Farmer’s Plate:  Eggplant Parmesan; Saffron-Asparagus Bisque with Red Pepper Coulis; Speckled Lima Bean Succotash Featuring Sweet Corn and Pancetta; Roasted Broccoli, Cauliflower, Zucchini, and Squash in Pesto Butter

Feature:  Grilled Rainbow Trout Served Over Roasted Brussel Sprouts and Fingerling Potatoes with a Toasted Almond and Mango-Avocado Salsa