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Christmas Eve Dinner

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Changed line 63 from:
%center% [+ '' Traditional Bûche de Noël '' +] %% [[<<]]
to:
%center% [+ '' Housemade Meyer Lemon Curd '' +] %% [[<<]]
Changed lines 15-16 from:
%center% [+ '' House Smoked Wild Chilean Sea Bass with Osetra Caviar & Vodka '' +] %% [[<<]]
to:
%center% [+ '' House Smoked Wild Chilean Sea Bass '' +] %% [[<<]]
%center% [+ ''
with Osetra Caviar & Vodka '' +] %% [[<<]]
Changed lines 44-45 from:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper with Colossal Lump Crab '' +] %% [[<<]]
to:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center% [+ ''
with Colossal Lump Crab '' +] %% [[<<]]
Added line 54:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed lines 1-2 from:
! %center% ''Christmas Eve 2015'' %%\\
%center% '-''Thursday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2016'' %%\\
%center% '-''Saturday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ '' Pan Seared Duck Foie Gras Yukon Gold Potato Pancake '' +] %% [[<<]]
%center% '^'' Granny Smith apple terine, shaved black Perigord truffle''^' %%\\
to:
%center% [+ '' House Smoked Wild Chilean Sea Bass with Osetra Caviar & Vodka '' +] %% [[<<]]
%center% '^'' crème fraiche, potato cake, quail egg, capers, minced onion''^' %%\\
Changed lines 18-19 from:
%center% [+ '' Fresh House-made Tagliatelle Pasta'' +] %% [[<<]]
%center% '^'' with black Perigord truffle, shaved Parmigiana Reggiano ''^' %%\\
to:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^'' Granny Smith apple terrine, dried fruit brioche & blood orange reduction ''^' %%\\
Changed lines 21-24 from:
%center% [+ '' Jumbo Lump Crab and Leek Confit Tart'' +] %% [[<<]]
%center%
'^'' with Bechamel and Gruyere Cheese ''^' %%\\

to:
%center% [+ '' Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\

Changed lines 27-28 from:
%center% [+ '' Consommé de Canard'' +] %% [[<<]]
%center% '^'' beef & mushroom ravioli, white truffle oil ''^' %%\\
to:
%center% [+ '' Consommé of Long Island Duck'' +] %% [[<<]]
%center%
'^'' rice noodles & lightly smoked duck breast ''^' %%\\
Changed lines 30-31 from:
%center% [+ '' Spaghetti Squash Velouté with Crabmeat en Croûte'' +] %% [[<<]]
to:
%center% [+ '' Traditional Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' smoked Gouda cheese, Sherry wine ''^' %%\\
Changed lines 33-41 from:
%center% [+ '' Poached Pear, Arugula & Spinach '' +] %% [[<<]]
%center% '^'' spiced pecans, pomegranate, roasted shallot vinaigrette ''^' %%\\



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%

%center% [+ '' Beef Wellington '' +] %% [[<<]]
%center% '^'' asparagus, haricot vert, carrots, Madeira wine sauce
''^' %%\\
to:
%center% [+ '' Chèvre Chaud over Young Spinach Salad '' +] %% [[<<]]
%center% '^'' warm goat cheese, figs, pinenuts & roasted shallot vinaigrette ''^' %%\\
Changed lines 36-37 from:
%center% [+ '' Roasted Halibut '' +] %% [[<<]]
%center% '^'' mushroom risotto, leek vermouth cream sauce''^' %%\\
to:
%center% [+ '' Mediterranean Salad '' +] %% [[<<]]
%center% '^'' tomato, cucumber, avocado, Kalamata olives, capers, ''^' %%\\
%center% '^'' Valbreso Feta, extra virgin olive oil, balsamic vinegar ''^' %%


%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%

%center% [+ '' Pan Roasted Wild Gulf Red Snapper with Colossal Lump Crab '' +] %% [[<<]]
%center% '^'' herbed potato gnocchi, haricot vert, saffron
cream sauce''^' %%\\
Changed lines 46-53 from:
%center% [+ '' Colorado Lamb Rack '' +] %% [[<<]]
%center% '^'' Spanakopita, black truffle mashed potatoes, Bordelaise ''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%

%center% [+ '' Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^'' with ganache and almond meringue
''^' %%\\
to:
%center% [+ '' Prime Beef Tenderloin au Poivre '' +] %% [[<<]]
%center%
'^'' pomme croquette, asparagus, carrote fondante ''^' %%\\
Changed lines 49-58 from:
%center% [+ '' Crème Brûlée '' +] %% [[<<]]
to:
%center% [+ '' Blanquette de Veau '' +] %% [[<<]]
%center% '^'' tender braised veal shank served with roasted pearl onions  ''^' %%\\
%center% '^'' carrot, mushrooms & housemade tagliatelle pasta ''^' %%\\
%center% [+ '' Maine Lobster & Mushroom Risotto '' +] %% [[<<]]
%center% '^'' King Oyster, White Beech, Brown Beech & Hen of the Woods mushrooms ''^' %%

%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%

%center% [+ '' Rum Savarin'' +] %% [[<<]]
%center% '^'' vanilla bean crème chantilly, fresh berries, crème anglaise''^' %%\\
Changed line 60 from:
%center% [+ '' Pear Tart'' +] %% [[<<]]
to:
%center% [+ '' Traditional Bûche de Noël '' +] %% [[<<]]
Changed lines 62-66 from:
%center% [+ '' Lemon Cheesecake '' +] %% [[<<]]
to:
%center% [+ '' Macaron Chocolate Cake'' +] %% [[<<]]
%center% '^'' dark chocolate buttercream, ganache & mousse''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' White Chocolate & Passion Fruit Cake '' +] %% [[<<]]
%center% '^'' golden chiffon sponge, white chocolate mousse & passion fruit glaze''^' %%
Added line 31:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 34 from:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
to:
Changed line 1 from:
! %center% ''Christmas Eve 2014'' %%\\
to:
! %center% ''Christmas Eve 2015'' %%\\
Changed line 21 from:
%center% [+ '' Jumbo Lump Crab Meat and Leek Confit Tart'' +] %% [[<<]]
to:
%center% [+ '' Jumbo Lump Crab and Leek Confit Tart'' +] %% [[<<]]
Changed line 27 from:
%center% [+ '' Consommé du Canard'' +] %% [[<<]]
to:
%center% [+ '' Consommé de Canard'' +] %% [[<<]]
Changed line 2 from:
%center% '-''Wednesday, December 24th''-' %%\\
to:
%center% '-''Thursday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ ''Pan Seared Moulard Duck Foie Gras Sandwich'' +] %% [[<<]]
%center%
'^''sesame seed croissant, Granny Smith apple terrine''^' %%\\
to:
%center% [+ '' Pan Seared Duck Foie Gras Yukon Gold Potato Pancake '' +] %% [[<<]]
%center% '^'' Granny Smith apple terine, shaved black Perigord truffle
''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Jumbo Lump Crabmeat Bourek'' +] %% [[<<]]
%center% '^''crab, green onion, mango, spicy aïoli''^' %%\\
to:
%center% [+ '' Fresh House-made Tagliatelle Pasta'' +] %% [[<<]]
%center% '^'' with black Perigord truffle, shaved Parmigiana Reggiano ''^' %%\\
Changed lines 21-26 from:
%center% [+ ''Tagliatelle and Perigord Black Truffle'' +] %% [[<<]]
%center%
'^''house-made tagliatelle pasta tossed with truffle butter, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano and Perigord truffle''^' %%



