Wednesday, July 28, 2010

Thanksgiving menu

Appetizers:
  • Baked sweet onion with balsamic vinegar and oil
  • Toasts with goat cheese and herbs
Entrees:
  • Mashed potato with wild mushroom gravy
  • Roasted chicken, duck, goose with garlic and vegetable (zucchini, butternut squash, sweet potato, leek)
  • Wild rice with butter and herbs
Sides:
  • Pickled beet
  • Stir-fried green beans
Desserts:
  • Ginger snap cookies
  • sweet apple tart with orange zest
  • Savory pumpkin chive tart

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