Assorted Appetizers:

   Stuffed Mushrooms

   Eggplant Dip w/ Sour Dough Bread

   Baked Brie

   Chopped Liver

   Salmon Pate

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Roasted Turkey / Porcini Mushroom Gravy

Friedman Traditional Cornbread Stuffing

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Side dishes:

   Brussel Sprout w/ Garlic, Pecans, and Basil

   Green Beans Provencal

   Whole Cranberry Sauce

   Cranberry Chutney

   Roasted Yellow and Red Beets in Lemon-Tarragon Vinaigrette

   Grilled Portobello and red pepper w/ Rosemary Vinaigrette

   Marinated Roasted Red, Yellow, and Green Peppers

   Acorn Squash Rings

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Salad of Frisee, Radicchio, Pears, Pomegranate, and Persimmons

 

Scallion and Sesame Corn Mini Muffins

 

Desserts:

   Fresh Fruit

   Pumpkin Pie

   Apple Pie

   Chocolate Mousse

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