Chef Renée Kashuba

Grazing table with savory baked goods and Mojito limeade

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Starter

Cheese boards with olives and fruit

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Salad

Red Tuscan salad with shaved summer squash

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First

Italian succotash salad with basil

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Main

Seared beef filet with mushrooms in red wine reduction

Pork tenderloin roasted with fruits and herbs

Seared asparagus with tarragon

Honey-glazed carrots

Roasted baby potatoes with olive oil and rosemary

Penne with summer vegetables and Reggiano

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Dessert

Salted caramel cheesecake

Tarte aux citron

Triple berry shortcake

Dark chocolate truffles