Pub grub gets a pub-cuisine facelift.
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Fried flour tortilla stuffed with chicken, crema, crunchy cilantro citrus cabbage & salsa fresca
Manzanillo, Kalamata & Casalvia olives soaked in Calabrian pepper, Corto extra virgin olive oil, lemon & fresh thyme
Black bean & house cheese blend in a grilled corn tortilla, jalapeno aioli
Slow cooked pork shoulder in house BBQ sauce, topped with creamy slaw, on two King's Hawaiian mini sweet rolls
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