Cold, refreshing puree of marinated local tomatoes, onions, red peppers, cucumbers
Served in a frozen bowl and garnished with fried shrimp and pesto oil
Farm fresh vine ripe tomatoes, lightly seasoned and shingled between slices of fresh mozzarella, dressed with home made Balsamic Vinaigrette and thinly sliced Prosciutto.
Topped with sliced egg, kalamata olives, strips of roasted red peppers and a chiffonade of basil (EKRB)
Crab and Avocado Stack
Layers of thickly-sliced local tomatoes seasoned and dressed with White Balsamic Vinaigrette, premium lump crab and avocados. Topped with basil chiffonade and a drizzle of pesto oil.
Duke's BLT Platter
Farm fresh vine ripe tomatoes on whole wheat bread with Duke's Mayo, apple smoked bacon, iceberg lettuce served with a cup of soup and a side of pesto pasta salad
Grilled Scottish Salmon
Fresh filet of Scottish salmon grilled over live hickory on a bed of sliced local tomatoes that are seasoned with salt and pepper, drizzled with balsamic vinaigrette and topped of with pesto oil.