THE MENU
Three-Olive Martinis
Roasted Fingerling Potatoes with Crème Fraîche and Caviar
Creamy Smoked Trout with Apple and Horseradish on Crisp Brown Bread
Brut Rosé Champagne
Pancetta- and Herb- Roasted Pork with Fig Jam
Roasted Beets with Clementine and Mint
Creamy Turnip Purée with Walnuts, Anchovies, and Parsley
Mashed Sweet Potatoes and Bananas with Pecan Streusel
Zinfandel or Bordeux
Christmas Croissant Pudding with Sour Cream and Brown Sugar Sauce