Creole Spiced Seared Wild Salmon

Served with Shrimp Rissotto,
a Medley of  Turnip, Kale, and Spinach Sauteed in Lemon and Roasted Garlic,
and a Lime-Cilantro Compound Butter

Farmers Plate

Fried Green Tomato’s with Remoulade

Pan Roasted Root Vegetables with Pork Belly,  Apple-Cider, Honey, and a Creole Mustard Vinaigrette.