The Coda, New Year's Eve

• Bisque D'Ecrivisses - Chive Biscuit
• Hoppin' John - Terrine Style, Grilled Smoked Bacon
• Seared Foie Gras - Pineapple Trio with Vanilla
• House Salad - Shaved Parmesan, Granny Smith Apples, Toasted Pine Nuts, Grapefruit Vinaigrette
• Tournadoes Rossini - Mode Classique with Foie Gras and Truffle
• Thyme Scented Chicken - Beurre Noisette
• Raspberry Gratin - Rum Anglaise
• Grand Marnier Parfait - Blood Orange Reduction

Moto, Chicago, October 18, R/D

• Parmesan Basil menus
• Salmon and sesame: "Nitro Sushi Roll" - Tasmanian salmon tossed with tolareshi mayonnaise, topped with daikon marinated in soy and yuzu, crispy yuba sheets sprinkled with nori powder and lime vesicles. Liquid nitrogen chilled sesame oil powder.
• Delicata with bacon: Freeze dried delicata squash mousse topped with maple flakes, and delicata squash in apple cider broth topped with applewood smoked bacon and chiffonade of sage.
• King Crab and popcorn: butter poached king crab, topped with coconut powder, homemade passion fruit noodle, buttered popcorn sauce and shiso syrup.
• Soup and salad: warm pizza soup and cool Caesar salad soup with Parmesan and croutons.
• Pomegranate and fig: mission fig filled with pomegranate and Vietnamese coriander sorbet, shot of pomegranate juice, aged sherry vinegar and crushed chives.
• BBQ pork with fixin's: "Deconstructed Barbecue Sandwich" - white bread puree with candied breadcrumbs, brioche crouton "charcoal" dipped in squid ink and frozen in liquid nitrogen, grilled barbecue pork cheek with sweet Kansas City sauce, liquid coleslaw.
• Clove and quail: Caramelized onion puree with clove, hickory smoked maiitake mushrooms, grilled persimmons, pan seared quail.
• Red Kuri and lychee: "Mac and Cheese" - homemade lychee nut noodles with Explorateur cheese and white chocolate sauce, malted milk rice paper with crabapples and squash tossed with vanilla beans.
• 2 & 3 Dimensional truffle: cotton candy paper, liquid center white chocolate cotton candy truffle.
• Parsnip and graham cracker: shredded and pureed quince, graham cracker foam, parsnip ice cream pellets.
• Kiwi, mint, and maize: "Chili Cheese Nachos" : candied and crisped corn tortilla chips, diced kiwi and mint syrup salsa, frozen mango shreds, ground milk chocolate, yogurt-cream cheese sauce.
• Coconut cream pie packing peanut, caramelized coconut.

Vong's Thai Kitchen, Chicago, October 17, R/D

• 3-Spiced Tea-smoked Duck with Lotus buns and Hoisin
• Shredded Chicken Salad, Napa Cabbage, Carrot, Crispy Noodles, Ginger Dressing
• Asian Spring Roll Plate - Vegetable, Shrimp, Duck
• Shrimp Wrapped in Rice Paper
• Panang Chicken Curry
• Shrimp and Scallops in Citrus Curry
• Red Curry Pad Thai with Chicken
• Warm Valrhona Chocolate Cake
• Chocolate Beignet

The Coda, September 22

• Butternut Squash Puree -Spiced Yogurt
• Tomato Rice -Bounty of The Southern Tier
• Heirloom Tomato Sampler -Basil Oil
• Boules Des Viandes - Stuffed with Brie, Herb Salad
• Canadian Cylinder Beet, Toasted Almond, Parmesan - Local Lettuces
• Onglet - Sauce Choron, Green Pea - Potato Puree
• Statler Breast of Chicken - Late Summer Fruit Salsa, Majadra
• Apple Gallette - Honey Nut Cheerio Ice Cream

Bacchus, August 29, R/D

• Sweet Corn Bisque, Shrimp and Corn Fritter
• Berry Salad: Mesclun Greens, Maytag Blue, Fresh Raspberries, Spiced Walnuts
• BLT Salad: Iceberg, Marinated Tomato, Applewood Smoked Bacon, Maytag Blue Dressing
• Bistro Steak, Au Poivre Sauce, Hand cut Parmesan Fries
• Grilled Filet of Sirloin, Wild Mushroom and Gnocchi Salad, Pancetta Demiglace
• Apple Spice Cake with Apples and Whipped Cream
• Banana Brown Butter Torte
• Chocolate Custard Tart with Shortbread Crust

