New Year's Eve Dinner at 6B

Hors d'oeuvres: margarita shrimp served on cucumbers; pate with pomegranate seeds, arugula, grated Parmesan cheese, and crushed walnuts; brie, fennel and pear phyllo triangles.

Main course: grilled flank steak and grilled portabello mushrooms with roasted peppers and onions served with balsamic sweet potato-carrot mash.