On Sat 28 Nov 2009 01:13:29a, Bob Terwilliger told us...

> I've been told to come up with a menu to accompany a bottle of good
> champagne, and I'll be cooking it a week from tonight. Here's the menu
I'm
> planning:
>
>
> Soy-Cured Salmon with Asian Pear and Cilantro Creme Fraiche (Lin will be
> making this; she really likes it)
>
> Scallops Poached in Miso-Persimmon Broth
>
> Romaine-Mandarin Salad
>
> Seared Duck Breasts with Orange-Tea Sauce
>
> Kiwi Shortcake
>
>
> Our guest (who's bringing the champagne) is something of a VIP; are there
> any suggestions for improving the menu?
>
> Bob
>
>
>
>

Are not having a vegetable(s) with the entrée?

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright