Warning: This BBQ menu is over the top. Only to be used when you absolutely want to win summer.
We’ve crafted an unforgettable menu to help you maximize your outdoor living space and impress your guests this Memorial Day. Our luxury outdoor spaces are perfect for hosting lavish parties, networking with friends, and hosting intimate social events.
It’s time to put your outdoor living space and outdoor kitchen to the test. Race Day is coming up fast — and we’re here to help. Take advantage of our upscale BBQ menu that perfectly complements refined tastes.
Hopefully, you have an outdoor kitchen that is up to the task with a grill like this 38″ gas grill from Delta Heat. If not, schedule a design consultation and we’ll make sure next year’s party is epic!
Put Your Outdoor Kitchen Capabilities and Chef Skills To The Test With This Upscale Race Day BBQ
Appetizers
Grilled Oysters with Herb Butter
Ingredients:
- 24 oysters, shucked
- 1/2 cup unsalted butter, softened
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions:
- Preheat the grill to medium-high heat.
- In a bowl, mix butter, parsley, garlic, lemon juice, salt, and pepper.
- Place each shucked oyster on the grill, and spoon a dollop of herb butter onto each oyster.
- Grill the oysters for 5-6 minutes or until the edges curl and the butter is melted and bubbly.
- Serve with lemon wedges.
Presentation Tip: Serve the oysters on a bed of crushed ice or rock salt, garnished with fresh herbs and lemon wedges.
Prosciutto-Wrapped Asparagus
Ingredients:
- 1 pound fresh asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 ounces thinly sliced prosciutto
Instructions:
- Preheat the grill to medium heat.
- Toss asparagus in olive oil, salt, and pepper.
- Wrap each asparagus spear with a slice of prosciutto.
- Grill the prosciutto-wrapped asparagus for 3-4 minutes per side, until the asparagus is tender and prosciutto is crispy.
Presentation Tip: Arrange the prosciutto-wrapped asparagus spears on a long, narrow platter, and garnish with shaved Parmesan cheese and a drizzle of balsamic glaze.
Main Course
Grilled Filet Mignon with Red Wine Sauce
Ingredients:
- 4 filet mignon steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup red wine
- 1/4 cup beef broth
- 2 tablespoons unsalted butter
- Fresh rosemary, for garnish
Instructions:
- Preheat the grill to high heat.
- Season steaks with salt and pepper.
- Grill steaks for 4-5 minutes per side for medium-rare or until desired doneness.
- In a saucepan over the side burner, heat olive oil. Add red wine and beef broth, and reduce by half.
- Remove saucepan from heat, and whisk in butter. Season with salt and pepper.
- Serve steaks with red wine sauce, garnished with fresh rosemary.
Presentation Tip: Plate the filet mignon on a white dish, topped with the red wine sauce, and add a sprig of fresh rosemary for an elegant touch.
Grilled Lobster Tails with Garlic Herb Butter
Ingredients:
- 4 lobster tails, split in half lengthwise
- Salt and pepper, to taste
- 1/2 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Fresh lemon wedges, for serving
Instructions:
- Preheat the grill to medium-high heat.
- Season lobster tails with salt and pepper.
- In a bowl, mix melted butter, garlic, and parsley.
- Place the lobster tails on the grill, flesh side down, and baste with the garlic herb butter.
- Grill the lobster tails for 5-6 minutes or until the flesh is opaque and cooked through.
- Serve the lobster tails with fresh lemon wedges and extra garlic herb butter on the side.
Presentation Tip: Place the lobster tails on a platter, drizzled with the garlic herb butter, and garnish with fresh herbs and lemon wedges.
Sides
Grilled Vegetable Salad with Balsamic Vinaigrette
Ingredients:
- 1 red bell pepper, seeded and quartered
- 1 yellow squash, sliced lengthwise
- 1 zucchini, sliced lengthwise
- 1 red onion, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup extra-virgin olive oil
- 4 cups mixed salad greens
Instructions:
- Preheat the grill to medium-high heat.
