Pan-Seared Duck Breast
Served with Spiced Sautéed Kale and Sweet Corn. Topped with a Fresh Raspberry Chutney.
Farmer’s Plate
Roasted Cauliflower and Red Pepper with Fresh Basil
Broccoli Salad with Toasted Almonds
Braised Speckled Lima Beans with Panchetta
Creole Stewed Green Beans and Tomatoes
