Farmer’s Plate:  Butternut Squash with Tarragon Crème Fraiche and Walnut Oil; Braised Collard Greens with Bacon and Brown Sugar; Sautéed Kale, Sweet Corn, and Tomato in White Wine and Lemon Zest; Garlic, Basil, and Truffle House Cut Fries

Feature:  Crispy Fried Mississippi Catfish over Roasted Fingerling Potatoes and Brussels Sprouts with a Heirloom Tomato and Parmesan Cream Sauce