Thanksgiving 2010

Blue cheese - Brie - Chevre plate

Gold almond raisin crispbread, apple and pear slices and fig jam

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Ruby salad (pomegranate, radicchio, ruby grapefruit, and beets with pomegranate vinaigrette)

Emerald salad (kale)

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Flash-fried Brussels sprouts with pomegranate syrup, Greek yogurt, walnuts, pomegranate seeds and green and gold grapes

Gingered yams with mustard greens

Roasted wild mushrooms

Rosemary-lemon gremolata over broiled wild Alaskan salmon

Vegetarian stuffing

Cranberry chutney

Hermann Wiemer 2008 Dry Riesling

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Gold pumpkin pie with ginger whipped cream

Pear, walnut and raisin cake with salted caramel sauce and whipped cream

Mulled wine