Cinco De Mayo Farmer’s Plate:  Gazpacho Soup; Southwest Roasted Corn and Fingerling Potatoes with Chiffonade Kale; Spanish Garbanzo Hummus with Sundried Tomatoes, Chile Oil, and House Made Flat Bread; Mexican Spiced Haricot Vertes, Zucchini, Squash, and Eggplant Sautéed in Garlic, Shallots, and White Wine

Feature:  Shrimp Tacos on Toasted Flour Tortillas with Cumin-Lime Slaw, Pico, Feta Cheese, and Roasted Corn Salsa