A french bistro inspired menu for a quaint holiday dinner with friends. A small group meant extra luxurious ingredients: caviar, plenty of champagne and lobster. I love bouilibaisse so much I made it for three different dinners! The amazing flavors of fennel, tomato, orange and saffron, filled with generous portions of lobster, dungeness crab, sea bass, halibut, rock shrimp and clams, plus crusty baguettes for dipping, need I say more. It has all of the characteristics of great dinner party fare: make ahead, delicious, one pot, simple yet special. Plus people appreciate a healthier and lighter menu during the food-filled holidays; no fun, but true. The abundance of greens Amy used throughout filled the house with aromas of eucalyptus and Christmas alike. Merry eating to all, and to all a good night. 
The Menu
radishes with herbed butter and fleur de sel
passed
potato chips with white sturgeon caviar and creme fraiche
steak tartare with white truffles on crostini
sitting
christmas salad of persimmons, pomegranate seeds, pine nuts and arugula in a rice wine vinaigrette
boullibaisse with lobster, dungenous crab, sea bass, halibut, rock shrimp and clams
toasted baguette with saffron aioli
peppermint ice cream with hot fudge and candy canes
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