James preparing the Beef Wellington
Beef Wellington -delicious
Roast Duck with Currant Glaze
Welsh Rarebit. Kristin served this over Rye Toast topped with asparagus spears and shitake mushrooms. It was awesome.
Flaming the dried cherries and figs for the Figgy Pudding
The fare was tasty and delicious and we enjoyed savoring the flavors of food and family togetherness.
Menu: Beef Wellington, Roast Duck with Currant Glaze, Welsh Rarebit served over rye toast with asparagus spears and shitake mushrooms, Gem Salad, and Figgy Pudding.
