Happy New Year everyone! We started off with a Jamon roll up with Humboldt fog cheese, toasted pine nuts, fig preserves, and a reduced balsamic reduction, with an espresso martini; fried shrimp cocktail with homemade cocktail sauce; surf and turf with filet mignon topped with blue cheese and lobster tail, with roasted delicata squash. We enjoyed some more of that peanut butter Oreo pie for dessert. It all went great with a cabernet sauvignon.
