Dinner - Monday, February 22

($13 per person)

• Tuna

Black and White Sesame, Zest, Ginger

• Muscles à la Nage
• Squid Ink Risotto
• Red Snapper

Sherry Vinegar, Herb Vinaigrette

• Orange Mascarpone Flan
• Macaroons

Dinner - Monday February 8th

First order of business is: Zhu-Zhu wants dinner on Wednesday now instead of Monday - so if a majority of people are available for a Wednesday dinner I can move it, otherwise it stays at Monday - and if nobody lets me know about their availability it stays at Monday.

Second order of business: I want to do some interesting things with this dinner, so if anyone has access to at least a 30cc syringe with a relatively large needle that would be nice - otherwise I'll go out and find one myself.

I'm not sure of the price on this dinner yet - I'm going to guess that this will actually run somewhere around $27 per person (give or take, I'll find out exactly as I do the shopping). There are eight courses, but they are very small - Very Small - VERY SMALL; also most of them will be primarily prepared in advance - so dinner moves at the rate in which you eat, so if you want/need to leave earlier then eat a little faster.

So, formal wear; why not?

• Crab

Cashews, Parsnips, Coconut

• French Onion

Manchego, Brioche, Sherry

• Apple

Horseradish, Celery Juice & Leaves

• Lamb

Mastic, Date, Rosemary

• Olive

Saffron, Olive Oil, Cherry

• Cheese

In a Cracker



• Caramel Popcorn


• Hazelnut Cake

Carrot, Raisin, Melted Butter

Yes, it might look familiar, but pared down - remember, the portions are small and to a large extent prepared beforehand so we should easily be able to finish by 11pm (maybe).

If you want to invite a friend under the guise of sampling the fine art of molecular gastronomy, now would be the time to do so...

Dinner - Monday January 25th

I had to flip a coin anyways, so it's option #1

Option #1 ($12 per person)

• Steamed Mussels
• Fingerling Potatoes with Truffle Oil
• Tri-tip with Kale Cream
• Candied fennel & Pear Tart

Option #2 ($14 per person)

• Baked Clams

Collard, Manchego & Saffron

• Polenta with Forest Mushrooms
• Roasted Duck Leg

Rosemary, Cumin, Blaukrauti & Cranberry Gastrique

• Orange Cream