Chef Brett McKee is serving deliciousness at Southend Brewery again this weekend. I thought it would be impossible to beat last weekend’s menu of Watermelon Tomato Salad and Tomato Pie, but maybe I thought wrong.

Like a mad scientist of food, Brett is in the kitchen mixing local produce with a coastal catch of swordfish alongside a light, simple arugula salad. Pair these plates with an icy cold beer, brewed on site might I add, and you’re ready to brave another steaming hot weekend. Here’s the official menu:

Arugula, Grilled Red Onion and Mushroom Salad with an Aged Balsamic Vinaigrette

Grilled Local Fresh Swordfish over Fingerling Potatoes with a Cool Cucumber Gazpacho and Teardrop Tomatoes topped with a Citrus, Mint Compound Butter.

I am counting down the hours until dinner as I write this. If you beat me to the table, let me know how you liked it.