Cobalt, Springfield MA, August 24

• Grilled Miniature Truffled Bistro Burger, Toasted Ciabatta, Melted Truffle Cheese, Grape Tomatoes, Micro Greens, Pommes Frites
• Maine Lobster Trio: Sherry Infused Lobster Bisque, Creole Spiced Corn and Lobster Fritter, Lobster Chervil Flan
• Grilled Beef Tenderloin Filet Mignon, Worcestershire Bistro Sauce, Buttermilk Fried Bermuda Onions, Truffled Forest Mushroom and Red Bliss Potato Hash
• Grilled Vermont Maple Mustard Basted Salmon Filet, Warm Yukon Potato, Apple-Smoked Bacon, and Scallion Salad, Roasted Garlic Braised Rainbow Swiss Chard

Simmer Grille, West Hartford CT, August 22

• Slow-roasted Duck Confit Spring Rolls, with Smoked Yellow Sweet Corn Sauce
• Warm Lobster Salad with Mache, and Crispy Carrots
• Grilled Filet Mignon with Simmer Sauce, French Green Beans
• Seared Day Boat Scallops, Grilled Asparagus, Meyer Lemon Buerre Blanc
• Strawberry Trifle with Pistachios and Tahitian Vanilla Gelato
• Raspberry and Mango Sorbet

Min Ghung Bistro, Glastonbury CT, August 21

• Smoked Eel Sashimi
• Ebi Sushi
• Kill Bill Roll: Spicy Tuna Inside, Eel, Salmon & Avocado outside, with Sriracha.
• Mango Tango roll: Spicy Yellowtail &Aavocado inside, Fresh Mango outside.
• Bulgogi Roll
• Grilled Banana with Green Tea Ice Cream
• Banana Wontons with Chocolate Sauce

Tapeo, Boston, August 5, K,R

• Jamon Serrano - Cured Ham
• Plato Mixto - Ham, Roasted Red Peppers, Manchego Cheese, Green Olives
• Faisan a la Alcantara - Boneless Pheasant w/ Mushroom & Serrano Ham
• Ravioles de Mariscos - Lobster/Crabmeat Ravioli w/Langostino Sauce
• Langostinos a la Plancha - Grilled Whole Shrimp in their shells
• Alcachofas Salteadas - Sauteed Portabela Mushrooms
• Solomillo en Tostada - Beef Tenderloin w/Pimento on Toast
• Queso de Cabra Montanes - Baked Goat Cheese w/Tomato & Basil
• Pincho de Trucha - Smoked Trout
• Codorniz de Castilla - Grilled Quail

L'Espalier, Boston, August 4, K,R

• Hors d'Oeuvre : Smoked Salmon Tortelettes
• Amuse Bouche: Smoked Bluefish Salad with Arugula and Red Pepper Puree
• Chilled Green Pea Soup with Crab Timbale; Chervil and Ligurian Olive Oil
• Carpaccio of Bluefin Tuna with Daikon and Tofu; Yuzu Dressing
• Grilled Boneless Quail with Raspberry Butter; Prosciutto-Red Pepper Roulade and Sauce Gribiche
• Seared Hudson Valley Foie Gras with Cherries and Polenta Cake; Juniper Jus
• Smoked Organic Chicken Pot-Roasted with Russian Fingerling Potatoes; Bayley Hazen Blue, Olives and Baby Arugula Salad
• Grilled River Rock Farm Beef Striploin and Short Ribs; Summer Succotash and Crab Fritter
• Roasted California Squab with Toasted Oatmeal and English Peas; White Balsamic and Wild Blueberries
• Grilled Lovejoy Farms Lamb with Pesto Linguine; Almond and Herb Crusted Heirloom Tomatoes
• Risotto A La Nicoise
• Valrhona Dark Chocolate Fondant with Roasted Black Mission Figs; Ginger Almond Crisp and Lemon Verbena Ice Cream
• Summer Berry Gratin: Strawberries, Blackberries, Wild Blueberries Brulee
• Profiteroles with Milk Chocolate-Cashew Mousse; Warm Blueberry Salad and Orange Blossom Sheep's Milk Yogurt
• Mignardise: Almond Macaroons, Chocolate Truffles, Lemon Poppy
Madelines, Raspberry Gelee

