A starter, a main, and a dessert — all built for warm evenings, fresh ingredients, and nowhere to be.
The back deck is the best dining room you have, and summer is the only season it's truly available. This menu is built to use it well — three courses that lean on what's in season right now, each one designed to be eaten outside, slowly, with something cold in hand between bites.
Each course is paired with a Highland Falls. Because a meal this considered deserves something equally considered in the glass.
Starter: Heirloom Tomato Bruschetta with Whipped Ricotta and Basil Oil Paired with: Highland Harmony
Late summer tomatoes are one of the few ingredients that need almost no help. The goal here is to stay out of their way.
Slice a baguette thickly and grill or toast until charred at the edges. Whip whole-milk ricotta with a little olive oil, lemon zest, salt, and pepper until smooth and light — two minutes in a food processor or by hand with some patience. Spread generously on each piece.
Dice heirloom tomatoes — whatever colors you can find — and toss with a pinch of flaky salt, a drizzle of good olive oil, and torn fresh basil. Spoon over the ricotta. Finish with a drizzle of basil oil if you have it (blend fresh basil with olive oil and a pinch of salt, strain), or just more good olive oil and a final crack of black pepper.
Serve immediately, outside, before anyone asks what's for dinner. This is what's for dinner.
Why Highland Harmony: Bright, balanced, and citrus-forward — Highland Harmony is the right companion for a starter this fresh and seasonal. It clears the palate and sets the table for what follows.
Main: Grilled Swordfish with Corn and Peach Salsa Paired with: Coastal Calm
Swordfish is underutilized on the home grill and it shouldn't be. It's meaty enough to handle high heat, holds together on the grate, and takes on a char that most fish can't manage. It's also in excellent season through the summer months — ask your fishmonger.
Pat the fillets dry and season generously with salt, pepper, and a little smoked paprika. Brush with olive oil. Grill over high heat for four to five minutes per side — it should release cleanly from the grate when it's ready. Rest for five minutes before serving.
The salsa is the heart of the dish: fresh corn cut from two ears, one ripe peach diced small, half a red onion finely chopped, one jalapeño seeded and minced, the juice of two limes, a handful of fresh cilantro, salt. Toss and let it sit for fifteen minutes while the fish grills. The lime does something to the raw corn and peach that makes it taste cooked without any heat.
Serve the swordfish on a wide plate with the salsa generously spooned over and alongside. A wedge of lime. Nothing else needed.
Why Coastal Calm: The clean, light character of Coastal Calm is the exact match for grilled fish and a bright, citrusy salsa. This is the pairing that makes the meal feel like it's happening somewhere better than wherever you are.
Dessert: Grilled Stone Fruit with Honey Mascarpone Paired with: Golden Glow
Simple, seasonal, and the dessert that makes people remember the evening.
Halve and pit peaches, plums, or nectarines — or a combination. Brush cut-side with a little melted butter and a pinch of brown sugar. Grill cut-side down over medium heat for three to four minutes until caramelized and just softened. Pull off and let rest two minutes.
Whip mascarpone with a spoonful of good honey, a splash of vanilla, and a pinch of flaky salt until smooth. Spoon it into a bowl or straight onto the plate alongside the warm fruit.
Finish with a drizzle of honey, a few fresh thyme leaves if you have them (the herbal note against the sweet fruit is worth it), and a last pinch of flaky salt.
Serve warm, outside, as the evening cools. That's the whole point.
Why Golden Glow: Warm stone fruit, honey, the end of a long summer evening — Golden Glow was made for this exact moment. The pairing doesn't need explaining. It just needs opening.