Pork Tenderloin Sandwich
Served on a Toasted Baguette with Collard Greens, Mashed Potato, and a Black Pepper Gravy.

Farmer’s Plate
Spaghetti Squash with a Caper Pomodoro
Spinach and Artichoke Dip with Grilled Pita
Coconut Crusted Eggplant with a Mint-Pineapple Salsa
Roasted Cauliflower and White Cheddar Soup with a Red Pepper Coulis