Pan-Seared Red Snapper
Served with Rice Pilaf and topped with an Orange-Ginger Gastrique.

Farmer’s Plate
Roasted Butternut Squash Bisque with Walnut Oil
Brown Butter Brussels Sprouts with Bacon, Toasted Pecans, Gorgonzola Cheese, and Balsamic Glace
Sauteed Rainbow Chard and Kale with Heirloom Cherry Tomatoes
Fried Okra with a Spicy Plum Jelly