The Coda, December 31 (New Years Eve)

• Lobster Bisque
• Deconstructed Wellington – Pommes Anna, Sauce Perigourdine
• Coulibiac of Salmon – Lemon Hollandaise, Confetti Rice
• Squash Gratin – Emmentaler Crust, Root Vegetable Mash
• Gratin of Berries – Crème Anglaise with Carmelized Sugar Crust

Aquitaine, Boston, K/R, December 14

• Butternut Squash Bisque with tart apples, sweet onions and sage beurre noisette
• Warm Beet and Boucheron Salade with toasted walnuts, arugula and citrus vinaigrette
• Risotto with Veal, bacon lardons, and parmesan
• Rosti Crusted Halibut with brussels sprouts
• Filet au Poivre with cognac cream, grilled scallions, green peppercorns and pommes gratin
• Crisp Farmhouse Duck a l'Orange with caramelized cauliflower and leek gratin
• Gnocchi Alsacienne with crumbled garlic sausage, sweet onions and parmesan
• Flourless Chocolate Pudding Cake with Vanilla Bean Ice Cream
• White Chocolate Mousse with seasonal berries

Fiddleheads, R/D, November 29

• Smoked Salmon Fleur with Cracked Pepper Chevre and Lemon Pesto
• Crispy Duck Satay with Sesame Noodles and Apricot-Peanut Dipping Sauce
• Mussels Steamed in Red Pepper-Coconut Broth with Green Onions
• Balsamic Marinated Flank Steak with Roasted Garlic-Sweet Potato Mash
• Frenched Chicken Breast stuffed with Dried Apricot, Cherries, and Smoked Gouda with Bourbon-Cider Reduction
• Seared Duck Breast with Pumpkin-Corn Spoon Bread and Pecan Maple Glaze
• Caramel Cinnamon Bread Pudding with Vanilla or Pumpkin Ice Cream
• Hot Fudge Cake
• Flourless Chocolate Torte

Sandrine's, Boston, P/K/R, November 26

• Asparagus, Caramelized Onion, and Feta Flammekueche
• Warm Smoked Salmon Crepes with Spicy Horseradish Sour Cream
• Grilled Angus Filet Mignon, Gratin Dauphinois, Haricot Vert, Green Peppercorn Sauce
• Garlic Roasted Chicken with Crushed Yukon Gold Potatoes
• Roasted Spring Lamb Rack with Fresh Herb Goat Cheese Bread Pudding, Fresh Thyme Au Jus
• Beef Filet Wellington with Wild Mushrooms and Foie Gras

The Coda, November 3

• Cream of Mushroom Soup with Xeres Sherry
• Shrimp Louis, baked with Brandy and Cheese
• House Salad Lestrygonian
• Beef Stroganoff, Fettucine Kugel, Noisette Vegetables
• Duck a l'Orange, Cumin Roasted Vegetables
• Chocolate Tart with Spiced Chantilly Cream
• Chefs Experimental Ice Cream Flight: Parmesan Pea, Lemon Rosemary, Mixed Berry Malbec, Pineapple Mint, Dulche de Leche, Beet

On the Twenty, September 24

• Amuse Bouche: Halibut and roasted tomato polenta
• Smoked salmon and Dungeness crab on caviar creme fraiche and Gewurztraminer-cucumber jelly
• Surf & Turf Salad: garlic and cayenne roasted lobster, grilled and chilled flat iron steak with baby romaine in lobster vinaigrette
• Riesling brined pork tenderloin on a wild rice galette with green peppercorn and plum reduction
• Roasted Muscovy duck breast on sunchoke and celeriac puree and shiitake with lemongrass and ginger scented pan juices
• Bitter chocolate and peanut tart with tamarind ice cream
• Lime raspberry cheesecake with raspberry sorbet

The Coda, R/D, September 16

• Late Summer Vegetable Soup in Minted Nage
• Chilled Butternut Squash Soup with Candied Grapefruit Zest
• Jewelbox Shrimp: Cucumber timbale of shrimp, avocado, mango and red onion with blood orange vinaigrette
• Napolean of Roasted Vegetables in Herbed Puff Pastry with Goat Cheese, Roasted Plum Mustard
• Cylinder Beet, Pickled Peach and Blue Cheese Salad with baby lettuces, Elijah Criag Vinaigrette
• Red Snapper with Smoked Tomato Concasse, Herbed Cous cous, and Heirloom Tomato Jus
• Peach Glazed Chicken with Potato Croquettes, Julienne Vegetables, Peach Butter Sauce
• Dry Aged Strip Steak with Vongerichten Sauce of Red Wine and Carrots, Cardamom Basmati
• Duck Breast with Lemon Dust, Asparagus and Grilled Shiitake Vinaigrette, Pommes Anna, Hollandaise de Canard
• Creme Brule Mode Le Cirque
• Roasted Plum Tatin with Bay Leaf Ice Cream
• Peach Tart with Peach Ice Cream, Peach Caramel Sauce

