September 18th, Yono's Restaurant

 2^nd Course: Chef Brian Molino
Charred Octopus with Heirloom Tomato Panzanella, Roasted Red Pepper,
Garlic Aioli, Fresh Basil, and Aged Balsamic Vinegar

3^rd Course: Chef Mark Graham
Duck Meatballs with Fava Beans, Salsify, Baby French Horn
Mushrooms  and a Foie Gras-Fig Demi

4^th Course: Chef Yono Purnomo

Duet of Adirondack Cattle Co. Wagyu Beef

24 Hour Braised Short Ribs with Lime Leaves, Lemongrass,

Coconut Milk & Palm Sugar; Cracked Soba Risotto

Roastd NY Strip with Sauce Bordelaise,

Sheldon Farm's La Ratte Puree

5^th Course: Chef Paul Ozimek
Flourless Chocolate Cake, Dark Chocolate Mousse,
Toasted Pomegranate, Marshmallow