Dinner: Wild Arugula Salad with Shaved Sweet Fennel, Red Onion, Orange and Toasted Pepitas with an IPA Vinaigrette | Pit Smoked, Malt Brined Chicken and BBQ Beef Sirloin | Cap Cilantro with Sundried Tomato Pebre Roasted Vegetables | Lasagna with Fresh Ricotta and Pomodoro Sauce | Finley Farms Organic Vegetables in a Romesco Garlic Sauce | Fried Organic Potatoes with Fresh Herbs | Dessert: Double Rum Yum Cakes with Berry Compote and Vanilla Cream