SAD Dinner at 6B

Hor d'oeuvres: oysters with fennel saffron sauce; arugula, mushroom, and ricotta crostini.

Starter: spinich salad with crab, grapefruit and avocado dressed with pomegranate vinegarette.

Main course: poached salmon with Parmesan polenta served with wild mushroom consomme.

Dessert: chocolate bouchon served with macerated berries with basil and ginger citrus cream.

Saturday Night Dinner at 6B

Mushroom and zucchini sauteed with butter and thyme served over goat cheese on biscotte.

Main course: Curried chowder with mussels and scallops.

Saturday Night Dinner at 6B

Starter: Soba noodle in ginger soy broth with bamboo shoots, shitake mushrooms and egg white.

Main course: Nobu-style miso cod with vegetable tempura and sticky rice.

Apartment 6B Saturday Night Dinner

Butternut squash and mushroom lasagna made with ground turkey.

Roasted asparagus.

Roasted tomatoes with black olive tapenade and shaved parmagiano.

Warm blueberries in a citrus nutmeg sauce served with vanilla ice cream and topped with crushed ginger snaps.

Apartment 6B Saturday night dinner

Smoked salmon chowder made with leeks and celery.

Arugula and pear salad with lemon dressing and lots of Parmesan cheese.

DIY prosciutto, mozzarella, basil and tomato sandwiches.