A Blue Crab Salad served over Mint Encrusted Fried Eggplant and served with a Mixed Greens Salad tossed in a Red Pepper Vinaigrette. $10.

Farmer’s Plate:

Baba Ganoush made with Purple Local Baby Eggplant and served with Pesto Crustinies. Toasted Almond and White Cheddar Broccoli Gratan. White Wine and Garlic Butter Sautéed Asparagus with Heirloom Tomatoes. Grilled Okra with a Sambal-Lemon Crème.