Farmer’s Plate:  Chicken-Broccoli Soup; Roasted Roma Tomatoes with kale and olive oil; Smoke Salmon Salad over mixed greens and tossed in a blackberry-white balsamic vinaigrette; Char-grilled zucchini and squash with thyme butter

Lunch Feature:  Jumbo Lump Crabcake over 3 cheese thyme polenta and grilled asparagus with a lemon-tarragon remoulade