SHADOW OF THE SON
Percy returns to Rhinebeck
In this deftly crafted sequel to the award-winning novel Eye of the Moon, Percy is called back to Rhinebeck, hosting an unexpected weekend house party to save the estate from sudden peril.
Lord Bromley descends upon Rhinebeck with a diabolical plot
He has left indelible scars on the lives of guests and staff alike. With his fatal charm and intricate machinations, he launches a series of high-stakes wagers, engaging Percy in a game of wits. Secrets behind secrets are revealed.
Alice returns in unexpected ways
Are the dead ever really dead? When vows are shattered, what is the true cost?
Shadow of the Son is a haunting and majestic tale of broken promises, old scores settled, second chances, and extraordinary love.
Read the first three chapters.
“I express the oldest language in the world. With it, I create, sustain, or end life.” - Dagmar
Savory beef stew
Small balls of raspberry sorbet
First course: Lobster bisque with a hint of sherry
Main course: Sole with lemon, parsley, and an almond crust
Creamy mashed potatoes and broccoli with hollandaise sauce, paired with Clos Blanc de Vougeot
Dessert: Soft homemade vanilla ice cream with Dagmar's signature pound cake
Pea soup accompanied by small triangular peanut-butter and jelly sandwich quarters, paired with a German Riesling
Silver bowls with crushed ice, with white porcelain shells containing crab salad
Pale-yellow Meyer lemon sherbet
Sushi with Cristal
Chilled cucumber and watermelon soup, paired with an unusual greenish-gold Chardonnay
Grilled sea bass with tiny asparagus drizzled with hollandaise
Dessert: Sweet biscuits and an "old Nordic recipe" drink by Dagmar
Cold vichyssoise served in small porcelain cups surrounded by beds of ice in larger silver bowls
Cold Maine lobster served with sides of Russian salad, and chilled asparagus with lemon
Dessert: Individual servings of homemade vanilla ice cream with swirls of orange sherbet, served on a lake of warm chocolate,
with thin butter cookies on the side
First course: Scottish smoked salmon paired with a white Haut-Brion
Second course: Jellied consommé with a dab of crème frâiche served in small, white bowls on ice
Grilled salmon with a dollop of Mousseline sauce, crunchy on the outside with a delicious delicate middle
Filet mignon, paired with Château Lafite
Glazed roast duckling slices with applesauce, accompanied by small amounts of mashed potatoes and creamed carrots, paired with Chardonnay
Dessert: Small balls of pale lime sorbet