Farmer’s Plate:  Roasted Red Pepper and Cauliflower Soup; Crispy Fried Okra with a Side of Spicy Pepper Jelly; Basil-Feta Eggplant Gratin; Sautéed Kale and Roasted Corn Salad with Kumquat Tomatoes and a Citrus Vinaigrette

Feature:  Pan Seared Sea Scallop Caesar Salad Featuring Parmesan Crisps and Traditional Caesar Dresssing