Salad: Vitruvian Farms mixed greens, ricotta, sliced almonds, French orange melon, door county apricots, heirloom tomato, with an herb de Provence vinaigrette.
Entree or shareable plate: fresh Sea to Table seared sea scallops, with local roasted summer vegetables, with a savory roasted tomato and smoked paprika beurre blanc.
Pie: adobo Berkshire pork carnitas and chorizo, red onion, heirloom tomato, roasted pineapple, farmer johns Colby caliente, finished with sour cream and fresh like, baby watercress, and radishes.
Dessert: door county cherry and ricotta strudel.
Have a great evening!