Bowls

THAI-STYLED VEGETARIAN GREEN CURRY WITH SPINACH, TOMATOES,
SUGAR-SNAP PEAS, SWEET POTATOES, EGGPLANT, AND JASMINE RICE

BLACKENED SALMON OVER TWO-HOUR CHEESE GRITS, AND A SAUTÉE OF BLACK BEANS, MIRLETON SQUASH, ROASTED ANAHEIM PEPPERS, AND FINISHED WITH SALSA VERDE

GRILLED LOCAL PORK SAUSAGE PASTA WITH HEIRLOOM TOMATO, FENNEL, GARLIC, SWEET PEPPER SAUCE, PARMESAN, AND PAPPARDELLE

PAN-SEARED SCALLOPS OVER CAULIFLOWER AND GRUYERE PUREE WITH BRAISED LOCAL GREENS, ECO FARM SHIITAKES, AND TRUFFLE OIL

ACME CHICKEN AND DUMPLINGS WITH CHICKEN CONFIT, MUSHROOMS, PEAS, AND HAND-ROLLED HERB DUMPLINGS