Grilled Pork Tenderloin
served over mixed greens with red apples, red onion, bleu cheese, and a maple balsamic vinaigrette.

Farmer’s Plate
Spinach and Tomato Bisque
Sweet Tea Braised Collard Greens with Purple Hull Peas
Roasted Watermelon Radishes
Sauteed Broccoli and Cauliflower with Shredded Parmesan Cheese