Because we have 12 people or so coming, we can't do courses in the traditional sense, we just don't have that many plates, to be able to bring out each course individually. So we'll be setting out the appetizers, then the amuse bouche, then the salad and then the main with sides and people will have to help themselves as we go.
So here's what we are thinking:
Cheese platter with fresh fig paste, Donna's famous award winning pickles and apricot-mustard from Germany.
Amuse bouche is a duck breast with red wine orange reduction.
Beet and fennel salad with simple vinaigrette.
Roast Beef with pommes parisienne and green beans and roasted hothouse tomatoes.
Lemon Raspberry Birthday Cake.
Hope this helps for those of you bringing wine!!!
See you sunday.
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