Farmer’s Plate:  Slow Cooked Purple Hull Peas; Country Style Ham and Cabbage; Shrimp Gazpacho Soup; Pan Roasted Fingerling Potatoes with Garlic Herb Butter and Shungiku Flowers

Feature:  Blackened Sockeye Salmon Salad featuring mixed greens, cucumber, apple-wood smoked bacon, gorgonzola cheese; heirloom tomatoes, and a blueberry-white balsamic vinaigrette