to:
%center% [+ '' Jumbo Lump Crab Meat and Leek Confit Tart'' +] %% [[<<]]
%center% '^''
with Bechamel and Gruyere Cheese ''^' %%\\

Changed lines 27-28 from:
%center% [+ ''Citrus, Young Spinach, Asparagus & Morbier Salad'' +] %% [[<<]]
%center%
'^''orange, grapefruit & blood orange, pomegranate arils''^' %%\\
to:
%center% [+ '' Consommé du Canard'' +] %% [[<<]]
%center% '^'' beef & mushroom ravioli, white truffle oil ''^' %%\\
Changed lines 30-33 from:
%center% [+ ''Roasted Chestnut, Leek & Crabmeat Velouté en Croûte'' +] %% [[<<]]


to:
%center% [+ '' Spaghetti Squash Velouté with Crabmeat en Croûte'' +] %% [[<<]]
%center% [+ '' Poached Pear, Arugula & Spinach '' +] %% [[<<]]
%center% '^'' spiced pecans, pomegranate, roasted shallot vinaigrette ''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\


Changed lines 38-39 from:
%center% [+ ''Crispy Red Snapper or Halibut'' +] %% [[<<]]
%center% '^''over shrimp risotto, spinach, carrot fondante, shrimp sauce''^' %%\\
to:
%center% [+ '' Beef Wellington '' +] %% [[<<]]
%center% '^'' asparagus, haricot vert, carrots, Madeira wine sauce''^' %%\\
Changed lines 41-42 from:
%center% [+ ''Tournedo Rossini '' +] %% [[<<]]
%center% '^''over dried fruit brioche, asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
to:
%center% [+ '' Roasted Halibut '' +] %% [[<<]]
%center% '^'' mushroom risotto, leek vermouth cream sauce''^' %%\\
Changed lines 44-47 from:
%center% [+ ''Antelope Loin, Sour Cherry & White Port Wine Sauce'' +] %% [[<<]]
%center% '^''peppered loin
, cabbage stuffed with forbidden rice pilaf''^' %%

to:
%center% [+ '' Colorado Lamb Rack '' +] %% [[<<]]
%center%
'^'' Spanakopita, black truffle mashed potatoes, Bordelaise ''^' %%

Changed lines 50-51 from:
%center% [+ ''Vacherin'' +] %% [[<<]]
%center% '^''almond meringue, white chocolate buttercream, toasted almond, passion fruit crème anglaise''^' %%\\
to:
%center% [+ '' Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^'' with ganache and almond meringue''^' %%\\
Changed lines 53-54 from:
%center% [+ ''Poire Belle Helène'' +] %% [[<<]]
%center% '^''vanilla gelato, poached half pear, chocolate sauce, crème chantilly''^' %%\\
to:
%center% [+ '' Crème Brûlée '' +] %% [[<<]]
Changed lines 55-56 from:
%center% [+ ''Trio Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark, white & milk chocolate mousse, praline crust, covered with chocolate ganache''^' %%\\
to:
%center% [+ '' Pear Tart'' +] %% [[<<]]
Changed lines 57-61 from:
%center% [+ ''White Chocolate-Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''crisp puff pastry shell filled with raspberry crème brulée''^' %%\\


to:
%center% [+ '' Lemon Cheesecake '' +] %% [[<<]]
December 18, 2014, at 08:22 PM by 166.137.136.58 -
Changed lines 1-2 from:
! %center% ''Christmas Eve 2013'' %%\\
%center% '-''Tuesday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2014'' %%\\
%center% '-''Wednesday, December 24th''-' %%\\
Changed lines 15-23 from:
%center% [+ ''Civet de Lapin Ravioli'' +] %% [[<<]]
%center% '^''shaved winter black Perigord truffle, braising jus''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center% '^''Anna potato, Portobello mushroom''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Lump Crabmeat & Leek Tart'' +] %% [[<<]]

to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras Sandwich'' +] %% [[<<]]
%center%
'^''sesame seed croissant, Granny Smith apple terrine''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Jumbo Lump Crabmeat Bourek'' +] %% [[<<]]
%center% '^''crab, green onion, mango, spicy aïoli''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Tagliatelle and Perigord Black Truffle'' +] %% [[<<]]
%center% '^''house-made tagliatelle pasta tossed with truffle butter, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano and Perigord truffle''^' %%



Changed lines 29-39 from:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center%
'^''with crabmeat & celery root chips''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center%
'^''poached quail egg, duck quenelle''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nuts, pomegranate arils''^' %%



to:
%center% [+ ''Citrus, Young Spinach, Asparagus & Morbier Salad'' +] %% [[<<]]
%center%
'^''orange, grapefruit & blood orange, pomegranate arils''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ ''Roasted Chestnut, Leek & Crabmeat Velouté en Croûte'' +] %% [[<<]]


Changed lines 38-40 from:
%center% [+ ''Crispy Red Snapper with Jumbo Lump Crab'' +] %% [[<<]]
%center% '^''potato gnocchi, bouillabaisse broth''^' %%\\
%center%
'''''§''''' %%\\
to:
%center% [+ ''Crispy Red Snapper or Halibut'' +] %% [[<<]]
%center% '^''over shrimp risotto, spinach, carrot fondante, shrimp sauce''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
Changed lines 42-47 from:
%center% '^''pomme parisienne & vegetables''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center%
'^''saffron risotto''^' %%

to:
%center% '^''over dried fruit brioche, asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ ''Antelope Loin, Sour Cherry & White Port Wine Sauce'' +] %% [[<<]]
%center% '^''peppered loin, cabbage stuffed with forbidden rice pilaf
''^' %%

