Hors d’œuvres
Grilled Bruschetta
Start with slices of crusty bread grilled until golden and topped with a mixture of grilled, chopped tomatoes, garlic, basil, and a drizzle of balsamic glaze.
Grilled Shrimp Cocktail
Large shrimp marinated in a mix of olive oil, garlic, lemon zest, and herbs, then grilled.
Vegetarian - Grilled Avocado with Tomato Salsa
Halved avocados grilled face down until slightly charred, served with a fresh salsa made from grilled tomatoes, onions, cilantro, and lime juice.
Vegan - Grilled Stuffed Mini Peppers
Mini bell peppers filled with a vegan cream cheese mixture, seasoned with herbs and spices, then grilled until the peppers are blistered and the filling is warm.
Appetizers
Grilled Peach and Burrata Salad
Halved peaches grilled until caramelized, served over a bed of arugula and spinach, topped with torn burrata cheese, and drizzled with a balsamic reduction. Sprinkle with toasted almonds or pecans for crunch.
Grilled Jalapeño Poppers
Halve jalapeños and stuff them with a mix of cream cheese and spices, wrap them in bacon, then grill until crispy and melty.
Vegetarian - Charred Sweet Corn Gazpacho
A chilled soup made from a base of grilled sweet corn, cucumbers, yellow bell peppers, and onions, blended until smooth and served cold with a drizzle of chili oil and fresh herbs.
Vegan - Grilled Watermelon and Arugula Salad
Thick slices of watermelon grilled until slightly charred, then diced and tossed with arugula, thinly sliced red onion, and a balsamic reduction. Top with toasted pumpkin seeds for crunch.
Side Dishes
Smoked Corn on the Cob
Corn on the cob smoked directly on the grill, brushed with a lime-infused butter, and seasoned with a sprinkle of chili powder and cotija cheese.
Grilled Caesar Salad
Halved romaine lettuce hearts brushed with olive oil and grilled until slightly charred, served with Caesar dressing, shaved Parmesan cheese, and homemade grilled croutons.
Vegetarian - Grilled Polenta and Vegetable Stacks
Slices of polenta grilled until crispy on the outside, layered with grilled zucchini, eggplant, and red pepper, and finished with a drizzle of pesto.
Vegan - Smoky Grilled Cauliflower Steaks
Thick slices of cauliflower brushed with a smoky paprika and garlic oil, grilled until tender and charred on the edges. Serve with a tangy tahini sauce drizzled over the top.
Entrees
Mixed Grill Platter
A platter featuring a variety of proteins such as marinated chicken thighs, shrimp skewers, and flank steak, all grilled to perfection. Serve with a selection of sauces on the side, like chimichurri, BBQ, and a tzatziki
Barbecue Ribs and Grilled Vegetables
Slow-cooked ribs finished on the grill with a homemade barbecue sauce until caramelized and tender. Serve alongside a medley of grilled vegetables such as asparagus, bell peppers, and zucchini, seasoned with salt, pepper, and a squeeze of lemon.
Vegetarian - BBQ Tofu and Vegetable Skewers
Cubes of tofu marinated in a homemade BBQ sauce, threaded on skewers with mushrooms, bell peppers, and onions, and grilled until the vegetables are tender and the tofu is caramelized.
Vegan - Black Bean and Quinoa Veggie Burgers
Hearty patties made from black beans, quinoa, and a blend of spices, grilled until crispy on the outside and served on whole-grain buns with avocado, lettuce, tomato, and a vegan aioli.
Dessert
Grilled Pineapple with Vanilla Ice Cream
Slices of pineapple grilled until caramelized, served warm with a scoop of vanilla ice cream and a drizzle of honey or rum sauce.
Grilled Berry Cobbler
A mix of summer berries tossed with sugar and lemon juice, placed in a cast-iron skillet, topped with biscuit dough, and grilled until the berries are bubbly and the topping is golden. Serve with a dollop of whipped cream or ice cream.
Vegetarian - Grilled Banana Boats
Bananas sliced down the middle and stuffed with dark chocolate chips and marshmallows, wrapped in foil, and grilled until the chocolate and marshmallows are melted. Serve with a sprinkle of crushed graham crackers on top.
Vegan - Grilled Peach and Berry Crumble
Halved peaches and a mixture of berries tossed in a little sugar and lemon juice, grilled in a foil packet. Serve with a crunchy crumble topping made from oats, almond flour, vegan butter, and nuts, which can be grilled separately in a pan over the grill.