The Coda, Bastille Day, July 14, S/E/R/D/etc

• Bisque Potiron -Beurre Noisette, Nutmeg Chantilly
• Creme DuBarry - Chestnut Madeleine
• Pate Du Lapin - Quick Pickled Slaw
• Escargot - Garlic Herb Butter
• House Salad - Contemplation is to knowledge
• Frisee Salad - Lardon, Boursin, Pear
• Boeuf Bourgignon - Mode Classique
• Coulibiac of Salmon - Variation on a Theme
• Duck A LOrange - Demi Sec, Pommes Douce
• Chocolate Tart - Orange Chantilly
• Abricotine Poche - Lait Douce Glace
• Chefs Experimental Ice Cream Flight

Tsunami, July 8, R/D

• Caramel Ribs and Pork Donut
• Spicy Tuna Roll
• Mussel Soup
• Pork Katsu with Spicy Udon
• Tamarind Duck Breast, Chevre Rice Cake, Red Wine Glaze

Butterwood, July 8, R/D

• Chocolate Fondue for 2
• White Chocolate Ice Cream, Dark Chocolate Mousse Cake

Rue Franklin, June 20, R/D/J

• Crabmeat, Avocado, and Tomato Salad
• Seared Sea Scallops with Leek Fondue and Curry
• Salades Varieca
• Honey Glazed Pheasant with Gingered Savoy Cabbage
• Pekin Duck Breast with Peach Sauce and Sweet Corn Risotto
• Filet Mignon with Herb Butter and Warm Potato Salad
• Wild Boar with Cassis Sauce and Dried Cherries
• Herb Crusted Lamb Chops with Mixed Vegetable Stew
• Raspberry Creme Brulee
• Lemon Crepes with Strawberries
• Apricot Tart, Pistachio Cream
• Chocolate Souffle Cake with Vanilla Ice Cream

Peller Estates, R/D, June 4

• Amuse Bouche: Oyster on the half-shell with Icewine Gelee
• Pan Seared Foie Gras with Atlantic lobster & tarragon coin, truffle cream leeks
• Scallop & Lobster, Cabernet cold poached scallop & lobster potato Maxine
• Goat Cheese Sampling; warm bouquatin, cinnamon woolwich, duck wrapped chevre noir
• Beetroot and Riesling Soup, first crop rhubarb, toasted pistachio, Salt Spring Island goat cheese
• Asparagus, Parma Ham, Poached Egg Salad with Duck Breast, Watercress, Albert's Parmesan
• Salmon Pastrami, Verjuz Pickled Spring Vegetables, Baby Arugula
• Frost: Spiced Strawberry Gewurztraminer Granita
• Gamay Noir Poached Monkfish, Yukon potato, black truffle and champ d'ore gratin
• Seared Diver Scallops, aged cheddar scone, duck prosciutto and foie gras hollandaise
• Whole Roasted Squab, woodland mushroom & foie gras, slow braised pork belly
• Ontario Lamb Rack, potato & goat cheese terrine, green & white asparagus
• Mocha Pot de Creme with Shortbread Cookie
• Valrhona Chocolate Souffle, Gewurztraminer creme anglaise, blackcurrant coulis
• Chocolate Caramel Beggars Purse, white chocolate Vidal Icewine quenelle
• Pistachio Cake, White Ganache, Raspberry Glaze, Toasted Pistachios

