These are some of the menus I used this holiday season, starting with the first one for a large crowd (25 people), others for around a dozen to fourteen people, and a menu for a small gathering of just immediate family. Most of the recipes are contained in this website-blog and a few are new, soon to be posted.
Salads; Pink Potato Salad, Israeli Salad, Upland Cress and Granny Smith Waldorf Salad with Red Wine Vinegar and whole Grain Mustard Vinaigrette, Moroccan Carrot Salad, Roasted Brussels Sprouts Salad 
Dessert; Honey Cake, Garnet Yam Cake with Brown Sugar Icing and Maple Glazed Pecans, Chocolate Espresso Cake, Pavlova with Lemon Curd and Strawberries, Assorted Fruit, Banana Cake, Pistachio Biscotti, Assorted Marzipan and Chocolates, Apple Cranberry Crostatas
Sweets: Apple Cake with Caramel (new parave recipe to be posted), Coconut Cake (new parave recipe to be posted), Biscotti, Chocolate Espresso Cake
Challah, Chicken Broth, Cousin Pegi’s Pepper Jam, Oven Roasted Cauliflower, Haricot Verts, Roasted Miniature Red and Purple Potatoes, French Roast with Prunes and Onions, Chicken Roasted with Sumac and Lime, Strawberries, Honeydew Melon, Coconut Sorbet, Chocolate Dipped Bananas