Thursday, May 16th, 2019

Meal 1: Sticky lemongrass fried tofu with sweet and spicy chopped cucumbers and carrots. Served over white rice and garnished with fresh chives.

Meal 2: Crispy breaded eggplant with lemon mustard sauce. Served over arugula and garnished with lemon wedges and shaved Parmesan.

Salad: Hayshaker Farm “Wild & Fancy Salad Mix” with house vinaigrette. Served with sliced radish, red onion, and grapes.