Personal Chef Joseph

Grilled iceberg with heirloom cherry tomatoes, diced yellow peppers topped with homemade blue cheese vinaigrette, Gorgonzola crumbles and applewood bacon crumbles.

Marinated and roasted pork tenderloin, sliced and topped with bacon shiitake mushroom relish. Served along side potato gnocchi with a portobello cream sauce and lime steamed broccolinni.

Grilled local peaches with homemade ricotta cheese, lavender honey and shortbread cookie crumble.