Crab Cake Sandwich
Served on Toasted Sourdough with Red Onions, Romaine, and a Tarragon-Lemon Aioli.
Farmer’s Plate
Arugula Salad with a Gorgonzola Cheese Dressing, Roasted Tomatoes, and Toasted Pecans
French Onion Soup with a Swiss Cheese Crostini
Hoppin John
Curried Purple Eggplant and Heirloom Carrots
