Santa Maria-style tri-tip steak top with chimichurri with a grilled marinated vegetable kabob of zucchinis, red bell pepper, and red onion on the side with ash roasted Yukon gold potatoes seasoned with thyme, parsley, and rosemary. Also served with a beautiful Scissortail Farms spicy mix greens dinner salad with shaved carrot, beets, radish, celery leaf, and a champagne grapefruit vinaigrette. For dessert, a twice-baked polenta cake with local honey, and grapefruit curd.
