Free-range turkey burger topped with candied black forest bacon, melted white cheddar, and a fig balsamic jam on a toasted brioche bun, served with crispy black garlic rosemary potatoes and seasonal vegetables.
Pan-roasted salmon served over creamy Parmesan butternut squash risotto with nutty brown butter, and crispy sage
Garlic and herb-roasted pork loin topped with savory sourdough stuffing made with roasted apple chutney, caramelized shallots, fresh rosemary, and thyme, finished with a creamy Dijon sauce, served with roasted garlic mashed potatoes and green beans.
Herb-grilled New York strip steak finished with a rich compound butter of slow-caramelized onions, aged Gruyère, roasted garlic, and fresh thyme, served with creamy whipped sweet potatoes and garlic-roasted broccolini.
Garlic-marinated chicken with a sweet and tangy blood orange, ginger, and honey glaze, served with sesame jasmine rice and roasted Brussels sprouts tossed in a sweet chili sesame sauce.
