Sliced Cabbage, Carrot, Watermelon Radish, Beets with a Red Wine Vinaigrette	Eggplant and Lemon Puree with Charred Summer Squash, Carrot Top Gremolata, and Crispy Spiced Chickpeas
Roasted Butternut and Delicata Squash with Orange, Apple, Pecorino Cheese, Mint, and Honey	Local Heirloom Tomatoes Dressed in Salsa Verde over Local Buratta Cheese
Creamy Tomatillo Chicken Salad with Fresh Dill and Yellow Toamto	with Tofo-Kan Croutons, Chick Peas, & Black Beans