We are pleased to announce that Chef Greg Couillard will be working with team Chantli to create our annual Christmas and New Years Menus. This is an early posting so you do not want to miss out on this sellout tasty event. Reservations required and contact info available on the www.chantlimare.com.

COCONUT CREAM SHRIMP BISQUE...SEAFOOD FUMET REDUCTION/WHITE WINE, LEEKS AND VEGETABLES SPIKED WITH COGNAC...RED CASERA SALSA.

SHAVED MANGO AND CUCUMBER SALAD...MARACUYA, DIJON AGAVE AND WHITE BALSAMIC DRESSING...CRISPY BAKED PROSCUITTO.

DEBONED FRESH TURKEY ROYULADE...BRAISED WITH SAGE AND HERB BUTTER...CHORIZO AND CORNBREAD STUFFING...CREAMED COTIJA SCALLOPED POTATO...GARLIC BUTTERED FRENCH BEANS...CRANBERRY CHUTNEY...GREAT GRAVY.

ROSEMARY LEMON GARLIC ROASTED LEG OF LAMB...SHIRAZ SHALLOT DEMI GLAZE...TOMATILLO MINT CHUTNEY...SCALLOP CREAMED POTATOES AND FRENCH BUTTERED BEANS.

ROASTED VEGETABLE AND MUSHROOM RISOTTO WITH THREE CHEESES ( VEGETARIAN OPTION ).

EGG NOG BRULEE / ALMOND COCONUT FRUIT CAKE / CHOCOLATE TRUFFLE RASPBERRY SMASH.

$900 PER PERSON ...GRATUITY AND DRRINKS NOT INCLUDED.

WE WILL BE POSTING OUR NEW YEAR'S MENU THIS COMING WEEK AS WELL.