Entree

Pan-Seared Mini Scallops in a Lemon-Tarragon Aioli over Roasted Sweet Corn and Tomatoes with Grilled Asparagus

Farmer’s Platter

Loaded Yukon Gold Baked Potatoes, Greek Pasta Salad with Feta, Kalamata Olives, Artichokes, and Homemade Italian Vinaigrette, Sautéed Brussels Spouts Soup with Shiitake Mushrooms in Miso Broth, Balsamic-Glazed Chargrilled Asparagus