Head Chef Jeremy Pace designed these for the beginning of Spring. Open your best bottle of Pinot Gris and enjoy with family and friends.
NOTE: These items have mostly been cooked, however the Brochette de boeuf needs cooking on a BBQ (instructions included, it’s easy!)
Entree – Heirloom tomato, basil and mozzarella salad
Main – Brochette de boeuf, provencal herbs, veggies
Dessert – Strawberry panna cotta