Farmer’s Plate:  Basil, Tomato, and Goat Cheese Bruschetta on Toasted Rosemary-Olive Bread with Balsamic Glace; Asparagus and Saffron Bisque; Orzo Primavera; Coconut Fried Eggplant with Cabernet-Pineapple Salsa

Feature:  Beef Tenderloin French Dip served with Caramelized Onions, Melted Swiss Cheese, Pan Au Jus, and Hand-Cut French Fries