Changed lines 50-62 from:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''Macadamia crust, ganache glaze, raspberry coulis''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Gala Apple Tart Tatin'' +] %% [[<<]]
%center%
'^''blood orange gelato''^' %%\\
%center%
'^''local blood oranges grown by Ann Reinauer''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Lemon Éclair with Italian Meringue'' +] %% [[<<]]




%center% '^''assorted chocolate truffles''^' %%
to:
%center% [+ ''Vacherin'' +] %% [[<<]]
%center% '^''almond meringue, white chocolate buttercream, toasted almond, passion fruit crème anglaise''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ ''Poire Belle Helène'' +] %% [[<<]]
%center%
'^''vanilla gelato, poached half pear, chocolate sauce, crème chantilly''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Trio Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark, white & milk chocolate mousse, praline crust, covered with chocolate ganache''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''White Chocolate-Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''crisp puff pastry shell filled with raspberry crème brulée''^' %%\\


December 23, 2013, at 02:49 PM by 166.137.156.43 -
Changed line 15 from:
%center% [+ ''Civet de Lain Ravioli'' +] %% [[<<]]
to:
%center% [+ ''Civet de Lapin Ravioli'' +] %% [[<<]]
December 23, 2013, at 08:36 AM by 166.137.156.43 -
Changed lines 1-2 from:
! %center% ''Christmas Eve 2012'' %%\\
%center% '-''Monday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2013'' %%\\
%center% '-''Tuesday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ ''Shaved Black Winter Perigord Truffle with Fresh Linguini'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano
''^' %%\\
to:
%center% [+ ''Civet de Lain Ravioli'' +] %% [[<<]]
%center%
'^''shaved winter black Perigord truffle, braising jus''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Colossal Lump Crabmeat, Avocado & Herb Cannoli'' +] %% [[<<]]
%center% '^''smoked tomato aioli and lemon juice''^' %%\\
to:
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center% '^''Anna potato, Portobello mushroom''^' %%\\
Changed lines 21-24 from:
%center% [+ ''Pan Seared Moulard Duck Foie Gras on Dried Fruit Brioche'' +] %% [[<<]]
%center% '^''griottine, blood orange reduction''^' %%


to:
%center% [+ ''Lump Crabmeat & Leek Tart'' +] %% [[<<]]

Changed lines 26-27 from:
%center% [+ ''Sweet Potato Velouté with Lump Crab'' +] %% [[<<]]
%center%
'^''créme fraîche, potato crisp''^' %%\\
to:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center% '^''with crabmeat & celery root chips''^' %%\\
Changed lines 29-30 from:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''beef ravioli, brunoise vegetables & black truffle''^' %%\\
to:
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center%
'^''poached quail egg, duck quenelle''^' %%\\
Changed lines 32-36 from:
%center% [+ ''Warm Goat Cheese, Roasted Beets and Baby Spinach'' +] %% [[<<]]
%center% '^''toasted baguette, Kalamata olive tapenade, walnut vinaigrette''^' %%


to:
%center% [+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nuts, pomegranate arils''^' %%


Changed lines 39-41 from:
%center% [+ ''Pan Seared Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Maytage blue cheese dauphinois potato, carrot, asparagus and haricot vert''^' %%\\
%center% '^''roasted shallot bordelaise
''^' %%\\
to:
%center% [+ ''Crispy Red Snapper with Jumbo Lump Crab'' +] %% [[<<]]
%center%
'^''potato gnocchi, bouillabaisse broth''^' %%\\
Changed lines 42-43 from:
%center% [+ ''Baked Gulf Red Snapper with Extra Virgin Olive Oil & Lemon '' +] %% [[<<]]
%center% '^''porcini mushroom risotto and roasted tomato
''^' %%\\
to:
%center% [+ ''Tournedo Rossini '' +] %% [[<<]]
%center% '^''pomme parisienne
& vegetables''^' %%\\
Changed lines 45-48 from:
%center% [+ ''Roasted Colorado Lamb Rack'' +] %% [[<<]]
%center%
'^''black truffle mashed potato, tomato Provençale, roasted zucchini, squash and eggplant, natural jus''^' %%

to:
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center% '^''saffron risotto''^'
%%

Changed lines 51-52 from:
%center% [+ ''Warm Pear & Almond Tart with Vanilla Bean Gelato'' +] %% [[<<]]
to:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''Macadamia crust, ganache glaze, raspberry coulis''^' %%\\
Changed lines 54-56 from:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
to:
%center% [+ ''Gala Apple Tart Tatin'' +] %% [[<<]]
%center% '^''blood orange gelato''^' %%\\
%center% '^''local blood oranges grown by Ann Reinauer''^' %%\\
Changed lines 58-63 from:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue & Chocolate Ganache'' +] %% [[<<]]
to:
%center% [+ ''Lemon Éclair with Italian Meringue'' +] %% [[<<]]




%center% '^''assorted chocolate truffles''^' %%
Changed lines 27-28 from:
%center% [+ ''Sweet Potato Velouté with Lump Crab & Black Truffle'' +] %% [[<<]]
to:
%center% [+ ''Sweet Potato Velouté with Lump Crab'' +] %% [[<<]]
%center% '^''créme fraîche, potato crisp''^' %%\\
Changed line 31 from:
%center% '^''beef ravioli, brunoise vegetables & quail egg''^' %%\\
to:
%center% '^''beef ravioli, brunoise vegetables & black truffle''^' %%\\
Deleted line 57:
Changed lines 1-2 from:
! %center% ''Christmas Eve 2011'' %%\\
%center% '-''Saturday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2012'' %%\\
%center% '-''Monday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center%
'^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
to:
%center% [+ ''Shaved Black Winter Perigord Truffle with Fresh Linguini'' +] %% [[<<]]
%center% '^''
Parmigiana Reggiano''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Duck Confit'' +] %% [[<<]]
%center%
'^''zucchini noodles, caramelized onion''^' %%\\
to:
%center% [+ ''Colossal Lump Crabmeat, Avocado & Herb Cannoli'' +] %% [[<<]]
%center% '^''smoked tomato aioli and lemon juice
''^' %%\\
Changed lines 21-22 from:
%center% [+ ''Chilled Colossal Lump Crab'' +] %% [[<<]]
%center%
'^''dill aioli, french cocktail sauce''^' %%\\
to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras on Dried Fruit Brioche'' +] %% [[<<]]
%center%
'^''griottine, blood orange reduction''^' %%