Mamma Maria's, Boston, K/R, September 4

• Summer Squash and Goat Cheese Filled Pasta Dumplings
• Lobster Filled Half-moon Pasta with Grilled Asparagus and Smoked Pancetta
• Sirloin Carpaccio with Shaved Parmagiana, Capers, and Olive Oil
• Tuscan-style Wild Mushroom Ravioli with Hand Foraged Mushrooms
• Pappardelle Pasta with Slow-roasted Rabbit, Pancetta, and Rosemary
• Grilled Tenderloin of Pork with Caramelized Apricots, Gorgonzola, and Toasted Barley Risotto
• Roasted Vermont Free-Range Chicken with Crispy Potatoes and White Corn Polenta

Tasca, Boston, September 3

• Patatas bravas: Cubed fried potatoes in a spicy tomato cream sauce topped with garlic aioli
• Confit de pato: Roasted duck leg served over red cabbage and apples
• Solomillo Petit: filet mignon with sherry braised mushroom sauce
• Carpaccio de buey: Tenderloin carpaccio with tomato and cabrales cheese croutons
• Atun salteado: Pan seared yellow-fin tuna over a mixed bean ragout in a saffron dijon mustard aioli
• Setas al jerez: Portabella mushrooms braised in a sherry cream demi-glaze with roasted garlic tostados

nu lotis, R/D, September 1

• Shrimp and Sweet Potato Cakes with Coleslaw and Chipotle Tartar Sauce
• Coconut Shrimp with Sweet Chili Sauce
• Beef Satay with Thai Curry
• Smoked Chicken and Porcini Mushroom Ravioli with Fresh Thyme Cream Sauce and Truffle Oil
• Sesame Crusted Ahi Tuna with Wasabi Vinaigrette
• Pommes Frites
• Coconut Sticky Rice

Amuse-Bouche, L, Toronto, August 14

• Amuse Bouche: Rainbow Beet Carpaccio with Balsamic Vinaigrette and Caper
• Butter Poached Lobster with Grapefruit Braised Pork Belly
• Eau de Gazpacho with Lemon Thyme Sour Cream Sorbet
• Venison Tartare Perigourdin, Potato Caviar, Duck Confit
• Lemon Sorbet
• Pan Seared Duck Magret, Potato Papyrus, Date Jus
• Bajan Grilled Shrimp with Crispy Wild Salmon Wrapped in Nori and Potato, Sultans Couscous
• Beef Tenderloin with Smoked Tomato and Pesto Galette, Bitter Chocolate Reduction
• Creme Brulee
• French Fraisier - Cake with Strawberries and Vanilla Cream, topped with Marzipan

The Coda (v.Roo special sneak preview), R/D, July 30

• Pastis Gazpacho - Summer Harvest Vegetables accented with Pasti
• Vichyssoise - A chilled mixture of roasted and poached potatoes finished with cream
• Jewelbox Shrimp - A Cucumber Embrace of Shrimp, Avocado, Mango and Red Onion enrobed in Blood Orange Vinaigrette
• Summer Succotash - Red Pepper, Mushrooms and Sweet Corn over Roasted Beets
• Gravlax Nicoise Salad - Served Deconstructed with House Cured Salmon
• Statler Breast of Chicken scented with Preserved Lemon resting on Pomme Darphin, reduction of beer and garlic
• Loin Steak with Subtle Horseradish Crust, Noisette Vegetables, Pommes Anna
• Salmon with a Hand Rasped Potato Crust over Grilled Tomatoes with a Shallot Dijon Sauce
• Vegetarian Sampler - Heirloom Tomato with Spicy Panzanella, Roasted Anaheim with Sweet Basmati, Courgettes with Tart Cous-cous
• Delerious Creme Brule - Made in the wee hours, so it may be sweeter than normal
• Bourbon Chocolate Cake - Flourless chocolate cake flavored with Noahs Mill Bourbon
• Summer Fruit Shortcake - Locally grown fruit in the full blaze of summer

Tsunami, J, July 12

• Malaysian Shrimp Salad with Spicy Dressing and Crisp Wontons
• Beef on Weck Sushi
• Dim Sum: Crispy Oysters, Pork Steamed Dumplings, Shrimp-Stuffed Inari
• Grilled Butterfish with Shrimp and Garlic Chive Sauce, Sticky Rice
• Cashew Crusted Duck, Duck Sausage, Crisp Noodles, and Apricot Mustard
• Grilled Ahi Tuna with Fried Calamari, Lobster Sauce, Jasmine Rice

