Lunch: Braised chicken, green chile and cheddar quesadilla with sour cream and guacamole. Served with heirloom tomato and shredded lettuce.
Pasta: Fresh Cajun linguine with Gulf shrimp, local cauliflower, tri-color bell peppers, fresh basil and braising greens in a Cajun lemon cream sauce. Topped fried soft shell crab.
Catch of the Day: Wood-fired swordfish served over bronzed heirloom cauliflower and dandelion greens sauteed with crispy bacon and shallots.
Dessert: Strawberry shortcake with vanilla rum Mascarpone and strawberry puree.