Chunks of Sirloin, Red and Yellow Peppers, and Cherry Tomatoes on a skewer.  Served with Broccoli.

Chicken Thighs sautéed in a White Wine, Tomato and Chicken Broth.  Served with Rice and Peas.

Skewered Pork Tenderloin marinated in a Greek Souvlaki Sauce. Served with Honeyed Apricots and Yogurt and Broccolini.

Broiled Salmon topped with Pesto.  Served with Escalloped Potatoes and String Beans.

Grilled Jumbo Shrimps in a Lemon Sauce. Served with Cocktail Sauce and Broccoli.

Grilled Swordfish topped with an Olive and Tomato Caponata.  Served with Mashed Sweet Potatoes and Asparagus.

Grilled Ahi Tuna topped with a Meyer Lemon and Pistachio Sauce. Served with Yukon Gold Potatoes and Brussel Sprouts.

Cod in a Tomato, Fennel, Red Pepper and Spinach Broth.  Served with Escalloped Potatoes and Asparagus.