Most of our food is made from scratch on premise. We receive several food and supply deliveries per week which allows us flexibility to handle events on short notice and to provide the freshest ingredients. Many of the ingredients we use are locally produced. We have become part of the green movement by introducing biodegradable dishes and silverware
Amy Lynn Ruegsegger —
I've eaten a LOT of their food, because they do daily service at the testing company I "volunteer" at. There are very few
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