Duo, R&D, November 27

• Seared Sea Scallops with Lime Coulis
• Greens with Beefsteak Tomato, Fresh Mozzarella, and Balsamic Vinaigrette
• DUO Meatball with Sauce
• Peking duck Pizza with Hoisin Sauce, Spinach, and Goat Cheese
• Chicken Francais with Lemon, Garlic, Chablis and Parmesan Risotto
• Twin Lobster Tails
• Pan-Seared Salmon with Risotto and Port Wine Reduction
• Chocolate Raspberry Layer Cake
• Chocolate Mousse
• Pineapple Upside Down Cake
• Blueberry Cobbler

Pops, Boston, K, November 23

• Seared Diver Scallops, Pea Pancakes, Warm Proscuitto, Butter Reduction, Haricot Vert
• Gnocchi with three wild Mushrooms, Tarragon Cream Sauce, Truffle Oil, Parmesan Shavings
• Apple Crisp
• Berry Trifle
• Warm Chocolate Cake

Mistral, Boston, K, November 21

• Classic Escargots, Burgundy Style with Grilled Semolina Toasts
• Lambs Lettuce Salad with Soft Goat Cheese, Pecans, Apple Cider Vinaigrette
• Maine Crab Ravioli with Thyme-Tomato Broth
• Skillet roasted Sirloin Steak Au Poivre with Potato-Leek Gratin, Cognac, Peppercorns
• Chocolate and Vanilla Ice Cream Sandwich with Raspberry Coulis
• Warm Pear-Almond Tart with Ginger Ice Cream
• Housemade Autumn Sorbets: Cranberry, Cider, Lemon

Boba, Toronto, S, November 13

• Spicy Tuna Ceviche, Avocado, Seaweed Salad, Crispy Shallots
• Sauteed Sea Scallops, Cucumber, Tomato Confit, Tarragon Cream
• Beet Salad - Red and Yellow Beets, Grilled Blue Cheese Mini Sandwich
• Cumbrae Farms New York Steak, Chipotle Cream Sauce, Yukon Gold Sage Frites
• Rare Grilled Tune Filet, Coconut Noodles, Avocado Mango Salsa, Black Bean Sauce
• Beef Tips over Pasta with Portobella Mushrooms and Blue Cheese
• Raspberry and Mango-Orange Sorbet
• Warm Crispy Chocolate Souffle Cake
• Apple Ginger Pie with Cheddar Streusel

Boba, Toronto, A, September 4

• Heirloom Tomato Salad, Arugula, Crispy Pancetta, Mini Grilled Cheese Sandwiches
• Spicy Tuna Ceviche, Avocado, Seaweed Salad
• Curried Crab Cake, Steamed Seafood Dumplings
• Grilled Duck Breast, Herb Gnocchi, Peppercorn Glaze
• Angus Filet Mignon, Asian BBQ Glaze, Noodle Cake, Spicy Cashew Sauce
• Grilled Grouper, Bouillabaisse, Saffron Cream Sauce
• Housemade Sorbets and Gelato

No. 9 Park, Boston, K, August 31

• Yellowfin Tuna Nicoise, Confit Tomato, Quail Egg, Haricots Vert
• Prune Stuffed Gnocchi, Seared Foie Gras, Vin Santo Glaze
• Maine Crab Salad, Tomato Water, Green Melon, Prosciutto
• Butter Poached Lobster, Petite Vegetables, Couscous, Lobster and Saffron Nage
• Duet of Pekin Duck, Smoked Melon, Fennel, Acacia Honey
• Raspberry Napoleon, Dark Chocolate Mousse, Vanilla Tuile, Creme Fraiche Glace

The Church, Stratford, July 28

• Ginger, Oolong, Nitrogen: ginger and oolong foam, frozen in nitrogen = dragon breath
Crab, Peas, Shoots: pea virtual raviolis with crab, carrot, truffle oil fillings, carbonated pea shoot shooter
• Cobb, Revisited: romaine, ranch dressing noodles, avocado sorbet, bacon foam, duck confit spring roll
• Foie Gras, Vanilla, Mango: seared Quebec foie gras, caramelized mango, Szechuan gastrique, foie gras broth with vanilla bean straw
• Sable, Yuzu, Sesame: poached sable fish, snap peas, yuzu foam, sesame chili oil powder
• Jowl, Virtual Lentils, Smoke: smoked pork jowl, pancetta virtual lentils, celery root dice, celery root broth
• Passionfruit, White Chocolate, Lemongrass: passionfruit floating island in white chocolate lemongrass broth
• Coconut, Pineapple, Szechuan: coconut quenelles, pineapple broth, Szechuan syrup, rum foam
• Apricot Gelee, Pumpkin Seed Oil, White Chocolate Sauce

