Pan-Seared Sea Scallops
Served with Fingerling Potatoes and Spinach tossed in a Red Pepper Vinaigrette. Topped with a Roasted Corn Beurre Blanc.

Farmer’s Plate
Fried Eggplant Parmesan
Sweet Pea and Risotto Galettes with Gazpacho Aioli
Lamb Stew with Local Sweet Potatoes and Carrots
Sautéed Cabbage with Smoked Ham and Onions