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You'll find no classic goose or roast beast, but FIG is offering a fresh Christmas dinner made with all organic and locally sourced ingredients. Chef Ray Garcia has put together a four-part family style menu that is heavy on seasonal fruits and vegetables, with dishes like red kuri squash soup, wheat berry salad and porchetta with pickled apples. Pair with house wine or the elaborate Vieux Man Chu cocktail, made with fig brandy, vermouth, Laird's Applejack, bitters and a flamed orange peel. Seatings for Christmas dinner are offered at noon, 3 and 6 p.m.

Wed., Dec. 25, 12, 3 & 6 p.m., 2013