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2010
FRIDAY EVENING
Crab Fritters with Shredded Vegetable Salad and Spicy Sour Dressing
Bacon Dashi with Potatoes and Clams
Star Anise Duck and Soybean Stew, Brussels Sprouts with Red Onion, Chili and Cumin
Hazelnut Financiers, Vanilla Poached Pears
SATURDAY LUNCH (Vegetarian)
Globe Eggplant and Goat Cheese Frittos with Olive Tapenade
Beet Salad with Radicchio, Belgian Endive and Horseradish
Roast Stuffed Portobello Mushrooms with Chickpea Fritters and Mustard Seed Sauce
Cheese Cake, Fruit Compote
SATURDAY EVENING
Grilled Octopus Salad, Konbu, Bamboo Shoots and Pickled Chilies
Crab and Tuna Tartar with Wasabi Tobiko, Green Chili Emulsion
Braised Beef Short Ribs with Cauliflower Purée and Pickled Mushrooms
Upside Down Pineapple Tart
SUNDAY LUNCH
Hanger Steak Wrap with Cabbage Kimchi and Ginger Scallion Sauce
Smoked Rainbow Trout with Curried Cauliflower and Chickpea Salad
Tamarind Marinated Chicken Breast in Coconut-Chickpea Curry
Lime Mascarpone Mousse, Sesame Tuiles
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2008
FRIDAY EVENING
Tuna with Edamame Beans, Tomatoes and Black Olives
Rice Soup with Lemongrass and Spicy Shrimp
Braised Duck a la Veracruzana
Armagnac and Caramelized Walnut Parfait with Prunes and Red Wine
SATURDAY MORNING
Eggplant Caponata with Venison “Carpaccio” and Taro Root Chips
Cured Salmon with Fragrant Vegetable Salad and Wasabi Mayonnaise
Crepes with Nappa Cabbage, Grains and a Coriander and Chipotle Broth Lindsey’s Chocolate Cake with Sicilian Sabayon
SATURDAY EVENING
Oysters with Cucumber and Apple Sorbet
Pan-Roasted Halibut with Garlic Herb Butter Glaze, Shrimps and Bok-Choy
Grilled and Braised Rabbit Leg with Winter Squash and Spätzle
Spice Cake with Caramel Ice Cream
SUNDAY MORNING
Warm Mussels with Marinated Vegetables
Grilled Asparagus and Portobello Mushroom Salad with Shaved Parmesan and Eggplant Caviar
Sichuan Dishes to Include: Twice Cooked Pork Belly, Chicken with Peanuts, and Braised Bean Curd
Yuzu Soup with Winter Melon and Tea Sorbets
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2007
FRIDAY EVENING
Salmon Tartar with Spicy Lemon Vinaigrette
“Gazpacho” Consommé
Roast Duck Breast with Pork Riblet Tagine and Israeli Couscous
Honeyed Pear and Almond Cream Tart
SATURDAY MORNING
Rabbit Rillette
Endive and Roquefort Salad
Herb Crepes with Roasted Portobello Mushrooms, Goat Cheese and Tamarind Vinaigrette
Double Lemon Tart
SATURDAY EVENING
Oysters on the Half Shell with Tomato, Daikon and Cucumber Relish
Lobster Salad with Cucumber Slaw and Ponzu Mayonnaise
Grilled Steak (Carne Asada a la Mexicana)
Caramelized Pineapple with Walnut Cake and Rum Sabayon
SUNDAY MORNING
Hot and Spicy Leaf Wraps
Thai Grilled Beef Salad with Glass Noodles and Cucumbers
Chicken Biryani Dum Style, Sambhar with Drumsticks
Poached Apples with Crème Farina and Candied Apple Ice Cream
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2006
FRIDAY EVENING
Smoked and Steamed Salmon Rillettes
Salt Cod Ravioli with Soup de Poisson
Dark and Spicy Chicken Mole and Vegetable Risotto
Rhubarb Buttermilk Parfait
SATURDAY MORNING
Salmon Torte with Horseradish
Warm Tongue Salad with Crispy Eggs
Poached Skate with Chorizo Risotto
Chocolate Terrine
SATURDAY EVENING
Salt Cod Fritters
Crab Salad with Aji Vinaigrette and Green Soup
Roast Pork Loin and Baked Eggplant with Quark Spätzle
Warm Apple Charlotte
SUNDAY MORNING
Classic Vietnames Spring Rolls
Oil Cured Trout with Beet-Fennel Salad and Blood Orange Vinaigrette
