Backyard BBQ 
Passed Hors d’Oeuvres
Shrimp Cocktail 
Crab Cakes with Sauce Remoulade
Skewers of Mozzarella, Basil, and Garden Tomatoes
Deviled Eggs

Dinner Buffet
  Kabobs on the Grill:
Lemon Herb Grilled Swordfish, BBQ Chicken, and Teriyaki Beef

Platter of Grilled Vegetables to include:
  Portabella Mushrooms, Red, Yellow, and Orange Bell Peppers, Asparagus, Zucchini and Squash, Eggplant, and Red Onion

Mediterranean Orzo with Cherry Tomatoes, Roasted Red Peppers, Kalamata Olives,  Artichoke Hearts, Sun Dried Tomatoes, Pepperoncini Peppers, Pine Nuts, and Feta Cheese

Summer Salad of Local Field Greens, Grilled Peaches, Roasted Pecans, Chevre, and Red Onion with a Vinaigrette Dressing

Dessert
   Raspberry Tart    


Burgers and Dogs Menu
 
Stationary Hors D’Oeuvres
Fresh Salsa and Guacamole with Tortilla Chips
Garden Vegetable Crudité with Buttermilk Ranch Dressing 
Caramelized Onion Dip with Cape Cod Potato Chips

From the Grill
Cheeseburgers and Hot Dogs on the Grill with all the Fixings:
  Lettuce, Tomatoes, Onions and Pickles, Ketchup, Mustard and Relish Bacon and Sliced Swiss and Cheddar Cheese

Grilled Corn on the Cob with Lime and Sea Salt

Classic Baked Macaroni and Cheese

Boston Baked Beans

Broccoli Salad with Carrots, Raisins, and Sunflower Seeds

Dessert
S’Mores

Watermelon