An appetizer of puff pastry triangles with creme fraiche and salmon egg caviar. The flavorful brine that bursts in your mouth when you bite into the salmon eggs along with the rich but slightly sour creme fraiche and the layers of puff pastry are an easy but delicious appetizer for a special occasion.
The first course were two medium crab cakes with whole grain mustard and honey sauce with a green salad on the side.
If you wanted, you could also have some fresh ripe tomatoes with thinly sliced red onions and some blue cheese, drizzled with olive oil, red wine vinegar and some chopped Italian parsley.
For the main course we had two T-bone steaks, cooked Peter Luger style and two rib eye steaks as well. A Peter Luger style sauce was served on the side.
Creamed spinach and home fries rounded out the meat course.
Have everything in moderation. That’s how to close out another year. Dessert up next.