%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%

%center% [+ ''Sweet Potato Velouté with Lump Crab & Black Truffle'' +] %% [[<<]]
Changed lines 29-35 from:
%center% [+ ''Beef Tender Brik'' +] %% [[<<]]
%center% '^''with potato, scallion, cilantro and julienne Portobello mushroom''^' %%


%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%

%center% [+ ''Acorn Squash Velouté with Crab & Sweet Potato Chips'' +] %% [[<<]]
to:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''beef ravioli, brunoise vegetables & quail egg''^' %%\\
Changed lines 32-41 from:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
to:
%center% [+ ''Warm Goat Cheese, Roasted Beets and Baby Spinach'' +] %% [[<<]]
%center% '^''toasted baguette, Kalamata olive tapenade, walnut vinaigrette''^' %%



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%

%center% [+ ''Pan Seared Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Maytage blue cheese dauphinois potato, carrot, asparagus and haricot vert''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%\\
Changed lines 43-50 from:
%center% [+ ''Citrus Salad with Arugula, Parmigiana Reggiano and Spicy Pecans'' +] %% [[<<]]



%center style="text-decoration: underline"
% '''[++{+3rd Course+}++]''' %%

%center% [+ ''Roasted Organic Turkey'' +] %% [[<<]]
%center% '^''dried fruit brioche stuffing, asparagus, carrot fondante, natural jus
''^' %%\\
to:
%center% [+ ''Baked Gulf Red Snapper with Extra Virgin Olive Oil & Lemon '' +] %% [[<<]]
%center%
'^''porcini mushroom risotto and roasted tomato''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Pan Seared Beef Tenderloin stuffed with Gorgonzola Cheese'' +] %% [[<<]]
%center% '^''celery root purée
, haricot vert, Bordelaise sauce''^' %%\\
to:
%center% [+ ''Roasted Colorado Lamb Rack'' +] %% [[<<]]
%center%
'^''black truffle mashed potato, tomato Provençale, roasted zucchini, squash and eggplant, natural jus''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%

%center% [+ ''Warm Pear & Almond Tart with Vanilla Bean Gelato'' +] %% [[<<]]
Changed lines 54-55 from:
%center% [+ ''Dover Sole Roulade with Gulf Shrimp'' +] %% [[<<]]
%center% '^''Nantua sauce, black truffle mashed potato, sauté spinach, yellow squash''^' %%\\
to:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
Changed lines 56-71 from:
%center% [+ ''Texas Antelope Loin au Poivre'' +] %% [[<<]]
%center%
'^''dried fig and asparagus risotto''^' %%


%center style="text-decoration: underline"% '''
[++{+4th Course+}++]''' %%

%center% [+ ''German Chocolate Cake'' +
] %% [[<<]]
%center% '''''§''''' %%\\
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Caramelized Pineapple Pudding Cake'' +] %% [[<<]]
to:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue & Chocolate Ganache'' +] %% [[<<]]
Changed line 30 from:
%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
to:
%center% [+ ''Acorn Squash Velouté with Crab & Sweet Potato Chips'' +] %% [[<<]]
Changed lines 1-2 from:
! %center% ''Christmas Eve 2010'' %%\\
%center% '-''Friday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2011'' %%\\
%center% '-''Saturday, December 24th''-' %%\\
Changed lines 13-15 from:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%\\
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Black Winter Truffle'' +] %% [[<<]]
%center% '^''
Parmigiana Reggiano, white truffle oil''^' %%\\
to:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%

%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center%
'^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Natural Sea Scallop en Croûte'' +] %% [[<<]]
%center%
'^''with root vegetables, spinach & blood orange sauce''^' %%\\
to:
%center% [+ ''Duck Confit'' +] %% [[<<]]
%center% '^''zucchini noodles, caramelized onion''^' %%\\
Changed lines 21-29 from:
%center% [+ ''Quail Brik'' +] %% [[<<]]
%center% '^''with fire roasted peppers, sun-dried tomato, artichoke & scallions, wrapped in a thin pastry dough''^' %%\\
%center% '^''with soft cooked egg, pan seared crispy in olive oil and served with fresh lemon''^' %%


%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%\\

%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, baby vegetables
''^' %%\\
to:
%center% [+ ''Chilled Colossal Lump Crab'' +] %% [[<<]]
%center%
'^''dill aioli, french cocktail sauce''^' %%\\
Changed lines 24-25 from:
%center% [+ ''Roasted Beet & Shaved Black Truffle'' +] %% [[<<]]
%center%
'^''warm chèvre and beet greens''^' %%\\
to:
%center% [+ ''Beef Tender Brik'' +] %% [[<<]]
%center% '^''with potato, scallion, cilantro and julienne Portobello mushroom''^' %%


%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%

%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
Changed lines 32-40 from:
%center% [+ ''Butternut Squash Velouté'' +] %% [[<<]]
%center% '^''lump crab meat''^' %%\\



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\

%center% [+ ''Roasted Goose'' +] %% [[<<]]
%center% '^''black truffle mashed potato, chestnut stuffing, asparagus, cranberry sauce, natural jus''^' %%\\
to:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
Changed lines 34-35 from:
%center% [+ ''Horseradish Crusted Beef Tenderloin'' +] %% [[<<]]
%center%
'^''butternut squash, parisienne potato, haricot vert, Bordelaise sauce''^' %%\\
to:
%center% [+ ''Citrus Salad with Arugula, Parmigiana Reggiano and Spicy Pecans'' +] %% [[<<]]



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%

%center% [+ ''Roasted Organic Turkey'' +] %% [[<<]]
%center% '^''dried fruit brioche stuffing, asparagus, carrot fondante, natural jus
''^' %%\\
Changed lines 43-44 from:
%center% [+ ''Colorado Lamb Loin with Tomato Confite, Spinach & Fresh Herbs in Phyllo'' +] %% [[<<]]
%center% '^''orzo with Kalamata olive tappenade, red wine
sauce''^' %%\\
to:
%center% [+ ''Pan Seared Beef Tenderloin stuffed with Gorgonzola Cheese'' +] %% [[<<]]
%center%
'^''celery root purée, haricot vert, Bordelaise sauce''^' %%\\
Changed lines 46-53 from:
%center% [+ ''Roasted Dover Sole with Colossal Lump Crab'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, beurre blanc''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\

