Hey hotties… this July 3rd, I’m serving up a little taste of America the way it was meant to be enjoyed: with plenty of flavor, very little clothing, and absolutely no room for boring. 🇺🇸😉
For this edition of Bare Appétit, we’re celebrating the United Plates of America with a four-course gourmet menu inspired by the Italian, Asian, African American, and New Orleans traditions that helped shape the American table. The portions will be light, the plating will be gorgeous, and the company will be even better.
Come hungry, come curious, and be prepared to discover just how delicious the American melting pot can be when everyone gets undressed for dinner.
Kisses 💋 Summer
Come hungry, leave satisfied.
Why settle for a typical July 3rd dinner when you can taste America with a little less clothing and a lot more flavor? United Plates of America brings the American melting pot to Bare Appétit with a four-course gourmet tasting menu inspired by Italian, Asian, African American, and New Orleans culinary traditions. Prepared live by Mike and served by Summer in lingerie, each course will be elegantly plated, gluten-free, low-carb, and intentionally portioned to tempt without leaving anyone too full for what comes next.
The evening begins at 7:00 PM, with the first course served at 7:30 PM. After dessert, Summer’s Home for Wayward Swingers opens into an evening of on-premise play, with plenty of room to keep celebrating long after the plates are cleared.
As always, this event is BYOB, and we’ll provide limited mixers to complement the evening. Come hungry, come curious, and join us for a delicious celebration of the cultures, flavors, and cravings that make up the American table.
Four Course Menu
Amuse-Bouche
Sesame Ahi Tuna Tasting Spoon: A small bite of sesame-crusted ahi tuna with cucumber, avocado, scallion, pickled ginger, and a few drops of citrus-tamari vinaigrette, served on an individual tasting spoon.
Appetizer
Prosciutto, Burrata & Grilled Peach Salad: Baby arugula topped with creamy burrata, ribbons of prosciutto, a few slices of grilled peach, fresh basil, toasted pine nuts, and a light balsamic reduction.
Entrée
Coffee-Rubbed Beef Tenderloin: Beef tenderloin medallions with a coffee, smoked paprika, garlic, and warm-spice crust, served with smoked cauliflower purée, braised collard greens, and a bourbon-peppercorn jus.
Dessert
Praline Panna Cotta: Vanilla-rum panna cotta topped with toasted pecans, cinnamon, and a low-sugar bourbon-praline sauce, perhaps with one small brûléed banana slice as a nod to Bananas Foster.
