Ortanique, Washington DC, November 5

• Posole with Pork, Ham Hock, Pulled Game Hen, Calabasa, and Plantain
• Caesar Salad with Fresh Squeezed Lemon, Roasted Garlic, Citrus Crisped Wontons, and Crispy Parmesan Croutons
• Pan Sauteed Bahamian Grouper marinated in Teriyaki and Sesame Oil with Orange Liqueur and Bacardi Limon Sauce, Topped with Chayote and Lemon Orange Boniato Plantain Mash
• West Indies Style Bouillabaisse with Jasmine Rice and Coconut Curry Broth
• Tortuga Rum Cake with Rum Soaked Raisins and Caramel Sauce
• Mango Blueberry Streusel, Vanilla Ice Cream and Blueberry Sauce

Equinox, Washington DC, November 4

• Amuse Bouche: Sea Urchin with Sea Urchin Cream
• Seared Foie Gras with Green Apple Sorbet and Apple Tartlet
• White Truffle Risotto with Truffle Shavings
• Grilled Salmon with Horseradish Cream, Red Onions, Potato Latke
• NY Strip Steak with Cabernet Reduction, Wild Trumpets, Sweet Potato
• Bruleed Apple Cider Rice Pudding with Autumn Fruit Compote
• Gingerbread Bread Pudding, Pumpkin Pie Ice Cream, and Cranberry Compote

Rue Franklin, October 25

• Seared Foie Gras with Grapes and Sauternes on homemade brioche
• Smoked Trout Crepe with Apple and Horseradish
• Potato Crusted Tuna with Mustard and Soy Sauces with Baby Bok Choy
• Venison Loin Medallions with Dried Cherries and Peppercorns in Port Wine Sauce
• Molten Chocolate Cake with Vanilla Sauce
• Creme Brulee with Blackberries
• Cassis Sorbet

Tsunami, October 24

• Dim Sum: Crispy Oyster, Pork ShaoMai, Shrimp Cakes
• Red Pepper and Green Pea Cream Soup
• Spicy Lemongrass Duck with Thai Vegetable Salad
• Garlic Lime Scallops with Curry Butter
• Tandoori Duck with Pomegranate Cabernet Sauce
• Kobe Beef with Garlic Potato Napoleon
• Creme Brulee Tasting: Chocolate, Banana, Cinnamon, and Coconut
• Dessert Sushi
• Frozen Sake Slushy

The Coda (v.Doug), October 18

• Grilled Duck Spring Roll with Shaved Vegetables
• Fresh Lobster Tail in Bonito Broth
• Spicy Chilled Tomato Soup
• Salad with Mango or Peppered Wasabi Dressing
• Pan Seared Salmon with Red Curry and Lime Sauce
• Rasta Grilled Pork Chops marinated in Cane Sugar, Soy, & Ginger, with Caribbean Hot Pepper Sauce
• Curry Fried Buckwheat Noodles with Tofu, Red & Green Peppers, Tossed in Yellow Curry Sauce
• Chocolate Walnut Caribbean Rum Cake
• Green Tea Ice Cream
• Vanilla Ice Cream with Sweet Red Beans

Peller Estates Winery Restaurant, September 22

• Amuse Bouche - Seafood Medley with Saffron Braised Fennel, Herb Sour Cream
• Pan Seared Quebec Foie Gras, Brioche French Toast, Maple Huckleberry Glaze
• Grilled Quail with Pommery Gnocchi and Wild Berry Jus
• Pan Seared Shore Line Scallops, Chanterelle Mushroom and Potato Hash, White Bean and Riesling Butter
• Signature Canadian Angus Tenderloin Poached in Red Wine Consomme on Apple Infused Yukon Mash
• Traditional Chocolate Souffle with Dark Chocolate Sauce and Apricot Gewürztraminer Sauce
• Dark and Milk Chocolate Pate with Local Icewine Drenched Berries

Banfi's, September 2

• Seared Foie Gras with Roasted Onion Relish and Pinot Noir Sorbet
• Wood Smoked Filet Mignon, Wild Mushroom Stew, Watercress & Truffle Butter
• Ny Bounty Salad: Cornell Hydroponic Lettuce, Apples, and Blue Cheese
• with Caramelized Shallot Vinaigrette
• Field Grazed Veal, Spicy Onion Rings, Balsamic Tomato Compote
• Cream of Asparagus Soup With Sundried Tomato and Chive Oil
• Pecan Dusted Rack of Lamb With Blue Cheese and Madeira Sauce
• Vanilla Creme Brulee with Chocolate Hazelnut Madelaines
• Warm Chocolate Torte with Dark Chocolate Sauce and Raspberry Coulis

