The table is set... |
My normal strategy is to pour all my efforts into one or two components of the menu, and for the rest, cook things I've done a million times and can do in my sleep. Here's this year's menu. Recipes and post-meal reviews to follow.
As always, I like to offer my dear guests a choice on some parts of the menu.
Salad
Caesar Salad with Garlic Toasts
or
Baby Greens with Beet, Goat Cheese, and Cara Cara Orange Fillets
Appetizer Plate
Charcuterie Plate with Housemade Pate de Camapagne
or
Shrimp Cocktail
Cocktails (all non-alcoholic)
Rosemary Citrus Cocktail
Sour Cherry-Pomegranate Sparkler
Elderberry with Mulled Berries Sparkler
Main Course
Rack of Lamb
Roasted "Windy Night Farms" Squash with Dates and Seeds
Rice Byrani ala Felgerts
Desert
Profiteroles with Carmel Macadamia Nut Ice Cream and Hot Carmel Sauce
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