Pan-Fried Rainbow Trout
Served with Stewed Fingerling Potatoes and Grilled Asparagus. Topped with a Caper Aioli.
Farmer’s Plate
Eggplant Gratin
French Onion Soup with Swiss Crostini
Pan-Roasted Brussels Sprouts with Bacon, Pecans, and a Red Wine Sauce
Fried Green Tomatoes with Lemon Aioli
