14oz Hasty Bake Pork Porterhouse with a maple molasses brine – peppered strawberry cabernet served with fried green tomatoes, a tomato ginger chutney, and ash roasted Yukon gold potatoes with garlic – butter – parsley. Accompanied with an organic baby spinach salad with strawberry, craisin, red onion, topped with bacon bits, and feta and a red wine blush dressing. For dessert, a housemade lavender-scented strawberry shortcake local strawberries with cinnamon whipped cream.