- Toss vegetables in olive oil, salt, and pepper.
- Grill vegetables for 3-4 minutes per side, or until tender and lightly charred.
- In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, and extra-virgin olive oil.
- Arrange grilled vegetables on a platter, and drizzle with balsamic vinaigrette.
- Serve the grilled vegetable salad over mixed salad greens.
Presentation Tip: Arrange the grilled vegetables on a large platter, drizzled with the balsamic vinaigrette, and sprinkle with crumbled goat cheese and toasted pine nuts.
Grilled Potato Salad with Dijon Vinaigrette
Ingredients:
- 2 pounds small red potatoes, halved
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1/4 cup apple cider vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 1/4 cup chopped scallions
Instructions:
- Preheat the grill to medium-high heat.
- Toss potatoes in olive oil, salt, and pepper.
- Grill potatoes for 8-10 minutes, or until tender and lightly charred.
- In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and extra-virgin olive oil.
- Toss grilled potatoes with Dijon vinaigrette, dill, and scallions.
- Serve the grilled potato salad warm or at room temperature.
Presentation Tip: Serve the potato salad in a large, elegant bowl, garnished with chopped chives and a drizzle of truffle oil.
Dessert
Grilled Pineapple with Vanilla Ice Cream and Rum Caramel Sauce
Ingredients:
- 1 pineapple, peeled and cored, cut into 1/2-inch slices
- 2 tablespoons olive oil
- 1/4 cup brown sugar
- 1/4 cup dark rum
- 1/4 cup unsalted butter1 pint vanilla ice cream
Instructions:
- Preheat the grill to medium-high heat.
- Brush pineapple slices with olive oil.
- Grill pineapple slices for 2-3 minutes per side, or until lightly charred.
- In a saucepan over the side burner, heat brown sugar, rum, and butter, stirring until sugar is dissolved.
- Bring to a simmer, and cook for 5-6 minutes or until the sauce is thickened and bubbly.
- Serve grilled pineapple slices with a scoop of vanilla ice cream and a drizzle of rum caramel sauce.
Presentation Tip: Serve the grilled pineapple on a platter, drizzled with the rum caramel sauce, and garnished with fresh mint leaves.
Grilled Peaches with Mascarpone Cream and Honey
Ingredients:
- 4 ripe peaches, halved and pitted
- 2 tablespoons olive oil
- 8 ounces mascarpone cheese
- 1/4 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup chopped pistachios, for garnish
Instructions:
- Preheat the grill to medium-high heat.
- Brush peach halves with olive oil.
- Grill peaches for 3-4 minutes per side, or until tender and lightly charred.
- In a bowl, beat mascarpone cheese, heavy cream, honey, and vanilla extract until light and fluffy.
- Serve grilled peach halves with a dollop of mascarpone cream and chopped pistachios on top.
Presentation Tip: Plate the grilled peaches on individual dessert plates, and top with the mascarpone cream and chopped pistachios. Drizzle with extra honey for added sweetness.
Cocktails
BPI Bourbon Race Day Rickey
Ingredients:
- 1 ½ oz. BPI Exclusive Woodford Reserve Bourbon Whiskey
- 1 oz. Lime Juice
- 5 oz. Soda Water
Instructions:
- Add ice to a highball glass.
- Add the ingredients.
- Mix.
- Serve!
JD’s After Dinner Bourbon
Ingredients:
- 5 oz. BPI Special Barrel Makers Mark Bourbon
- That’s it.
Presentation Tip: Pour in a BPI Outdoor Living cocktail glass. Cheers!
With these sophisticated and delicious menu items, your Race Day BBQ will impress all your guests and leave them wanting more. Enjoy the outdoors and indulge in these mouth-watering dishes.
And, if you want to take your outdoor living space to the next level, contact BPI Outdoor Living for a design consultation today!
