Oops my 4 courses will be:

1. Seared bobo farm foie gras with caramelized apple and balsamic reduction.

2. Baked scallops with olive oil and crack pepper.

3. Duck breast on veggie and duck confit samosa.

4. Almond caramel tart with fleur de sel.

Here's a summer meal with an asian flair...

Salad of mirin steamed grass shrimp, hass avocado, baby escarole, radish sprouts, and puffed rice noodles, dressed with blood orange, ginger, and seseme oil.
Monsoon 2004 Reserve Chardonnay Santa Barbara County


Baby (3-4" across) Soft Shell Crabs, Olympia Oysters, and tiny squid fried tempura-style and served with Sunomono (Japanese Cucumber Salad), Dongchimi (mild white radish kim chi), and Soba (chilled buckwheat noodles) dressed with lime and umaboshi (sour pickled plums).
Juyondai Sake served chilled to cellar temprature.

Pecan-crusted pan-seared bluefin tuna fillet (very rare) served with grilled matsutake mushrooms & young asparagus and a stripe each of truffle and thai basil oil.
Two Hands Shiraz Barossa Valley


Tiny cream puffs filled with a mixture of creme fresh and wild Maine blueberries, and dipped in dark chocolate, with a scoop of white chocolate ice cream.
Itallian Expresso with a shot of Frangelico Hazelnut Liquor

I'd prefer having SQ or CX in F make my course meals. My brain just isn't creative enough to invent any four course.

Okay, here goes for tonight, if I was in the mood to cook. I actually have all of the ingredients.


shaved fennel with pecorino cheese and olive oil

salad from the garden -- lightly dressed

rosemary pork loin with coucous mix and artichokes

orange yogurt cake (from c&z cookbook) topped with greek yoghurt and fresh raspberries