Wood fire charred florets and Rio Grande pecan pesto
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Starter Option 2: Early Spring Squash Salad
Pecan wood grilled zucchini & yellow squash with petite field greens, crumbled feta, watermelon radishes and ripped herb vinaigrette
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Entree: Southern Vegetable Garden
Smothered Okra & tomato, poblano cheddar grits, stewed lima beans, charred onion braised collard greens, fire roasted beets and chow chow
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