Our friends at Season to Taste Catering invited us to the new Table at Season to Taste, where they host small private dinner parties, for a farm-to-table holiday dinner. Here's the menu and a few snapshots of the delicious four course dinner. For more photos, visit the Flickr gallery. More to come on the food and the urbane and modern table dressing we installed before sitting down.

First Course

Roasted Beet Tartlet with Vermont Goat Cheese, Fried Sage, and Candied Walnuts

Second Course

Crispy Confit Quail on Free-Form Butternut Squash Gratin with Grilled Frisee and Cranberry Gastrique

Dinner

Bachelor Hill Farm Pork Trio: Mustard Crusted Loin with Pear Chutney House Made Apple and Pecan Sausage Cider Braised Shoulder

Served with:

Cloth Bound 2 Year Cabot Cheddar Polenta Cake Seasonal Farm Fresh Vegetables

Dessert

Taza and Callebaut Chocolate, Espresso, and Raspberry Delight

Roasted Beet Tartlet with Vermont Goat Cheese, Fried Sage, and Candied Walnuts

Crispy Confit Quail on Free-Form Butternut Squash Gratin with Grilled Frisee and Cranberry Gastrique

Pig

Taza and Callebaut Chocolate, Espresso, and Raspberry Delight

Chef Robert Harris with a beet tartlet