Char-Grilled Mahi Mahi
Served over Cilantro-Lime Rice with a Mango Salsa. Topped with Red Wine Gastrique.
Farmer’s Plate
Butternut Squash Bisque with Walnut Oil and Thyme Crème Fraiche
Brown Sugar and Bourbon Glazed Carrots
Stewed Heirloom Tomatoes and Okra
Braised Purple Hull Peas
