November 11-1 Pan Fried Green Tomatoes with Creole Remoulade Sauce 11-2 Chef Jesse's head on Shrimp, Crab and Corn Chowder 11-3 Apple Cider Brined Pork Tenderloin with Apple Jack BBQ Sauce, Sauteed Creole Spinach and Sweet Potatoe mash with Candied Pecans 11-4 Chef Jesse's Praline Crusted Down-Home Buttermilk Cake topped with Rum Ice Cream and Drunken Raisins

January 01-1 – Passion Fruit Pisco Sour 01-2 – Chica Morado – Purple corn drink with lime juice, apples and pineapple 01-3 - TIRADITO DE PESCADO-Peruvian style sashimi with rocoto pepper foam. 01-4 - QUINOTTO-risotto style quinoa with crayfish and wild mushrooms. 01-5 - SECO DE CORDERO-braised boneless lamb with canary bean puree and yellow fingerling potatoes. 01-6 - PICARONES-sweet potato and pumpkin beignets with fig syrup.

February 02-1 – Smoked salmon parfait 02-2 – Pan seared scallops with shallot reduction and tangerine glaze 02-3 - Crab Hash and Blood Orange Hollandaise Appetizer Corned Beef Hash and Mustard Hollandaise Sauce Appetizer Carnitas Hash and Poblano Hollandaise Sauce Appetizer 02-4 - Beef Wellington with Asparagus and Baby Yukon Gold Potatoes 02-5 - Intermezzo Sorbet 02-6 - Caesar Salad 02-7 - Rum Raisin Ice Cream in Lace Cookie Cup Petits fours: Chocolate covered blackberries by Andre lemon filled macaroons by Paul leg spreaders from Efrain and made by Anthony Gingerbread cake with caramelized mango buttercream and a sprinkle of crystalized ginger

March 03-1 – Cream of Mussel and Saffron Soup 03-2 – Arugula Salad with carmelized Blue Cheese with Roasted Beets, Citrus segments, Toasted Hazelnuts and a Sherry Hazelnut Vinnaigraitte 03-3 - Ahi Tuna (raw) diced with Cucumber, shaved or canned Black Truffle, Truffle Oil, Chives Lemon Juice and Sprouts with Homemade Potato Chips 03-4 - Crab Pasta with Sofritto, Butter, Lemon, White Wine, marinated Artichokes, Scallions, Lump and Picked Crab Meat 03-5 - Pan- seared Swordfish with Orange Juice and segments, Brown Butter, Fried Basil, Sliced Garlic, Picchilone Olives, Roasted Fennel, Toasted Almonds 03-6 - Key Lime Tart with Coconut Pastry crème

April 04-1 - Funky Shrimp Wontons with Sweet Potato Mash and Pineapple Rum Dipping Sauce 04-2 – Weekend Tamales 04-3 - Mushroom-Plantain-Stuffed Chicken Breast with Mango-Bacon Gravy 04-4 – Boriqua Sunset

May 05-1 – Fois Gras David's Way 05-2 – Lobster Bread Pudding 05-3 – Hanger Steak with Chimichurri Sauce, Roasted Baby Yukon Gold Potatoes and Fava Beans with Onions and Fennel 05-4 – Ambassade de d'Auvergne's Chocolate Mousse