Grilled Pork Tenderloin Lightly Dusted with Jerk Spices, Served with a Smokey-Sweet Ancho Blackberry Sauce
Summer Sweet Corn, Tender Green Beans, Sautéed Cherry Tomato and Basil Salad
Herbs of Provence Roasted New Potatoes
Baby Arugula Salad with Sugar Snap Peas, Feta and Avocado Tossed in a Light Oregano and Lemon Zest Vinaigrette
Locally Made Artisan Bread and Butter
