Bombette; this is thin slices of pork shoulder rolled up with diced cheese, toasted pine nuts,and herbs, then coasted with bread crumbs and baked. This is served on a bed of arugula topped with truffle oil sauce. Roasted Roma tomatoes cut in half and baked with garlic and bay leaves. Roasted wedges of Yukon gold potatoes tossed with Parmigiano cheese, bread crumbs, & fresh herbs.
For dessert, diced butternut squash baked w/brown sugar, golden raisins, butter, rum, & nutmeg topped w/ice cream.
