This New Year’s Eve, some friends and I have decided to dine IN – we’re taking over the Dobbin kitchen in St. John’s (and what a kitchen to cook in!) and creating a feast! What better way to bring in the new year than with great food, wine and the best of friends… there are a few of you out there that will not be sitting with us at the table, but know you will be missed…

antipasti:
~ asparagus tips wrapped in proscuitto and romano formaggio
~ Atlantic smoked salmon and Newfoundland salt cod brandad, with fresh-baked french bread
~ Marinated Olives

prima:
~ Portobello and Shitake Mushroom Risotto (with a sundried tomato risotto for those who aren’t keen on the mushies…)
~ Baked chicken with Basil, Almond, Romano Pesto

secondo:
~ Delectable imported cheeses – one is a Porto Stilton! :0

dolce:
~ Sorbet topped with a warm caramelized glaze of mango, blueberries, banana and maple, with a dark chocolate drizzle

vino: a fine selection from canada, italia and argentina and and and….

finito!