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Changed line 4 from:
||[++Winter 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Winter 2017++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed line 19 from:
%center% [+ Chef’s Assortment of European Cheeses '-14.5-' +] %% [[<<]]
to:
%center% [+ Chef’s Assortment of European Cheeses '-15.5-' +] %% [[<<]]
Added lines 19-22:
%center% [+ Chef’s Assortment of European Cheeses '-14.5-' +] %% [[<<]]
%center% '^'' Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
%center% '^''with toasted baguette, butter & walnuts''^' %%

Changed line 40 from:
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
to:
%center% '^''vine ripe tomato, English cucumber, Valbreso feta, Kalamata olives,''^' %%\\
Deleted lines 48-51:
%center% [+ La Truffe Sauvage House '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''baby mixed greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %%

Changed line 68 from:
%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
to:
%center% [+Jumbo Lump Crabmeat Mary Louise '-34.-' +] %% [[<<]]
Changed line 55 from:
%center% [+Pan Roasted Wild Gulf Red Snapper'-34.-'  +] %% [[<<]]
to:
%center% [+Pan Roasted Wild Gulf Red Snapper '-34.-'  +] %% [[<<]]
Changed lines 4-7 from:
||[++Fall 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 55 from:
%center% [+Pan Roasted Wild Atlantic Halibut '-36.-'  +] %% [[<<]]
to:
%center% [+Pan Roasted Wild Gulf Red Snapper'-34.-'  +] %% [[<<]]
Deleted lines 64-66:
%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-32.-' +] %% [[<<]]
%center% '^'' fire roasted corn & bell pepper risotto, sauté spinach, shrimp sauce''^' %%

Deleted line 84:
%center% '^''spanakopita''^' %%
Deleted line 9:
Changed lines 20-22 from:
%center% '^'' on dried fruit brioche with Granny Smith apple terrine, blood orange reduction''^' %%

to:
%center% '^''on dried fruit brioche with Granny Smith apple terrine, blood orange reduction''^' %%

Deleted line 24:
Changed lines 30-31 from:
%center% '^'' veal-sour cherry tortellini, white truffle oil''^' %%
to:
%center% '^''Granny Smith apple, beef & fresh herb ravioli, white truffle oil''^' %%

Changed line 35 from:
%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
to:
%center% [+ Mediterranean '-10.5-' +] %% [[<<]]
Changed line 39 from:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
to:
%center% [+ Chèvre Chaud over Baby Spinach '-10.5-' +] %% [[<<]]
Changed lines 43-45 from:
%center% [+ Caesar Salad in a Crisp Parmesan Cheese Basket '-10.5-' +] %% [[<<]]

%center% [+ La Truffe Sauvage House Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Caesar in a Crisp Parmesan Cheese Basket '-10.5-' +] %% [[<<]]

%center% [+ La Truffe Sauvage House '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 55 from:
%center% [+Pan Roasted Wild Pacific Halibut '-34.-'  +] %% [[<<]]
to:
%center% [+Pan Roasted Wild Atlantic Halibut '-36.-'  +] %% [[<<]]
Changed line 65 from:
%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
to:
%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-32.-' +] %% [[<<]]
Added lines 97-99:

%center% [+ Soufflé of the Evening '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''please allow 30 minutes''^' %%
Deleted lines 10-12:
%center% [+House Cold Smoked Wild Pacific Halibut '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
%center% '^'' potato galette, avocado crème fraiche & egg ''^' %%

Changed lines 23-26 from:
%center% [+Chef’s Assortment of Imported Cheeses '-14.5-' +]  %% [[<<]]
%center% '^''Montrachet, Gruyère & Roquefort ''^' %%

to:
Deleted lines 97-99:

%center% [+ Soufflé of the Evening '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''please allow 30 minutes''^' %%
Changed lines 4-7 from:
||[++Summer 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 11 from:
%center% [+House Cold Smoked Wild King Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Cold Smoked Wild Pacific Halibut '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Deleted line 112:
Changed line 11 from:
%center% [+House Cold Smoked Copper River Sockeye Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Cold Smoked Wild King Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Changed lines 73-74 from:
%center% '^'' curried black beluga lentils, tomato confite, shaved fennel, lobster sauce''^' %%
to:
%center% '^'' fire roasted corn & bell pepper risotto, sauté spinach, shrimp sauce''^' %%
Added line 113:
July 09, 2016, at 07:21 PM by 74.194.2.40 -
Changed line 37 from:
%center% [+ Consommé du Canard'-12.5-' +] %% [[<<]]
to:
%center% [+ Consommé du Canard '-12.5-' +] %% [[<<]]
July 09, 2016, at 07:20 PM by 74.194.2.40 -
Changed lines 27-29 from:
%center% '^''Montrachet, Gruyère, Roquefort & goat cheese ''^' %%

to:
%center% '^''Montrachet, Gruyère & Roquefort ''^' %%

Changed lines 37-38 from:
%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]]
%center% '^'' civet de lapin ravioli, white truffle oil''^' %%
to:
%center% [+ Consommé du Canard'-12.5-' +] %% [[<<]]
%center% '^'' veal-sour cherry tortellini, white truffle oil''^' %%
June 28, 2016, at 05:09 PM by 65.242.170.126 -
Changed line 27 from:
%center% '^''Morbier, Montrachet, Gruyère & Roquefort ''^' %%
to:
%center% '^''Montrachet, Gruyère, Roquefort & goat cheese ''^' %%
June 24, 2016, at 03:23 AM by 74.194.2.40 -
Changed line 63 from:
%center% '^ steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
to:
%center% '^'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ''^' %%
June 24, 2016, at 03:21 AM by 74.194.2.40 -
Changed line 63 from:
%center% '^'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
to:
%center% '^ steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
June 24, 2016, at 03:20 AM by 74.194.2.40 -
Changed line 11 from:
%center% [+House Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Cold Smoked Copper River Sockeye Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Deleted lines 112-114:


June 13, 2016, at 12:21 PM by 74.194.2.40 -
Changed lines 4-7 from:
||[++Spring 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


Deleted lines 13-15:
%center% [+ Chilled Duck Foie Gras Parfait '-19.5-' +]  %% [[<<]]
%center% '^''red onion marmalade, pain d’épice''^' %%

Added lines 17-19:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade''^' %%

Changed lines 29-32 from:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade''^' %%

to:
Changed lines 62-64 from:
%center% [+ Pan Sauté Almond Crusted Softshell Crab  '-32.-' +] %% [[<<]]
%center% '^''over crab & cheese grits, asparagus, meunière sauce ''^' %%
to:
%center% [+Pan Roasted Wild Pacific Halibut '-34.-'  +] %% [[<<]]
%center% '^'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
Changed lines 82-83 from:
%center% '^'' saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%
to:
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%
Changed lines 87-89 from:
%center% [+Pan Roasted Wild Pacific Halibut '-34.-'  +] %% [[<<]]
%center% '^ steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
to:
%center% [+ Pan Sauté Almond Crusted Softshell Crab  '-32.-' +] %% [[<<]]
%center% '^''over crab & cheese grits, asparagus, meunière sauce ''^' %%
Added lines 113-115:


April 26, 2016, at 10:06 AM by 74.194.2.40 -
Changed line 91 from:
%center% '^'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
to:
%center% '^ steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
April 26, 2016, at 10:05 AM by 74.194.2.40 -
Changed line 85 from:
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%
to:
%center% '^'' saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%
April 26, 2016, at 10:05 AM by 74.194.2.40 -
Changed line 65 from:
%center% [+ Almond Crusted Softshell Crab  '-32.-' +] %% [[<<]]
to:
%center% [+ Pan Sauté Almond Crusted Softshell Crab  '-32.-' +] %% [[<<]]
Changed line 72 from:
%center% '^'' 12-14 oz. single bone short rib, Gorgonzola dauphinois potato,''^' %%\\
to:
%center% '^'' 14 oz. single bone short rib, Gorgonzola dauphinois potato,''^' %%\\
Changed line 91 from:
%center% '^'' saffron steamed potato, marinated artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab''^' %%
to:
%center% '^'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %%
April 17, 2016, at 05:00 PM by 74.194.2.40 -
Changed line 71 from:
%center% [+Slow Braised Beef Short Rib '-28.5.-'  +] %% [[<<]]
to:
%center% [+Slow Braised Beef Short Rib '-28.5-'  +] %% [[<<]]
April 17, 2016, at 04:59 PM by 74.194.2.40 -
Changed lines 4-7 from:
||[++Winter 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Spring 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 14-16:
%center% [+ Chilled Duck Foie Gras Parfait '-19.5-' +]  %% [[<<]]
%center% '^''red onion marmalade, pain d’épice''^' %%

Changed lines 40-42 from:
%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^'' beef & mushroom ravioli, white truffle oil''^' %%
to:
%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]]
%center% '^'' civet de lapin ravioli, white truffle oil''^' %%
Changed line 62 from:
%center% [+Pot au Feu de Poisson aux Fenouilles et Curry '-34.-' +] %% [[<<]]
to:
%center% [+Pot au Feu de Poisson aux Fenouilles et Curry '-32.-' +] %% [[<<]]
Deleted lines 64-67:
%center% [+ Assorted Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %%

Changed line 68 from:
%center% [+ Tournedo Rossini '-56.-' +] %% [[<<]]
to:
%center% [+ Tournedo Rossini '-58.-' +] %% [[<<]]
Changed lines 71-73 from:
%center% [+Potato Scale Crusted Wild Gulf Red Snapper '-32.-' +] %% [[<<]]
%center% '^'' shaved Brussel sprouts, fire roasted peppers, red wine butter sauce''^' %%
to:
%center% [+Slow Braised Beef Short Rib '-28.5.-'  +] %% [[<<]]
%center% '^'' 12-14 oz. single bone short rib, Gorgonzola dauphinois potato,''^' %%\\
%center% '^'' asparagus, French green beans, carrot, natural jus''^' %%

%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^'' curried black beluga lentils, tomato confite, shaved fennel, lobster sauce''^' %%

%center% [+Blanquette de Veau '-34.-' +] %% [[<<]]
%center% '^'' tender veal shank with roasted pearl onion, carrot, mushroom, cream & house-made tagliatelle paste
''^' %%
Changed lines 90-92 from:
%center% [+Slow Braised Lamb Shank '-28.5.-'  +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, spanakopita, natural jus''^' %%
to:
%center% [+Pan Roasted Wild Pacific Halibut '-34.-'  +] %% [[<<]]
%center% '^'' saffron steamed potato, marinated artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab''^' %%

%center% [+ Assorted Organic Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano
''^' %%
Changed line 114 from:
%center% [- '^'' GF - GLUTEN FREE (Other menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\
to:
%center% [- '^'' GF - GLUTEN FREE (Some other menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\
March 11, 2016, at 12:49 PM by 74.194.2.40 -
Changed line 85 from:
%center% '^'' roasted garlic & olive oil mashed potatoes, spanakopita, natural jus''^' %%
to:
%center% '^''Gorgonzola dauphinois potato, spanakopita, natural jus''^' %%
Changed lines 26-29 from:
%center% [+ Pan Sauté Crab Cake '-18.5-' +] %% [[<<]]
%center% '^'' julienne vegetables, créole rémoulade''^' %%

to:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade''^' %%

Changed lines 66-68 from:
%center% [+ Pan Sauté Softshell Crab Tower '-29.5-' +] %% [[<<]]
%center% '^''eggplant, tomato confite, croutons, avocado, arugula, tartare sauce ''^' %%
to:
%center% [+ Almond Crusted Softshell Crab '-32.-' +] %% [[<<]]
%center% '^''over crab & cheese grits, asparagus, meunière sauce ''^' %%
Changed lines 72-74 from:
%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^'' crab-leek ravioli, tomato confite, vermouth-leek cream sauce''^' %%
to:
%center% [+Potato Scale Crusted Wild Gulf Red Snapper '-32.-' +] %% [[<<]]
%center% '^'' shaved Brussel sprouts, fire roasted peppers, red wine butter sauce''^' %%
Added lines 83-85:

%center% [+Slow Braised Lamb Shank '-28.5.-'  +] %% [[<<]]
%center% '^'' roasted garlic & olive oil mashed potatoes, spanakopita, natural jus''^' %%
Changed line 26 from:
%center% [+ Pan Sauté Crab Cake '-18 .5-' +] %% [[<<]]
to:
%center% [+ Pan Sauté Crab Cake '-18.5-' +] %% [[<<]]
Added lines 11-13:
%center% [+House Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
%center% '^'' potato galette, avocado crème fraiche & egg ''^' %%

Deleted lines 19-24:
%center% [+House Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
%center% '^'' potato galette, avocado crème fraiche & egg ''^' %%

%center% [+Chef’s Assortment of Imported Cheeses '-14.5-' +]  %% [[<<]]
%center% '^''Morbier, Montrachet, Gruyère & Roquefort ''^' %%

Changed lines 23-26 from:
%center% [+ Chilled Jumbo Lump Crabmeat '-16.5-' +] %% [[<<]]
%center% '^'' dill cracker basket, avocado, créole rémoulade''^' %%

to:
%center% [+Chef’s Assortment of Imported Cheeses '-14.5-' +]  %% [[<<]]
%center% '^''Morbier, Montrachet, Gruyère & Roquefort ''^' %%

%center% [+ Pan Sauté Crab Cake '-18 .5-' +] %% [[<<]]
%center% '^'' julienne vegetables
, créole rémoulade''^' %%

