Luxbar's new executive chef Michael McDonald recently released a new menu for the Gold Coast establishment. It includes dishes such as charcuterie and cheese board with house salamette, Slagel Farms chicken liver mousse, country pate, peach mustard, pickled vegetables and artisanal cheeses; apple barbeque fried chicken with house-smoked whiskey bacon; and seared duck breast with roasted butternut squash. It also offers this mouth-watering bowl of P.E.I. mussels with fennel puree and saffron cream served with a toasted toasted baguette. Sounds like it's time to change those dinner plans.