Appetizer: artichoke tarts
Entrée: Summer Seafood Salad (Thai-spiced panko-breaded scallops and shrimp with stir-fried bell peppers, in a bright Caesar-like dressing, over spring greens) with baked parmesan straws
Dessert: honey-roasted plums with ginger whipped cream and ginger cookies*
*yeah, decided not to go with the trifle, after all
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