Changed line 66 from:
%center% [+ Softshell Crab Tower '-29.5-' +] %% [[<<]]
to:
%center% [+ Pan Sauté Softshell Crab Tower '-29.5-' +] %% [[<<]]
Deleted lines 9-11:

%center% [+ Chilled Osetra Caviar with Yukon Gold Potato Blini '-104.-' +]  %% [[<<]]
%center% '^'' traditional garnish''^' %%
Changed line 85 from:
%center% '^'' Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise''^' %%
to:
%center% '^'' Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise''^' %%
Changed line 4 from:
||[++Summer 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Winter 2016++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed lines 4-7 from:
||[++Winter 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 20 from:
%center% [+House Smoked &#332;ra King Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Deleted line 86:
Deleted line 94:
Changed line 4 from:
||[++Fall 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Winter 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||
Deleted lines 85-87:

%center% [+ Roasted Wild Alaskan Halibut '-34-' +] %% [[<<]]
%center% '^''saffron steamed potatoes, sauté spinach, shrimp sauce''^' %%
Changed line 84 from:
%center% [+Filet of Prime Beef Tenderloin '-36.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+Filet of Prime Beef Tenderloin '-44.-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 4 from:
||[++Winter 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Fall 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed line 20 from:
%center% [+House Smoked Wild Copper River Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Smoked &#332;ra King Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Changed line 4 from:
||[++Summer 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Winter 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed line 20 from:
%center% [+House Smoked Wild Ivory King Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Smoked Wild Copper River Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Deleted lines 77-79:
%center% [+ Herbes de Provençe crusted Colorado Rack of Lamb '-44-' +] %% [[<<]]
%center% '^''garlic-olive oil mashed potato, spanakopita, shallot Bordelaise ''^' %%

Added line 99:
August 25, 2015, at 10:24 AM by 74.194.1.145 -
Changed line 20 from:
%center% [+House Smoked Wild Copper River Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Smoked Wild Ivory King Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Deleted lines 61-78:
%center% [+ Medium-Rare Axis Venison Loin with Sour Cherry-Port Sauce '-34.-' +] %% [[<<]]
%center% '^''spätzle, mushroom, asparagus''^' %%

%center% [+Steamed Maine Lobster '-(market price)-' +] %% [[<<]]
%center% '^'' fresh tagliatelle pasta, ratatouille''^' %%

%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^'' crab-leek ravioli, tomato confite, vermouth-leek cream sauce''^' %%

%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
%center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus''^' %%

%center% [+Filet of Prime Beef Tenderloin '-36.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise''^' %%

%center% [+ Herbes de Provençe crusted Colorado Rack of Lamb '-44-' +] %% [[<<]]
%center% '^''garlic-olive oil mashed potato, spanakopita, shallot Bordelaise ''^' %%

Deleted lines 68-70:
%center% [+ Pan Seared Dover Sole '-44.-' +] %% [[<<]]
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%

Added lines 74-88:

%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^'' crab-leek ravioli, tomato confite, vermouth-leek cream sauce''^' %%

%center% [+ Herbes de Provençe crusted Colorado Rack of Lamb '-44-' +] %% [[<<]]
%center% '^''garlic-olive oil mashed potato, spanakopita, shallot Bordelaise ''^' %%

%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
%center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus''^' %%

%center% [+ Pan Seared Dover Sole '-44.-' +] %% [[<<]]
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%

%center% [+Filet of Prime Beef Tenderloin '-36.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise''^' %%
July 18, 2015, at 04:29 PM by 166.137.126.111 -
Changed line 65 from:
%center% [+Steamed Maine Lobster '-(market price)-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+Steamed Maine Lobster '-(market price)-' +] %% [[<<]]
July 18, 2015, at 04:28 PM by 166.137.126.111 -
Changed lines 4-7 from:
||[++Spring 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 62 from:
%center% [+ Medium Rare Axis Venison Loin with Sour Cherry-Port Sauce '-34.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Medium-Rare Axis Venison Loin with Sour Cherry-Port Sauce '-34.-' +] %% [[<<]]
Changed line 65 from:
%center% [+Steamed Maine Lobster '-(market price)-' +] %% [[<<]]
to:
%center% [+Steamed Maine Lobster '-(market price)-' ''' '^GF^' ''' +] %% [[<<]]
July 15, 2015, at 10:25 AM by 166.137.118.55 -
Changed lines 61-65 from:
%center% [+Baked Fresh Half Maine Lobster with Mornay Sauce au Gratin '-34.-' +] %% [[<<]]
to:

%center% [+ Medium Rare Axis Venison Loin with Sour Cherry-Port Sauce '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spätzle, mushroom, asparagus''^' %%

%center% [+Steamed Maine Lobster '-(market price)
-' +] %% [[<<]]
Deleted lines 67-69:
%center% [+ Assorted Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %%
Changed lines 71-74 from:

%center% [+ Pan Seared Dover Sole '-44.-' +] %% [[<<]]
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%
to:
%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
%center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus''^' %%
Deleted lines 76-84:
%center% [+ Softshell Crab Tower '-29.5-' +] %% [[<<]]
%center% '^''eggplant, tomato confite, croutons, avocado, arugula, tartare sauce ''^' %%

%center% [+ Tournedo Rossini '-56.-' +] %% [[<<]]
%center% '^''on dried fruit brioche, Madeira wine sauce  ''^' %%

%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
%center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus''^' %%

Changed lines 78-85 from:
%center% '^''caramelized shallot bordelaise, spanakopita, lima bean ragôut ''^' %%

%center% [+ Roasted Wild Alaskan Halibut '-34-' +] %% [[<<]]
%center% '^''saffron steamed potatoes, sauté spinach, shrimp sauce''^' %%

%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''red beet risotto, berry compote
''^' %%
to:
%center% '^''garlic-olive oil mashed potato, spanakopita, shallot Bordelaise ''^' %%
Added lines 82-97:

%center% [+ Assorted Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %%

%center% [+ Pan Seared Dover Sole '-44.-' +] %% [[<<]]
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%

%center% [+ Softshell Crab Tower '-29.5-' +] %% [[<<]]
%center% '^''eggplant, tomato confite, croutons, avocado, arugula, tartare sauce ''^' %%

%center% [+ Tournedo Rossini '-56.-' +] %% [[<<]]
%center% '^''on dried fruit brioche, Madeira wine sauce  ''^' %%

%center% [+ Roasted Wild Alaskan Halibut '-34-' +] %% [[<<]]
%center% '^''saffron steamed potatoes, sauté spinach, shrimp sauce''^' %%
June 30, 2015, at 08:52 AM by 166.137.139.25 -
Changed lines 56-58 from:
%center% '^''local greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %%

to:
%center% '^''baby mixed greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %%

Added lines 61-66:
%center% [+Baked Fresh Half Maine Lobster with Mornay Sauce au Gratin '-34.-' +] %% [[<<]]
%center% '^'' fresh tagliatelle pasta, ratatouille''^' %%

%center% [+ Assorted Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %%
Changed lines 70-73 from:
%center% [+ Assorted Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %%

to:
Deleted lines 82-84:
%center% [+Baked Fresh Half Maine Lobster with Mornay Sauce au Gratin '-34.-' +] %% [[<<]]
%center% '^'' fresh tagliatelle pasta, ratatouille''^' %%

Added lines 89-91:
%center% [+ Roasted Wild Alaskan Halibut '-34-' +] %% [[<<]]
%center% '^''saffron steamed potatoes, sauté spinach, shrimp sauce''^' %%

Deleted line 117:
June 04, 2015, at 04:41 PM by 166.137.118.81 -
Changed line 26 from:
%center% [+Pan Seared Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
to:
%center% [+Pan Seared Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
Added line 115:
June 03, 2015, at 12:13 PM by 166.137.126.26 -
June 03, 2015, at 12:13 PM by 166.137.126.26 -
Changed line 27 from:
%center% '^'' on croissant with Granny Smith apple terrine, blood orange reduction''^' %%
to:
%center% '^'' on dried fruit brioche with Granny Smith apple terrine, blood orange reduction''^' %%
May 29, 2015, at 05:30 PM by 166.137.136.27 -
Changed line 75 from:
%center% '^''eggplant, tomato confite, croutons, avocado, arugula ''^' %%
to:
%center% '^''eggplant, tomato confite, croutons, avocado, arugula, tartare sauce ''^' %%
May 29, 2015, at 05:09 PM by 166.137.136.27 -
Changed line 74 from:
%center% [+ Softshell Crab Tower'-29.5-' +] %% [[<<]]
to:
%center% [+ Softshell Crab Tower '-29.5-' +] %% [[<<]]
May 29, 2015, at 05:08 PM by 166.137.136.27 -
Changed line 92 from:
%center% [+Pot au Feu de Poisson aux Fenouilles et Curry'-34.-' +] %% [[<<]]
to:
%center% [+Pot au Feu de Poisson aux Fenouilles et Curry '-34.-' +] %% [[<<]]
May 29, 2015, at 05:06 PM by 166.137.136.27 -
Changed line 20 from:
%center% [+House Smoked Wild Halibut '-14.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Smoked Wild Copper River Salmon '-16.5-' ''' '^GF^' ''' +]  %% [[<<]]
Changed lines 24-25 from:
%center% '^'' Morbier, Montrachet, Gruyère & Roquefort ''^' %%
to:
%center% '^''Morbier, Montrachet, Gruyère & Roquefort ''^' %%
Changed lines 29-32 from:
%center% [+ Pan Seared Jumbo Lump Crabmeat Bourek '-16.5-' +] %% [[<<]]
%center% '^'' a crispy North African appetizer including crab, green onion, mango & spicy remoulade''^' %%

to:
%center% [+ Chilled Jumbo Lump Crabmeat '-16.5-' +] %% [[<<]]
%center% '^'' dill cracker basket, avocado, créole rémoulade''^' %%

Changed lines 61-64 from:
%center% [+Pan Sauté Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^'' lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart''^' %%

%center% [+
Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
to:
%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^'' crab-leek ravioli, tomato confite, vermouth-leek cream sauce''^' %%

%center% [+ Assorted
Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
Changed lines 66-67 from:
%center% '^''asparagus tips & shaved Parmigiana Reggiano''^' %%
to:
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %%
Changed lines 74-76 from:
%center% [+ Almond Crusted Softshell Crab '-32.-' +] %% [[<<]]
%center% '^''crab & cheese grits, French green beans, Sauce Meunière ''^' %%
to:
%center% [+ Softshell Crab Tower'-29.5-' +] %% [[<<]]
%center% '^''eggplant, tomato confite, croutons, avocado, arugula ''^' %%
Changed lines 80-82 from:
%center% [+Steamed Fresh Half Maine Lobster with Ginger & Garlic Chips '-36.-' +] %% [[<<]]
%center% '^'' forbidden rice pilaf, sauté spinach''^' %%
to:
%center% [+Baked Fresh Half Maine Lobster with Mornay Sauce au Gratin '-34.-' +] %% [[<<]]
%center% '^'' fresh tagliatelle pasta, ratatouille''^' %%
Changed lines 86-88 from:
%center% [+ Moroccan Lamb Shank Tagine '-32-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''with prunes, raisins, almonds and a side of creamy saffron risotto ''^' %%
to:
%center% [+ Herbes de Provençe crusted Colorado Rack of Lamb '-44-' +] %% [[<<]]
%center% '^''caramelized shallot bordelaise, spanakopita, lima bean ragôut ''^' %%
Changed lines 90-96 from:
%center% '^''garlic-olive oil mashed potatoes, haricot vert, asparagus, sour cherry-port wine sauce ''^' %%

%center% [+Seafood Pot au Feu
'-34.-' +] %% [[<<]]
%center% '^'' with fennel, tomato, curry & cream, shrimp, scallop, mussels, littleneck clams & red snapper''^' %%


%center% [+ SIDES '-7.-' +] %% [[<<]]
to:
%center% '^''red beet risotto, berry compote ''^' %%

%center% [+Pot au Feu de Poisson aux Fenouilles et Curry
'-34.-' +] %% [[<<]]
%center% '^'' with tomato, cream, shrimp, scallop, mussels, littleneck clams & fresh fish''^' %%


%center% [+ SIDES '-8.-' +] %% [[<<]]
May 17, 2015, at 12:06 PM by 166.137.126.108 -
Added lines 109-111:


%center% '^''NO SEPARATE  CHECKS - multiple parties sharing the payment are accepted''^' %%
April 21, 2015, at 04:31 PM by 166.137.139.95 -
Changed lines 4-7 from:
||[++Winter 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Spring 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||


Deleted lines 13-15:
%center% [+ Fresh Tagliatelle Pasta with Black Truffle Butter '-17.-' +]  %% [[<<]]
%center% '^'' shaved Parmigiana Reggiano''^' %%

Changed lines 64-65 from:
%center% [+ White Truffle Butter Risotto with Mushrooms '-36.-' ''' '^GF^' '''  +] %% [[<<]]
to:
%center% [+ Mushroom Risotto with White Truffle Oil '-28.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\
Changed line 78 from:
%center% '^''on dried fruit brioche, truffled Madeira wine sauce  ''^' %%
to:
%center% '^''on dried fruit brioche, Madeira wine sauce  ''^' %%
March 13, 2015, at 04:29 PM by 166.137.139.31 -
Changed line 92 from:
%center% '^''garlic-olive oil mashed potatoes, sour cherry-port wine sauce ''^' %%
to:
%center% '^''garlic-olive oil mashed potatoes, haricot vert, asparagus, sour cherry-port wine sauce ''^' %%
March 13, 2015, at 04:01 PM by 166.137.139.31 -
Added lines 11-13:
%center% [+ Chilled Osetra Caviar with Yukon Gold Potato Blini '-104.-' +]  %% [[<<]]
%center% '^'' traditional garnish''^' %%

