Pan-Seared Sea Scallops
Served over Roasted Sweet Corn, Kale and Heirloom Tomatoes. Topped with a Lemon-Avocado Relish and Red Pepper Coulis.
Farmer’s Plate
Sautéed Green Beans and Roasted Tomatoes
Hoppin John
Broccoli and Chicken Soup
Fried Stuffed Jalapeno Peppers with a Parmesan-Basil Aioli
