Feature: Pan Seared Texas Red Fish Served over Saffron Risotto and Roasted Corn Salsa Verde
Farmer’s Plate: Grilled Asparagus and Hollandaise and Shaved Prosciutto; Apple Wood Smoked Tomato Basil Bisque; Trio of Truffle Roasted Potatoes; White Wine Steamed Broccoli with Olive Oil and Almonds