Changed lines 67-69 from:
%center% [+ Risotto with Alba White Truffle Butter '-36.-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano & asparagus''^' %%
to:
%center% [+ White Truffle Butter Risotto with Mushrooms '-36.-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''asparagus tips & shaved Parmigiana Reggiano''^' %%
Added lines 82-84:
%center% [+Steamed Fresh Half Maine Lobster with Ginger & Garlic Chips '-36.-' +] %% [[<<]]
%center% '^'' forbidden rice pilaf, sauté spinach''^' %%

Changed lines 91-93 from:
%center% [+ Peppred Axis Venison Loin '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''forbidden rice pilaf, ratatouille, sour cherry-white port wine sauce ''^' %%
to:
%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''garlic-olive oil mashed potatoes, sour cherry-port wine sauce ''^' %%
Deleted line 113:
February 20, 2015, at 11:56 AM by 166.137.118.20 -
Changed line 20 from:
%center% [+House Smoked Atlantic Salmon '-14.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Smoked Wild Halibut '-14.5-' ''' '^GF^' ''' +]  %% [[<<]]
Changed line 50 from:
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
to:
%center% '^''sauté breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
Changed line 56 from:
%center% '^''mesclun greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %%
to:
%center% '^''local greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %%
January 08, 2015, at 05:58 PM by 166.137.136.111 -
Changed lines 4-7 from:
||[++Fall 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2015++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 11-13:
%center% [+ Fresh Tagliatelle Pasta with Black Truffle Butter '-17.-' +]  %% [[<<]]
%center% '^'' shaved Parmigiana Reggiano''^' %%

Changed lines 18-19 from:
to:
%center% '^'' à la Rockefeller''^' %%
Added lines 23-25:
%center% [+Chef’s Assortment of Imported Cheeses '-14.5-' +]  %% [[<<]]
%center% '^'' Morbier, Montrachet, Gruyère & Roquefort ''^' %%

Changed lines 29-31 from:
%center% [+ Pan Seared Crab Cake, Creole Remoulade '-16.5-' +] %% [[<<]]

to:
%center% [+ Pan Seared Jumbo Lump Crabmeat Bourek '-16.5-' +] %% [[<<]]
%center% '^'' a crispy North African appetizer including crab, green onion, mango & spicy remoulade''^' %%


Deleted lines 44-45:

Changed line 61 from:
%center% [+Broiled Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
to:
%center% [+Pan Sauté Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
Deleted lines 63-65:
%center% [+ Tournedo Rossini '-56-' +] %% [[<<]]
%center% '^''on dried fruit brioche, truffled Madeira wine sauce  ''^' %%

Changed lines 67-72 from:
%center% [+ Moroccan Lamb Shank Tagine '-32-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''with prunes, raisins, almonds and a side of creamy saffron risotto  ''^' %%

%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
%center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus
''^' %%
to:
%center% [+ Pan Seared Dover Sole '-44.-' +] %% [[<<]]
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%
Added lines 76-84:
%center% [+ Tournedo Rossini '-56.-' +] %% [[<<]]
%center% '^''on dried fruit brioche, truffled Madeira wine sauce  ''^' %%

%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
%center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus''^' %%

%center% [+ Moroccan Lamb Shank Tagine '-32-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''with prunes, raisins, almonds and a side of creamy saffron risotto  ''^' %%

Changed lines 86-92 from:
%center% '^''forbidden rice pilaf, ratatouille, spicy cranberry sauce ''^' %%

%center% '^''available Thursday, Friday and Saturday ''^' %%[[<<]]
%center% '^''72 hour notice required ''^' %%[[<<]]
%center% [+Traditional Algerian Couscous with Lamb, Chicken and Vegetables  +]
%% [[<<]]
%center% '^'' for 4 guests or more only 36. per guest ''^' %%

to:
%center% '^''forbidden rice pilaf, ratatouille, sour cherry-white port wine sauce ''^' %%

%center% [+Seafood Pot au Feu '-34.-' +] %% [[<<]]
%center%
'^'' with fennel, tomato, curry & cream, shrimp, scallop, mussels, littleneck clams & red snapper''^' %%

Added line 108:
December 28, 2014, at 03:55 PM by 166.137.136.122 -
Changed line 16 from:
%center% [+House Smoked Wild King Salmon '-14.5-' ''' '^GF^' ''' +]  %% [[<<]]
to:
%center% [+House Smoked Atlantic Salmon '-14.5-' ''' '^GF^' ''' +]  %% [[<<]]
December 21, 2014, at 05:17 PM by 166.137.118.93 -
Changed line 4 from:
||[++Dinner 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Fall 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||
December 21, 2014, at 05:17 PM by 166.137.118.93 -
Changed lines 4-7 from:
||[++Fall 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Dinner 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 55 from:
%center% [+Pan Sauté Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
to:
%center% [+Broiled Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
Added lines 58-63:
%center% [+ Tournedo Rossini '-56-' +] %% [[<<]]
%center% '^''on dried fruit brioche, truffled Madeira wine sauce  ''^' %%

%center% [+ Risotto with Alba White Truffle Butter '-36.-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano & asparagus''^' %%

Deleted lines 72-74:
%center% [+Pan Sauté Wild Halibut with with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''portabella mushrooms, sauté spinach, roasted tomato, leek-vermouth cream sauce''^' %%

Added lines 76-78:
%center% [+ Peppred Axis Venison Loin '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''forbidden rice pilaf, ratatouille, spicy cranberry sauce ''^' %%

Deleted lines 99-100:

Changed lines 4-7 from:
||[++Summer 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 67 from:
%center% [+Broiled Wild Salmon with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
to:
%center% [+Pan Sauté Wild Halibut with with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
Changed line 67 from:
%center% [+Pan Sauté Wild Salmon with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
to:
%center% [+Broiled Wild Salmon with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
Changed line 67 from:
%center% [+Pan Sauté Wild Halibut with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
to:
%center% [+Pan Sauté Wild Salmon with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
July 19, 2014, at 02:35 PM by 166.137.156.48 -
Added lines 16-18:
%center% [+House Smoked Wild King Salmon '-14.5-' ''' '^GF^' ''' +]  %% [[<<]]
%center% '^'' potato galette, avocado crème fraiche & egg ''^' %%

July 16, 2014, at 08:13 PM by 166.147.72.38 -
Changed lines 2-3 from:
! %center% ''Dinner Menu'' %%
to:
July 16, 2014, at 08:13 PM by 166.147.72.38 -
Changed lines 2-3 from:
to:
! %center% ''Dinner Menu'' %%
Added line 93:
July 16, 2014, at 10:40 AM by 166.147.72.24 -
Deleted lines 21-22:

Deleted lines 31-32:

Added line 35:
Deleted lines 49-51:


Deleted lines 74-76:


Deleted line 83:
Deleted line 85:
Deleted line 88:
Added line 91:
July 16, 2014, at 10:39 AM by 166.147.72.24 -
Added line 55:
Added lines 82-83:

Added line 93:
Added line 96:
Added line 100:
July 16, 2014, at 10:38 AM by 166.147.72.24 -
Added lines 22-23:

Added lines 34-35:

Deleted line 38:
Added lines 53-54:

July 16, 2014, at 10:37 AM by 166.147.72.24 -
Changed lines 4-7 from:
||[++Spring 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


Deleted lines 15-17:
%center% [+ House Smoked Wild Chilean Sea Bass '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' potato galette, avocado, crème fraiche & egg''^' %%

Changed lines 52-54 from:
%center% [+Baked Wild Salmon with Three Relishes '-34.-' +] %% [[<<]]
%center% '^'' shaved fennel, avocado relish, roasted corn relish & tomato relish''^' %%
to:
%center% [+Pan Sauté Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^'' lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart''^' %%
Changed lines 64-66 from:
%center% [+ Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart''^' %%
to:
%center% [+Pan Sauté Wild Halibut with Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''portabella mushrooms, sauté spinach, roasted tomato, leek-vermouth cream sauce''^' %%
Added lines 70-75:
%center% '^''available Thursday, Friday and Saturday ''^' %%[[<<]]
%center% '^''72 hour notice required ''^' %%[[<<]]
%center% [+Traditional Algerian Couscous with Lamb, Chicken and Vegetables  +] %% [[<<]]
%center% '^'' for 4 guests or more only 36. per guest ''^' %%

May 29, 2014, at 08:47 AM by 166.137.156.16 -
Changed line 88 from:
%center% [- '^'' Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
to:
%center% [- '^'' Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
May 29, 2014, at 08:46 AM by 166.137.156.16 -
Changed line 88 from:
%center% [- '^'' Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
to:
%center% [- '^'' Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
May 29, 2014, at 08:46 AM by 166.137.156.16 -
Changed lines 65-66 from:
%center% '^'' Gorgonzola dauphinois potato, roasted zucchini, squash & carrot, sauce Bordelaise''^' %%
to:
%center% '^'' Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise''^' %%
Changed line 88 from:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
to:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
May 29, 2014, at 08:42 AM by 166.137.156.16 -
Changed lines 11-26 from:
%center% [+ Pan Seared Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''over croissant, Granny Smith Apple terrine
, blood orange reduction''^' %%

%center% [+ Natural Sea Scallop au Gratin '-12.5-' +] %% [[<<]]

%center% [+ Prime Beef Tenderloin Carpaccio '-12.5-' † +] %% [[<<]]

%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ House Smoked Wild Chilean Sea Bass, Potato Galette, Crème Fraîche
'-12.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Fresh Tagliatelle Pasta tossed with Winter Black Perigord Truffle Butter '-12.5-' +] %% [[<<]]

%center% [+ Chef’s Assortment of Imported Cheese '-12.5-' +] %% [[<<]]
%center% '^''Montrachet, Gruyère, Gorgonzola, Roquefort
''^' %%
to:
%center% [+ Crispy Duck Leg Confit '-19.5-' ''' '^GF^' ''' +%% [[<<]]
%center% '^'' creamy risotto
, red wine sauce''^' %%

%center% [+ Natural Sea Scallop au Gratin '-14.5-' +] %% [[<<]]

%center% [+ House Smoked Wild Chilean Sea Bass '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^'' potato galette, avocado, crème fraiche & egg''^' %%

%center% [+Pan Seared Moulard Duck Foie Gras
'-19.5-' +] %% [[<<]]
%center% '^'' on croissant with Granny Smith apple terrine, blood orange reduction''^' %%
Changed lines 28-29 from:
%center% [+ Gratin of Onion with Thyme, Garlic Crostini & Gruyère '-8.5-' +] %% [[<<]]
to:
%center% [+ Gratin of Onion with Thyme, Garlic Crostini & Gruyère '-9.5-' +] %% [[<<]]

%center% [+ Maine Lobster Bisque en Croûte '-12
.5-' +] %% [[<<]]
Changed lines 33-38 from:

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Traditional Turtle with Dry Sherry '-10.5-' +] %% [[<<]]


to:
%center% '^'' beef & mushroom ravioli, white truffle oil''^' %%
Added lines 38-46:

%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette''^' %%

%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

Changed lines 50-61 from:
%center% '^''local greens grown by Alexandra Zawadzki & Stacy Mack, tossed in our house walnut vinaigrette, ''^' %%\\
%center% '^''served with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette
''^' %%

to:
%center% '^''mesclun greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %%

Changed lines 55-61 from:

%center% [+ Pan Seared Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''porcini mushroom risotto, asparagus, leek-vermouth cream''^' %%

%center% [+ Roasted Axis Venison Loin, Forbidden Rice Pilaf, Tomato Provençale
'-34.-' +] %% [[<<]]
%center% '^''spinach, sour cherry sauce''^' %%
to:
%center% [+Baked Wild Salmon with Three Relishes '-34.-' +] %% [[<<]]
%center% '^'' shaved fennel, avocado relish, roasted corn relish & tomato relish''^' %%

%center% [+ Moroccan Lamb Shank Tagine
'-32-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''with prunes, raisins, almonds and a side of creamy saffron risotto  ''^' %%

%center% [+Jumbo Lump Crabmeat Mary Louise '-32.-' +] %% [[<<]]
%center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus''^' %%

%center% [+Filet of Prime Beef Tenderloin '-36.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' Gorgonzola dauphinois potato, roasted zucchini, squash & carrot, sauce Bordelaise
''^' %%
Deleted lines 69-77:
%center% [+ Moroccan Lamb Shoulder Tagine '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''ginger, cinnamon, prune, almonds saffron risotto  ''^' %%

%center% [+ Pan Roasted Wild Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta with basil pesto, roasted tomato & sauté spinach ''^' %%

%center% [+ Prime Beef Tenderloin wrapped with Applewood Smoked Bacon '-36.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot, Morel mushroom sauce''^' %%

Deleted lines 72-75:
%center% [+ Australian Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille '-32.-' +] %% [[<<]]

