t.h.e. most elegant holiday treats...

Its Saint Nicholas, or Sinter-klaas, whose feast day it is today–December 6–that ushers in the Christmas season.
But nary a lump of coal…but lumpfish for all good girls and boys.
Roe. Caviar. And all those niceties.
The Menu Shoppe has it covered: traditional indulgences for an elegant holiday specialty or small plate menu.
Caviar
So many branded offerings.
Although Petrossian is considered the finest, there are also exquisite Alaskan and West Coast varietals. But try this. These nutty, buttery beads have a salty, smooth pop and are sustainably harvested from white sturgeon, farm-raised in California.
http://www.gilttaste.com/products/76579319-california-caviar-company-california-osetra
Pate
Pampering with pate. Here’s a trio of traditional French-style charcuterie.
Truffle Mousse: chicken livers, black truffles, porcini mushrooms and sherry, transformed into a creamy mousse and polished with a layer of black-truffle aspic.
http://www.williams-sonoma.com/products/artisan-charcuterie-collection

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