Savenor's: Our local fancy market
After prying ourselves out of bed, P and I spent the majority of the morning trying to put together our New Year's Eve menu. We are staying in, but going all out. Here's the menu we are working with now:
- Golden Oyster Bisque
(served with Veuve Cliquot)
- Roast leg of lamb with browned yogurt-mint sauce
(with a Lengs & Cooter shiraz)
- Asparagus, either roasted or steamed, drizzled with truffled olive oil, sea salt, & cracked pepper (thanks, H!)
- Creme brule (I'm cheating here, they are in the freezer), with warm berries and mint
(Think we will break out the Sauternes for this one...)
After setting the menu, it was off to Savenor's and the Wine & Cheese Cask to get our ingredients. They are both just around the corner, and they had everything we needed. We even got a "free" Savenor's tote bag for our ingredients since we purchased over a certain - undisclosed - amount of money.Now, the Veuve is chilling, going to get going on the marinating, table-setting, etc. Plenty of time...
PS - At ALV's suggestion, I will try to get some of our recipes linked up to our menu...