Pan Roasted Free Range Chicken finished with Kalamata Olives, Sundried Tomatoes and Caper Berries to make a Rich Mediterranean Veloute. Served over Yukon Gold Mashed Potatoes and with White Wine Wilted Spinach. $13

Farmer’s Plate:

Lemon and Pepper Sautéed Cabbage and Eggplant, Roasted Local Squash topped with a Rosemary Herb Butter, Marinated Purple Beet Salad with Baby Butter Lettuce tossed in a White Balsamic and a Smoked Tomato and Applewood Bacon Bisque with Grilled French Bread.