Farmer’s Plate:  Southern Style Jambalaya with St. Bethany’s Tomatoes, Local Country Pleasin Sausage, Bell Peppers, Crawfish, and Okra; Watermelon-Arugula Salad with a Lemon-Honey Vinaigrette; Roasted Cauliflower and Red Pepper Soup with a Pesto Drizzle; Steamed Broccoli in Chardonnay and Garlic Butter

Feature:  Poached Shrimp Salad Tossed in a Roasted Tomato Cajun Remoulade served Over Fried Green Tomatoes and Mixed Greens with a Roasted Red Pepper Coulis and Balsamic Glace