Ever wonder what is being served up at these "secret" dinners? See below for some of Chef Nicole's most recent menus, as well as some of her favorite dishes that are being served this season! Most dishes are not repeated, but you can expect something with similar ingredients, based on the season, at each dinner.

Amuse: Twice baked carnival squash, mascarpone, garlic, thyme, chili threads and candied pecans                                                                                                                    Appetizer: Mixed baby greens with BBQ'd lentils, Caprino Royale green chili goat cheese and shallot-thyme vinaigrette                                                                                                  Pallet Cleanser: Spiced Jonah apple sorbet                                                                      Entree: Windy Meadows Chicken leg & thigh with roasted root veggies and Bulls Blood Beet puree                                                                                                                         Dessert: Gingersnap cookie and maple syrup panna cotta Napoleon with cinnamon dirty chai       Aperitif: Noble whiskey "Old Fashioned", spiced simple syrup, candied orange twist, lemon and bitters

Amuse: Bacon fennel chevre tortellini with roasted garlic and shallot puree                    Appetizer: Jalapeno cheddar grits with crispy pork belly lardons and cayenne chili oil           Pallet Cleanser: Watermelon mint sorbet                                                                        Entree: Red wine braised veal shank with purple hull peas, cherry tomatoes, opal basil and garlic demi glaze                                                                                                                  Cheese: Hopelessly Blue with slow roasted shallot and thyme, Drunk Monk with drunk currants, St. Maure with pork belly fat seared brown turkey figs                                                    Dessert: Short bread with cantaloupe mousse, blueberry-basil coulis and juliann mint        Aperitif: Honey Plum Fizz

Amuse: Sunny up quail egg, creamed sunchokes, fried artichoke hearts and balsamic reduction  Appetizer: Hydroponic lola rosa and baby red oak with blood orange segments, feta, hearts of palm and blood orange vinaigrette                                                                                    Pallet Cleanser: Lemongrass sorbet                                                                               Entree: Apple cider braised Nitschke beef tongue and cheeks, heirloom fingerling potatoes, parsnip puree, fried squash blossoms stuffed with chevre, fried sishito peppers, roasted spring onions, au jus and fennel pollen                                                                                   Cheese: Andante Dairy Tomme Ballad with raisins on the vine re hydrated in Noble maple syrup Dessert: Brownie S'more with house made marshmallow and graham cracker earth           Aperitif: Shine corn whiskey Old Fashioned with lemonade ice cubes, orange infused simple syrup, bitters and an orange twist

Some of Chef Nicole's favorite dishes:

Amuse: Bing cherry lemonade                                                                                      Amuse: Truffled cauliflower puree with caramelized shitake mushrooms and sherry gastrique Appetizer: Butter Cup squash soup with nutmeg creme fraiche                                    Appetizer: Haricot vert, cherry tomato, avocado salad with feta, lemon-black pepper vinagrette and micro basil                                                                                                               Pallet Cleanser: Cantaloupe coriander sorbet                                                                    Pallet Cleanser: Lemon- lemon basil sorbet                                                                      Pallet Cleanser: White wine poached Bartlett pear sorbet                                                Entree: Shiner beer braised Nitschke beef brisket with purple wax bean, sweet corn, patty pan, bright lights chard and yukon gold potato succotash and beer au jus                                 Entree: Bone-in pork chop with sweet potato, bacon and hatch chili hash and plum compote Entree: Pork loin medallions with spinach and caramelized onion quinoa, sarsaparilla gastrique and Oak Cliff figs                                                                                                        Dessert: Blueberry- lemon basil granita with crenshaw melon ribbons, fresh blueberries and vanilla candied lemon zest                                                                                           Dessert: Lime curd cake with blueberry-plum coulis, vanilla chantilly and candied lime zest