I like to create a menu for each event I participate in.  Here are a few examples of menus; feel free to mix match, and suggest your own!

• Smoked, then grilled to order beef

• Kale, pepper, spinach and citrus salad

• Citrus reduced onions

• Roasted potatoes and beets

• Stewed squash and tomato

• Pepper dry rubbed and grilled flank steak

• Pico de gallo

• Guacamole

• Tomatillo and poblano verde sauce

• Tomato and pepper fried rice

• Braised, then grilled duck

• Romain, roasted corn and tomato salad

• Cream of potato soup

• Stewed okra, leek and tomato

• Bib lettuce, fennel and olive salad

• Beef bourguignon

• Potato and leek gratin

• Onion soup

• Pear and berry crisp

• Tomato, carrots, scallion, bell pepper, portobello mushrooms tossed with ground pepper and fresh orange and lime juice

• Roasted steak fries

• Grilled cauliflower and onion

• Green beans in a bacon, shallot, white wine and chili sauce reduction

• Grilled chicken thighs, marinated in ginger, garlic and citrus

• Smoked, then grilled beef tenderloin

• Chocolate dipped treats

• Smoked, then bacon wrapped and roasted pork loin

• Kale, cutrus, quinoa and pepper salad

• Citrus reduced onions

• Braised cabbage, carrots and leeks

• Coconut whipped sweet potatoes