Pan-fried potato-crusted duck foie gras with light port wine reduction and grapes. A creative preparation, but I'm not sure it worked. The crust was oily and didn't do anything to enhance our enjoyment of the liver.
Risotto cooked with saffron and served with roast quail in its own jus. Not the best risotto ever, but the tender, flavourful quail helped to make it less bland.
Homemade olive gnocchi with baby squid and zucchini in light bisque. Another strange, but ultimately unsuccessful, experiment. The sauce tasted overly Oriental, making us long for gnocchi in a more traditional four-cheese, pesto or even tomato sauce.