Menu 1, February
1. Polenta cakes topped with duxelles (finely-diced mushrooms cooked in wine and butter)
2. Portuguese chicken (pollo portugese) over buttered conchiglie pasta
3. Breyer's vanilla ice-cream with fresh blueberries and walnut halves
Menu 2, March
1. Potato cases filled with balsamic-marinated watercress and topped with brie
2. Fettuccini with crab and ginger alfredo
3. Straticella mousse (brought by guest)
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