Lunch: Hawaiian BBQ Shredded Chicken; Toasted Brioche bun topped with braised King’s Farm chicken, Hawaiian BBQ sauce and grilled pineapple and red onion. Served with a side of French fries.
Pasta: Roasted red pepper linguine sauteed with bronzed chicken, snow peas, broccoli, wild mushrooms, fresh basil and farm raised greens in a white wine and butter sauce. Finished with Parmigiana Reggiano.
Catch of the Day: Wood-fired black grouper served over a creamy garlic and herb risotto and a side of local kale sauteed with crispy bacon and shallots.
Dessert: Fresh Blueberry Clafoutis; Regional fresh blueberries in vanilla custard baked in a short dough crust tart shell. Served with blueberry gelato.