The Coda (New Year's Eve), Dec 31

• Prosciutto wrapped melon balls
• Roquefort and bacon cheesecake with onions and sprouts
• A chicken stock based soup with chestnut, onion, and celery puree and cognac cream
• Warm scallop salad with mixed greens, havarti cheese, and lemon vinaigrette
• Calamata olive fettucine with peas in a olive and gorgonzola cream sauce
• Halibut in a port wine cream sauce with tomatoes and mushrooms
• Guava and grapefruit sorbet
• Lamb chop with a walnut crust and pear bourbon sauce
• Frozen pumpkin mousse with pecan crust and caramel sauce

The Coda (Beaujolais Night), Dec 4

• Walnut and Camembert paté on baguette slices as an hors d'oeuvre
• Puff pastry shells with wild mushroom filling
• Chicken stock based soup with carmelized onions, Gruyere and prosciutto
• Tomato tagliatelle with fresh mozzarella, fresh tomatoes, garlic and basil
• Lobster stew with fennel on the side.
• A trifle of vanilla poached pear slices with cognac soaked sponge cake and whipped cream

The Coda (Bastille Day), July 18

• Cold Beet Salad with walnuts and blue cheese
• Warm Goat Cheese encased in radiccio with tomato sauce
• Cold shrimp and cucumber soup with mint
• Snapper fillet with macadamia nut crust and salsa of mango, plum, cilantro, and hot peppers
• Duck a l'orange
• Lemon Frangipane tart with raspberries and blueberries