Farmer’s Plate:  Pan Roasted Red Potatoes with diced Poblano Peppers and Shiitake Mushrooms; Slow Cooked Purple Hull Peas with Panchetta, Okra, and Bell Peppers; Smoked Beets and Arugula Sautéed in Lemon Zest and Honey; Butternut Squash Soup with Chive Oil

Feature:  Brioche Catfish Sandwich featuring Buttermilk Fried Mississippi Catfish with Dijon Slaw and House-Cut French Fries