Farm-To-Table

-Roasted Potato Salad with Warm Cheddar. Bacon, Crème Fraiche, Chives, and Creole Mustard

-Orange Miso Cauliflower Soup with Green Beans

-Crispy Fried Okra with Mango Chutney

Grilled Trout Cioppino

Grilled Sunburst Trout with Saffron Tomato Steamed Clams and Mussels and Ruby Red Shrimp.

Served in a Fennel Cioppino Broth with Blue Delta Rice and Spinach.