Pan-Fried Jumbo-Lump Crab Cake Served Over Sautéed Spinach, Roasted Corn, & Roma Tomatoes with a Chardonnay, Basil, & Smoked Tomato Jus

Farmer’s Plate

Butternut Squash Soup with Sage Crème Fraiche & Walnut Oil

Warm Brussel Sprout Salad with Bacon, Feta, Toasted Almonds, & Balsamic Glace

Fresh Picked Sautéed Collard Greens with Apple Cider Vinaigrette & Brown Sugar

Thyme & Rosemary Roasted Purple & Red Potatoes