%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache
''^' %%\\
to:
%center% [+ ''Dover Sole Roulade with Gulf Shrimp'' +] %% [[<<]]
%center% '^''Nantua sauce, black truffle mashed potato, sauté spinach, yellow squash''^' %%\\
Changed lines 49-51 from:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
to:
%center% [+ ''Texas Antelope Loin au Poivre'' +] %% [[<<]]
%center%
'^''dried fig and asparagus risotto''^' %%


%center style="text-decoration: underline"%
'''[++{+4th Course+}++]''' %%

%center% [+ ''German Chocolate Cake'' +] %% [[<<]]
Changed lines 57-59 from:
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with dark chocolate mousse,''^' %%\\
%center% '^''finished with
dark chocolate ganache''^' %%\\
to:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
Changed lines 60-65 from:
%center% [+ ''Gala Apple Tart Tatin with Vanilla Bean Gelato'' +] %% [[<<]]
%center% '^''traditional caramelized upside down apple tart
''^' %%


%center% [+ ''assorted Christmas chocolate truffles'' +] %% [[<<]]
to:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center%
'^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Caramelized Pineapple Pudding Cake'' +] %% [[<<]]
Changed lines 21-24 from:
%center% '^''with fire roasted peppers, sun-dried tomato, artichoke & scallions,''^' %%\\
%center% '^''wrapped
in egg roll skin and pan seared crispy in olive oil''^' %%

to:
%center% '^''with fire roasted peppers, sun-dried tomato, artichoke & scallions, wrapped in a thin pastry dough''^' %%\\
%center% '^''with soft cooked egg, pan seared crispy in olive
oil and served with fresh lemon''^' %%

Changed lines 49-52 from:
%center% [+ ''Roasted Dover Sole'' +] %% [[<<]]
%center%
'^''Chanterelle mushroom risotto, fresh sauté spinach, piperade sauce''^' %%

to:
%center% [+ ''Roasted Dover Sole with Colossal Lump Crab'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, beurre blanc
''^' %%

Changed lines 62-63 from:
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with white & dark chocolate mousse,''^' %%\\
to:
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with dark chocolate mousse,''^' %%\\
Changed lines 22-24 from:
%center% '^''wrapped in phyllo and pan seared in olive oil''^' %%

to:
%center% '^''wrapped in egg roll skin and pan seared crispy in olive oil''^' %%

Added line 71:
Changed lines 1-2 from:
! %center% ''Christmas Eve 2009'' %%\\
%center% '-''Thursday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2010'' %%\\
%center% '-''Friday, December 24th''-' %%\\
Changed lines 14-15 from:
%center% [+ ''Maine Lobster & Porcini Mushroom Risotto'' +] %% [[<<]]
%center% '^''with asparagus tips''^' %%\\
to:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Black Winter Truffle'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano, white truffle oil''^' %%\\
Changed lines 17-18 from:
%center% [+ ''Natural Sea Scallop, Jerusalem Artichoke & Black Truffle en Croûte'' +] %% [[<<]]
%center% '^''vermouth and leek
sauce''^' %%\\
to:
%center% [+ ''Natural Sea Scallop en Croûte'' +] %% [[<<]]
%center%
'^''with root vegetables, spinach & blood orange sauce''^' %%\\
Changed lines 20-21 from:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano
, truffle cream sauce''^' %%\\
to:
%center% [+ ''Quail Brik'' +] %% [[<<]]
%center%
'^''with fire roasted peppers, sun-dried tomato, artichoke & scallions,''^' %%\\
%center% '^''wrapped in phyllo and pan seared in olive oil''^' %%


%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%\\

%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, baby vegetables
''^' %%\\
Changed lines 30-37 from:
%center% [+ ''Smoked Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''potato galette, caper blossom, vodka crème fraîche''^' %%


%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%\\

%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''shrimp quenelle, white truffle oil, cheese straw
''^' %%\\
to:
%center% [+ ''Roasted Beet & Shaved Black Truffle'' +] %% [[<<]]
%center%
'^''warm chèvre and beet greens''^' %%\\
Changed lines 33-34 from:
%center% [+ ''Morel Mushrom Velouté'' +] %% [[<<]]
%center% '^''colossal lump crab, celery root chips''^' %%\\
to:
%center% [+ ''Butternut Squash Velouté'' +] %% [[<<]]
%center% '^''lump crab meat''^' %%\\



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\

%center% [+ ''Roasted Goose'' +] %% [[<<]]
%center% '^''black truffle mashed potato, chestnut stuffing, asparagus, cranberry sauce, natural jus
''^' %%\\
Changed lines 43-51 from:
%center% [+ ''Arugula, Clémentine & Ruby Red Grapefruit Salad'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano crisp''^' %%\\



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\

%center% [+ ''Organic All Natural Roast Turkey'' +] %% [[<<]]
%center% '^''dried fruit brioche and chestnut stuffing, haricot vert, asparagus, pomme duchesse, morel mushroom
sauce''^' %%\\
to:
%center% [+ ''Horseradish Crusted Beef Tenderloin'' +] %% [[<<]]
%center% '^''butternut squash, parisienne potato, haricot vert, Bordelaise sauce''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Center Cut Angus Beef Tenderloin au Poivre'' +] %% [[<<]]
%center%
'^''Gorgonzola cheese dauphinois potato & spinach au gratin''^' %%\\
to:
%center% [+ ''Colorado Lamb Loin with Tomato Confite, Spinach & Fresh Herbs in Phyllo'' +] %% [[<<]]
%center% '^''orzo with Kalamata olive tappenade, red wine sauce
''^' %%\\
Changed lines 49-50 from:
%center% [+ ''Colorado Rack of Lamb Navarin'' +] %% [[<<]]
%center% '^''with ratatouille & black truffle mashed potato''^' %%\\
to:
%center% [+ ''Roasted Dover Sole'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, piperade sauce''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\

%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache
''^' %%\\
Changed lines 58-66 from:

%center% [+ ''Filet of Dover Sole'' +] %% [[<<]]
%center% '^''with colossal lump crab, asparagus, tomato confite, pomme vapeur and sauce Cardinale''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\

