The menu this year was as follows:
Spinach Dip with crispy baguette
Creamy Asparagus Soup with Crab Cakes
Romaine Salad with goat cheese, walnuts, grapefruit & orange supremes, and Lemon-Tarragon Vinaigrette
Seared Sonomoa Foie Gras with challah toast and honeyed walnuts
Smoked Pork Loin with bacon-wrapped scallops and lentils
Yin-Yang Dessert - cheesecake and chocolate mousse tart
I didn't take pics of all the courses, but I wanted to share some.
Here's Brian chopping garlic and/or shallots...and the kitchen behind him.
Crab Cakes hand-formed by moi - Brian likes them in the cylinder shape. Sear them in a pan and finish in the oven.
The huge scallops. Wrapped in bacon, they resemble calf nuts.
This is one lobe of foie gras. We had 2 lobes, but only used one. Each person received a generous portion.
The first one is my little plate of foie that I threw together for myself. It isn't pretty. The other one is a plate that Brian made up for us last month and was more like what we served to the guests.
Luckily, Brian and I got to take a smidge home with us. It was probably the best pork I've had, in any form. The best part was the crispy, crackly outside mingling with the fat pockets inside. Made for some excellent pig sandwiches the next day.