A HOPPING HOLIDAY EXTRAVAGANZA

We were graced with a full dining room of 14 blessed guests for both Xmas Eve and Xmas Day with well-received menus both nights. The occasions were nothing short of intimately divine, fun, and delicious. Take a peek at Xmas Eve which began with the informal Prince-traditional-based Xmas Eve ‘supper’ of appies – jalapeno poppers, homemade goat cheese with sauces of cranberry and squash mash – then moving on to sloppy sliders, sausage/corn/green chili/cheese chowder, corn bread, apple/pear/cashew/napa cabbage slaw, ice cream with limoncello (ala Angela and Keith) topped with Kahlua-soaked cherries with a side of pumpkin nutbread.

Xmas Day was EXTRAORDINARY and I call it A Quiet Little Christmas. Beginning with a starter of our TSH poached salmon with gifted cranberry and nut sourdough from Anne Marrie and Shel followed by two tres hermanas ranch beef roast with veggies, traditional onion and celery dressing, asparagus with duck hollandaise ala the Capt., a to-live-for broccoli antipasti salad with pecorino romano on the side then the finale of pistachio and cherry cheesecake pie with limoncello shots (again ala Angela and Keith) and walnut stuffed dates drizzled with extra virgin olive oil infused with blood orange and sprinkled with cinnamon and sugar. YUM YUM YUM