Sea Scallops Carbonara
Served with Angel Hair Pasta, Edamame Beans, Shaved Parmesan, and Grilled French Bread

Farmer’s Plate
Warm Couscous Salad with Lemon Zest, Basil, and Picholine Olives
Crowder Pea Hoppin’ John
Bouillabaisse with St. Bethany Tomatoes, Clams, Mussels, and Kale
Fried Green Tomatoes with a Pesto Aioli