%center% Attach:LambRack.jpg

Changed line 74 from:
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\
to:
%center% '^''spanakopita''^' %%
Added line 76:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' '''  %%\\
Changed lines 80-83 from:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' '''  %%\\
%center% '^''spanakopita''^' %%


to:
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\
April 03, 2014, at 04:46 PM by 166.137.156.23 -
Changed lines 4-7 from:
||[++Winter 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Spring 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 63-65 from:
%center% [+ Crispy American Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart''^' %%
to:
%center% [+ Pan Seared Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''porcini mushroom risotto, asparagus, leek-vermouth cream''^' %%
Added lines 69-71:
%center% [+ Pan Sauté Crispy Wild Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart''^' %%

Changed lines 75-78 from:
%center% [+ Prime Beef Tenderloin wrapped with Applewood Smoked Bacon '-34.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Pan Roasted Wild Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta with basil pesto, roasted tomato & sauté spinach ''^' %%

%center% [+ Prime Beef Tenderloin wrapped with Applewood Smoked Bacon '-36
.-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 81-83 from:
%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus ''^' %%
to:
%center% [+ Almond Crusted Softshell Crab '-32.-' +] %% [[<<]]
%center% '^''crab & cheese grits, French green beans, Sauce Meunière ''^' %%
March 07, 2014, at 07:32 PM by 166.137.156.27 -
Changed lines 27-29 from:
%center% [+ Pan Seared Crab Cake, Creole Remoulade '-16.5-' ''' '^GF^' ''' +] %% [[<<]]

to:
%center% [+ Pan Seared Crab Cake, Creole Remoulade '-16.5-' +] %% [[<<]]

March 07, 2014, at 07:31 PM by 166.137.156.27 -
Changed line 11 from:
%center% [+ Pan Seared Duck Foie Gras '-22.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Pan Seared Duck Foie Gras '-22.5-' +] %% [[<<]]
March 07, 2014, at 07:31 PM by 166.137.156.27 -
Changed line 69 from:
%center% [+ Moroccan Lamb Shoulder Tagine '-28.5-' +] %% [[<<]]
to:
%center% [+ Moroccan Lamb Shoulder Tagine '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
March 07, 2014, at 07:30 PM by 166.137.156.27 -
Changed lines 11-12 from:
%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Pan Seared Duck Foie Gras '-22.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''over croissant, Granny Smith Apple terrine, blood orange reduction''^' %%

Changed lines 16-17 from:
%center% [+ Chilled Louisiana Jumbo Lump Crab Meat, Creole Remoulade '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Prime Beef Tenderloin Carpaccio '-12.5-' +] %% [[<<]]
Changed lines 20-25 from:
%center% [+ Smoked Wild Chilean Sea Bass, Potato Galette, Crème Fraîche '-12.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Prime Beef Tenderloin Carpaccio '-12.5-' † +] %% [[<<]]

%center% [+ Eggplant, Feta Cheese, Oregano & Tomato Fondue
'-10.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Chilean Sea Bass, Potato Galette, Crème Fraîche '-12.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Fresh Tagliatelle Pasta tossed with Winter Black Perigord Truffle Butter '-12.5-' +] %% [[<<]]
Changed lines 27-29 from:
to:
%center% [+ Pan Seared Crab Cake, Creole Remoulade '-16.5-' ''' '^GF^' ''' +] %% [[<<]]

Changed lines 48-50 from:
%center% '^''mesclun greens tossed in our house walnut vinaigrette and served with Roquefort cheese, ''^' %%\\
%center% '^''Belgian Endive and Granny Smith apple crisp''^' %%
to:
%center% '^''local greens grown by Alexandra Zawadzki & Stacy Mack, tossed in our house walnut vinaigrette, ''^' %%\\
%center% '^''served with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%
Deleted lines 62-64:
%center% [+ Calf Liver, Red Onion Marmalade, 50 yrs. Aged Sherry Vinegar '-28.5.-' +] %% [[<<]]
%center% '^''Forbidden rice pilaf, tomato Provençale, spinach ''^' %%

Deleted lines 65-66:
%center% [+ Pan Roasted Dover Sole Almondine, Pomme Vapeur, Haricot Vert '-44.-' +] %% [[<<]]
Deleted lines 68-69:
%center% [+ Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli '-36.-' +] %% [[<<]]
Changed lines 72-79 from:
%center% [+ Roasted Jumbo White Shrimp, Porcini Mushroom Risotto '-28.5-' ''' '^GF^' '''  +] %% [[<<]]

%center% [+ Prime Beef Filet au Poivre '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot''^' %%

%center% [+ Natural Sea Scallops, Tappenade, Tagliatelle Pasta, Tomato Fondue '-34.-' +] %% [[<<]]
%center% '^''anchovies, capers, asparagus, oven dried tomato, Kalamata olives, eggplant
''^' %%
to:
%center% [+ Prime Beef Tenderloin wrapped with Applewood Smoked Bacon '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot, Morel mushroom sauce''^' %%
Deleted lines 81-83:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta '-28.5-' +] %% [[<<]]
%center% '^'' spinach, sauce meunière  ''^' %%

Deleted line 98:
February 01, 2014, at 11:44 AM by 166.137.156.42 -
Changed lines 19-20 from:
%center% [+ Smoked Wild Alaskan Halibut, Potato Galette, Crème Fraîche '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Smoked Wild Chilean Sea Bass, Potato Galette, Crème Fraîche '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 112-113 from:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''
to:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
January 07, 2014, at 01:11 PM by 166.137.156.35 -
Changed lines 4-7 from:
||[++Fall 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2014++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 89-90 from:
%center% [+ Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille '-36.-' +] %% [[<<]]
to:
%center% [+ Australian Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille '-32.-' +] %% [[<<]]
Changed lines 112-113 from:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
to:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''
November 08, 2013, at 07:13 PM by 166.137.119.30 -
Changed lines 66-67 from:
%center% '^''over Lump Crab, Saffron Steamed Potato, Asparagus Tips, Dried Tomato, Capers & Artichoke Heart''^' %%
to:
%center% '^''over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart''^' %%
November 08, 2013, at 07:12 PM by 166.137.119.30 -
Changed line 47 from:
%center% '^''organic field greens tossed in our house walnut vinaigrette and served with Roquefort cheese, ''^' %%\\
to:
%center% '^''mesclun greens tossed in our house walnut vinaigrette and served with Roquefort cheese, ''^' %%\\
Changed lines 62-64 from:
%center% [+ Stuffed Idaho Rainbow Trout with Spinach & Crabmeat '-28.5-' +] %% [[<<]]
%center% '^''Truffled Potato, Asparagus, Choron Sauce''^' %%
to:
%center% [+ Calf Liver, Red Onion Marmalade, 50 yrs. Aged Sherry Vinegar '-28.5.-' +] %% [[<<]]
%center% '^''Forbidden rice pilaf, tomato Provençale, spinach ''^' %%

%center% [+ Crispy American Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over Lump Crab, Saffron Steamed Potato, Asparagus Tips, Dried Tomato, Capers & Artichoke Heart''^' %%

%center% [+ Pan Roasted Dover Sole Almondine, Pomme Vapeur, Haricot Vert '-44.-' +] %% [[<<]]

Changed lines 71-75 from:
%center% '^''Spinach, Sour Cherry Sauce''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus ''^' %%
to:
%center% '^''spinach, sour cherry sauce''^' %%

%center% [+ Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli '-36.-' +] %% [[<<]]

%center% [+ Moroccan Lamb Shoulder Tagine '-28.5-' +] %% [[<<]]
%center% '^''ginger, cinnamon, prune, almonds saffron risotto
''^' %%
Deleted lines 82-90:
%center% [+ Pan Roasted Dover Sole Almondine, Pomme Vapeur, Haricot Vert '-44.-' +] %% [[<<]]

%center% [+ Crispy American Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over Lump Crab, Saffron Steamed Potato, Asparagus Tips, Dried Tomato, Capers & Artichoke Heart''^' %%

%center% [+ Calf Liver, Red Onion Marmalade, 50 yrs. Aged Sherry Vinegar '-28.5.-' +] %% [[<<]]
%center% '^''Forbidden Rice Pilaf, Tomato Provençale, Spinach ''^' %%

Changed lines 84-90 from:
%center% '^''Anchovies, Capers, Asparagus, Oven Dried Tomato, Kalamata Olives, Eggplant''^' %%

%center% [+ Moroccan Beef Short Ribs Tagine '-28.5-' +] %% [[<<]]
%center% '^''Ginger, Cinnamon, Prune, Almonds Saffron Risotto  ''^' %%

%center% [+ Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli
'-36.-' +] %% [[<<]]
to:
%center% '^''anchovies, capers, asparagus, oven dried tomato, Kalamata olives, eggplant''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus ''^' %%
Changed lines 94-95 from:
%center% '^'' Spinach, Sauce Meunière  ''^' %%
to:
%center% '^'' spinach, sauce meunière  ''^' %%
Added line 113:
October 19, 2013, at 05:12 PM by 166.137.119.44 -
Deleted lines 10-12:
%center% [+ Steamed Asparagus with Poached Quail Eggs & Hollandaise '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''local quail eggs from Ken Marks, Back Forty Quail Farm, Carlyss, Louisiana''^' %%

Deleted lines 14-15:
%center% [+ Pan Sauté Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
Changed lines 34-35 from:
%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]]
to:
%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
Added line 109:
October 18, 2013, at 12:46 PM by 166.137.119.35 -
Deleted line 105:
%center% '^''spanakopita''^' %%\\
Changed lines 111-113 from:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' '''  %%

to:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' '''  %%\\
%center% '^''spanakopita''^' %%

October 18, 2013, at 12:44 PM by 166.137.119.35 -
Changed lines 93-94 from:
%center% [+ Moroccan Beef Short Ribs Tagine, Ginger, Cinnamon, Prune, Almonds Saffron Risotto  '-28.5-' +] %% [[<<]]
to:
%center% [+ Moroccan Beef Short Ribs Tagine '-28.5-' +] %% [[<<]]
%center%
'^''Ginger, Cinnamon, Prune, Almonds Saffron Risotto  ''^' %%
Changed line 107 from:
%center% '^''ratatouille''^' ''' '^GF^' '''  %%\\
to:
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\
October 18, 2013, at 12:42 PM by 166.137.119.35 -
Changed lines 24-25 from:
%center% [+ Smoked Wild Halibut, Potato Galette, Crème Fraîche '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Smoked Wild Alaskan Halibut, Potato Galette, Crème Fraîche '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 89-91 from:
%center% [+ Maine Lobster Thermidor '-36.-' +] %% [[<<]]
%center% '^''a half Maine lobster mixed with Béchamel sauce, Gruyère cheese & parsley and baked in the shell''^' %%

to:
Changed lines 93-94 from:
%center% [+ Moroccan Beef Short Ribs Tagine, Ginger, Cinnamon, Prune, Saffron Risotto  '-28.5-' +] %% [[<<]]
to:
%center% [+ Moroccan Beef Short Ribs Tagine, Ginger, Cinnamon, Prune, Almonds Saffron Risotto  '-28.5-' +] %% [[<<]]
Changed line 104 from:
%center% [+ SIDES '-7.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ SIDES '-7.-' +] %% [[<<]]
Changed lines 106-113 from:
%center% '^''ratatouille''^' %%\\
%center%
'^''fresh spinach sauté in olive oil''^' %%\\
%center% '^''gorgonzola dauphinois potato''^' %%\\
%center%
'^''steamed asparagus''^' %%\\
%center% '^''French green beans almandine''^' %%\\
%center%
'^''shaved brussel sprouts with olive oil & lemon''^' %%

to:
%center% '^''ratatouille''^' ''' '^GF^' '''  %%\\
%center% '^''fresh spinach sauté in olive oil''^' ''' '^GF^' '''  %%\\
%center% '^''gorgonzola dauphinois potato''^' ''' '^GF^' '''  %%\\
%center%
'^''steamed asparagus''^' ''' '^GF^' '''  %%\\
%center% '^''French green beans almandine''^' ''' '^GF^' '''  %%\\
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' ''' 
%%

October 16, 2013, at 12:27 PM by 166.137.119.47 -
Changed lines 11-12 from:
%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-' ''' '^GF^' '''  +] %% [[<<]]
to:
%center% [+ Steamed Asparagus with Poached Quail Eggs & Hollandaise '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''local quail eggs from Ken Marks, Back Forty Quail Farm, Carlyss, Louisiana''^' %%

%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-' ''' '^GF^' '''
+] %% [[<<]]
Added lines 24-25:
%center% [+ Smoked Wild Halibut, Potato Galette, Crème Fraîche '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Deleted lines 27-29:
%center% [+ Steamed Asparagus with Poached Quail Eggs & Hollandaise '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''local quail eggs from Ken Marks, Back Forty Quail Farm, Carlyss, Louisiana''^' %%

Changed lines 87-88 from:
%center% '^''Forbidden Rice Pilaf, Tomato Provençale, Spinach  ''^' %%
to:
%center% '^''Forbidden Rice Pilaf, Tomato Provençale, Spinach ''^' %%
Changed lines 107-108 from:
%center% '^''spinach-goat cheese polenta''^' %%\\
to:
%center% '^''spanakopita''^' %%\\
%center% '^''ratatouille
''^' %%\\
October 05, 2013, at 02:41 PM by 166.137.119.41 -
Changed lines 101-102 from:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta, Spinach, Sauce Meunière  '-28.5-' +] %% [[<<]]
to:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta '-28.5-' +] %% [[<<]]
%center% '^'' Spinach, Sauce Meunière  ''^' %%

