Monday, November 27, 2006

Company Christmas Luncheon

  • Chicken - Seared Chicken with a Chive Buerre Blanc, Served with Caramelized Onion Mashed Potatoes and Steamed Asparagus.
  • Beef - Braised Short Ribs, Served with Caramelized Onion Mashed Potatoes and Steamed Asparagus.
  • Fish - Goat Cheese Stuffed Sole with Grape Buerre Blanc, Served with Caramelized Onion Mashed Potatoes and Steamed Asparagus.
  • Vegetarian - Sweetened Harvest Squash Ravioli Tossed in a White Buree Blanc Sauce, Served with Steamed Asparagus.

I see a pattern here with the carmelized onion mashed potatoes, and the steamed asparagus.
I wonder if the result will look as appetizing as the Google images?

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