Farmer’s Plate:  Creamed Spinach with Local Shiitake Mushrooms and Imported Parmesan; Traditional Hummus with Picholine Olives, Sundried Tomatoes, and Feta; Balsamic-Tomato Vegetable Beef Soup; Seared Brussel Sprouts’ Salad with Honey, Shallots, Bacon, White Wine, and Butter

Feature: Moroccan Spiced Seared Duck Breast over Sautéed Rainbow Swiss Chard and Sesame Risotto with a Sweet Orange Plum Glaze