October 05, 2013, at 02:39 PM by 166.137.119.41 -
Changed lines 95-96 from:
%center% [+ Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli '-36.-' † +] %% [[<<]]
to:
%center% [+ Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli '-36.-' +] %% [[<<]]
Changed lines 101-102 from:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta, Spinach, Sauce Meunière  '-28.5-' † +] %% [[<<]]
to:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta, Spinach, Sauce Meunière  '-28.5-' +] %% [[<<]]
October 05, 2013, at 02:38 PM by 166.137.119.41 -
Changed lines 29-31 from:
%center% '^''Montrachet, Gruyere, Gorgonzola, Roquefort''^' %%

to:
%center% '^''Montrachet, Gruyère, Gorgonzola, Roquefort''^' %%

October 05, 2013, at 02:37 PM by 166.137.119.41 -
Changed lines 79-80 from:
%center% [+ Pan Roasted Dover Sole Almondine, Pomme Vapeur, Haricot Vert '-44.-' † +] %% [[<<]]
to:
%center% [+ Pan Roasted Dover Sole Almondine, Pomme Vapeur, Haricot Vert '-44.-' +] %% [[<<]]
Changed lines 85-86 from:
%center% '^''Forbidden Rice Pilaf, Tomato Provençale, Spinach'  ''^' %%
to:
%center% '^''Forbidden Rice Pilaf, Tomato Provençale, Spinach  ''^' %%
October 05, 2013, at 02:35 PM by 166.137.119.41 -
Changed line 65 from:
%center% [+ Stuffed Idaho Rainbow Trout with Spinach & Crabmeat '-28.5.-' +] %% [[<<]]
to:
%center% [+ Stuffed Idaho Rainbow Trout with Spinach & Crabmeat '-28.5-' +] %% [[<<]]
October 05, 2013, at 02:34 PM by 166.137.119.41 -
Changed lines 11-12 from:
%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-'''' '^GF^' '''  +] %% [[<<]]
to:
%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-' ''' '^GF^' '''  +] %% [[<<]]
October 05, 2013, at 02:34 PM by 166.137.119.41 -
Changed lines 11-12 from:
%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-' +] %% [[<<]]
to:
%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-'''' '^GF^' ''' +] %% [[<<]]
October 05, 2013, at 02:33 PM by 166.137.119.41 -
Changed lines 4-7 from:
||[++Summer 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 11-13 from:
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
%center% '^''Griottines, dried fruit brioche, romaine, blood orange sauce''^' %%

to:
%center% [+ Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade '-14.5-' +] %% [[<<]]
Changed lines 14-21 from:
%center% '^''over sauté spinach & fennel, Choron sauce''^' %%

%center%
[+ Jerusalem Artichoke and Lobster Ravioli '-12.5-' +] %% [[<<]]
%center%
'^''vermouth-leek sauce''^' %%

%center% [
+ House Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^'%%

to:

%center% [+ Pan Sauté Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]

%center% [+ Chilled Louisiana Jumbo Lump Crab Meat, Creole Remoulade
'-14.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 20-27 from:
%center% '^''creamy risotto, red wine sauce''^' %%

%center%
[+ Prime Beef Carpaccio '-12.5-' † +] %% [[<<]]
%center%
'^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ Roasted Eggplant stuffed with Feta & Oregano '-10.5-' +] %% [[<<]]
%center%
'^''spicy tomato fondue''^' %%
to:

%center% [+ Prime Beef Tenderloin Carpaccio '-12.5-' † +] %% [[<<]]

%center% [+ Steamed Asparagus with Poached Quail Eggs & Hollandaise
'-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''local quail eggs from Ken Marks, Back Forty Quail Farm, Carlyss, Louisiana''^' %%

%center% [+ Eggplant, Feta Cheese, Oregano & Tomato Fondue
'-10.5-' ''' '^GF^' '''  +] %% [[<<]]
Deleted line 28:
%center% '^''choice of two or four cheeses with toasted French baguette, butter & walnuts''^' %%\\
Changed lines 35-37 from:
%center% [+ Gratin of Onion '-9.5-' +] %% [[<<]]
%center%
'^''garlic crostini & gruyere cheese''^' %%
to:
%center% [+ Gratin of Onion with Thyme, Garlic Crostini & Gruyère '-8.5-' +] %% [[<<]]
Changed lines 38-39 from:
%center% '^''veal, sage & prosciutto di Parma ravioli''^' %%
to:
Changed lines 41-43 from:
%center% [+ Traditional Turtle Soup with Sherry '-10.5-' +] %% [[<<]]

to:
%center% [+ Traditional Turtle with Dry Sherry '-10.5-' +] %% [[<<]]

Changed lines 65-70 from:
%center% [+ Roasted Boneless Half Chicken '-24.5.-' +] %% [[<<]]
%center% '^''Forbidden black rice pilaf, haricot vert, tomato Provençale, red wine sauce''^' %%

%center% [+ Pan Seared Natural Sea Scallops
'-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''tappenade, roasted roma tomato, romaine chiffonade, saffron risotto & 25 yr. balsamic drops''^' %%
to:
%center% [+ Stuffed Idaho Rainbow Trout with Spinach & Crabmeat '-28.5.-' +] %% [[<<]]
%center% '^''Truffled Potato, Asparagus, Choron Sauce''^' %%

%center% [+ Roasted Axis Venison Loin, Forbidden Rice Pilaf, Tomato Provençale
'-34.-' +] %% [[<<]]
%center% '^''Spinach, Sour Cherry Sauce''^' %%
Changed lines 74-82 from:
%center% [+ Porcini Mushroom Risotto '-24.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''asparagus tips, shaved Parmigiana Reggiano & white truffle oil''^' %%

%center% [+ Pan Sauté Jumbo Gulf Shrimp
'-28.5-' +] %% [[<<]]
%center%
'^''fresh tagliatelle pasta with tomato fondue, sauté spinach, fire roasted peppers, Kalamata olives & capers''^' %%

%center%
[+ Roasted Colorado Lamb Rack '-38.-' +] %% [[<<]]
%center% '^''herbes de Provençe, Gorgonzola dauphinois potato, tomato Provençale, sauté spinach, natural jus''^' %%
to:
%center% [+ Roasted Jumbo White Shrimp, Porcini Mushroom Risotto '-28.5-' ''' '^GF^' '''  +] %% [[<<]]

%center% [+ Prime Beef Filet au Poivre '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot''^' %%

%center% [+ Pan Roasted Dover Sole Almondine
, Pomme Vapeur, Haricot Vert '-44.-' † +] %% [[<<]]

%center% [+ Crispy American Red Snapper
'-34.-' +] %% [[<<]]
%center% '^''over Lump Crab, Saffron Steamed Potato, Asparagus Tips, Dried Tomato, Capers & Artichoke Heart''^' %%

%center% [+ Calf Liver, Red Onion Marmalade, 50 yrs. Aged Sherry Vinegar '-28.5.-' +] %% [[<<]]
%center% '^''Forbidden Rice Pilaf, Tomato Provençale, Spinach'  ''^' %%

%center% [+ Maine Lobster Thermidor '-36.-' +] %% [[<<]]
%center% '^''a half Maine lobster mixed with Béchamel sauce, Gruyère cheese & parsley and baked in the shell''^' %%

%center% [+ Natural Sea Scallops, Tappenade, Tagliatelle Pasta, Tomato Fondue '-34.-' +] %% [[<<]]
%center% '^''Anchovies, Capers, Asparagus, Oven Dried Tomato, Kalamata Olives, Eggplant''^' %%

%center% [+ Moroccan Beef Short Ribs Tagine, Ginger, Cinnamon, Prune, Saffron Risotto  '-28.5-' +] %% [[<<]]

%center% [+ Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli '-36.-' † +] %% [[<<]]

%center% [+ Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille '-36.-' +] %% [[<<]]

Changed lines 101-113 from:
%center% [+ Prime Beef Tenderloin Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot''^' %%\\
%center% '^''add Moulard duck foie gras '-19.5-'  ''^' %%

%center% [+ Pan Roasted Crispy Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart''^' %%

%center% [+ Medium-Rare Boneless South Texas Antelope Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''Forbidden black rice pilaf, haricot vert, asparagus, carrot, Port-dried cherry sauce''^' %%

%center% [+ Pan Seared Calf Liver '-28.5-' +] %% [[<<]]
%center% '^''onion marmalade, haricot vert, tomato Provençale and spinach-goat cheese polenta, aged balsamic vinegar''^' %%

to:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta, Spinach, Sauce Meunière  '-28.5-' † +] %% [[<<]]
Deleted line 118:
September 05, 2013, at 04:38 PM by 166.137.156.44 -
Changed lines 43-45 from:
%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^''duck confit & foie gras ravioli''^' %%
to:
%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]]
%center% '^''veal, sage & prosciutto di Parma ravioli''^' %%
August 02, 2013, at 09:38 AM by 166.137.119.33 -
Changed line 75 from:
%center% [+ Pan Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
to:
%center% [+ Pan Seared Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]]
July 30, 2013, at 12:40 PM by 166.137.156.31 -
Deleted lines 91-93:
%center% [+ Pan Roasted Wild Pacific Halibut '-34-'  +] %% [[<<]]
%center% '^''mushroom risotto, asparagus tips, lobster sauce''^' %%

July 17, 2013, at 04:09 PM by 12.73.38.240 -
Changed line 75 from:
%center% [+ Pan Seared Natural Seas Scallops '-34.-' +] %% [[<<]]
to:
%center% [+ Pan Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
July 09, 2013, at 01:51 PM by 166.137.156.34 -
Deleted lines 10-12:
%center% [+ Prince Edward Island Mussels '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato & cream''^' %%

Deleted lines 31-33:
%center% [+ Housemade Tagliatelle Pasta with Perigord Black Truffle Butter '-11.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano''^' %%

Changed line 92 from:
%center% [+ Pan Roasted Wild Norwegian Halibut '-34-'  +] %% [[<<]]
to:
%center% [+ Pan Roasted Wild Pacific Halibut '-34-'  +] %% [[<<]]
Deleted lines 104-106:
%center% [+ Pot au Feu de Poissons aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''seafood stew with fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli''^' %%

Added line 124:
June 27, 2013, at 09:39 AM by 12.73.38.141 -
Changed lines 4-7 from:
||[++Spring 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


Deleted lines 25-27:
%center% [+ Assiette de Charcuterie '-12.5-' +] %% [[<<]]
%center% '^''saucisson à l’ail, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%

Changed lines 61-62 from:
%center% '^''locally grown romaine by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%
to:
Changed lines 63-66 from:
%center% '^''a blend of local, pesticide & chemical free greens grown by ''^' %%\\
%center%
'^''Alexandra Zawadski in Moss Bluff and Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\
%center% '^''tossed in our house walnut vinaigrette and served with Roquefort cheese,
Belgian Endive and Granny Smith apple crisp''^' %%
to:
%center% '^''organic field greens tossed in our house walnut vinaigrette and served with Roquefort cheese, ''^' %%\\
%center% '^''Belgian
Endive and Granny Smith apple crisp''^' %%
May 22, 2013, at 10:58 AM by 12.73.39.36 -
Deleted lines 25-27:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

May 16, 2013, at 05:17 PM by 12.73.38.9 -
Changed lines 30-31 from:
%center% '^''saucisson à l’ail, Rosette de Lyon, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%
to:
%center% '^''saucisson à l’ail, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%
May 16, 2013, at 05:14 PM by 12.73.38.9 -
Added lines 26-28:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

Changed lines 66-70 from:
%center% [+ Roasted Beet & Asparagus Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''with herbed goat cheese & roasted shallot vinaigrette''^' %%\\
%center% '^''locally grown beets & greens by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\
%center% '^''& Alexandra Zawadski in Moss Bluff
''^' %%
to:
%center% [+ Caesar Salad in a Crisp Parmesan Cheese Basket '-10.5-' +] %% [[<<]]
%center% '^''locally grown romaine by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%
Deleted line 140:
May 12, 2013, at 05:58 PM by 12.73.38.144 -
Changed line 26 from:
%center% [+ Ossiette de Charcuterie '-12.5-' +] %% [[<<]]
to:
%center% [+ Assiette de Charcuterie '-12.5-' +] %% [[<<]]
May 12, 2013, at 07:26 AM by 12.73.38.23 -
Deleted lines 13-15:
%center% [+ Chilled Maine Belon Oysters '-12.5-' +] %% [[<<]]
%center% '^''five oysters with mignonette sauce''^' %%

April 16, 2013, at 04:33 PM by 12.73.38.59 -
Deleted lines 28-30:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

March 14, 2013, at 08:47 PM by 12.73.38.140 -
Changed lines 14-16 from:
%center% [+ Chilled Half Dozen Maine Belon Oysters '-12.5-' +] %% [[<<]]
%center% '^''mignonette sauce''^' %%
to:
%center% [+ Chilled Maine Belon Oysters '-12.5-' +] %% [[<<]]
%center% '^''five oysters with mignonette sauce''^' %%
March 14, 2013, at 08:19 PM by 12.73.38.140 -
Added lines 1-65:
! %center% ''Dinner Menu'' %%

||border=0 cellpadding=0 cellspacing=0 width=100%
||[++Spring 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||



%center style="text-decoration: underline"% '''[++Appetizers++]''' %%


%center% [+ Prince Edward Island Mussels '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato & cream''^' %%

