Summer Dinner

Over the weekend, we hosted Dave's sister Lisa and her boyfriend Paul for dinner.  In order to appropriately enjoy one of the last few weekends of summer, we decided to heat up the charcoal grill and prepare some of the beautiful root vegetables we have available to us this time of the year. Dave grilled his delectable butterflied chicken, we corked a few bottles of wine and everyone enjoyed a simple dinner on a late-summer evening.

Menu:
Oysters on the half shell
Truffled steak tartare
Lemon and thyme grilled chicken
Roasted summer vegetables
Pommes frites
Honey and pine nut tart with rosemary cream

Briny, fresh oysters with traditional accompaniments.  

A classic French brasserie dish gets updated with Italian white truffle oil.

An organic chicken, butterflied, marinated in thyme and lemon and perfectly grilled over charcoal until crispy.

Carrots, beets, eggplant and celery root, roasted with cumin and topped with feta and fresh parsley.

Traditional pommes frites fried twice in peanut oil and generously sprinkled with flaked sea salt.

Honey and pine nut tart with rosemary infused whipped cream, unexpected but so delicious.
Find tart recipe here and whipped cream recipe here.

Who can resist a salty oyster and a cold glass of rosé on a hot summer evening?  I certainly can't.