Tonight’s meal by Chef William Lawrence was grilled boneless chicken thigh that had been marinated in a red pepper sauce, vegetarian shish kabob featuring green squash, cherry tomatos and green bell pepper; and a grilled vegetable medley of green beans, red onions and tomatos, all served with an Italian pino grigio rose.
Dessert was a melon toss made of watermelon, cantaloupe and mint topped with a marshmallow sauce.