%center% [+ Chilled Half Dozen Maine Belon Oysters '-12.5-' +] %% [[<<]]
%center% '^''mignonette sauce''^' %%

%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
%center% '^''Griottines, dried fruit brioche, romaine, blood orange sauce''^' %%

%center% [+ Natural Sea Scallop au Gratin '-12.5-' +] %% [[<<]]
%center% '^''over sauté spinach & fennel, Choron sauce''^' %%

%center% [+ Jerusalem Artichoke and Lobster Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth-leek sauce''^' %%

%center% [+ House Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^'%%

%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

%center% [+ Ossiette de Charcuterie '-12.5-' +] %% [[<<]]
%center% '^''saucisson à l’ail, Rosette de Lyon, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%

%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Prime Beef Carpaccio '-12.5-' † +] %% [[<<]]
%center% '^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ Roasted Eggplant stuffed with Feta & Oregano '-10.5-' +] %% [[<<]]
%center% '^''spicy tomato fondue''^' %%

%center% [+ Housemade Tagliatelle Pasta with Perigord Black Truffle Butter '-11.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano''^' %%

%center% [+ Chef’s Assortment of Imported Cheese '-12.5-' +] %% [[<<]]
%center% '^''choice of two or four cheeses with toasted French baguette, butter & walnuts''^' %%\\
%center% '^''Montrachet, Gruyere, Gorgonzola, Roquefort''^' %%


%center style="text-decoration: underline"% '''[++ Soups ++]''' %%


%center% [+ Gratin of Onion '-9.5-' +] %% [[<<]]
%center% '^''garlic crostini & gruyere cheese''^' %%

%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^''duck confit & foie gras ravioli''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Traditional Turtle Soup with Sherry '-10.5-' +] %% [[<<]]

Changed lines 116-117 from:
%center% '^''add Moulard duck foie gras '-19.5-' ''^' %%
to:
%center% '^''add Moulard duck foie gras '-19.5-'  ''^' %%
March 14, 2013, at 07:49 PM by 12.73.38.140 -
Deleted lines 0-64:
! %center% ''Dinner Menu'' %%

||border=0 cellpadding=0 cellspacing=0 width=100%
||[++Spring 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||



%center style="text-decoration: underline"% '''[++Appetizers++]''' %%


%center% [+ Prince Edward Island Mussels '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato & cream''^' %%

%center% [+ Chilled Half Dozen Maine Belon Oysters '-12.5-' +] %% [[<<]]
%center% '^''mignonette sauce''^' %%

%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
%center% '^''Griottines, dried fruit brioche, romaine, blood orange sauce''^' %%

%center% [+ Natural Sea Scallop au Gratin '-12.5-' +] %% [[<<]]
%center% '^''over sauté spinach & fennel, Choron sauce''^' %%

%center% [+ Jerusalem Artichoke and Lobster Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth-leek sauce''^' %%

%center% [+ House Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^'%%

%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

%center% [+ Ossiette de Charcuterie '-12.5-' +] %% [[<<]]
%center% '^''saucisson à l’ail, Rosette de Lyon, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%

%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Prime Beef Carpaccio '-12.5-' † +] %% [[<<]]
%center% '^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ Roasted Eggplant stuffed with Feta & Oregano '-10.5-' +] %% [[<<]]
%center% '^''spicy tomato fondue''^' %%

%center% [+ Housemade Tagliatelle Pasta with Perigord Black Truffle Butter '-11.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano''^' %%

%center% [+ Chef’s Assortment of Imported Cheese '-12.5-' +] %% [[<<]]
%center% '^''choice of two or four cheeses with toasted French baguette, butter & walnuts''^' %%\\
%center% '^''Montrachet, Gruyere, Gorgonzola, Roquefort''^' %%


%center style="text-decoration: underline"% '''[++ Soups ++]''' %%


%center% [+ Gratin of Onion '-9.5-' +] %% [[<<]]
%center% '^''garlic crostini & gruyere cheese''^' %%

%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^''duck confit & foie gras ravioli''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Traditional Turtle Soup with Sherry '-10.5-' +] %% [[<<]]

Changed line 26 from:
%center% [+ Roasted Boneless Half Chicken '-24.5.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Roasted Boneless Half Chicken '-24.5.-' +] %% [[<<]]
Added line 81:
March 14, 2013, at 07:45 PM by 12.73.38.140 -
Changed lines 115-117 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot''^' %%
%center% '^''add Moulard duck foie gras '-19.5-' ''' '^GF^' ''' ''^' %%
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot''^' %%\\
%center% '^''add Moulard duck foie gras '-19.5-' ''^' %%
March 14, 2013, at 07:41 PM by 12.73.38.140 -
Changed line 69 from:
%center% [+ Roasted Beet & Asparagus Salad '-10.5-' +] %% [[<<]]
to:
%center% [+ Roasted Beet & Asparagus Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 71 from:
%center% '^''locally grown beets & greens by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%
to:
%center% '^''locally grown beets & greens by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\
Changed lines 75-76 from:
%center% '^''a blend of local, pesticide & chemical free greens grown by Alexandra Zawadski in Moss Bluff and Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\
to:
%center% '^''a blend of local, pesticide & chemical free greens grown by ''^' %%\\
%center% '^''
Alexandra Zawadski in Moss Bluff and Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\
March 14, 2013, at 07:36 PM by 12.73.38.140 -
Changed line 44 from:
%center% [+ Housemade Tagliatelle Pasta with Perigord Black Truffle Butter '-11.5-' † +] %% [[<<]]
to:
%center% [+ Housemade Tagliatelle Pasta with Perigord Black Truffle Butter '-11.5-' +] %% [[<<]]
Changed line 48 from:
%center% '^''Choice of two or four cheeses with toasted French baguette, butter & walnuts''^' %%\\
to:
%center% '^''choice of two or four cheeses with toasted French baguette, butter & walnuts''^' %%\\
March 14, 2013, at 07:35 PM by 12.73.38.140 -
Changed lines 4-7 from:
||[++Winter 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Spring 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 14-16:
%center% [+ Chilled Half Dozen Maine Belon Oysters '-12.5-' +] %% [[<<]]
%center% '^''mignonette sauce''^' %%

Changed lines 18-19 from:
%center% '^''Griottines, pink peppercorn shortbread, romaine, blood orange sauce''^' %%
to:
%center% '^''Griottines, dried fruit brioche, romaine, blood orange sauce''^' %%
Changed line 26 from:
%center% [+ House Smoked Scottish Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Added lines 32-34:
%center% [+ Ossiette de Charcuterie '-12.5-' +] %% [[<<]]
%center% '^''saucisson à l’ail, Rosette de Lyon, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%

Changed lines 44-51 from:
to:
%center% [+ Housemade Tagliatelle Pasta with Perigord Black Truffle Butter '-11.5-' † +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano''^' %%

%center% [+ Chef’s Assortment of Imported Cheese '-12.5-' +] %% [[<<]]
%center% '^''Choice of two or four cheeses with toasted French baguette, butter & walnuts''^' %%\\
%center% '^''Montrachet, Gruyere, Gorgonzola, Roquefort''^' %%

Changed lines 59-60 from:
%center% '^''with Porcini mushroom ravioli''^' %%
to:
%center% '^''duck confit & foie gras ravioli''^' %%
Added lines 68-73:

%center% [+ Roasted Beet & Asparagus Salad '-10.5-' +] %% [[<<]]
%center% '^''with herbed goat cheese & roasted shallot vinaigrette''^' %%\\
%center% '^''locally grown beets & greens by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%
%center% '^''& Alexandra Zawadski in Moss Bluff''^' %%

Changed lines 90-92 from:
%center% [+ Braised Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''house-made tagliatelle pasta, vegetables, natural jus, white truffle oil, shaved Parmigiana Reggiano''^' %%
to:
%center% [+ Roasted Boneless Half Chicken '-24.5.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''Forbidden black rice pilaf, haricot vert, tomato Provençale, red wine sauce''^' %%
Changed lines 94-95 from:
%center% '^''with sauté spinach, cappellini pasta, roasted tomato & 25 yr. balsamic vinegar''^' %%
to:
%center% '^''tappenade, roasted roma tomato, romaine chiffonade, saffron risotto & 25 yr. balsamic drops''^' %%
Changed lines 102-107 from:
%center% [+ White Louisiana Jumbo Gulf Shrimp Skewer '-28.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, sauté spinach, fire roasted peppers, roasted tomato, mushroom & capers''^' %%

%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
%center% '^''ratatouille, spinach-goat cheese polenta, roasted shallot bordelaise''^' %%
to:
%center% [+ Pan Sauté Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta with tomato fondue, sauté spinach, fire roasted peppers, Kalamata olives & capers''^' %%

%center% [+ Roasted Colorado Lamb Rack '-38.-' +] %% [[<<]]
%center% '^''herbes de Provençe, Gorgonzola dauphinois potato, tomato Provençale, sauté spinach, natural jus''^' %%
Changed lines 110-116 from:
%center% [+ Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center%
'^''Gorgonzola dauphinois potato, haricot vert, carrot''^' %%
%center% '^''add Moulard duck foie gras '-34.-' ''^' %%

%center% [
+ Pan Roasted Crispy Gulf Red Snapper with Louisiana Lump Crab '-34.-' +] %% [[<<]]
%center%
'^''asparagus tips, capers, mushroom, artichoke, sun-dried tomato & saffron steamed potato''^' %%
to:
%center% [+ Pan Roasted Wild Norwegian Halibut '-34-'  +] %% [[<<]]
%center% '^''mushroom risotto, asparagus tips, lobster sauce''^' %%

%center% [+ Prime Beef Tenderloin Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, carrot
''^' %%
%center% '^''add Moulard duck foie gras '-19.5-' ''' '^GF^' ''' ''^' %%

%center% [+ Pan Roasted Crispy Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart
''^' %%
Changed lines 121-122 from:
%center% '^''saffron risotto, asparagus, carrot, Port-dried cherry sauce''^' %%
to:
%center% '^''Forbidden black rice pilaf, haricot vert, asparagus, carrot, Port-dried cherry sauce''^' %%
Added lines 126-128:
%center% [+ Pan Seared Calf Liver '-28.5-' +] %% [[<<]]
%center% '^''onion marmalade, haricot vert, tomato Provençale and spinach-goat cheese polenta, aged balsamic vinegar''^' %%

Deleted line 133:
%center% '^''ratatouille''^' %%\\
Deleted line 144:
March 10, 2013, at 05:42 AM by 12.73.38.223 -
Deleted lines 54-57:

%center% [+ Caesar Salad in a Crisp Parmesan Basket '-10.5-' +] %% [[<<]]
%center% '^''pesticide & chemical free romaine grown locally by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\

Deleted lines 76-78:
%center% [+ Pan Seared Calf Liver '-28.5-' +] %% [[<<]]
%center% '^''caramelized onions, aged balsamic vinegar, pomme frites, tomato Provençale, asparagus''^' %%

Deleted lines 82-84:
%center% [+ Baked Boneless Half Chicken '-22.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''pomme frites, asparagus, haricot vert, red wine sauce''^' %%

Changed lines 79-80 from:
%center% '^''with sauté spinach, cappellini pasta, roasted tomato & truffled cream sauce''^' %%
to:
%center% '^''with sauté spinach, cappellini pasta, roasted tomato & 25 yr. balsamic vinegar''^' %%
Changed lines 4-7 from:
||[++Winter 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2013++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 78-82 from:
%center% [+ ½ Maine Lobster - Steamed ''' '^GF^' ''' OR Thermidor '-34.-' +] %% [[<<]]
%center% '^''Thermidor: baked in the shell with béchamel, parsley & Gruyere cheese''^' %%\\
%center% '^''Steamed: served with drawn butter & fresh lemon''^' %%\\
%center% '^''with sauté spinach and steamed potatoes
''^' %%
to:
%center% [+ Pan Seared Natural Seas Scallops '-34.-' +] %% [[<<]]
%center%
'^''with sauté spinach, cappellini pasta, roasted tomato & truffled cream sauce''^' %%
Changed line 90 from:
%center% [+ Baked Boneless Half Chicken  '-22.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Baked Boneless Half Chicken '-22.5-' ''' '^GF^' '''  +] %% [[<<]]
Added line 131:
Changed line 92 from:
%center% [+ Baked Boneless Half Chicken ''' '^GF^' '''  '-22.5-' +] %% [[<<]]
to:
%center% [+ Baked Boneless Half Chicken  '-22.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 89 from:
%center% [+ Porcini Mushroom Risotto '-24.5-' +] %% [[<<]]
to:
%center% [+ Porcini Mushroom Risotto '-24.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 4-7 from:
||[++Fall 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 29 from:
%center% [+ Crispy Duck Leg Confit '-16.5-' +] %% [[<<]]
to:
%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 75-79 from:
%center% [+ Braised Veal Osso Bucco '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''saffron risotto, vegetables, natural jus, white truffle oil, shaved Parmigiana Reggiano''^' %%

%center% [+ Lobster Thermidor '-34.-' +] %% [[<<]]
%center%
'^''Maine lobster baked in the shell with béchamel, parsley & Gruyere cheese''^' %%\\
to:
%center% [+ Braised Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''house-made tagliatelle pasta, vegetables, natural jus, white truffle oil, shaved Parmigiana Reggiano''^' %%

