Farmer’s Plate:  Fresh Picked Butter Braised October Beans; Heirloom Tomato and Fresh Mozzarella Caprice Salad; Sautéed Kale and Roasted Sweet Corn in Garlic and White Wine Butter; Honey Glazed Sweet Peas and Carrots

Feature:  Smoke Salmon Salad featuring Sockeye Salmon, Mixed Greens, Bacon, Gorganzola Cheese Crumbles, Red Onion, and a Blueberry-White Balsamic Vinaigrette