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

• Crab Puffs with Brie
• Chestnut Soup with Cognac Cream
• Tomato Pasta with Fresh Mozzarella and Basil
• Lobster Salad in Lemon Macadamia vinaigrette
• Lamb Chop and Pork Tournedo in port mustard sauce
• Scallops in Puff Pastry with Tomato Cream sauce
• Baked Alaska

The Pelican Club, New Orleans, December 8

• Seafood Martini: Lobster and crab with 5 herb mayonnaise, avocado, and jicama
• Quail in bacon molasses sauce on 3 cheese grits
• Duck Trio: duck breast in navel orange sauce, duck leg with red pepper glaze, duck confit, with jambalaya and turnip greens
• Filet mignon in Cabernet mushroom demiglace, with mashed sweet potatoes and corn maque choux
• Brandy and Vanilla Bean Crème Brûlee
• Sorbet Trio: Raspberry, Lemonade, and Mango

Palace Cafe, New Orleans, December 4

• Molasses Glazed Duck breast with seared foie gras, duck confit over salad greens, parsnip mashed potatoes, and sauteed spinach
• Paneed Rabbit stuffed with tasso and Gruyere on vermicelli with Creole mustard cream sauce
• Bananas Foster prepared tableside
• White Chocolate Bread pudding with white chocolate sauce

The Coda (Beaujolais Night), November 17

• Calamata Olive Pasta in a cream sauce with olives and peas
• Cream of Artichoke soup
• Warm Wild Mushroom Salad
• Chicken Breast stuffed with Prosciutto and Gruyere in a Dijon Mustard Sauce
• Pork Ragout with orzo
• Lime Pear Souffle

Fritz Bistro, October 25

• Blue Plate Appetizer: Lobster Egg Rolls, Seared Tuna Sashimi, Crispy Oysters, Grilled Shrimp
• Filet Mignon with Garlic Lime Mojo, Yucca, and Black Bean Salad
• Thai Blackened Pork Tenderloin with Coconut curry sauce, Lobster Risotto, and baby bok choy
• Kahlua Coffee Bean Ice cream
• Carrot Cake

The Coda, Autumnal Equinox

• Smoky Clam Chowder
• Wild Mushroom and Roasted Garlic Ravioli
• Duck a l'Orange
• Shrimp with Dijon Horseradish sauce
• Raspberry Tart
• Chocolate Mousse Cake

The Coda (Bastille Day), July 14

• Goat cheese and radicchio ramekins with tomato sauce
• Vichyssoise
• Green bean and shiitake mushroom salad
• Salmon fillet stuffed with snapper mousse with sour cream horseradish sauce
• Pork Tenderloin with caramelized pears and Madeira sauce
• Strawberry Creamcake

Fritz, June 20

• Asian Crab Cake with Red chili aioli and daikon orange salsa
• Tuna Sashimi
• Thai Blackened Grouper, carrot, daikon sprouts, with tangerine syrup and sweet potato tempura
• Pan-Seared Salmon with ginger wasabi and jicama slaw
• Grilled Mahi-Mahi with asian slaw and strawberry-ginger puree
• Grilled Pork Chop with poblano mashed potatoes and mango mustard sauce
• Mocha Fudge layer cake with vanilla anglaise
• Ginger Creme Brulee
• Kiwi Sorbet

The Coda, June 10

• Manhattan Clam Chowder
• Wild Rice Chowder
• Beef Tournedos with Cognac Sauce
• Pork a l'Orange
• Niege Babette with caramel sauce and apple brandy
• Chocolate Mousse

Fritz, April 12

• Pacific Rim Soup, with chicken, coconut milk, jasmine rice
• Crab and Scallop saffron bisque
• Grilled Scallops in Coconut curry sauce on potato pancakes
• Crab and Shrimp cakes on Jicama slaw
• Shrimp and Pork Tenderloin Saute in orange peanut curry sauce
• Filet Mignon with mashed white and sweet potatoes, hoisin sauce
• Choux Pastry with Almond cream and Banana berry salsa
• Ginger Creme Brulee with fresh berries

The Coda, March 25

• Gingered shrimp bisque
• Smoked trout salad
• Ravioli with prosciutto and mushrooms
• Chicken en Croute with onion crust
• Paupiette of beef with mushroom sausage filling and hunter sauce
• Chocolate blueberry ganache cake

The Coda, February 26

• Fettuccini with crab and shiitake mushrooms
• Potato rosemary stilton soup
• Parmesan walnut wafer with apple and grape gorgonzola salad
• Duck with cherry sauce
• Pork tenderloin with chestnut filling and mustard sauce
• Baked alaska