I stopped in the fish market early and noticed beautiful kumomoto oysters...
Raw kumomoto oysters with lime zest and a balsamic reduction
Arugula salad with stilton, blood orange segments, and cranberry/leek compote.
Chilean sea bass, pan seared and oven roasted with sun dried tomatoes, served over black truffle mashed red bliss potatoes and grilled asparagus.
Dessert was almond cheesecake with fresh blackberries.
Cocktail of the evening was Blanton's bourbon (sadly, all gone now
) and we enjoyed a california merlot with dinner. Ruby port with dessert.
I also baked the bread for dinner - a cranberry pecan braided loaf.