Farmer’s Plate: Coconut Crusted Fried Eggplant with a Mint-Ginger Jelly; Cauliflower Florentine; Steamed Spaghetti Squash with Arugula and Parmesan Pesto; Warm Brussels Sprouts Salad with a Roasted Bell Pepper Vinaigrette
Feature: Clam and Mussel Fricasee over Angel Hair Pasta and Grilled Ciabatta Bread