%center% [+ ½ Maine Lobster - Steamed ''' '^GF^' ''' OR Thermidor '-34.-' +] %% [[<<]]
%center% '^''Thermidor: baked in the shell with béchamel, parsley & Gruyere
cheese''^' %%\\
%center% '^''Steamed: served with drawn butter & fresh lemon
''^' %%\\
Changed lines 89-92 from:
%center% [+ Baked Boneless Half Chicken '-22.5-' +] %% [[<<]]
to:
%center% [+ Porcini Mushroom Risotto '-24.5-' +] %% [[<<]]
%center% '^''asparagus tips, shaved Parmigiana Reggiano & white truffle oil''^' %%

%center% [+ Baked Boneless Half Chicken ''' '^GF^' '''
'-22.5-' +] %% [[<<]]
Changed lines 99-100 from:
%center% '^''ratatouille, spanakopita, roasted shallot bordelaise''^' %%
to:
%center% '^''ratatouille, spinach-goat cheese polenta, roasted shallot bordelaise''^' %%
Deleted line 121:
%center% '^''spanakopita''^' %%\\
Changed line 42 from:
%center% [+ Gratin of Onion '-8.5-' +] %% [[<<]]
to:
%center% [+ Gratin of Onion '-9.5-' +] %% [[<<]]
Changed lines 57-58 from:
to:
%center% '^''pesticide & chemical free romaine grown locally by Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\
Changed lines 60-62 from:
%center% '^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with
Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%
to:
%center% '^''a blend of local, pesticide & chemical free greens grown by Alexandra Zawadski in Moss Bluff and Scotty Lebleu of Pure Country Farm in Dequincy''^' %%\\
%center% '^''tossed in our house walnut vinaigrette and served
with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%
Changed lines 75-80 from:
%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, vegetables, natural jus reduction''^' %%

%center% [+ Pan Roasted Crispy Gulf Red Snapper with Louisiana Lump Crab
'-34.-' +] %% [[<<]]
%center% '^''asparagus tips, capers, mushroom, artichoke, sun-dried tomato & saffron steamed potato''^' %%
to:
%center% [+ Braised Veal Osso Bucco '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''saffron risotto, vegetables, natural jus, white truffle oil, shaved Parmigiana Reggiano''^' %%

%center% [+ Lobster Thermidor
'-34.-' +] %% [[<<]]
%center% '^''Maine lobster baked in the shell with béchamel, parsley & Gruyere cheese''^' %%\\
%center% '^''with sauté spinach and steamed potatoes
''^' %%
Deleted lines 84-86:
%center% [+ Potato Scale Crusted Gulf Red Snapper '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''eggplant ribbon, Puttanesca with Louisiana lump crab, extra virgin olive oil & lemon''^' %%

Deleted lines 93-96:
%center% [+ Lobster Thermidor '-34.-' +] %% [[<<]]
%center% '^''Maine lobster baked in the shell with béchamel, parsley & Gruyere cheese''^' %%\\
%center% '^''with sauté spinach and steamed potatoes''^' %%

Changed lines 103-106 from:
%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
to:
%center% [+ Pan Roasted Crispy Gulf Red Snapper with Louisiana Lump Crab '-34.-' +] %% [[<<]]
%center% '^''asparagus tips, capers, mushroom, artichoke, sun-dried tomato & saffron steamed potato''^' %%

%center% [+ Medium-Rare Boneless South Texas Antelope
Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
Changed lines 27-131 from:
%center% '^''angel hair pasta, ro
to:
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

%center% [+ Crispy Duck Leg Confit '-16.5-' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Prime Beef Carpaccio '-12.5-' † +] %% [[<<]]
%center% '^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ Roasted Eggplant stuffed with Feta & Oregano '-10.5-' +] %% [[<<]]
%center% '^''spicy tomato fondue''^' %%


%center style="text-decoration: underline"% '''[++ Soups ++]''' %%


%center% [+ Gratin of Onion '-8.5-' +] %% [[<<]]
%center% '^''garlic crostini & gruyere cheese''^' %%

%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^''with Porcini mushroom ravioli''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Traditional Turtle Soup with Sherry '-10.5-' +] %% [[<<]]


%center style="text-decoration: underline"% '''[++ Salads ++]''' %%


%center% [+ Caesar Salad in a Crisp Parmesan Basket '-10.5-' +] %% [[<<]]

%center% [+ La Truffe Sauvage House Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette''^' %%


%center style="text-decoration: underline"% '''[++Main Course++]''' %%


%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, vegetables, natural jus reduction''^' %%

%center% [+ Pan Roasted Crispy Gulf Red Snapper with Louisiana Lump Crab '-34.-' +] %% [[<<]]
%center% '^''asparagus tips, capers, mushroom, artichoke, sun-dried tomato & saffron steamed potato''^' %%

%center% [+ Pan Seared Calf Liver '-28.5-' +] %% [[<<]]
%center% '^''caramelized onions, aged balsamic vinegar, pomme frites, tomato Provençale, asparagus''^' %%

%center% [+ Potato Scale Crusted Gulf Red Snapper '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''eggplant ribbon, Puttanesca with Louisiana lump crab, extra virgin olive oil & lemon''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus ''^' %%

%center% [+ Baked Boneless Half Chicken '-22.5-' +] %% [[<<]]
%center% '^''pomme frites, asparagus, haricot vert, red wine sauce''^' %%

%center% [+ White Louisiana Jumbo Gulf Shrimp Skewer '-28.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, sauté spinach, fire roasted peppers, roasted tomato, mushroom & capers''^' %%

%center% [+ Lobster Thermidor '-34.-' +] %% [[<<]]
%center% '^''Maine lobster baked in the shell with béchamel, parsley & Gruyere cheese''^' %%\\
%center% '^''with sauté spinach and steamed potatoes''^' %%

%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
%center% '^''ratatouille, spanakopita, roasted shallot bordelaise''^' %%

%center% Attach:LambRack.jpg

%center% [+ Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, haricot vert, carrot''^' %%
%center% '^''add Moulard duck foie gras '-34.-' ''^' %%

%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''saffron risotto, asparagus, carrot, Port-dried cherry sauce''^' %%

%center% [+ Pot au Feu de Poissons aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''seafood stew with fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli''^' %%

%center% [+ SIDES '-7.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta''^' %%\\
%center% '^''fresh spinach sauté in olive oil''^' %%\\
%center% '^''gorgonzola dauphinois potato''^' %%\\
%center% '^''steamed asparagus''^' %%\\
%center% '^''ratatouille''^' %%\\
%center% '^''spanakopita''^' %%\\
%center% '^''French green beans almandine''^' %%\\
%center% '^''shaved brussel sprouts with olive oil & lemon''^' %%


%center% [+ We are happy to prepare whole plant food dishes with Chef's Creation +] %% [[<<]]

%center% [+ Soufflé of the Evening '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''please allow 30 minutes''^' %%

%center% [- '^'' GF - GLUTEN FREE (Other menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
Changed lines 4-7 from:
||[++Summer 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 27-131 from:
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

%center% [+ Crispy Duck Leg Confit '-16.5-' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Prime Beef Carpaccio '-12.5-' † +] %% [[<<]]
%center% '^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ Roasted Eggplant stuffed with Feta & Oregano '-10.5-' +] %% [[<<]]
%center% '^''spicy tomato fondue''^' %%


%center style="text-decoration: underline"% '''[++ Soups ++]''' %%


%center% [+ Gratin of Onion '-8.5-' +] %% [[<<]]
%center% '^''garlic crostini & gruyere cheese''^' %%

%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^''with Porcini mushroom ravioli''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Traditional Turtle Soup with Sherry '-10.5-' +] %% [[<<]]


%center style="text-decoration: underline"% '''[++ Salads ++]''' %%


%center% [+ Caesar Salad in a Crisp Parmesan Basket '-10.5-' +] %% [[<<]]

%center% [+ La Truffe Sauvage House Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette''^' %%


%center style="text-decoration: underline"% '''[++Main Course++]''' %%


%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, vegetables, natural jus reduction''^' %%

%center% [+ Pan Roasted Crispy Gulf Red Snapper with Louisiana Lump Crab '-34.-' +] %% [[<<]]
%center% '^''asparagus tips, capers, mushroom, artichoke, sun-dried tomato & saffron steamed potato''^' %%

%center% [+ Pan Seared Calf Liver '-28.5-' +] %% [[<<]]
%center% '^''caramelized onions, aged balsamic vinegar, pomme frites, tomato Provençale, asparagus''^' %%

%center% [+ Potato Scale Crusted Gulf Red Snapper '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''eggplant ribbon, Puttanesca with Louisiana lump crab, extra virgin olive oil & lemon''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus ''^' %%

%center% [+ Baked Boneless Half Chicken '-22.5-' +] %% [[<<]]
%center% '^''pomme frites, asparagus, haricot vert, red wine sauce''^' %%

%center% [+ White Louisiana Jumbo Gulf Shrimp Skewer '-28.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, sauté spinach, fire roasted peppers, roasted tomato, mushroom & capers''^' %%

%center% [+ Lobster Thermidor '-34.-' +] %% [[<<]]
%center% '^''Maine lobster baked in the shell with béchamel, parsley & Gruyere cheese''^' %%\\
%center% '^''with sauté spinach and steamed potatoes''^' %%

%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
%center% '^''ratatouille, spanakopita, roasted shallot bordelaise''^' %%

%center% Attach:LambRack.jpg

%center% [+ Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, haricot vert, carrot''^' %%
%center% '^''add Moulard duck foie gras '-34.-' ''^' %%

%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''saffron risotto, asparagus, carrot, Port-dried cherry sauce''^' %%

%center% [+ Pot au Feu de Poissons aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''seafood stew with fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli''^' %%

%center% [+ SIDES '-7.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta''^' %%\\
%center% '^''fresh spinach sauté in olive oil''^' %%\\
%center% '^''gorgonzola dauphinois potato''^' %%\\
%center% '^''steamed asparagus''^' %%\\
%center% '^''ratatouille''^' %%\\
%center% '^''spanakopita''^' %%\\
%center% '^''French green beans almandine''^' %%\\
%center% '^''shaved brussel sprouts with olive oil & lemon''^' %%


%center% [+ We are happy to prepare whole plant food dishes with Chef's Creation +] %% [[<<]]

%center% [+ Soufflé of the Evening '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''please allow 30 minutes''^' %%

%center% [- '^'' GF - GLUTEN FREE (Other menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
to:
%center% '^''angel hair pasta, ro
Changed lines 4-7 from:
||[++Fall 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 46-47 from:
%center% '^''with duck confit & foie gras won ton''^' %%
to:
%center% '^''with Porcini mushroom ravioli''^' %%
Changed lines 74-93 from:
%center% [+ Braised Boneless Beef Short Ribs '-26.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potatoes, asparagus, haricot vert, carrot, natural jus, Parmigiana Reggiano & white truffle oil''^' %%

%center%
[+ Pan Roasted Crispy Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^''with crab, artichoke, capers & sun-dried tomato, French green beans & steamed potato''^' %%

%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-36.-' +] %% [[<<]]
%center% '^''pomme frites, tomato Provençale, sauté spinach, red wine sauce''^' %%

%center% Attach:LambRack.jpg

%center% [+ Broiled Scottish Salmon topped with Crab & Orange Hollandaise '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''over French green beans & steamed potato''^' %%

%center% [+ Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, haricot vert, carrot''^' %%

%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''saffron risotto, white & green asparagus, carrot, Port-dried cherry sauce
''^' %%
to:
%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, vegetables, natural jus reduction''^' %%

%center% [+ Pan Roasted Crispy Gulf Red Snapper with Louisiana Lump Crab
'-34.-' +] %% [[<<]]
%center% '^''asparagus tips, capers, mushroom, artichoke, sun-dried tomato & saffron steamed potato
''^' %%
Changed lines 81-88 from:
%center% '^''red onion marmalade, balsamic reduction, pomme frites, tomato Provençale, asparagus ''^' %%

%center% [+ Pot au Feu de Poisson de Fruits de Mer aux Fenouilles '-32.-' +] %% [[<<]]
%center% '^''seafood stew with fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli''^' %%

%center% [+ Roasted Boneless Half Chicken '-22.5-' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potatoes, haricot vert, tomato Provençale, red wine sauce
''^' %%
to:
%center% '^''caramelized onions, aged balsamic vinegar, pomme frites, tomato Provençale, asparagus''^' %%

%center% [+ Potato Scale Crusted Gulf Red Snapper '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''eggplant ribbon, Puttanesca with Louisiana lump crab, extra virgin olive oil & lemon''^' %%
Added lines 89-113:
%center% [+ Baked Boneless Half Chicken '-22.5-' +] %% [[<<]]
%center% '^''pomme frites, asparagus, haricot vert, red wine sauce''^' %%

%center% [+ White Louisiana Jumbo Gulf Shrimp Skewer '-28.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, sauté spinach, fire roasted peppers, roasted tomato, mushroom & capers''^' %%

%center% [+ Lobster Thermidor '-34.-' +] %% [[<<]]
%center% '^''Maine lobster baked in the shell with béchamel, parsley & Gruyere cheese''^' %%\\
%center% '^''with sauté spinach and steamed potatoes''^' %%

%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
%center% '^''ratatouille, spanakopita, roasted shallot bordelaise''^' %%

%center% Attach:LambRack.jpg

%center% [+ Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, haricot vert, carrot''^' %%
%center% '^''add Moulard duck foie gras '-34.-' ''^' %%

%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''saffron risotto, asparagus, carrot, Port-dried cherry sauce''^' %%

