|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.
Caesar Salad with Garlic Toasts
Baby Greens with Beet, Goat Cheese, and Cara Cara Orange Fillets
Charcuterie Plate with Housemade Pate de Camapagne
Cocktails (all non-alcoholic)
Rosemary Citrus Cocktail
Sour Cherry-Pomegranate Sparkler
Elderberry with Mulled Berries Sparkler
Rack of Lamb
Roasted "Windy Night Farms" Squash with Dates and Seeds
Rice Byrani ala Felgerts
Profiteroles with Carmel Macadamia Nut Ice Cream and Hot Carmel Sauce