Pan-Seared Sea Scallops
Served with Rice, Snow Peas, and Tri-Colored Carrots.
Farmer’s Plate
Sautéed Portabella and Crimini Mushrooms with Pesto
Fried (Woodson Ridge Farm) Green Tomatoes with a Creole Lime Aioli
Asparagus Bisque with Chili Oil
Pan-Seared Eggplant with Squash and Zucchini
