Pan-Fried Rainbow Trout
Served with Buttered Fingerling Potatoes and Wilted Spinach. Topped with a Tartar Aioli.

Farmer’s Plate
Stuffed Barbarella Eggplant with Parmesan Cheese, Heirloom Tomatoes, Chorizo Sausage
Fried Okra with a Jalapeno Pepper Jelly
Smoked Trout Salad over Mixed Greens, Marinated Beets, Cucumber, and a Lemon Vinaigrette