Farmer’s Plate:  Acorn Squash Bisque with Honey and Fresh Sage; Sautéed Collard Greens in an Apple Cider-Bacon Vinaigrette; Roasted Beet Salad featuring Baby Mixed Greens with Blueberries and Balsamic Glace; Garlic Butter Roasted Brussels Sprouts

Feature:  Pan Seared Sea Scallops over Saffron and Sweet Pea Risotto with Shaved Parmesan and a Chardonnay-Lemon Broth