Dinner started with a roasted/grilled tomato salad, dressed with olive oil, balsamic vinegar and topped with Mozzarella di Bufala and fresh basil from the garden. A cross of grilled zucchini, with a mound of couscous with grilled red peppers, cilantro, parsley, cucumber, shallots and lemon juice. And for the meat, we have pork and lamb tenderloin done two ways, the pork was marinated and served with a hoisin glaze, the lamb was marinated in olive oil and port. The lamb totally rocked, and the pork was pretty good as well.