August 10, 2012
Buffet
Slow Cooked Tender Pulled Pork
bourbon BBQ sauce, Carolina mustard sause, sliced soft rolls
Chargrilled Chicken Pieces
served with bourbon BBQ sauce
Tossed Summer Salad with a Sherry Shallot Dressing
tomato wedges, garlic croutons
Dijon Mustard and Tarragon Potato Salad
Boston Baked Beans
with molasses and brown sugar
Creamy Style Coleslaw
Cucumber and Red Onion Salad
red wine vinegar marinade
Grilled Summer Vegetables
baby eggplant, zucchini, red peppers, yellow squash
Dessert
Lemon Pound Cake and Season Berries, and Sauce
served with hand whipped Amaretto cream