Farmer’s Plate:  Honey Glazed Roasted Tri-Color Carrots and English Peas; Curried Brussel Sprouts Soup with Lemon Crème Fraiche; Red Pepper Pesto Sautéed Zucchini; Crispy Fried Okra with Plum-Jalapeno Jelly

Feature:  Spice Seared Duck Breast over a Toasted Almond and Spinach Rice Pilaf with a Cranberry-Orange Gastrique