Farmer’s Plate:  B.L.T. Soup; Sauteed Asparagus with Lemon-Saffron Butter; Strawberry and Blue Cheese Smoked Salmon Salad over Mixed Greens; Roasted Fingerling Potatoes in Fresh Basil and Truffle Oil

Feature:  Seared Columbia River Salmon over Sauteed Pak Choy, Shiitake Mushrooms, and Julienned Yellow Bell Peppers with a Sweet Ginger Plum Glaze