Hors D’oeuvres
FRESH FIGS WITH GOAT CHEESE MOUSSE – DRIZZLED WITH HONEY
WATERMELON GAZPACHO WITH FETA AND DILL – SERVED IN SHOT GLASSES
BRINED AND GRILLED AND PEEL AND EAT SHRIMP
Salads
GRILLED BABY ROMAINE HEARTS WITH HOUSE BLUE CHEESE DRESSING AND BACON
PANZANELLA SALAD W/HEIRLOOM TOMATOES, TORN RUSTIC BREAD, AND FRESH MOZZARELLA – TOSSED IN BALSAMIC VINAIGRETTE
Entrees & Sides
GRILLED STEAK FLORENTINE
GRILLED LAMB CHOPS WITH THREE HERB CHIMICHURRI
GRILLED WHOLE RED SNAPPER W/LEMON
ROASTED ROSEMARY POTATOES
GRILLED CORN ON THE COB WITH LIME BUTTER
PLATTER OF GRILLED SUMMER VEGETABLES – ZUCHINNI, YELLOW SQUASH, OKRA, ASPARAGUS, AND SWEET RED AND YELLOW PEPPERS
Desserts
GRILLED POUND CAKE WITH FRESH SUMMER BERRIES
GRILLED PINEAPPLE BUTTERSCOTCH SUNDAES SERVED IN MARTINI GLASSES
