This weeks special

Time to get your Greek on!

We are grinding local Coffelt lamb, adding magical spices, and pan-frying thin slices. The lamb goes into a thick, fluffy toasted pita along with a cucumber-yogurt tzatziki sauce, lettuce and tomato, and it’s all served with house cut fries and a small salad–15.

Yummy! Thursday and Friday.

Leave a Reply

Your email address will not be published.