Balsamic and Mushroom Duck Confit Ragout
Served over Parmesan Risotto with Wilted Arugula
Farmer’s Plate
Southwest Kale, Corn and Tomato Soup
Stir Fried Snow Peas with Asian Plum Glaze
Pan-Roasted Brussels with Goat Cheese, Bacon and White Wine Garlic Butter
Vegetable Creole Rice
