Farmer’s Plate:  Creamy Shrimp and Tomato Bisque; Curried Eggplant, Zucchini, and Squash; Roasted Beet Salad over Mixed Greens with a Lemon-Balsamic Vinaigrette; Crispy Fried Okra with Jalapeno Plum Sauce

Feature:  Pan Seared Sea Scallops with a Shiitake Mushroom, Red Bell Pepper, and Sweet Corn Risotto with a Herb Pesto Drizzle