Meal 1: Braised beef in dijon, red wine, shallot, and tomato. Served with creamy mashed potatoes and sautéed summer vegetables.
Meal 2: Chicken salad sandwich on honey wheat bread with butter lettuce, apples, raisins, celery, and onion. Served with cucumber and cherry tomato salad.
Salad: Mixed green salad with local peaches, fresh basil, candied pecans, goat cheese, and a shallot rosé vinaigrette.