Torches, J, June 8

• Caprese Salad: Vine ripened tomato, ciliegini mozzarella, Balsamic red onions, and drizzled with a basil infused olive oil
• Hand-made Potato Gnocchi, sauteed with exotic mushrooms tossed in a savory sage cream, and then finished with Gorgonzola
• Lobster Ravioli, with saffron cream and tomato concasse, lobster tail, and grilled shrimp
• House smoked Kentucky Bourbon glazed ribs, with Nickel City mac & cheese: blue cheese alfredo with sundried tomatoes and green onion
• Dijon crusted halibut, topped with sauteed Shiitake and oystee mushrooms, porcini cream, with lemon thyme risotto
• Fillet Mignon Trio: Three beef tenderloin medallions topped with a lobster butter. Three pan seared sea scallops. Three cajun grilled shrimp.

The Coda, R/D, May 26

• Warm Carrot Soup Yogurt Semifreddo
• Summer Chicken Chowder
• Short Rib Tart
• CousCous Roasted Beets, Peas, Mint
• House Salad with Goat Cheese and Fresh Figs
• Spinach Salad Blueberries, Feta and Roasted Red Pepper
• Statler Breast of Chicken Pesto Cream Sauce, Pommes Puree
• Duck Breast Cherry Black Currant Sauce, Macaroni Au Gratin
• Hangar Steak with Red Wine Reduction, Macaroni Au Gratin
• Mixed Berry Bread Pudding, Sabra Ice Cream
• Chocolate Ile Flottante, House Ganache
• Pithiviers Apple Schnapps Anglaise
• Experimental Ice Cream Flight: Peanut Butter Garlic, Strawberry Horseradish, Raspberry Lemon Pastis, Coffee Crisp, French Toast with Sausage

The Coda, May 25

• Summer Chicken Chowder
• House Salad with Goat Cheese and Fresh Figs
• Short Rib Tartlet
• Duck - Cherry-Black Currant Sauce, Macaroni Au Gratin
• Hangar Steak with Red Wine Reduction, Macaroni Au Gratin
• Mixed Berry Bread Pudding, Sabra Ice Cream
• Chocolate Ile Flottante, House Ganache

Au Pied du Cochon, Montreal, A, May 20

• Yellow Beet and Goat Cheese Salad Torte
• Foie Gras Poutine
• Braised Lamb Shank with Lentils
• Duck Breast with Caramelized Onions and Mushrooms
• Creme Brulee
• Vanilla Ice Cream

Grenadine, Montreal, May 18

• Thai Coconut Soup with Mushrooms
• Guinea Hen with Trumpet Mushrooms in a White Wine Cream Sauce
• Duck with Caramelized Cherry Sauce
• Soft Chocolate Cake

Toro, R/D, May 11

• Chicken Spring Rolls with Sweet Hot Dipping Sauce
• Tangerine BBQ Pulled Pork, Corn and Scallion Crepes
• Lobster Corn Dogs with Hot Sweet Mustard and Parsley Coleslaw
• Spicy Shrimp with Sticky Rice
• Rock Shrimp Pad Thai, Tofu, Soybeans, and Roasted Peanuts
• MooShu Pork in Guajillo Crepes with Spicy Hoisin and Thai Cabbage Slaw
• Scallop Ceviche Martini
• Fish Tacos

Stillwater, R/D/J/K, April 3

• French Onion Soup, baked in an onion with Smoked Gouda
• Charred Beef Carpaccio, Horseradish Brulee, Caper-Shallot Relish, Smoked Tomato Oil
• Grilled Quail with Walnut Butter, Maple-Brie Cheese Rice Stuffing, Triple Berry Gastrique
• Smoked Salmon and Crab Roll with Drunken Goat Cheese, Red Wine Jelly, Potato Latke
• Bacon Crusted Scallops over Wild Mushroom Risotto with Roasted Red Pepper Sauce and Wilted Spinach
• Macaroni and Cheese with Garlic Sausage, Chorizo, Crab Claw Meat, Sweet Peas, Manchego, and Truffle Oil
• Roast Breast of Duck, Pomegranate Molasses, Gingered Sweet Potato, Riesling reduction
• Roast Breast of Duck with Plum Wine Bread Pudding, Chocolate-Raspberry-Cayenne Sauce
• Grilled Scallop Trio: Mango Gazpacho on a Tomato Chip, Blood Orange with White Truffle Madeira Reduction, Tiramisu style
• Honey Roasted Pork Mignon, Caramel-Soy Creme Brulee, Sweet Potato Bacon Risotto, Sun-dried Fruit
• Shrimp and Scallop Free-form Lasagna with Lobster Bisque, Creamed Spinach, and Tomato
• Crisp Banana Spring Roll with Chocolate Dipping Trio: Blood Orange, Dark Rum, Caramel
• Sorbet Trio: Raspberry, Mango, and Blackberry
• Molten Chocolate Cake with Chocolate-Chipotle Ice Cream and Goat Cheese Tartlet

