Drunken Goat, Humboldt Fog, St. Andre, Manchego, Piedmont, and Maytag Blue

with Roasted Fennel and Braising Jus

with Creamed Potatoes and Lemon Beurre Blanc

Grilled Zucchini, Fried Green Tomatoes, Fried Okra, Sautéed Cabbage, Marinated Grape Tomatoes and Succotash

with Fresh Fava Beans and Fried Sweet Onions

with Okra and Crawfish Succotash and Seafood Remoulade

with Cayenne Butter Sauce Horseradish Créme Fraîche and Soy Glaze

with Herb Roasted Potatoes, Grilled Zucchini Herb Butter and Veal Peppercorn Reduction

with Sweet Potato Hash, Fried Okra and Molasses Butter

with Golden Beets, Snap Beans, Wilted Spinach Grilled Meyer Lemon

Marinated Onions Candied Almonds and Balsamic Vinaigrette

with Butternut Squash Risotto, Pea Tendrils and Fried Shallots

with Belle Chévre Goat Cheese, Golden Beets Frisée Lettuce and Satsuma Vinaigrette

with Citrus Vegetable Slaw, Pea Tendrils, and Soy Sesame Vinaigrette

Humboldt Fog, St. Andre, Red Hill Cheddar, and Crescent Moon Wanda.Petals from the Past Blueberry Crisp with Vanilla Bean Ice Cream.Bananas Foster with Banana Chiffon Cake and Praline Gelato.

with Marinated Onions and Grilled Garlic Crostini Humboldt Fog, St. Andre, Red Hill Cheddar, Piedmont, Tobar Del Oso

with Organic Arugula, Fried Capers and Horseradish Créme Fraîche

with Grilled Rabbit Tenderloin, Grilled Sweet Cornbread and Braising Jus

with Romaine Lettuce, Shaved Parmesan, Garlic Crouton, Soft Farm Egg and Caesar Dressing

with Crawfish and Okra Étoufée and Seafood Remoulade

with Fried Qauil Egg, Organic Spinach, Candied Almonds and Honey Bacon Vinaigrette

with Sweet Potato Hash and Molasses Butter Sauce

with Marinated Crab Claws, Seafood Remoulade, and Red Pepper Relish

with Cayenne Butter Sauce, Horseradish Créme Fraîche and Soy Glaze

with Curried Carrots, Basil Pesto, and Sautéed Cabbage

with Large Shrimp, Parsnip and Potato Soufflé, Veal Reduction, and Fried Onions

with Butternut Squash and Thyme Risotto and Grilled Meyer Lemon Vinaigrette

with Manchego Cheese, Spiced Pecans, Pickled Onions, Cherry Tomatoes and Balsamic Vinaigrette

with Snap Beans, Golden Beets, Cucumbers, Organic Spinach Soy Reduction and Fried Shallots

with Fresh Fava Beans, Cherry Tomatoes, and Citrus Hollandaise

with Roasted Golden Beets, Alabama Goat Cheese, Frisée Lettuce and Satsuma Vinaigrette

with Citrus Vegetable Slaw, Pea Tendrils, and Soy Sesame Vinaigrette