Pan-Seared Duck Breast
Served over Roasted Portabella Mushrooms and Purple Potatoes. Topped with a Port Wine Demi Glace and a Blackberry-Mango Chutney.

Farmer’s Plate
Gazpacho Soup with Gulf Shrimp
Fried Okra with an Sweet and Sour Sauce
Stir Fry Tri Colored Beans and Chanterelle Mushrooms  with a Ginger Plum Glaze
Roasted Pattypan Squash and Zucchini with Pesto