Moto, Chicago, M, May 26

• Squid Ink and Edible Paper Menus, with Indian Spiced Dal, Cucumber Consomme with Peppered Yogurt
• Salmon and Maitake: Olive Oil Poached Salmon, Maitake Mustard Puree, Cauliflower Puree, Maitake, Hearts of Palm, Jalapeno Ice Cream with Toasted Quinoa
• Quail with White Beans: Boneless Quail with Canellini Beans, Toasted Puffed Rice, Canellini Puree, Pizza Powder
• Buffalo with Sage: Grilled Buffalo Fillet, Sweet Potato Pie Puree, Pear Puree, Braised Baby Fennel, Aromatic Sage utensils
• Reeses Pieces: Peanut Butter Powder
• White Chocolate and Rhubarb: Browned Butter Cake with Mascarpone and White Chocolate Filling, Rhubarb Compote, Strawberry Sorbet, Carbonated Orange Foam, Basil Oil
• Pineapple Upside Down Cake Packing Peanut: Cake Batter Flavored Packing Peanut with Caramelized Pineapple

Boba, M/R/D, May 3

• Grilled Octopus with Garbanzos, Kalamata Olives, Roasted Peppers, and Lemon Vinaigrette
• Spinach Fettuccine with Beef Tenderloin, Wild Mushrooms, Stilton, Herb Broth
• Grilled Tuna Filet with Coconut Noodles, Avocado Mango Salsa, Black Bean Sauce
• Grilled Giant Tiger Shrimp and Scallops, Green Asian Herb Sauce, Couscous
• Dry Aged Steak with Chipotle Cream Sauce, Yukon Gold Frites
• Grilled Filet Mignon, Asian BBQ Glaze, Noodle Cake, Spicy Cashew Sauce
• Grilled Veal with Onion Rings and White Wine Rosemary Sauce
• Amaretto and Drunken Apricot Affogato
• Strawberry Pink Grapefruit Sorbet
• Raspberry Sorbet
• Dessert Sampler: Mini Pavlova with Lemon Cream, Raspberry Lime Curd; Bittersweet Chocolate Cake; Rhubarb Custard Tart; Tropical Sorbet, Caramel Toffee Gelato

Tantalus, R/D/J/K, April 24

• Grilled Duck Breast, Walnut Crusted Goat Cheese Salad
• Coconut Curry Carrot Soup
• Skillet Roasted Mussels with Cracked Pepper and Sea Salt
• Blistered Jalapenos Filled with Beef, Capers, Currants, Garlic, and Cumin
• Grilled Romaine Hearts with Gorgonzola, Bleu Dressing, and Bacon
• Seafood Pasta: Mussels, Clams, Shrimp, and Calamari over Roasted Garlic and Squid Ink Linguini
• Lobster Fra Diavolo over Squid Ink Linguini
• Grilled Achiote Salmon
• Sausage Pizza
• Beef Filet au Poivre
• Pork Tenderloin with Apricot Sauce

Taste, April 24

• Fire And Ice: Brownie, Hot Fudge Sauce, Vanilla Ice Cream
• Boston Cream Cake
• Peanut Butter and Molasses Cookies

Coda, J, April 25; Dining Out for Life

• Roasted Onion Vichysoisse
• Consomme du Printemps
• Coda Caesar
• House Salad, Strawberry Vinaigrette
• Deconstructed Beef Wellington, Mushroom Duxelles
• Restructured Coulibiac of Salmon, Wilted Spinach Slaw, Scallion Pancake
• Meringue, Creme Chantilly, Fresh Berry Coulis
• Pithiviers, Apple Creme Anglais
• Chocolate Mousse Cake

Park Lane, R/D, March 16

• Tomato Mozzarella salad: Sun sweetened yellow and red vine ripe tomatoes Layered with fresh mozzarella and balsamic drizzle.
• Poach Pear Saladi: A wedge of Bib lettuce, Gorgonzola cheese, candied walnuts, and craisins with a raspberry balsamic vinaigrette.
• Tempura Shrimp and Scallops served with sweet and sour sauce.
• Baked Clams Casino stuffed with a spicy casino butter.
• Filet Mignon topped with crumbled gorgonzola and served with potato cheddar lasagna and asparagus.
• Maple Ginger Encrusted Salmon served with jasmine rice and Asian vegetables.
• Grilled Sword Fish served with creamy risotto and tropical fruit salsa.
• Grilled Pork Loin stuffed with carmelized apples served with a cider reduction.