%center% [+ ''Chocolate Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache
''^' %%\\
to:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
Changed lines 62-63 from:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries in a crisp puff pastry shell''^' %%\\
to:
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''dark chocolate chiffon layered with white & dark chocolate mousse,''^' %%\\
%center% '^''finished with dark chocolate ganache
''^' %%\\
Changed lines 66-71 from:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center%
'^''brioche with currants and lemon, made tender with dark rum and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Petit Pot de Crème au Chocolate'' +] %% [[<<]]
%center% '^''a small rich and powerful chocolate & coffee custard''^' %%

to:
%center% [+ ''Gala Apple Tart Tatin with Vanilla Bean Gelato'' +] %% [[<<]]
%center% '^''traditional caramelized upside down apple tart''^' %%


%center% [+ ''assorted Christmas chocolate truffles
'' +] %% [[<<]]
Changed line 43 from:
%center% '^''dried fruit brioche and chestnut stuffing, pomme duchesse, morel mushroom sauce''^' %%\\
to:
%center% '^''dried fruit brioche and chestnut stuffing, haricot vert, asparagus, pomme duchesse, morel mushroom sauce''^' %%\\
Changed lines 1-2 from:
! %center% ''Christmas Eve 2008'' %%\\
%center% '-''Wednesday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2009'' %%\\
%center% '-''Thursday, December 24th''-' %%\\
Changed lines 6-9 from:
to:
%center% '''''$125. per person''''' %%\\
%center% '''''beverages, tax and gratuity are additional''''' %%

Changed lines 14-15 from:
%center% [+ ''House Smoked Pacific Halibut'' +] %% [[<<]]
%center% '^''with grapefruit segments, avocado, Osetra caviar, vodka crème fraîche and Yukon Gold potato blini''^' %%\\
to:
%center% [+ ''Maine Lobster & Porcini Mushroom Risotto'' +] %% [[<<]]
%center%
'^''with asparagus tips''^' %%\\
Changed lines 17-18 from:
%center% [+ ''Pan Seared Natural Sea Scallop with Roasted Duck Foie Gras '' +] %% [[<<]]
%center% '^''pickled daikon, blood orange emulsion''^' %%\\
to:
%center% [+ ''Natural Sea Scallop, Jerusalem Artichoke & Black Truffle en Croûte'' +] %% [[<<]]
%center% '^''vermouth and leek sauce''^' %%\\
Changed lines 20-21 from:
%center% [+ ''Jerusalem Artichoke & Black Truffle Ravioli'' +] %% [[<<]]
%center% '^''leek cream, fresh truffle and Grana Padano shavings''^' %%\\
to:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano, truffle cream sauce''^' %%\\
Changed lines 23-27 from:
%center% [+ ''Semi-Boneless Texas Quail'' +] %% [[<<]]
%center% '^''stuffed with veal & duck foie gras, spaghetti squash, natural jus with thyme''^' %%


to:
%center% [+ ''Smoked Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''potato galette, caper blossom, vodka crème fraîche''^' %%

Changed lines 29-30 from:
%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, shrimp quenelle, white truffle oil''^' %%\\
to:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''shrimp quenelle, white truffle oil, cheese straw''^' %%\\
Changed lines 32-33 from:
%center% [+ ''Creamy Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^''with sherry & shallot crisp''^' %%\\
to:
%center% [+ ''Morel Mushrom Velouté'' +] %% [[<<]]
%center% '^''colossal lump crab, celery root chips''^' %%\\
Changed lines 35-39 from:
%center% [+ ''Arugula & Watercress with Poached Bosc Pear'' +] %% [[<<]]
%center% '^''Gorgonzola cheese cake, herbed onion wafer''^' %%\\


to:
%center% [+ ''Arugula, Clémentine & Ruby Red Grapefruit Salad'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano crisp''^' %%\\


Changed lines 42-43 from:
%center% [+ ''Roasted Veal Chop'' +] %% [[<<]]
%center% '^''winter black truffle & duck foie gras, pomme parisienne, morel mushroom sauce''^' %%\\
to:
%center% [+ ''Organic All Natural Roast Turkey'' +] %% [[<<]]
%center%
'^''dried fruit brioche and chestnut stuffing, pomme duchesse, morel mushroom sauce''^' %%\\
Changed lines 45-46 from:
%center% [+ ''Center Cut Filet of Beef Stuffed with Roquefort Butter'' +] %% [[<<]]
%center% '^''Madeira wine sauce, pomme anna, asparagus savarin''^' %%\\
to:
%center% [+ ''Center Cut Angus Beef Tenderloin au Poivre'' +] %% [[<<]]
%center% '^''Gorgonzola cheese dauphinois potato & spinach au gratin''^' %%\\
Changed lines 48-49 from:
%center% [+ ''Fallow Venison Tenderloin'' +] %% [[<<]]
%center% '^''with Morel mushroom & asparagus tip risotto, pearl onion confite, salsify croquette''^' %%\\
to:
%center% [+ ''Colorado Rack of Lamb Navarin'' +] %% [[<<]]
%center%
'^''with ratatouille & black truffle mashed potato''^' %%\\
Changed lines 51-54 from:
%center% [+ ''Sunflower Seed Crusted Snapper with Colossal Crabmeat'' +] %% [[<<]]
%center%
'^''tomato spaetzle, brussel sprouts, Kalamata olives, braised artichoke, barigoule sauce''^' %%

to:

%center% [+ ''Filet of Dover Sole'' +] %% [[<<]]
%center% '^''with colossal lump crab, asparagus, tomato confite, pomme vapeur and sauce Cardinale''^' %%

Changed lines 58-59 from:
%center% [+ ''Triple Chocolate Mousse'' +] %% [[<<]]
%center% '^''dark, milk & white chocolate mousses with crisp japonaise & dark chocolate ganache''^' %%\\
to:
%center% [+ ''Chocolate Bûche de Noël'' +] %% [[<<]]
%center%
'^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
Changed lines 61-62 from:
%center% [+ ''Flourless Chocolate Soufflé'' +] %% [[<<]]
%center% '^''tangerine gelato, passion fruit crème anglaise''^' %%\\
to:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries in a crisp puff pastry shell''^' %%\\
Changed lines 64-72 from:
%center% [+ ''White Chocolate Buttercream Chiffon'' +] %% [[<<]]
%center% '^''with raspberries, chambord & roasted almonds''^' %%


%center% '^''Macadamia & Marzipan Truffle''^' %%


%center%
'''''$125. per person''''' %%\\
%center% '''''beverages, tax and gratuity are additional''''' %%
to:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon, made tender with dark rum and topped with vanilla whipped cream''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Petit Pot de Crème au Chocolate'' +] %% [[<<]]
%center% '^''a small rich and powerful chocolate & coffee custard''^' %%

Changed lines 1-5 from:
%center% '''Christmas Eve 2008 Menu Coming Soon!'''


