I began with our standard Crostini, toasted bread with Sage infused butter, crispy procuitto, piquant provalone and topped with a sage leaf. I also roasted a breast of lamb along with the usual charcuterie.
Dinner was easy. Homemade pasta covered in a braised short rib gravy. a fresh salad with handmade croutons and our favorite oil and vinegar dressing. A few loaves of fresh French baguettes and a NY style cheesecake rounded out the feast. Great wine flowed and kids, conversation and raucous laughter ensued. I believe we all had a great time.