Farmer’s Plate:  Spaghetti Squash Carbonara; Spinach and Artichoke Dip with Grilled Pita Bread; Roasted Brussel Sprout and Rainbow Radish Salad with Toasted Almonds and an Orange-Ginger Vinaigrette; Roasted Green Tomato and Smoked Cauliflower Soup

Feature:  Dijon Crusted Half Rack of Lamb over Grit Girl Cheese Grits, Rosemary Oil, Balsamic Glace, and Sautéed Spinach