Seared Lamb Strip
Served over Roasted Creole Potatoes and Fresh Turnip Greens. Topped with a Rosemary Demi Gloss and Balsamic Gastrique.

Farmer’s Plate
Fried Green Tomatoes with a Buttermilk Aioli
Succotash
Smoked Tomato Basil Bisque
Spring Mix Salad with Toasted Walnuts, English Cucumber, Porter Cheddar Cheese, and a Purple Beet Vinaigrette