Butterwood, March 16

• Snickerbocher Mud Bottom Pie
• Chocolate and peanut butter sandwich.
• Cinnamon and Cardamom Penguin Cake
• Carrot Cake

Hutch's, S, March 14

• Tomato and Fresh Mozzarella Salad with Cucumber, Basil, Prosciutto, and Red Wine Vinaigrette
• Stuffed Poblano Pepper with Goat and Jade Cheese and Salsa Verde
• Spicy Shrimp Salad with Arugula, Fennel, Kalamata Olives, Orange, and Citrus Vinaigrette
• Bistro Steak atop Grilled Portabella with Maytag Blue Cheese and Cabernet Sauce
• Twin Lobster Tails, Marinated and Cajun Spiced, with Drawn Butter
• Sesame Crusted Seared Yellowfin Tuna with Wasabi, Ginger, and Soy

Butterwood, March 11

• Sorbet selection: Raspberry, Carrot, Champagne, Tangerine and Rhubarb
• Chocolate Kahlua Heath Bar Mousse
• Jungle Crunch Mud Bottom Pie

Tsunami, J, March 11

• Dim Sum: Pork Dumplings, Crispy Beef Egg Roll, Shrimp Noodle Balls
• House Special Lobster Roll
• Spicy Tuna Roll
• Orange Dusted Duck with Japanese Plum Sauce and Corn Pancake
• Wagyu Hanger Steak and Flank Steak with Sweet Soy Glaze, Horseradish Blue Cheese Crouton, Vegetable Stuffed Jalapenos

Taste, March 8

• Raspberry Cobbler
• Mile-high Cheesecake
• Margarita Cheesecake
• Belgian Waffle with Strawberries
• Chocolate Brownie

Tantalus, N/C/D/K/M, March 8

• Lasagna with Ground Italian Sausage, Spinach, and a Trio of Cheeses
• Honey Ham and Brie Cheese on Armenian Flatbread with Chipotle Mayo
• Fresh Mozzarella Fritti with Romano Breading and Marinara
• Mango Salad with Avocado and Orange Slices, Fresh Mozzarella on Field Greens with Raspberry Vinaigrette
• Skillet Roasted Mussels with Cracked Pepper, Sea Salt, and Butter
• Tuxedo Pasta: Black and White Fettuccine with Garlic, Anchovies, Roma Tomatoes, Kalamata Olives, Prosciutto, Porcini, Pine Nuts, White Wine and Truffle Oil
• Prosciutto over Spicy Angel Hair Pasta, with Parmesan and Red Pepper
• Salmon Filet with Maple Glaze, Rice Pilaf
• Sirloin Filet with Danish Bleu, Mashed Potatoes
• Pepper Crusted Strip Steak with Mashed Potatoes

The Coda, R/D, February 14

• Roasted Onion Consomme, Fond De Volaille
• Tomato and Yam Bisque, Minted Mascarpone
• Heart Beet Carpaccio with Herbed Goat Cheese
• Jewelbox Shrimp with Mango, Avocado, Blood Orange Vinaigrette
• Tenderloin of Beef with Parsnip-Turnip Mash
• Peppered Saku-cut Tuna, Spiced Aioli, Herbed Polenta
• Roasted Pork Loin, Pear Compote, Sweet Potato Puree
• Creme Brule - Mode Le Cirque
• Chocolate Mousse Cake, Sauce Des Mures
• Pithiviers - Roasted Apple Compote

The Coda, January 27

• Mulligatawny with Chicken, Curry, Coconut
• Tomato and Ginger Soup with Roasted Onion Madeleine
• Tartelette of Brie and Dried Fruit
• Crevettes aux Champagne with Saffron Aioli
• Tribute to the East Salad with Duck Proscuitto, Persimmon and Shaoxing Dressing
• Daube of Beef
• Poulet Veronique with Pommes Puree, Muscat Veloute
• Tarte aux Trois Citrons with Spiced Chantilly
• Vanilla Cinnamon Baby Bundt Cake with Becherovka Ice Cream

O, R/D, January 20

• Lamb Stew with Smoked Cheddar
• Crab Truffle Sushi with Cream Cheese and Blue Crab
• Crispy Duck Breast with Asian Barbecue Sauce and Tomato Couscous
• Mahi-Mahi with Sriracha Sauce with Lime Rice and Mango Jalapeno Coulis
• Chicken Pirouette, Tandoori Curry with Cilantro Fried Rice
• Chef's Sushi Platter