! %center% ''Christmas Eve 2007'' %%\\
%center% '-''Monday
, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2008'' %%\\
%center%
'-''Wednesday, December 24th''-' %%\\
Changed lines 11-12 from:
%center% [+ ''Potato Tart with House Smoked Salmon & Osetra Caviar'' +] %% [[<<]]
to:
%center% [+ ''House Smoked Pacific Halibut'' +] %% [[<<]]
%center%
'^''with grapefruit segments, avocado, Osetra caviar, vodka crème fraîche and Yukon Gold potato blini''^' %%\\
Changed lines 14-15 from:
%center% [+ ''Natural Sea Scallop Ravioli '' +] %% [[<<]]
%center%
'^''brunoise vegetables & shaved winter black truffle''^' %%\\
to:
%center% [+ ''Pan Seared Natural Sea Scallop with Roasted Duck Foie Gras '' +] %% [[<<]]
%center% '^''pickled daikon, blood orange emulsion
''^' %%\\
Changed lines 17-26 from:
%center% [+ ''Truffled Pôt au Feu of Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^''celery root and salsify quenelle''^' %%




%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%\\

%center% [+ ''Cream of Jerusalem Artichoke'' +] %% [[<<]]
%center% '^''lump crab and celery root chips
''^' %%\\
to:
%center% [+ ''Jerusalem Artichoke & Black Truffle Ravioli'' +] %% [[<<]]
%center% '^''leek cream, fresh truffle and Grana Padano shavings''^' %%\\
Changed lines 20-21 from:
%center% [+ ''Fresh Organic Hearts of Palm, Arugula, Curly Endive & Poached Pear Salad'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano custard''^' %%\\
to:
%center% [+ ''Semi-Boneless Texas Quail'' +] %% [[<<]]
%center% '^''stuffed with veal & duck foie gras, spaghetti squash, natural jus with thyme
''^' %%



%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%\\

%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, shrimp quenelle, white truffle oil
''^' %%\\
Changed lines 30-39 from:
%center% [+ ''Lobster Consommé'' +] %% [[<<]]
%center% '^''lobster mousse and black truffle tortellini''^' %%\\


%center% [+ ''~ Grape Sorbet ~'' +] %% [[<<]]

%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\

%center% [+ ''Angus Beef Tenderloin, Maine Lobster & Roasted Duck Foie Gras'' +] %% [[<<]]
%center% '^''pomme berny, Madeira wine sauce
''^' %%\\
to:
%center% [+ ''Creamy Louisiana Turtle Soup'' +] %% [[<<]]
%center%
'^''with sherry & shallot crisp''^' %%\\
Changed lines 33-34 from:
%center% [+ ''Dover Sole with Roasted Almonds'' +] %% [[<<]]
%center% '^''brussel sprouts, tomato confite, crab & Gruyere cheese polenta''^' %%\\
to:
%center% [+ ''Arugula & Watercress with Poached Bosc Pear'' +] %% [[<<]]
%center% '^''Gorgonzola cheese cake, herbed onion wafer''^' %%\\



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\

%center% [+ ''Roasted Veal Chop'' +] %% [[<<]]
%center% '^''winter black truffle & duck foie gras, pomme parisienne, morel mushroom sauce
''^' %%\\
Changed lines 43-49 from:
%center% [+ ''Pan Sautéed Antelope Chops'' +] %% [[<<]]
%center%
'^''mushroom risotto au gratin, poached Anjou pear, sauce Grand Veneur''^' %%

%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\

%center% [+ ''Almond Meringue & Strawberry Gelato'' +] %% [[<<]]
%center% '^''strawberry coulis
''^' %%\\
to:
%center% [+ ''Center Cut Filet of Beef Stuffed with Roquefort Butter'' +] %% [[<<]]
%center% '^''Madeira wine sauce
, pomme anna, asparagus savarin''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Charlotte Russe'' +] %% [[<<]]
to:
%center% [+ ''Fallow Venison Tenderloin'' +] %% [[<<]]
%center% '^''with Morel mushroom & asparagus tip risotto, pearl onion confite, salsify croquette''^' %%\\
Changed lines 49-50 from:
%center% [+ ''Petit Pot de Crème au Chocolat'' +] %% [[<<]]
to:
%center% [+ ''Sunflower Seed Crusted Snapper with Colossal Crabmeat'' +] %% [[<<]]
%center% '^''tomato spaetzle, brussel sprouts, Kalamata olives, braised artichoke, barigoule sauce''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\

%center% [+ ''Triple Chocolate Mousse'' +] %% [[<<]]
%center% '^''dark, milk & white chocolate mousses with crisp japonaise & dark chocolate ganache''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Flourless Chocolate Soufflé'' +] %% [[<<]]
%center% '^''tangerine gelato, passion fruit crème anglaise''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''White Chocolate Buttercream Chiffon'' +] %% [[<<]]
%center% '^''with raspberries, chambord & roasted almonds''^' %%


%center% '^''Macadamia & Marzipan Truffle''^' %%


Changed line 69 from:
%center% '''''beverages, tax and gratuity are additional''''' %%
to:
%center% '''''beverages, tax and gratuity are additional''''' %%
Added lines 1-3:
%center% '''Christmas Eve 2008 Menu Coming Soon!'''

Changed line 56 from:
%center% '''''$99. per person''''' %%\\
to:
%center% '''''$125. per person''''' %%\\
December 09, 2007, at 08:51 AM by 216.78.15.154 -
Changed line 16 from:
%center% [+ ''Truffle Pôt au Fue of Moulard Duck Foie Gras'' +] %% [[<<]]
to:
%center% [+ ''Truffled Pôt au Feu of Moulard Duck Foie Gras'' +] %% [[<<]]
Changed lines 27-28 from:
%center% [+ ''Fresh Organic Hearts of Palm, Arugula & Curly Endive Salad'' +] %% [[<<]]
%center% '^''pear & Parmigiana Reggiano custard''^' %%\\
to:
%center% [+ ''Fresh Organic Hearts of Palm, Arugula, Curly Endive & Poached Pear Salad'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano custard''^' %%\\
Changed line 14 from:
%center% '^''Brunoise Vegetables& Shaved Winter Black Truffle''^' %%\\
to:
%center% '^''brunoise vegetables & shaved winter black truffle''^' %%\\
Changed lines 17-21 from:
%center% '^''Celery Root and Salsify Quenelle''^' %%



to:
%center% '^''celery root and salsify quenelle''^' %%



Changed line 28 from:
%center% '^''pear & Parmigiana Reggiano Custard''^' %%\\
to:
%center% '^''pear & Parmigiana Reggiano custard''^' %%\\
Changed lines 13-14 from:
%center% [+ ''Natural Sea Scallop Ravioli with Brunoise Vegetables & Shaved Winter Black Truffle'' +] %% [[<<]]
to:
%center% [+ ''Natural Sea Scallop Ravioli '' +] %% [[<<]]
%center%
'^''Brunoise Vegetables& Shaved Winter Black Truffle''^' %%\\
Changed lines 16-20 from:
%center% [+ ''Truffle Pôt au Fue of Moulard Duck Foie Gras with Celery Root and Salsify Quenelle'' +] %% [[<<]]



to:
%center% [+ ''Truffle Pôt au Fue of Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^''Celery Root and Salsify Quenelle''^' %%



