Grilled Shrimp & Scallops
Served with Rice Pilaf and Brussels Sprouts. Topped with a Florida-Orange Glace.

Farmer’s Plate
Hoppin John with Field Peas, Okra, Bell Pepper, Onion, and Bacon
Heirloom Tomato Bisque
Creole Roasted Sweet Corn and Kale
Sauteed Heirloom Zucchini and Yellow Squash with Shallots and Olive Oil