Charles Gifford wrote:

> "Jo Venus in Hawaii" > wrote in message
> ...
>
>>I'm wondering what are the typical courses for a fancy dinner? I
>>would like to prepare a dinner for my widowed mother and her best
>>friend. Here's the draft menu I've come up with. Suggestions?
>>Deletions/additions? I really want to do this up right: Printed
>>menu, nice linens/tableware, crystal, candles, the whole schmole. I
>>would very much value your commentary.
>>
>>Menu
>>Amuse bouche: Stuffed mushrooms
>>Soup course: Chestnut and Sherry Soup
>>Salad course: Avocado and Prawn Timbales
>>Palate Cleanser: Meyer Lemon Sorbet (. is this the correct order?)
>>Main: Veal Marsala OR Veal Saltimbocca ala Romana
>>Sides: Roasted Asparagus and baby potatoes
>>Dessert: Poached Pears with ginger cookies (thin crisp little guys)
>>
>>>>comments very much appreciated,
>>Jo Venus (currently in the Pacific Northwest but soon to return to
>>Hawaii)
>
>
> Your menu looks very good indeed. I would not make any changes to it except
> move the salad to the last position, just before the dessert. I'm just
> old-fashioned enough to prefer it. You dishes will go together very well. It
> looks like you put a lot of thought into it! Oh, just personal, but I'd
> prefer the Saltimboca! <g>
>
> Charlie
>
>

yes, isn't that a lovely menu indeed!...
i would also prefer the saltimbocca because i wouldn't like a sweet dish
(veal marsala) there.
maybe, i would move the sorbet at the end of dinner, right before the
dessert.
regarding the wine its a great idea: you can go with a light white wine
(like prosecco or even champaigne) all throughout the meal.

ciao, anna maria


www.annamariavolpi.com