Changed line 25 from:
%center% '^''with lump crab and celery root chips''^' %%\\
to:
%center% '^''lump crab and celery root chips''^' %%\\
Changed line 28 from:
%center% '^''with pear & Parmigiana Reggiano Custard''^' %%\\
to:
%center% '^''pear & Parmigiana Reggiano Custard''^' %%\\
Changed lines 1-2 from:
! %center% ''Christmas Eve 2006'' %%\\
%center% '-''Sunday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2007'' %%\\
%center% '-''Monday, December 24th''-' %%\\
Changed lines 11-12 from:
%center% [+ ''Roasted Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^''Yukon Gold Potato Blini, Granny Smith Apple Mill-Feuille & 50 yr Balsamic Vinegar''^' %%\\
to:
%center% [+ ''Potato Tart with House Smoked Salmon & Osetra Caviar'' +] %% [[<<]]
Changed lines 13-14 from:
%center% [+ ''Warm Lump Crab with Ginger & Parsley Bric'' +] %% [[<<]]
%center% '^''avocado and cucumber relish, crispy Parmigiana Reggiano basket''^' %%\\
to:
%center% [+ ''Natural Sea Scallop Ravioli with Brunoise Vegetables & Shaved Winter Black Truffle'' +] %% [[<<]]
Changed lines 15-19 from:
%center% [+ ''Pheasant Breast stuffed with Pinenuts and Black Mission Figs'' +] %% [[<<]]
%center%
'^''creamy truffled risotto, fig sauce''^' %%\\


to:
%center% [+ ''Truffle Pôt au Fue of Moulard Duck Foie Gras with Celery Root and Salsify Quenelle'' +] %% [[<<]]



Changed lines 22-23 from:
%center% [+ ''Cream of Winter Black Truffle & Celery Root'' +] %% [[<<]]
%center% '^''
celery root chips, lump crabmeat''^' %%\\
to:
%center% [+ ''Cream of Jerusalem Artichoke'' +] %% [[<<]]
%center%
'^''with lump crab and celery root chips''^' %%\\
Changed lines 25-33 from:
%center% [+ ''Double Duck Consommé'' +] %% [[<<]]
%center%
'^''julienne vegetables, duck confit ravioli''^' %%\\



%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\

%center% [+ ''Roasted Antelope Loin - Medium Rare'' +] %% [[<<]]
%center% '^''cardamon and almond brown rice pilaf, poached Bosc pear, haricot vert, cranberry-Port wine sauce
''^' %%\\
to:
%center% [+ ''Fresh Organic Hearts of Palm, Arugula & Curly Endive Salad'' +] %% [[<<]]
%center%
'^''with pear & Parmigiana Reggiano Custard''^' %%\\
Changed lines 28-29 from:
%center% [+ ''Tournedo Rossini'' +] %% [[<<]]
%center% '^''dried fruit brioche canapé, parisienne potato, asparagus, Madeira sauce''^' %%\\
to:
%center% [+ ''Lobster Consommé'' +] %% [[<<]]
%center% '^''lobster mousse and black truffle tortellini''^' %%\\


%center% [+ ''~ Grape Sorbet ~'' +] %% [[<<]]

%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\

%center% [+ ''Angus Beef Tenderloin, Maine Lobster & Roasted Duck Foie Gras'' +] %% [[<<]]
%center% '^''pomme berny, Madeira wine
sauce''^' %%\\
Changed lines 39-40 from:
%center% [+ ''Colorado Rack of Lamb crusted with Garlic & Rosemary'' +] %% [[<<]]
%center% '^''goat cheese and spinach tart, Flageolet beans, natural jus
''^' %%\\
to:
%center% [+ ''Dover Sole with Roasted Almonds'' +] %% [[<<]]
%center%
'^''brussel sprouts, tomato confite, crab & Gruyere cheese polenta''^' %%\\
Changed lines 42-45 from:
%center% [+ ''Pan Roasted Dover Sole stuffed with Lump Crabmeat'' +] %% [[<<]]
%center% '^''served over a mosaic of ten vegetables, orange and grapefruit segments, orange-butter sauce''^'
%%\\

to:
%center% [+ ''Pan Sautéed Antelope Chops'' +] %% [[<<]]
%center%
'^''mushroom risotto au gratin, poached Anjou pear, sauce Grand Veneur''^' %%
Changed lines 47-48 from:
%center% [+ ''Lemon Curd Ice Cream topped with Toasted Italian Meringue'' +] %% [[<<]]
%center% '^''creme anglaise
''^' %%\\
to:
%center% [+ ''Almond Meringue & Strawberry Gelato'' +] %% [[<<]]
%center%
'^''strawberry coulis''^' %%\\
Changed lines 50-51 from:
%center% [+ ''Fresh Raspberry & White Chocolate Creme Brulee'' +] %% [[<<]]
%center% '^''in a crisp puff pastry shell''^' %%\\
to:
%center% [+ ''Charlotte Russe'' +] %% [[<<]]
Changed lines 52-58 from:
%center% [+ ''Frozen Nougat with Dried Fruit and Toasted Nuts'' +] %% [[<<]]
%center% '^''raspberry coulis''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Chocolate-Apricot Butter Cake'' +] %% [[<<]]
%center% '^''dark chocolate glaze''^' %%\\

%center% '''''$85
. per person''''' %%\\
to:
%center% [+ ''Petit Pot de Crème au Chocolat'' +] %% [[<<]]

%center% '''''$99. per person''''' %%\\
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Page last modified on December 18, 2016, at 01:13 PM