Bread and Cup will offer a weekend evening entrée option now
This was sent to me today from Bread and Cup. Ribs sound good.
Starting this Friday and Saturday, Feb 01-02 we will offer a weekend evening entrée option. In addition to our regular menu, we will make a different, slowly cooked (and promptly served) entrée available each weekend.
This week we will prepare baby back ribs with a chipotle dry spice rub in low heat till they fall off bone. The dinner special includes a half rack of ribs with fennel & cranberry slaw and baked beans for $15. You can also buy them ala carte at $20 for a full rack or half for $12 and put your own meal together with some of our current compliments.
Dinner is served from 6pm to 9pm.
Make bread&cup part of your First Friday Art Walk plans. Come early and stay late, or both.
As always, we’ll set the table, you bring the conversation.
