Entree

Pan-seared Sea Scallops over Portobello Mushroom Risotto with Wilted Spinach

Farmer’s Platter

Acorn Squash Soup with a Sage Cream Drizzle

Brussels Sprouts with Pecans, Bleu Cheese, and Bacon

Arugula Salad with Apples and Balsamic Vinaigrette

Fried Fingerling Sweet Potatoes in a Cinnamon and Brown Sugar Glaze