Amuse Bouche: Antigriddled sour cream with frozen salmon flakes, chives, and peppercorns.

(Picture by Brian Leen; I was busy flipping frozen sour cream puffs).
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First Course: White bean and basil vegetable terrine with no-knead bread and garlic aioli.
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Second Course: Egg cocotte with mushroom cream and parsley puree

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Third Course: Giblet ragu with polenta and broccoli rabe

For a picture, see John & Jiffy’s blog: http://jiffyandjohn.com/2010/02/09/cooking-very-dangerously/

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Main Course: Roast goose with chestnut stuffing, butter braised vegetables, and lingonberry sauce

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Intermezzo: Pomegranate sorbet on honey florentines topped with candied kumquats and kumquat syrup.

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Dessert: Tres leches cake with caramel sauce and a curled butter wafer served with spicy hot chocolate