house dry-aged AAA prime rib, cooked sous vide and roasted with a black garlic–peppercorn crust. roasted bone marrow–madeira jus finished with sherry vinegar. fresh horseradish crème fraîche on the side. includes gruyère & thyme potato mille-feuille, orange & thyme roasted carrots and parsnips, maple–miso brown-butter brussels sprouts with toasted hazelnuts, and beef-dripping yorkshire puddings. approximately 10 oz cooked boneless prime rib per person.

brined turkey breast rolled with brown-butter, pork sausage and sage shokupan stuffing, cooked sous vide and roasted until golden. boneless leg confit, sage brown-butter turkey jus and cranberry–orange agrodolce. includes cultured-butter yukon gold purée, orange & thyme roasted carrots and parsnips, garlic-confit green beans with crispy prosciutto, and japanese milk buns by Epi Breads with whipped cultured butter. approximately 10 oz cooked turkey per person, excluding stuffing. no-pork option removes sausage from the stuffing and prosciutto from the green beans. combine with the gluten-free stuffing & bread upgrade for gluten-free + no pork.

carved smoked ham with a caramelized burnt-orange, maple and dijon glaze. apple-cider jus and grainy mustard. includes gruyère & thyme potato mille-feuille, maple–miso brown-butter brussels sprouts with toasted hazelnuts, garlic-confit green beans with crispy prosciutto, and japanese milk buns by Epi Breads with whipped cultured butter. approximately 9 oz cooked ham per person.

house dry-aged AAA prime rib, cooked sous vide and roasted with a black garlic–peppercorn crust. roasted bone marrow–madeira jus finished with sherry vinegar. fresh horseradish crème fraîche on the side. approximately 10 oz cooked boneless prime rib per person.

brined turkey breast rolled with brown-butter, pork sausage and sage shokupan stuffing, cooked sous vide and roasted until golden. boneless leg confit, sage brown-butter turkey jus and cranberry–orange agrodolce. approximately 10 oz cooked turkey per person, excluding stuffing. for gluten-free + no pork stuffing, select both options below.

carved smoked ham with a caramelized burnt-orange, maple and dijon glaze. apple-cider jus and grainy mustard. approximately 9 oz cooked ham per person.

butter-poached lobster and chilled jumbo shrimp, charred lemon and house roasted-tomato cocktail sauce with freshly grated horseradish. 2½ oz lobster and 3 jumbo shrimp per person. cocktail sauce packed separately for dipping.

black truffle risotto, melting gruyère centre and a crisp golden crust. roasted garlic aioli and finely grated parmigiano-reggiano. two arancini per person.

duck confit, sour cherries reduced in sherry, black garlic and thyme baked together in crisp all-butter puff pastry. pickled mustard seeds on the side. one individual tart per person.

double-cream brie whipped with mascarpone, brown-butter pears finished with cider vinegar, and chilli honey. toasted walnuts, crispy sage and rosemary focaccia. prepared and ready to serve. walnuts, sage and focaccia packed separately.

crisp romaine hearts, crispy bacon, roasted garlic caesar dressing, parmigiano-crusted brioche croutons, shaved parmigiano-reggiano and cracked black pepper. dressing and croutons on the side. no-pork option available; can be combined with gluten-free croutons.

burrata, roasted red and golden beets, clementines, arugula and radicchio. toasted pistachios and champagne-citrus vinaigrette on the side.

fine layers of potato baked in garlic and thyme cream, pressed into neat portions and finished with a golden gruyère crust.

silky yukon gold potatoes with cultured butter and cream.

caramelized carrots and parsnips with orange-thyme butter and a touch of cider vinegar.

deeply roasted brussels sprouts glazed with maple–miso brown butter and sherry vinegar. toasted hazelnuts on the side.

tender-crisp french green beans, garlic confit, flat-leaf parsley and extra virgin olive oil. crisp prosciutto on the side.

toasted japanese milk bread, browned pork sausage, caramelized shallots and fresh sage, baked with brown butter and a crisp golden top. no-pork and gluten-free options available. for gluten-free + no pork, select both options below. gluten-free bread replaces shokupan.

beef-dripping yorkshire puddings with crisp edges and soft centres. one large yorkshire pudding per person.

soft japanese milk buns by Epi Breads, with whipped cultured butter and flaky sea salt.

deeply reduced roast beef and madeira jus, finished with roasted bone marrow and sherry vinegar. extra for the prime rib.

roast turkey jus finished with sage brown butter. extra for the turkey roulade.

apple-cider jus for the glazed ham.

cranberries and orange in a sweet-sharp reduction. extra for the turkey roulade.

crème fraîche with fresh horseradish. extra for the prime rib.

roasted garlic aioli for the truffle arancini.

whipped cultured butter with flaky sea salt.