Brunoise, R/D, Montreal, May 30

• Amuse Bouche: Cold Corn Soup with House Smoked Salmon, Shrimp, and Sabayon
• Bourride of mussels, potato, celery, saffron foam
• Mushroom cannelloni, goat cheese, fried shallots, watercress and porcini emulsion
• Ballotine of rabbit & chorizo, green bean salad, poached quail egg, Romanesco vinaigrette
• Halibut Cheeks with Grainy Mustard Sauce, Potatoes Salade
• Seared scallops, caramelized artichoke and fennel, shellfish, warm olive vinaigrette
• Homemade Gnocchi, baby spring vegetables, poached duck egg, Parmesan broth
• Chocolate : House brownies, dark chocolate ganache, white chocolate foam, praline ice cream & arlette
• Frozen pistachio parfait, bitter chocolate sorbet, raspberry nage, cocoa nib crisp

Les Caprices de Nicolas, Montreal, R/D, May 28

• Amuse Bouche: Chili Pepper Roasted Scallops with Creme Fraiche, Salmon Roe, Green Apple Tartare with Yuzu Vinaigrette
• Le Foie Gras Caprice: Seared Duck Foie gras, Crispy Gingerbread, Apricot Duchesse Potatoes, Cider Reduction
• Lacquered Ninavut Caribou Medallions with Brandied Cherry Chutney and Wild Muchroom Jus
• Roasted Guinea Hen Au Jus, Baby Turnips, White Asparagus
• Mango and Apricot Sorbet, Milk Reduction Ice Cream, Tuile de Maisson

Borealis, R/D, East Aurora, May 11

• Jalapeno Artichoke Soup
• Grilled & Chilled Asparagus, Marinated Beets, Carrots, & Sweet Peppers with Goat Cheese Crostini
• Teriyaki Beef Wands, with Sesame Ginger Dipping Sauce
• Skewered Miniature Surf & Turf: Grilled Shrimp and Beef Tenderloin with a Smoky Adobo Sauce
• Duck Trio: Seared Duck Breast, Grilled Teriyaki Wings, and Filo Wrapped Duck Confit
• Grilled Filet Mignon served over Spiced Pain Perdu with Red Wine Coulis
• Seafood Quartet: Shrimp, Scallops, Salmon, & Crab Cake, with Tarragon Couscous and Caper Cream Sauce
• Grilled Salmon with House Barbecue Sauce and Garlic Mashed Potatoes
• Peanut Butter Mud Pie
• Chocolate Pate

Batifole, Toronto, April 30

• Clams & Mussels in a Garlic Butter Sauce
• Seafood Medley in a Clam & Saffron Broth
• Strip Steak with Brandy Peppercorn Sauce
• Frite with Tarragon Mayonnaise
• Sauteed Banana Crepe with Chocolate Sauce

Tantalus, East Aurora, April 6

• Tuscany Mussels in Cognac Sauce, with Chives and Bacon
• Pan Seared Duck Breast with Caramelized Pecan Zinfandel Sauce
• Grilled Duck Breast with Walnut Crusted Goat Cheese Salad
• Sirloin Filet Parisian Style with Brandy Tarragon Cream Sauce

Oliver's, R/D, January 19

• Escargot with Cremini Mushrooms, Fettucicine, White Wine, Garlic, Lemon Herb Sauce
• Semolina Dusted Sea Scallops with Wild Mushrooms, Corn, and Truffle Oil
• Black Bean Soup
• Duck Risotto
• Free Range Chicken with Wild Mushroom Duxelle, Corn Pudding, Gorgonzola Roasted Endive, Truffled Honey Glaze
• Filet Mignon Tournedos in a Red Wine Reduction with Green Beans
• Grilled Tuna Fillet with Lime Buerre Blanc, Baby Bok Choy, and Kimchee Rice
• Chocolate Meringue Napoleon
• Raspberry Champagne Sorbet with Fresh Berries

Roy's Orlando, January 3

• Pan Seared Shrimp and Pork Potstickers with Korean Barbecue Sauce
• Napoleon of Truffled Ahi Tuna Tartare, Wonton Crisps, Sriracha Aioli, Wakame Salad
• Grilled Tiger Prawns with Key Lime Sake Sauce
• Rustic Rubbed Filet Mignon with Rosemary Chardonnay Goat Cheese Reduction
• Provencal Crusted Florida Grouper with Creamy Saffron Tomato Sauce
• Melted Hot Chocolate Souffle