The highlights of dinner tomorrow at Chez Frog and Goat:
Marinated Mussels and Roasted Red Bell Peppers served on sourdough crusty bread as an appetizer.

Roast Leg of Veal with Wild Mushroom Sauce and Walnuts as the entree.

Cranberry-Walnut Tart for dessert.
The appetizer and entree recipes are from The Wine Lover’s Cookbook by Sid Goldstein.
The dessert is from Food & Wine 2000.
We closed at noon today but the director let us go at 11. I was waiting in line to buy the mussels at the time I should have been walking out of the building. Always a good sign when the fish monger is busy and lots of customers are the repeat customer variety. And, by repeat customer, I mean they are all so chummy that the customer and counter person are trading suggestions for good reads.

*Updated 11/25 for photos.