Herb Crusted Lamb Rack
Served with Roasted Red Potatoes, Sautéed Spinach and a Mint-Plum Glaze.
Farmer’s Plate
Pesto-Parmesan Eggplant
Seared Brussels Sprouts with a Spicy Almonds and a Balsamic Glaze
Stir Fried Cabbage
Broccoli and Cheddar Chowder
