Cocktails
Hors D’Oeuvres:
Red Ruby Potatoes with Crème Fraiche and Caviar
Babaganoush and Pita Breads
Chicken Liver Pate and Assorted Crackers
Artichoke Spread
Filo Cups Stuffed with Goat Cheese and Honey Beets
Filo Cups Stuffed with Brie and Onion Relish
Grapes with Honeyed Goat Cheese and Pecans
Gourmet Grilled Cheese with Date Nut Bread and Brie
Appetizer:
Langoustine and Grilled Shrimp in Red Pepper Sauce Over Puff Pastry Shells
Principal Meal:
Roasted Turkey
Grilled Salmon
Stuffed Pork Loin with Loganberry Pepper Sauce
Vegetable Lasagna
Turkey Divan
Quinoa-Stuffed Red Peppers with Black Beans and Eggplant
Lentils with Carrots and Celery
Mashed Potatoes and Gravy
Candied Sweet Potatoes
Potato Latkes with Apple Sauce and Sour Cream
Cheesy Potatoes
Macaroni and Cheese
Cheesy Cauliflower
Corn Pudding
Dressing with Raisins, Apples and Nuts
Roasted Brussels Sprouts and Carrots
Green Beans with Oregano and Slivered Almonds
Broccoli Salad with Grapes, Provel Cheese, Red Onion and Almonds
Cranberry and Orange Relish
Assorted Breads
Desserts:
Pumpkin Pie with Whipped Cream
Pecan Pie
Pumpkin Cake Roll with Cream Cheese Filling
Cream Puffs
Cheese Cake
Zucchini, Pumpkin and Chocolate Breads
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