Baked Hubbard Squash garnished with Ricotta salata, toasted hazelnuts and sage
Tapa - artichoke hearts, English peas, ham, pimiento and saffron
Green tomato chutney cream cheese spread
Florence's Shrimp mold
gravad lax
posole
olive medley
Cheese board
asparagus
Roasted Turnips and beets
pork tenderloin stuffed with prunes with a cherry and onion glaze
Roasted Winter fruits (cranberries, apples, and pears) with fresh thyme
chocolate dessert
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