I do a new year's eve to day dinner. We had 10 over this year. Here's the menu:
[FONT="]Hors d’oeuvres:[/FONT]
[FONT="]Anti pasto[/FONT]
[FONT="]Tourine de provolone, Danish blue, Irish cheddar[/FONT]
[FONT="]Fair Hill Charcuterie: Fennel and Sec[/FONT]
[FONT="]Herring in wine, smoked salmon [/FONT]
[FONT="]Sausage balls w/ fresh applesauce[/FONT]
[FONT="]Dinner:[/FONT]
[FONT="]Indian curried shrimp soup[/FONT]
[FONT="]Vermont corn cob smoked ham[/FONT]
[FONT="]Au gratin potatoes[/FONT]
[FONT="]Roasted tomatoes w/ pesto[/FONT]
[FONT="]Mixed greens w/ country hock[/FONT]
[FONT="]Blackeye peas, French style w/ fresh ham[/FONT]
[FONT="]Rolls and Amish butter[/FONT]
[FONT="]Dessert:[/FONT]
[FONT="]Various homemade items including apple cake, shortbread, ginger cookies[/FONT]
[FONT="]Served neat or a la mode (Kilby’s creamery)[/FONT]
[FONT="]Beverages:[/FONT]
[FONT="]Chester county water[/FONT]
[FONT="]Wines red, white, and sparkling, [/FONT]
[FONT="]Cordials and whiskeys[/FONT]
[FONT="]Coffee and tea