Holiday Feast

golden pan-roasted chicken with crisp baby potatoes, charred broccolini and natural jus (GF)

local mahi-mahi seared golden, with pillowy ripe plantain gnocchi and a velvety callaloo velouté

flame-grilled shrimp over creamy herb risotto with a lemon-honey mustard cream and grilled asparagus

Pan-seared steak in a classic diane sauce with sweet pea puree and cloud light whipped potato (GF)

slow-cooked wild mushrooms and parsnip in a rich ragout over creamy aged-cheddar polenta (V, GF)

prime filet mignon with a hasselback sweet potato and a bold red wine espresso reduction (GF)