Ecco, Atlanta, March 1

• Prosciutto Di Parma, Sopressata, Cabrales
• Baby Octopus with Tomato, Paprika, and Olive Oil
• Grilled Skirt Steak with Potatoes Frites and Roasted Shallots
• Chili Braised Pork with Garlic and Homemade Pappardelle

Bacchanalia, Atlanta, February 28

• Cheese Gougere
• Cauliflower Soup with Curried Broccoli Salad and Curry Oil
• Gulf Crab Fritter with Thai Pepper Essence
• House Cured Charcuterie: Spicy Sopressata, Lonzino, Saucisson Sec, Cured Duck Breast, Pepperoni, Bresaola
• Wood Grilled Prime Tenderloin with Braised Local Greens and Crispy Fingerling Potatoes
• Lightly Cured Duck Breast with Braised Baby Bok Choy, Young Carrots, Local Leeks
• Intermezzo - Lemon Buttermilk Panna Cotta with Macerated Strawberries
• Sweet Grass Dairy Georgia Gouda with Roasted Macerated Beets
• Roaring Forties Blue with Bartlett Pear
• Caramelized Banana Pain Perdu with Walnut Ice Cream
• Apple Brown Butter Tart with Apple Butter Ice Cream
• Warm Madeleines, Chocolate Truffles, and Brown Sugar Cookies

Eurasia Bistro, Atlanta, February 27

• Grilled Octopus Salad with Charred Tomato and Red Onions
• Shanghai Juicy Pork Buns
• Crispy Duck Breast with Scallions and Plum Sauce in Buns
• Spicy Barbecued Skate Wing with Marinated Cucumber
• Massaman Curry with Shrimp

Sundial, Atlanta, February 26

• Sweet Potato Tortelloni with Black Kale, Parmesan Cream, Balsamic Reduction
• Georgia White Shrimp Bisque with Calvados Cream
• Grilled Tenderloin of Beef, Burgundy Blue Cheese Butter, Wild Mushrooms, Roasted Garlic Whipped Potatoes, Haricot Vert, Red Wine Demi-glace
• Balsamic Braised Short Rib, Roasted Garlic Whipped Potatoes, Winter Vegetable Stew, Fresh Horseradish Cream
• Warm Apple Tart with Cinnamon Ice Cream and Caramel
• Chocolate Volcano Cake with Vanilla Ice Cream

Pacific Rim, Atlanta, February 25

• Cucumber Salad
• Dragon Soup with Straw Mushrooms and Shrimp Shumai
• Trio of Beef Filets - Wasabi Blue Cheese Crusted, Raspberry Glazed with Teriyaki, BBQ Glazed with Asian Kimchee Salsa
• Sushi Assortment
• Pililani Mousse Cake with Raspberries, Brandy, and Dark Chocolate

The Coda, February 14

• Sweet Potato Bisque, Minted Tomato Creme Fraiche
• Roasted Beet and Leek Tart, Goat Cheese, Hazelnut Vinaigrette
• Haloumi and Lamb Bundles, Chive Oil
• House Salad, That Beat As One
• Grilled Asparagus, Frisee, Parmesan, Pommery Dressing
• Hangar Steak, Mixed Berry Red Wine Jus, Brown Butter Garlic Mash
• Crispy Salmon, Three Treatments of Fennel, Northern Caponata
• Apricot Strawberry Tart, Orange Caramel
• Banana-Apple Bread Pudding, Dark Daquiri Ice Cream

O, January 26, R/D

• Tofu Pot Pie with Curry and Coconut Milk
• Salmon Mango Roll
• Lobster Panini with Cheddar and Sage
• Wasabi Shumai with Citrus Soy Vinaigrette
• Grilled Lamb with Rosemary, Mustard, Goat Cheese Ravioli, Sage Butter
• Crispy Duck Breast with Blue Cheese Orzo Risotto and Mustard Demiglace
• Ming Roll: Shrimp, Cucumber, Tobiko, with Lemon Mayo
• Rainbow Deluxe Roll: Crab, Ginger Shrimp, Asparagus wrapped in Tuna and Salmon
• Tiger Roll: Tuna, White Tuna and Peppered Tuna over Spicy Crab Salad
• Freshwater Eel and Sweet Shrimp Nigiri
• Tempura Ice Cream with Chocolate and Caramel Sauce
• Warm Chocolate Cake with Vanilla Ice Cream