Zoom Caffe, Toronto, August 2

• Wild Salmon Tataki, Asparagus Summer Roll, Salmon & Black Olive Tartare
• Duck Confit & Somen Noodle Salad with Carrot flan & Avocado Relish
• Soy Cured Pork Tenderloin, Yucca hash, Crispy herbs
• Cilantro Crusted Red Snapper, Crab & Taro Spring Roll, with
• Truffled Water Chestnut
• Peanut & Coffee Crusted Beef Tenderloin with 3 Potato Relish
• and Rioja Reduction

The Coda (Bastille Day), July 13

• Jalapeno Chicken Wontons
• Cucumber Shrimp Soup
• Trout Quenelles
• Smoked Apple Baked Brie Salad with Ginger Vinaigrette
• Duck Breast with Orange Sauce
• Beef Tournedos with Cognac Sauce
• Raspberry Banana Trifle with Guava Syrup

Tsunami, July 10

• Makrut Lime Grilled Prawns with Papaya Salsa
• Dim Sum: Grilled Scallops with Thai Cucumber Salad, Steamed Dumpling filled with Barbecue Chicken, Shrimp Stuffed Tofu
• Kobe Beef with Stuffed Mushroom Trio and Udon Noodle Soup
• Seared Sea Scallops with Glass Noodles and Shiitake
• Wild Sea Bass with Ginger Seared Greens
• Chocolate Banana Wontons with Coconut Sauce
• Wild Berry Ice Cream with Raspberry Sauce
• Creme Brulee Sampler: Vanilla, Passion Fruit, Coffee, Chocolate

On The Twenty, July 9

• Amuse-Bouche: Smoked Salmon Mousse on Toasted Focaccia with Red Onion Relish
• Herb Marinated Spring Vegetables with Fresh Cut Lettuce
• Atlantic Lobster Salad with Grilled Corn on Frisee
• Dry Aged Beef Tenderloin with Garlic Mashed Potatoes, Goat Cheese & Tapenade Filled Tomato, and Oxtail Jus
• Grilled Strip Steak with Brie Mashed Potatoes and Field Mushroom Cream Sauce
• Ginger Lime Creme Brulee with Coconut Petit Fours
• Raspberry Ice with Raspberries

Patina Grill, June 19

• Grilled Flatbread with Portobello and Gorgonzola
• Sauteed Shrimp in Thai Curry Sauce
• Lobster Sate
• Steak with Chipotle Sauce and Garlic Mashed Potatoes
• Steak with Smoked Tomatoes
• Shrimp with Bacon and Sundried Tomatoes over Gemelli
• Steak Sandwich with Pomme Frite
• Caramel Apple Pie
• Strawberry Rhubarb Pie

Chez KO, April 20

• Chicken Breasts with Chardonnay Mushroom Sauce
• Beef Rouladen with Sausage Stuffing
• Dutchess Potatoes
• Leeks and Mushrooms
• Vanilla Ice Cream with Raspberry Coulis and Chocolate Macaroons

The Coda, April 19

• Cream of Wild Mushroom Soup
• Manhattan Clam Chowder
• Beef Tournedos with Horseradish Mushroom Sauce
• Shrimp in Orange Mustard Sauce
• Creme Brulee
• Strawberry Shortcake

Tsunami, April 18

• Saki Steamed Razor Clams
• Seared Abalone with Yuzu Dressing and Seaweed Salad
• Dim Sum Sampler: Crispy Clams, Spring Roll, Shiitake Chicken Sandwich
• Caramel Pork Tenderloin with Sweet Potatoes
• Crisp Lobster Pad Thai
• Seared Scallops with Glass Noodles and 3 Sauces
• Yuzu Creamsicle with Watermelon Cocktail
• Warm Chocolate Cake with Vanilla Ice Cream and Coconut Truffle
• Creme Brulee Tasting

The Coda (Dinner Party), March 9

• Mushrooms Stuffed with Ham and Cashews
• Smoked Salmon Gougere
• Potato - Stilton Soup with Rosemary
• Arugula, Pear, and Gorgonzola Salad
• Fettucini with crab and wild mushrooms
• Beef with Bourguignonne Sauce
• Crepe Mariposa

Patina Grill, March 7

• Shrimp and Sausage Creole with Melted Cheddar on grits
• Sauteed Lobster with Rice Noodles in Orange Cider Chipotle Sauce
• Cinnamon Honey Barbeque Pork Tenderloin with Blue Cornbread
• Sauteed Shrimp with Penne and Julienned Vegetables
• in spinach and poblano lime corn sauce
• Three Fruit Cobbler
• White and Dark Chocolate Mousse

The Coda (Valentine's Day), February 14

• Sweet Potato Lobster Soup with Orange Creme Fraiche
• Surf and Turf: Lobster Newburg and Beef Tournedos in Bourguignon Sauce
• Creme Brulee
• Raspberry Poached Pear with Niege Babette