also split a bottle of Fess Parker Riesling (49).
We each had the Crab Louie (18) with Crispy Olive Bread, Citrus Blend, Fried Capers, & Louie Sauce.
We split a Cobb Salad (25) of Spit-roasted Turkey, Bacon, Egg, Tomatoes, Blue Cheese, Avocado, & Classic Dressing.
Lyd finished with the Charcuterie Board (23) of the Chef's selection of Cured Meats, Cheeses, and Accompaniments, and
I finished with the Grapefruit Cake (14), A Brown Derby Original. Vanilla Sponge Cake, Grapefruit Syrup, & Cream Cheese Icing.
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