Farmer’s Plate:  Smoke Salmon and Roasted Beet Salad with a Honey-Lemon Vinaigrette over Spring Mix; Broccoli and Cauliflower Bisque with White Cheddar; Pan Roasted Sweet Yams with Cinnamon and Brown Sugar Glace; Slow Cooked Purple Hull Peas with Panchetta and Sautéed Peppers

Feature:  Pan Seared Amberjack over Grit Girl Cheddar Cheese Grits with a Creole Gazpacho and Sautéed Spinach