Entrées:
Mediterranean Olives, Various Colors and Flavors in their own oil
Potato and Pea Samosas with Tamarind
Le Plats Principal:
Brine Roasted American Turkey with Sea Salt, Celery, Apple, Turkish Dried-Apple Tea, Fennel, Juniper Berries
Les Legumes:
Tangy Cranberry Sauce with Orange Peel
Cranberry Sauce with Chipotle
Cranberry Sauce with Jalapeño
Wild Rice with Chestnuts and Dates
Sautéed Broccoli Rabe with Olives
Parsnip Puree with Hazelnuts
Roasted Sweet Potatoes with Cinnamon
Crisp Roasted Golden Potatoes with Native Sage
Garden Zucchini-rice Casserole with Parmesan
Roasted Portobello Mushrooms with Oak Forest Truffles
Bobbies sweet and sour Chutney
Le Salad:
Watercress and Pear Salad with Honey-Glazed Walnuts
Dessert:
Dorrie's holiday Bundt cake w/Pumpkin, Apples Cranberries and Pecans
Bobbie's Chocolate-Maple Pecan Pie
Bobbie's Pear-Apple Mystery Creation
Beinecke Carrot Cake with Indigestion
Georgia Pecan Pie with Ice Cream
Les Vins:
from les caves of J.W.P.
