Roasted Stuffed Turkey with traditional Pork & Chestnut stuffing, with side serving of maple-glazed carrots, roast potatoes, brussel sprouts and cranberry sauce
Roasted Chicken and Duck Platter served with Marinated Jelly Fish
Slow Braised Beef Ribs served with Buttered Shimeiji Mushrooms, Parsnip Puree and Red Wine Braised Baby Onions
spiny lobster was simmered into a creamy and succulent dish, served with Ginkyo, Japanese Red Kintoki Carrot and green beans