Happy holidays!

Roasted and marinated eggplant over crispy polenta with parmesan and basil

King crab salad with lime, celery, and avocado served in Belgian endive cups

Market lettuce salad, fines herbs, spiced pecans, aged goat cheese, and sherry vinaigrette

Pork belly porchetta, rosemary, fennel, salsa verde

Beef ribeye cote-du-boeuf, au jus, horseradish cream

Potato and sunchoke gratin, bechamel, scallions

Winter squash roasted with sage brown butter, cider, cippolini, pepitas

Italian panetone bread pudding, nutella fudge, amaretto cream