Our New Year's Eve tradition:
Filet mignon - Prime
(restaurant quality)
Potatoes Dauphinoise
(back in the day the great chefs named their creations for their girlfriend/mistress)
Fresh veggies
(whatever the missus has in mind, she's good at that)
Her most excellent salad
(and a great homemade dressing to boot)
A fine claret
We never last until the ball drops down, but that's OK, we make up for it in the morning.
TO