Farmer’s Plate: Kale and Corn Sautéed in a Yellow Pepper Vinaigrette; Garlic-Butter Roasted Cauliflower; Spaghetti Squash with Roma Tomatoes, Parmesan, Basil, and Olive Oil; Vegetable Soup
Feature: Bouillabaisse featuring Steamed Clams, Mussels, Shrimp, and Tilapia served with Grilled Ciabatta Bread
