Farmer’s Plate:  Roasted White Corn, Leek, and Bell Pepper Chowder; Baked Spaghetti Squash Casserole with Ricotta, Parmesan, and Marinara Sauce; Sautéed Vegetable Medley in Pesto Butter; Stir Fry Snow Peas and Local Baby Carrots with a Asian Glaze

Feature:  Jumbo Lump Crab and Fried Green Tomato Salad over Mixed Greens with English Cucumbers, Roma Tomatoes, and a Grapefruit-Honey Vinaigrette