GRILLIN SOUTH

 

Tapas table with sourdough toasts, warmed brine olives with Greek feta, Roasted red pepper spread, Spanish caper berries, Horseradish and Roasted Garlic Spread, Asiago Cheese and baked garlic buds

 

Grilled Shrimp Brushed with Chile Butter and Tomatillo Salsa

 

Roasted Asparagus and Mushroom Salad with Red Chile-Mustard Vinaigrette

 

Grilled Swordfish with Pineapple-Mustard Glaze and Cilantro-Mint Chimichurri
OR
New Mexican Rubbed Pork Tenderloin with Bourbon-Ancho Sauce
(selection of pork or swordfish must be chosen ahead of class time)

 

Roasted Sweet Potato Salad with Red Bell Pepper & Fresh Cilantro
Creole Marinated Tomatoes

 

And

 

Lazy Lime-Vanilla Creme Brulee.

 

Coffee Tea Herbal Tea