Farmer’s Plate
-French bread bruschetta with 4 different varieties of local tomatoes, basil, and balsamic glaze
-Ratatouille with 3 different varieties of local eggplant, Romanesca zucchini, baby heirloom squash, house marinara, bacon, and Parmesan
-asparagus and prosciutto soup with goat cheese
-Duo of beets salad with smoked chioggia & roasted red ace. Tossed with white balsamic and chiffonade Kale

Feature
-Roasted pork loin French dip with shaved pork, melted provolone, caramelized onions on French baguette with aujus and fries