The Taste Of Summer Recipe
Join us before 6:30pm for a three-course prix fixe curated by Executive Chef Gregory James.
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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Caprese Salad
In a large bowl, combine the heirloom tomatoes, mozzarella balls, and basil leaves. Drizzle with olive oil and balsamic glaze, then season with salt and pepper. Toss gently to combine and set aside.
Main Course
- 2
Grill the Chicken
In a small bowl, mix lemon juice, minced garlic, thyme, salt, and pepper. Marinate the chicken breasts in this mixture for at least 30 minutes. Preheat the grill to medium-high heat and grill the chicken for about 6-7 minutes on each side or until fully cooked.
- 3
Sauté the Vegetable Medley
In a large skillet, add a bit of olive oil and sauté the vegetable medley over medium heat for about 5-7 minutes until tender. Season with salt and pepper.
Dessert
- 4
Prepare the Peaches
In a bowl, combine the sliced peaches, brown sugar, and cinnamon. Let it sit for about 10 minutes to allow the sugars to draw out the juices.
- 5
Serve
Serve the peaches warm over scoops of vanilla ice cream.