Saturday night we had Tammy, Todd & Forrest over for dinner. You can blame the circular thyme theme on my savasana practice at yoga. We started with a "trifle" with alternating layers of Laura Chenel chevre blended with thyme and Carolina B's fig and sesame jam. Some warm flatbread sprinkled with coarse pink sea salt, and cyprus cocktails with sprigs of rosemary completed our first course. We ended with a Navarro 2001 muscat blanc and fresh thyme sorbet. Read on for the rest of the menu....
Goat cheese, thyme, and fig-sesame trifle with warm flatbread
Cyprus cocktails: hand-squeezed grapefruit juice, Roederer brut rosť, sink of Campari, rosemary sprig.
Crab & champagne risotto with roasted cauliflower and grilled asparagus
Bonny Doon Viognier
Mixed green salad dressed with sherry-shallot vinaigrette with Point Reyes Blue and bosc pears
Muscat & thyme sorbetPosted by shock on February 06, 2005 | TrackBack