Rosé champagne cocktails (chilled icy cold). I love to serve special chocolate truffles on a silver platter next to my champagne cocktails and stemware. It looks so pretty and tastes decadent with the champagne.
Hors d’ oeuvres: salmon spread on pumpernickel bread.
Lobster blush cocktails (first course in place of a salad) very easy and can be prepared the night before.
Entree for luncheon: pasta with radicchio and beef bourguignonne (can be prepared two days in advance).
Desserts – more champagne, cappuccinos, seltzers, truffles, holiday cookies, homemade rice pudding with whipped cream.
