House-Smoked Sunburst Trout Salad
Served with Mixed Greens, Roasted Red Bell Peppers, Shaved Red Onions, Feta Cheese, Chioggia Beets, Fuji Apples, and a Lemon-Grapefruit Vinaigrette.

Farmer’s Plate
Spinach and Mississippi Shiitake Mushroom Soup
Ratatouille with Heirloom Eggplant, Zucchini, Yellow Squash, and Bacon
Wild Salmon Gravlax on Wheatberry Toast Points with Cream Cheese
Roasted Sweet Corn and Parmesan Risotto