One: Azul — Chef Michelle Bernstein
Warm Asparagus with Quail Eggs and Jamón Serrano
Asparagus Risotto with Asparagus Water
Chocolate Mole-Painted Foie Gras over Port Gastric Braised Cherries
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Two: Norman's — Chef Norman Van Aken
Tres Leches (Cake Drenched In Three Milks, with Passion Fruit and Pineapple)
Matambre ("Kill-Hunger" Flank Steak, Marinated and Stuffed)
Chimichurri Verde
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Three: The Grill Room, Ritz-Carlton — Chef Scott Crawford
Peach Soufflé
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Four: Avenues — Chef David Hayden
Lobster Salad, Coconut Ice with Buttermilk Drizzle
Ahi Tuna Tartar with Oscietra Caviar, Quail Egg and Kaffir Lime
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Five: Café Des Architectes — Chef Frederic Castan
White Bean Soup with Truffles purée and Langoustine Tempura
Pan Fried Rouget over Artichokes and Fennel Barigoule Vinaigrette and Tapenade
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Six: Tru — Chef Rick Tramonto and Chef Gale Gand
Star Anise Ice Cream
Molten Chocolate Oooozy Cake
Citrus Reduction
Chocolate Bergamot Paint
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Seven: Emile's Restaurant — Chef Emile Mooser
Napoleon of Gravlax Appetizer
Emile's Fresh Pea Soup
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Eight: One Market — Chef Adrian Hoffman
Slow Braised Free Range Veal Shank for Two with Italian Sausage, Fennel and Candied Orange
Autumn Artichoke and Sherry Soup with King Salmon Carpaccio
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Nine: Santé — Chef Rod Williams
Butternut Squash Ravioli with Pear Sauce
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Ten: Park Avenue Café — Chef Neil Murphy
Poached Maine Shrimp Salad with Lemongrass and Caviar over Thai Spring Lettuce Rolls
Blue Crab Soup with Sweet Crab Fritters
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Eleven: Waldorf=Astoria — Chef John Doherty
Wild Mushroom Cassoulet with Crispy Sweetbreads, Applewood Smoked Bacon and Port Wine Reduction
Dover Sole with Herbed Farci and Mousseron Mushrooms, Green Asparagus, and Champagne Sauce
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Twelve: The Artisanal Cheese Center — Chef Terrance Brennan
Gougéres (Traditional French Cheese Puffs)
Classic Swiss Fondue
Artisanal Blend Fondue
Ripe Camembert with French Black Truffles (Cheese & "Chocolate" Sandwich)
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Thirteen: The Inn at Little Washington — Chef Patrick O'Connell
Autumn Vegetable Soup
Shavings of Country Ham with Parmesan, Pears, and Pine Nuts
Apple Rutabaga Soup
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Fourteen: Teatro Goldini — Chef Fabrizio Aielli
Risotto with Shrimp and Butternut Squash
Risotto with Goat Cheese and Blackberries
Grouper Filet with Vegetable Caponata and Black Olive Sauce
Calamari sautéed With Green Scallion, Portobello Mushroom Emulsion
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Fifteen: Lacroix at the Rittenhouse — Chef Jean-Marie Lacroix
Milk Chocolate Soup with Tonka Cream
Marinated Fluke with Vodka granité, Avocado and Caviar
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Sixteen: Brennan's of Houston — Chef Randy Evans
Jumbo Lump Crab Cakes with Sweet Corn Leek Sauce
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Seventeen: Four Season Quattro — Chef Timothy Keating
Guanciale Laced Maine Diver Scallop
Vegetable Consommé & Egg Shake
Lavosh
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Eighteen: Olivette at The Houstonian — Chef Jesse Llapitan
Roasted Red and Yellow Beets, Local Goat Cheese and Phyllo, 12 Year Balsamic Vinegar
Purée of Truffle and Cauliflower
Petite Pork Chop with Braised Cabbage and Beer Bacon Jus
Loin of Antelope with Fried Oyster and Horseradish Creme
Loin of Venison with Foie Gras Blackberry Sauce
Jumbo Lump Crab Cake, Champagne Saffron Sauce, Beluga Caviar
Houstonian S'mores
Butter Braised Lobster & Niçoise Salad Compose
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Nineteen: Studio at Montage Resort & Spa — Chef James Boyce
Citrus-Marinated Spider Crab Filets, Pink Grapefruit and Toasted Capers
Butter Poached Spiny Lobster, Potato Gnocchi and Chanterelles
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Twenty: Napa Rose — Chef Andrew Sutton
Poached Pheasant Ravioli in a Golden Chanterelle Broth
Grilled Scallop on a Wine Country Stew of Spiny Lobster, Buddha's Hand Lemons, Thyme, and Golden Tomato Broth
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Twenty-One: Alex — Chef Alex Scrimgeour
Seared Foie Gras with Caramelized Mango
Roasted Colorado Lamb Rack
Lemongrass Créme Brûlée
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