Smoked Sunburst Trout Salad
Served over Arugula and Mixed Greens with Poached Fuji Apples, Red Peppers, Shaved Red Onions, Chioggia Beets, and Lemon and Feta Vinaigrette.

Farmer’s Plate
Vegetable Soup with Heirloom Squash, Zucchini, and Tomatoes
Slow Cooked Boiled Cabbage
Country Ham and Asparagus Frittata
Salmon Gravlax on Wheatberry Crostini’s with Cream Cheese