Thursday, December 21, 2006

Holiday Menu

On the menu this holiday:

Spicy Pecan Munchies

Appetizer of Baked Pears, Gorganzola and Walnuts in Fillo pockets

Roasted Pork Tenderloin rolled in Fennel Seed, Garlic, and Rosemary

Shallots Braised in Red Wine

Roasted Fingerling Potatoes

Roasted Asparagus Spears with Balsamic Drizzle

Poached Pears with Cinnamon Ice Cream and Zinfandel Basalmic Sauce

No comments: