Rue Franklin, R/D, Nov 5

• Beet and Frisee Salad with Roquefort
• Roast Poussin with Dumplings, Mixed Vegetable, and Tarragon
• Braised Venison Shank with Dried Cherries, Port, and Creamed Salsify
• Filet Mignon with Red Wine Sauce and Roasted Root Vegetables
• Pekin Duck Breast with Burnt Orange Sauce and Butternut Squash Hash
• Warm Vanilla Custard with Raspberries and Burnt Sugar Crust

On the Twenty, Jordan, L, Oct 25

• Amuse Bouche: Seared Quebec Foie Gras with Ginger Brioche, Peach Compote, Spicy Parsnip Chip
• Chilled Tomato Consomme with Smoked Oyster and Horseradish Mousse
• Smoked Quail Breast on Vegetable Slaw, Watercress, and Currant Vinaigrette
• Beef Strip Loin with Red Skin Mash and Sauteed Niagara Vegetables and Perigueux sauce
• Seared Beef Tenderloin on Goat Cheese Corn Timbale, Roasted Pepper Shallot Salsa, Cabernet Jus
• Grilled Spicy Atlantic Salmon with Trout Caviar Cream Sauce
• Gingerbread Sponge with Caramelized Apples and Vanilla Creme Fraiche
• White Chocolate Cranberry Cheesecake with Pistachio Honey Florentine

Tsunami, Sept 22

• Sashimi plate: Tuna, Salmon, Marlin, Avocado Stuffed Shrimp
• Beef on Weck Sushi
• Sesame Garlic Chicken Breast with Vietnamese Stuffed Chicken Wing and Crispy Noodles
• Pistachio Crusted Scallops With Ginger Risotto
• Apple Cinnamon Crepe with Vanilla Ice Cream
• Raspberry Sorbet

Butterwood, July 16

• Amuse Bouche: Plum Carpaccio with Plum Gelee
• Bitter Chocolate, Banyuls, and Pepper Chocolate Mousse Tasting
• Spiced Pots De Creme, Apricot Sorbet, Confit Of Fruit
• Banana Ginger Sorbet

Tsunami, July 14

• Dim Sum: Pork Shao Mai, Spicy Chicken Dumplings, Corn and Shrimp Fritters
• Beef on Weck Sushi
• Shrimp California Roll
• Duck Menage A Trois: Grilled Duck Breast, Duck Stuffed Tomatoes, Duck Spring Roll on Wasabi Rice
• Pistachio Crusted Scallops With Ginger Risotto
• Chocolate Lava Cake with Raspberry White Chocolate Ice Cream
• Raspberry And Mango Sorbet

On the Twenty, July 9

• Amuse Bouche: Duck Confit with Grapefruit Couscous in Phyllo Shell
• Jordan Valley Asparagus and Patterson White Asparagus with Geai Bleu Fondue
• Cold Salad Roll with Atlantic Lobster and Radish Scallion Salad with Rhubard Aioli
• Beef Striploin Sandwich on Toasted Brioche with Dried Grape Tomato, Smoked Bacon and Grilled Porcini
• Lemon Ricotta Sponge with Raspberry Sorbet and Seasonal Berries
• Coconut Creme Brulee with Watermelon Granite and Candied Lime

The Heights, Ithaca, K/R, May 1

• Cream of Carrot and Ginger Soup
• Grilled Asparagus & Prosciutto, with Asiago Cheese & Balsamic Reduction
• Vodka Cranberry Cured House Smoked Salmon & Caviar
• Pan Roasted Jumbo Shrimp, with Broccoli Rabe, Figs, Cashews & Grape Tomato in a Citrus Galliano Coconut Sauce
• Beef Filet with a Compote of Andouille, Eggplant, and Mozzarella Cheese
• Sautéed Herbed Gnocchi with Pan Seared Chicken Breast & Prosciutto Gorgonzola Cream Sauce
• Mini Dessert Sampler: Crème Brulée, Caramel Pecan Pot de Crème & Crème Caramel
• Crispy Puff Pastry with Vanilla Ice Cream and Mixed Berry Sorbet

Left Bank, R/D, April 21

• Portabella Mushroom with Artichoke Stuffing and Port Wine Green Peppercorn Sauce
• Sesame Crusted Salmon with Lobster Mashed Potatoes and Ginger Coconut Sauce
• Pork Tenderloin wih Grand Marnier/Fresh Cranberry Sauce, Chevre Mashed Potatoes
• Parma Prosciutto Wrapped Prawns with Polenta and Warm Grape Tomato Vinaigrette
• Chopped Salad of Tomato, Cucumber, Fresh Mozzarella with Balsamic Dijon Vinaigrette
• Twin Angus Beef Tournedos with Mushroom Ragout, Smoked Bacon, and Horseradish Cheese
• Oreo Cheesecake
• Turtle Torte

Fiddleheads, S/E, March 6

• Cream of Wild Mushroom Soup
• Roasted Tomato and Garlic Risotto with Grilled Shrimp and Tanqueray Creme
• Stone Oven Pizzette Topped with Brie, Sage, Candied Onion, and Pine Nuts
• Duck Breast with Vegetable Julienne and Soba Noodles, Orange Teriyaki Glaze
• Pork Tenderloin with Black Coffee Barbecue Sauce, Roasted Shallot Mashed Potatoes
• Bavarian Smoked Pork Chops with Braised Red Cabbage and Dijon Herb Spaetzle
• Pineapple Orange Sorbet
• Apple Cranberry Bread Pudding

Edward's (5th Annual Feels Great Fitness Holiday Party), January 23

• Field Greens Salad with Gorgonzola, Spicy Pecans, Sherry Vinaigrette
• Broiled Oysters with Lime Tequila Salsa
• Chicken Satay with Spicy Peanut Sauce and Cucumber Salad
• Grilled Pork Tenderloin in Tamarind BBQ Glaze and Kumquat Jam
• Grilled Chicken Breast on Mixed Greens with Scarlet Orange Vinaigrette
• White and Dark Chocolate Mousse
• Raspberry Sorbet