The holiday classics, with the volume turned up.

Aged Québec cheddar, toasted walnuts, sherry vinaigrette, a drizzle of black pepper honey.

Orange zest, toasted pumpkin seeds, sticky tamarind-balsamic glaze.

Shaved fennel, sesame-sunflower crunch, apple cider and ginger vinaigrette.

Sliced against the grain, green peppercorn and brandy cream, crispy shallots.

Lemongrass and thyme butter, creamy Madeira mushroom sauce, confit garlic.

Champagne-Dijon cream brightened with yuzu, fresh chives.

Apple cider and miso-mustard glaze, caramelized shallots, crackling crumb.

Roasted squash, sage brown butter, toasted hazelnuts, Parmesan.

Roasted wild mushrooms, garlic, thyme and white wine, black garlic crumb.

Braised low and slow in red wine and star anise, caramelized shallots, gremolata.

Crispy duck leg, sour cherry and five-spice compote, glazed pearl onions.

Roasted whole with wild rice, chestnuts and cranberries, miso butter.

Thin-sliced potatoes baked in cream with garlic, thyme and a little smoked Gouda.

Silky and buttery, roasted garlic and chives.

Carrots, parsnips and squash, maple, orange and toasted coriander.

Toasted almonds, crispy shallots, lemon zest.

Roasted with bacon, finished with a sweet chili glaze.

Sourdough, sage, apple and sausage, baked until golden on top.

Dense dark chocolate, candied clementine, flaky sea salt.

Warm date cake, salted miso toffee sauce.

Light and airy Japanese-style cheesecake, bright yuzu glaze.

Sliced seasonal and exotic fruit, fresh berries and mint. Our vegan dessert.