Seared Lamb Strip
Served with Rosemary Roasted Potatoes, Grilled Asparagus, and a Balsamic Demi-Glace.

Farmer’s Plate
Grilled Broccolini with Feta Cheese, Toasted Almonds, and a Red Pepper Vinaigrette
Honey Glazed Tri-Colored Carrots  and Peas
Roasted Cauliflower Bisque with Thomasville Tomme Cheese
Fried Okra with a Lemon-Dill Aioli