Mixed greens, cranberries, walnuts, bacon, goat cheese with maple vinaigrette.
Layer upon layer of bibb lettuce, green onions, roma tomatoes, egg salad, bacon, and blue cheese.
Savory cheese dip served with fresh-baked tortilla triangles and fresh vegetables.
Daily-made soup using seasonal ingredients.
Two eggs over easy, two slices of crispy bacon, and a slice of American cheese in between a buttery croissant.
Thinly sliced baked eggplant, roasted red peppers, mixed greens, goat cheese, and pesto served on crispy Italian bread.
Chicken breast, red onion, red bell pepper, and garlic aioli sandwiched between herb-crusted focaccia.
Half-pound ground beef tenderloin burger patty topped with lettuce, tomato, sweet onion, and house sauce. Served medium.
Slow-roasted prime rib, thinly shredded and topped with freshly cut provolone, atop a toasted baguette. Au jus on the side.
Maryland-style crabcake sandwich served with lettuce, tomato, and tartar sauce.
Seasoned with Old Bay.
Crispy-fried strings of onion stacked high.
Served Memphis style.
House-made mashed potatoes with fresh garlic and herbs.
Mashed-up cauliflower with fresh garlic and herbs.
Freebel Feast isn’t a real restaurant, I’m afraid. (Though the menu looks incredible, huh?) To read the short story that inspired this menu, click the button below.