Chef Billy Ballou has prepared special features for the occasion. During lunch service, in addition to our lunch menu, we will offer herb-crusted grouper over roasted butternut squash and shiitake mushrooms finished with arugula purée and crème fraîche.

That evening, we will be offering a special entrée feature: "Lobster trio" white truffle and lobster mac & cheese with grilled lobster tail topped with sauce béarnaise and a warm lobster and fingerling potato salad and fresh herbs. In addition, we will be serving from our traditional dinner menu.

For more information, visit our website, www.goodgrits.com.

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