We welcomed the winter solstice and the changing of the seasons with the following menus:
menu #1
smoked trout on endive leaves with dill cream cheese
prosciutto-wrapped breadsticks
endive salad with apple, gruyere, avocado and dried cranberries
oyster stew
menu #2
mini quiches
butter lettuce salad with orange, avocado, walnuts and gorgonzola
herbed new potatoes
roast pork loin with fig and port sauce
cheese plate with pears, apples, maple-glazed almonds, figs and honey
now starts the six month march toward the longest day of the year...
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