This is a list of our menus for the 2014-2015 season. We have been challenged by a variety of chef's as well as ourselves. Click any month that is in BLUE ITALICS to view the recipes -generally sized for 25 or 30 servings.

2014/2015 season
September

1st Course: 38 day Dry Aged Beef Crudo Dijon Mustard, Shallot, Garlic, Yolk, Crostini
2nd Course: Herbed Spaetzle and Prosciutto Roasted Fig, Shallot Marmalade
3rd Course: Rainbow Carrot and Bio Color Corn Salad, Yuzu Vinaigrette, Baby Tatsoi and Mustard Greens
4th Course: Seared Scallop Mazeman (that's brothless Ramen), Beet, Asparagus, Micro greens, Soft egg
5th Course: Chocolate Banana Bread Pudding with Chocolate Ganache

October

1st Course: Lobster Pie
2nd Course: Apple Salad w/ champagne vinaigrette
3rd Course: Pan roasted monkfish w/ Creole mussel sauce; fried leeks w/ truffled potato puree and sauteed greens
4th Course: Molasses cake w/ ginger ice cream

November

1st Course: Chicano de Pisco
2nd Course: Chicken Causa
3rd Course: Mahi-Mahi a lo Macho
4th Course: Carapulcra
5th Course: Suspiro a la Limena

January

1st Course: Salt roasted pear with candied pecan roquefort mache salad, port wine viniagrette
2nd Course: Parisienne gnocchi, wild mushroom and sherry cream, buttermilk ricotta
3rd Course: Venison pot roast, root vegetable gingersnap puree over spaghetti squash
4th Course: Classic Provencal lemon tart

February

1st Course: Amuse: Uni Custard, Cauliflower Panna Cotta and Lemon Gelee
2nd Course: Pork belly and Langostine
3rd Course: Red Snapper "Casino" with Herb Bread Crust, Scallop Mousse and Cauliflower Puree
4th Course: Intermezzo: Orange, Honey and Cardamom Sorbet
5th Course: Hangar Steak with Steak Sauce, Light As Air Gnocchi with Pesto Sauce, and Zucchini
6th Course: Chef Jesse's Molasses Cake with Ginger Ice Cream and Shaved Dark Chocolate

March

1st Course: Amuse: Duck Rillette Stuffed Kumquat
2nd Course: Appetizer: Cauliflower Veloute
Pickled Grapes, Arbequina Olive Puree, Toasted Almonds
3rd Course: Entree: Nori Wrapped Veal Loin, Sunchoke Puree, Black Trumpet Mushroom, Mushroom Tea
4th Course: Dessert: Maple Cake Compressed Apples, Pecan "Granola", Sour Cream Ice Cream

April

1st Course: Egg Milanese
2nd Course: Riso Sartu
3rd Course: Veal Guazzeto
4th Course: Hazelnut Cake

May

1st Course: Sauteed Frog Legs with Garlic and White Wine
2nd Course: Lobster Bisque
3rd Course: Boeuf Bourguignon
4th Course: Warm Chocolate Cake with Raspberries and Raspberry Sorbet