Bonjour!

What a season to celebrate! Once again, it is the time to gather and enjoy the longer and colder nights here in West Marin.

As I start thinking about Thanksgiving, Christmas and New Year’s, I thought I would let you know my special Holiday menus that I just came up with sitting in front of a warm fire.

If any one of you is too busy to create and pass hors d'oeuvres or first, second, and third courses, and then desserts, help is on the way. I wanted to you all know that I would love to help make your holidays extra special.

Here are the fall/winter 2008 menu options:

Appetizers

            - Ahi tuna on wonton crisp

            - Chicken or rabbit terrine on seasoned baguette slices, with homemade

vegetable pickles

- Salmon pate in phyllo cups

- Puff pastry with Point Reyes Blue

- Mini quiches (Lorraine, spinach/feta, onion, shrimp etc..)

- Mini crepes with crab or curried potatoes

First courses

Soups

            - Celeriac root and Yukon gold bisque

            - Lobster bisque

            - Onion soup, with the traditional fixings

            - Creamy mushroom soup with croutons

Salads

            - Spinach salad with Point Reyes Blue and endive with a shallot

    vinaigrette

- Organic greens salad with a fish terrine and dill-mousse

- Winter roasted beet salad with walnuts, Belgium endives, and white

     beans with a goat cheese dressing

- Organic greens salad with smoked duck on Polenta squares with

     pomegranate and champagne vinaigrette

Second courses

            -  Pepper-crust pork loin, with wild/brown rice, turnip/celeriac

     puree, sautéed garlic mushrooms

-Venison steak with reduced Madera sauce, with chestnut

     puree, sautéed greens

- Cornish hens, cooked in whiskey, with sautéed potatoes, creamed pearl

     onions

- Alsace Lorraine Sauerkraut (choucroute), white cabbage with 6 types

     of meats cooked in white wine and juniper berries, served with boiled

     Yukon potatoes

- Cold salmon served with garden green sauce, on a bed of watercress

     with 3 potatoes salad

- Corn stuffing with wild rice and seasonal greens in a case of Acorn

     Squash with wild mushroom gravy

            - Poule au pot: Stewed chicken in a pot with carrot, turnips,

rutabagas, leeks, potatoes and basmati rice, served with sauce poularde

(also called sauce Supreme.)

Third courses

            - Artisan Marin and Sonoma County cheese platter with breads

            - Butter lettuce salad with lemon vinaigrette

Desserts

     - Chocolate/chestnut mousse

     - Caramel, vanilla cream

     - Poached pear with chocolate

     - Cranberry/apple cobbler with Chantilly mousse

     - Crepes Suzette

Prices vary per course and some menu items:

Hors d'oeuvres:$10 per person (4 pieces per person)

First courses: $12 per person

Second courses: $15 per person and up, depending on the menu

choice

Third courses: $8 per person

Desserts: $8 per person

Delivery Fee: $30

Please let me know if I can contribute to your Holiday fun!

I am offering a 10% rebate if you book your party by December 1^st!

If you have any questions, please call me at

(415) 868 0452 or email me at Madame683@aol.com

Merci!

KT

KT’s Kitchen/West Marin Green Cuisine

PO Box 733

Stinson Beach, CA 94970

www.ktskitchen.us.com