Thai Red Duck Curry with Pomelo Salad
Citrus Gelatin with Fresh Fruit and Granita
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2005
FRIDAY EVENING
Pickled Shrimp and Corn
Lao Hot and Sour Soup with Fish
Slow Cooked Veal with Mild Chili Seasonings
Open Faced Apple Tart with Green Apple Sorbet
SATURDAY MORNING
Peking Duck Breast with Taro Root Chips
Roasted Golden and Red Beetroot with Goat Cheese and Arugula
Pan-Fried Skate Wing with Chinese Braised Pork Belly and Globe Artichokes
Ginger Panna Cotta with Caramelized Pear
SATURDAY EVENING
Tomato Consommé with Slow Roasted Red Peppers and Basil Oil
Pan-Fried Sea Scallops with “Sancocho Broth”,
Roast Venison Rack with Corn and Black Beans
Roasted Pineapple with French Toast
SUNDAY MORNING
Classic Seviche Tostados with Avocado
Warm Shrimp and Endive Salad with Crispy Zucchini and Yellow Chili Vinaigrette
Chiang Mai Chicken Curry
Strawberry Soup with Strawberry Sorbet
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2004
FRIDAY EVENING
Corn blinis with smoked trout
Shrimp bisque with chervil cream
Braised veal cheeks and smoky tomato sauce
Poached pears with praline and ginger anglaise
SATURDAY MORNING
Grilled octopus with rice noodles and spicy lemon dressing
Salad with gizzard confit and lentils
Roast halibut with mussels and chorizo basquaise
Mint profiteroles with hot chocolate sauce
SATURDAY EVENING
Caponata with preserved tuna
Warm skate salad with lobster vinaigrette
Bison “Châteaubriand” with roast jerusalem artichokes ragout and red wine bacon sauce
Pastry creams with marinated fruit and lavender honey ice cream
SUNDAY MORNING
Chili marinated vegetable tostadas
Grilled shrimp salad with kaffir lime juice dressing
Red-seasoned chicken steamed in banana leaves
Chocolate cream with espresso granita and chocolate tuile
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2003
FRIDAY DINNER
Shrimp satay with spicy ketchup sauce
Pozole rojo
Pan-fried chicken ballottine with roasted corn and mushrooms
Caramel apricot brioche pudding with Cajeta ice cream
SATURDAY LUNCH
Crab and shrimp rolls with sweet chili sauce
Frisée salad Lyonnaise-style
Roast halibut with quinoa and bouillabaisse broth
Floating islands with passion fruit mousse
SATURDAY DINNER
Beet tartar with marinated mackerel and cumin crisps
Warm shrimp salad with curry peanut dressing
Roast veal loin with asparagus and mushroom fricassée
Sautéed rhubarb with strawberries and yogurt lemon ice cream
SUNDAY LUNCH
Stuffed lotus leaves
Smoked trout salad with Belgium endive and green apple with yogurt dressing
Madras chicken curry with spinach, and dry cooked cauliflower
Pineapple fritters with piña colada sauce
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2002
FRIDAY DINNER
Kefta
Garlic fish stew
Roast marinated pork tenderloin with smokey peanut mole and green rice
Iced chocolate and coffee mousse with coffee granité
SATURDAY LUNCH
Spicy mushroom tamale
Tomato and goat cheese with basil
Seared salmon with olive sauce and asparagus
Strawberry sorbet shortcakes with crème fraîche sauce
SATURDAY DINNER
Yakitori skewers
Crab salad with tempura, lemon grass vinaigrette and coriander oil
Guinea fowl breast with winter vegetables and roast shallot jus
Rice pudding with sour cream sorbet and caramel passion sauce
SUNDAY LUNCH
Beef satay with peanut sauce
Duck breast prosciutto with grilled asparagus and shaved artichokes
Butter chicken with lentils
Rhubarb tart with chilled pineapple-moscato zabaglione
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