Roasted Chicken Braciole
Chicken Breast Stuffed with Spinach, Parmesan, and Shiitake Mushrooms and topped with a Tomato Beurre Blanc. Served with Butter-Whipped Smashed Red Potatoes.

Farmer’s Plate
Ratatouille-Eggplant, Zucchini, Yellow Squash, and Bacon tossed in a Pomodoro Sauce
Miso Soup with Wild Mushrooms and Kale
Fried Okra with a Creole Dipping Sauce
Succotash with Speckled Lima Beans, Roasted Sweet Corn, Collared Greens, and Smoked Ham