Yummy!! BBQ the Modern way from 6-9pm
Enjoy a tasty beverage while listening to the psychedelic-indie rock sound of Matt Hopper and the Roman Candles in the courtyard
Chef Sean Campbell grills up buttermilk marinated chicken breasts with pomegranate BBQ glaze served on grilled foccacia with organic lettuce, onion and tomato.
Spice it up with local produced Italian Sausage. Served on a grilled baguette with stone-ground mustard and caramelized pepper and onions
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