Pan-Seared Red Snapper
Served with Sauteed Kale, Roasted Sweet Corn, and a Heirloom Tomato & White Balsamic Chutney
Farmer’s Plate
Blue Rice Pilaf with Smoked Tomato & Spinach
Local Vegetable Soup
Steamed Cauliflower with Herb Butter
Tomato-Cucumber Salad with Avocado, Mozzarella, and a Balsamic Glace
