Farmer’s Plate:  Miso-Brussel Sprouts Soup with Essence of Orange, Ginger, and Basil; English Cucumber and Purple Heirloom Tomato Bruschetta with Red Pepper Feta and House Made Balsamic Glace; Thyme and Butter Roasted Baby Tri-Color Carrots with Sweet Peas and Honey; Spanish Sautéed Broccoli, Kale, and Spinach with Olive Oil, Cumin, and Roasted Shallots

Feature:  Grilled Royal Red Shrimp Salad with English Cucumbers, Tomatoes, Red Onion, Mixed Greens, and an Asian-Lime Vinaigrette