For our Christmas Eve dinner, we both had Veal with Maltagliata and Porcini mushroom and truffle aroma. We shared our appetizers of Grilled Scallops with mashed potatoes and tobiko and epazote pesto, and an Antipasto of Iberian acorn ham, bell peppers, artichoke hearts, mushrooms, olives and artesan red wine goat cheese. We also both had Double Port Consomme with foie gras ravioli and a Tamarind and Chili Granite. For dessert, we had a mocha raspberry trifle, chocolate walnut brownie tart and carmelized banana crepe. Also a Mexican zinfandel from the Baja region.
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