Farmer’s Plate: Spaghetti Squash with Basil Pesto; Crispy Fried Eggplant with Lump Crabmeat and Pineapple Salsa; Green Heirloom Tomato Soup; Honey Glazed Sautéed Snow Peas and Carrots
Feature: Char Grilled Mahi Mahi served over Sautéed Brussels Sprouts and Purple Potatoes with an Orange Buerre Blanc
