Barbeques

 

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Cheryl’s South Western Barbeque

• Warm cornbread with butter

• Red skinned potato salad with fresh dill dressing

• Crunchy cabbage slaw with crisp apple and toasted sunflower seeds

• Homemade maple baked beans

• Grilled baby back ribs

• Chimichurri chicken thighs

   

• Fresh herb and garlic local chicken thighs, breasts, and drumsticks

• Steamed corn on the cob with chili lime butter

Dessert:

• Fresh peach cobbler with vanilla bean whipped cream

 

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Cheryl’s Tuscan Barbeque

• House baked baguettes with butter

• Artisan greens and arugula with extra virgin olive oil and lemon

• Local vine ripened tomato and boccocini salad with torn basil, olive oil, and shallots

• Grilled eggplant, zucchini, red onion, fennel, sweet peppers, and portabella mushrooms served with citrus aioli

• Orzo baked with sundried tomatoes, artichokes, and parmesan

• Grilled marinated leg of lamb with mint pesto

• Chimichurri chicken thighs

Dessert:

• Tiramisu with mascarpone and homemade sponge cake

 

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Cheryl’s Westcoast Barbeque

• Wood oven baked breads with fleur de sel butter

• Artisan greens with roasted hazelnuts, crisp apple, and sundried cranberries; served with apple cider vinaigrette

• Local vine ripened tomatoes and boccocini salad with torn basil, extra virgin olive oil, white balsamic, and shallots

• Grilled eggplant, zucchini, red onion, fennel, sweet peppers, and portabella mushrooms served with citrus aioli

• Grilled lemon dill wild sockeye salmon (whole sides) with a summer herb and edible flower salad

• Grilled marinated log of lamb with a fresh mint pesto

• Spinach and feta phyllo pie served with tzatziki

Dessert:

• ‘Make your own’ pavlova bar: individual meringues, lemon lavender whipped cream and fresh local berries

 

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Cheryl’s Classic Summer Barbeque

• Crisp Caesar salad with sourdough croutons and creamy garlic and parmesan dressing

• Red skinned potato salad with fresh dill dressing

• Cabbage slaw with toasted sunflower seeds

• Homemade beef burgers

• All beef hotdogs

• Mustard, mayo, relish & ketchup

• Butter lettuce, cheddar cheese, Havarti cheese, vine ripened tomatoes, dill pickles, red onions

• Sourdough, pretzel, and whole wheat rolls

Dessert:

• ‘Make your own’ ice cream sundae bar: Vanilla bean ice cream, hot fudge sauce, sliced local berries, and whipped cream

 

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Cheryl’s Steakhouse Barbeque

• Wood oven baked breads with fleur de sel butter

• Hearts of romaine with sourdough croutons, shaved parmesan, and creamy garlic dressing

• Local vine ripened tomatoes with extra virgin olive oil, white balsamic, torn basil, and shallots

• Grilled eggplant, zucchini, fennel, red onions, sweet pepper, and portabella mushrooms served with citrus aioli

• Grilled AAA beef striploin (thinly sliced) served with horseradish cream and peppercorn demi glaze

• Grilled lemon herb and garlic jumbo prawns on bamboo skewers

• Twice baked potatoes with double smoked bacon, chives, sour cream, and cheddar

Dessert:

• Individual shortcakes with vanilla bean whipped cream, and fresh local berries