Roasted Stuffed Turkey with traditional Pork & Chestnut stuffing, with side serving of maple-glazed carrots, roast potatoes, brussel sprouts and cranberry sauce
Pan Seared Duck Breast with Plum and Brandy Reduction, Creamed Spinach and Confit Potato Steak
spiny lobster was simmered into a creamy and succulent dish, served with Ginkyo, Japanese Red Kintoki Carrot and green beans