%center% [+ Pot au Feu de Poissons aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''seafood stew with fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli''^' %%

Added line 115:
%center% '^''spinach-goat cheese polenta''^' %%\\
Deleted line 117:
%center% '^''French green beans almandine''^' %%\\
Deleted line 118:
%center% '^''spinach-goat cheese polenta''^' %%\\
Changed lines 120-121 from:
%center% '^''garlic & olive oil mashed potatoes''^' %%\\
to:
%center% '^''spanakopita''^' %%\\
%center% '^''French green beans almandine
''^' %%\\
Changed line 80 from:
%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-34.-' +] %% [[<<]]
to:
%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-36.-' +] %% [[<<]]
Changed lines 4-7 from:
||[++Summer 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 46-47 from:
%center% '^''with Porcini mushroom ravioli''^' %%
to:
%center% '^''with duck confit & foie gras won ton''^' %%
Changed line 80 from:
%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
to:
%center% [+ Herbs de Provençe crusted Colorado Lamb Rack '-34.-' +] %% [[<<]]
Changed line 85 from:
%center% [+ Broiled Wild King Salmon topped with Crab & Orange Hollandaise '-34.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Broiled Scottish Salmon topped with Crab & Orange Hollandaise '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
Deleted line 112:
%center% '^''quinoa''^' %%\\
Changed line 23 from:
%center% [+ House Smoked Sturgeon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Scottish Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 74-79 from:
%center% [+ Slow Braised Boneless Beef Short Ribs '-26.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, braised artichoke heart, carrot, asparagus & haricot vert, with Gremolata and natural jus''^' %%

%center% [+ Pan Roasted Gulf Red Snapper
'-32.-' +] %% [[<<]]
%center% '^''spaghetti squash risotto, asparagus, shrimp sauce
''^' %%
to:
%center% [+ Braised Boneless Beef Short Ribs '-26.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potatoes, asparagus, haricot vert, carrot, natural jus, Parmigiana Reggiano & white truffle oil''^' %%

%center%
[+ Pan Roasted Crispy Gulf Red Snapper '-34.-' +] %% [[<<]]
%center% '^''with crab, artichoke, capers & sun-dried tomato, French green beans & steamed potato
''^' %%
Changed lines 81-82 from:
%center% '^''ratatouille, garlic-olive oil mashed potato, natural jus''^' %%
to:
%center% '^''pomme frites, tomato Provençale, sauté spinach, red wine sauce''^' %%
Changed lines 85-87 from:
%center% [+ Seared Natural Sea Scallops '-32.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''pomme vapeur, tomato confite, sauté spinach, aged balsamic vinegar & unfiltered extra virgin olive oil''^' %%
to:
%center% [+ Broiled Wild King Salmon topped with Crab & Orange Hollandaise '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''over French green beans & steamed potato''^' %%
Changed lines 92-96 from:
%center% '^''baked sweet potato, roasted vegetables, sour cherry-port wine sauce''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus
''^' %%
to:
%center% '^''saffron risotto, white & green asparagus, carrot, Port-dried cherry sauce''^' %%
Changed lines 95-102 from:
%center% '^''red onion marmalade, balsamic reduction, garlic-olive oil mashed potato, sauté spinach ''^' %%

%center% [+ Dover Sole Almandine '-38.-' +] %% [[<<]]
%center% '^''saffron pomme vapeur, haricot vert''^' %%

%center% [+ Gulf Shrimp Skewer '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''rice noodles, Portobello mushroom, sun-dried tomato, fire roasted peppers & asparagus tips
''^' %%
to:
%center% '^''red onion marmalade, balsamic reduction, pomme frites, tomato Provençale, asparagus ''^' %%
Changed lines 100-109 from:
%center% [+ Assorted Mushroom Risotto '-26.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''brown beech
, king trumpet, hen of the woods, white beech & beech''^' %%\\
%center% '^''asparagus tips, shaved Parmigiana Reggiano, white truffle oil''^' %%

%center% [+ Roasted Boneless Half Chicken & Vegetables with Tagliatelle Pasta '-22.5-' +] %% [[<<]]
%center% '^''eggplant, fennel, roasted sweet bell peppers, zucchini & squash, yogurt sauce''^' %%

%center% [+ Roasted Spaghetti Squash '-22.5-' ''' '^GF^' '''+] %% [[<<]]
%center% '^''quinoa au pistou, roasted vegetables, ratatouille
''^' %%
to:
%center% [+ Roasted Boneless Half Chicken '-22.5-' +] %% [[<<]]
%center%
'^''garlic & olive oil mashed potatoes, haricot vert, tomato Provençale, red wine sauce''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center%
'^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus ''^' %%
Deleted line 124:
August 09, 2012, at 07:40 PM by 12.73.38.239 -
Deleted lines 90-92:
%center% [+ Pan Roasted Wild Alaskan Halibut '-34.-' +] %% [[<<]]
%center% '^''spaghetti squash risotto, asparagus, shrimp sauce''^' %%

Added line 138:
June 29, 2012, at 09:29 PM by 12.73.40.148 -
Changed lines 4-7 from:
||[++Spring 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed line 14 from:
%center% [+ Pan Roasted Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
to:
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
Changed lines 26-30 from:
%center% '^''Perigord truffle butter, Parmigiana Reggiano''^' %%

%center%
[+ Chilled Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''potato-onion crisp, remoulade sauce
''^' %%
to:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center%
'^''angel hair pasta, roasted red pepper aïoli''^' %%
Changed lines 74-80 from:
%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-29.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''Basmati rice pilaf, bouquetière vegetables''^' %%

%center% [+ Potato Scale Crusted Gulf Red Snapper with Crab
'-32.-' +] %% [[<<]]
%center% '^''served on a bed capers, asparagus tips, sun
-dried tomato & artichoke''^' %%

%center% [+ Herbs de Provence
crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
to:
%center% [+ Slow Braised Boneless Beef Short Ribs '-26.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, braised artichoke heart, carrot, asparagus & haricot vert, with Gremolata and natural jus''^' %%

%center%
[+ Pan Roasted Gulf Red Snapper '-32.-' +] %% [[<<]]
%center%
'^''spaghetti squash risotto, asparagus, shrimp sauce''^' %%

%center% [+ Herbs de Provençe
crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
Changed lines 85-87 from:
%center% [+ Seared Natural Sea Scallops '-32.-' +] %% [[<<]]
%center% '^''Kalamata olive spaetzle, spinach, tomato confite, saffron broth ''^' %%
to:
%center% [+ Seared Natural Sea Scallops '-32.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''pomme vapeur, tomato confite, sauté spinach, aged balsamic vinegar & unfiltered extra virgin olive oil''^' %%
Changed lines 89-96 from:
%center% '^''Gorgonzola dauphinois potato, bouquetière vegetables''^' %%

%center% [+ Pan Roasted Halibut '-34.-' +] %% [[<<]]
%center% '^''over shaved fennel, orange, grapefruit, olives, mint & lemon''^' %%

%center% [+ Medium Rare Antelope Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''sour cherry-fig-artichoke risotto, roasted yellow squash & zucchini, chile-corn pepper sauce''^' %%
to:
%center% '^''Gorgonzola dauphinois potato, haricot vert, carrot''^' %%

%center% [+ Pan Roasted Wild Alaskan Halibut '-34.-' +] %% [[<<]]
%center% '^''spaghetti squash risotto, asparagus, shrimp sauce''^' %%

%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''baked sweet potato, roasted vegetables, sour cherry-port wine sauce''^' %%
Changed lines 106-108 from:
%center% [+ Tender Gulf Shrimp Skewer '-28.5-' +] %% [[<<]]
%center% '^''over tagliatelle pasta, fire roasted peppers, tomato confite, capers, asparagus tips, Portobello mushroom & basil''^' %%
to:
%center% [+ Gulf Shrimp Skewer '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''rice noodles, Portobello mushroom, sun-dried tomato, fire roasted peppers & asparagus tips''^' %%
Added line 113:
%center% '^''brown beech, king trumpet, hen of the woods, white beech & beech''^' %%\\
Changed lines 116-118 from:
%center% [+ Herb Roasted Texas Quail '-28.5-' ''' '^GF^' '''+] %% [[<<]]
%center% '^''cheese grits, roasted yellow squash zucchini, white port wine sauce''^' %%
to:
%center% [+ Roasted Boneless Half Chicken & Vegetables with Tagliatelle Pasta '-22.5-' +] %% [[<<]]
%center% '^''eggplant, fennel, roasted sweet bell peppers, zucchini & squash, yogurt sauce''^' %%
Changed lines 120-121 from:
%center% '^''quinoa au pistou, sauté spinach, ratatouille''^' %%
to:
%center% '^''quinoa au pistou, roasted vegetables, ratatouille''^' %%
Changed lines 131-134 from:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' %%\\
%center% '^''risotto''^' %%\\


to:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' %%

Changed line 139 from:
%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\
to:
%center% [- '^'' GF - GLUTEN FREE (Other menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\
Deleted lines 140-141:

May 17, 2012, at 10:21 AM by 12.73.39.73 -
Deleted line 25:
%center% [+ Fresh Housemade Tagliatelle Pasta '-10.5-' +] %% [[<<]]
April 25, 2012, at 03:27 PM by 12.73.38.126 -
Changed lines 4-7 from:
||[++Winter 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Spring 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


April 25, 2012, at 03:25 PM by 12.73.38.126 -
Changed lines 95-96 from:
%center% '^''over shaved fennel, blood orange, grapefruit, olives, mint & lemon''^' %%
to:
%center% '^''over shaved fennel, orange, grapefruit, olives, mint & lemon''^' %%
Added lines 29-34:
%center% [+ Chilled Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''potato-onion crisp, remoulade sauce''^' %%

%center% [+ Crispy Duck Leg Confit '-16.5-' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

Changed line 77 from:
%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-29.-' +] %% [[<<]]
to:
%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-29.-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 80-82 from:
%center% [+ Potato Scale Crusted Gulf Red Snapper '-32.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''served on a bed crab, capers, asparagus tips, sun-dried tomato & artichoke''^' %%
to:
%center% [+ Potato Scale Crusted Gulf Red Snapper with Crab '-32.-' +] %% [[<<]]
%center% '^''served on a bed capers, asparagus tips, sun-dried tomato & artichoke''^' %%
Added lines 106-108:
%center% [+ Dover Sole Almandine '-38.-' +] %% [[<<]]
%center% '^''saffron pomme vapeur, haricot vert''^' %%

Added lines 121-123:
%center% [+ Roasted Spaghetti Squash '-22.5-' ''' '^GF^' '''+] %% [[<<]]
%center% '^''quinoa au pistou, sauté spinach, ratatouille''^' %%

Added line 145:
Changed lines 11-14 from:
%center% [+ House Smoked Scottish Salmon '-12.5-' +] %% [[<<]]
%center% '^''warm potato Anna, tomato confite, dill oil & crème fraîche''^' %%

%center% [+ Lobster-Jerusalem Artichoke-Mushroom Ravioli '-12.5-' +] %% [[<<]]
to:
%center% [+ Prince Edward Island Mussels '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato & cream''^' %%

%center% [+ Pan Roasted Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
%center% '^''Griottines, pink peppercorn shortbread, romaine, blood orange sauce''^' %%

%center% [+ Natural Sea Scallop au Gratin '-12.5-' +] %% [[<<]]
%center% '^''over sauté spinach & fennel, Choron sauce''^' %%

%center% [+ Jerusalem Artichoke and Lobster
Ravioli '-12.5-' +] %% [[<<]]
Changed lines 23-38 from:
%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Sauté Littleneck Clams '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream''^' %%

%center%
[+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach
& fennel, glazed with Choron sauce''^'%%

%center% [+ Chilled Louisiana Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''Remoulade sauce & crisp potato-onion wafer''^' %%

%center% [+ Angus Beef Pailliard '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''white truffle oil, shaved Parmigiana Reggiano, aged balsamic vinegar
''^' %%

to:
%center% [+ House Smoked Sturgeon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^'%%

%center% [+ Fresh Housemade Tagliatelle Pasta '-10.5-' +] %% [[<<]]
%center% '^''Perigord truffle butter, Parmigiana Reggiano''^' %%

%center% [+ Prime Beef Carpaccio
'-12.5-' † +] %% [[<<]]
%center% '^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini
& lemon''^' %%

%center% [+ Roasted Eggplant stuffed with Feta & Oregano '-10.5-' +] %% [[<<]]
%center% '^''spicy tomato fondue''^' %%

Changed lines 47-49 from:
to:
%center% [+ Traditional Turtle Soup with Sherry '-10.5-' +] %% [[<<]]

Changed lines 71-94 from:
%center% [+ Pan Roasted Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with tagliatelle pasta in olive oil, garlic, tomato, capers, basil, Kalamata olives & asparagus''^' %%

%center% [+ Pan Roasted Crispy Red Snapper
'-34.-' +] %% [[<<]]
%center% '^''
crab & cheese grits, asparagus, shrimp sauce''^' %%

%center% [+ Wild Mushroom Risotto '-28.5.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''with asparagus & shaved Parmigiana Reggiano''^' %%

%center% [+ Pot au Feu de Poisson aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Gulf shrimp, Littleneck clams, sea scallop, Maine Lobster & ''^' %%\\
%center% '^''fresh fish, served with garlic croutons and red pepper aïoli''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Certified Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, squash, zucchini & carrot tourné,''^' %%\\
%center% '^''roasted shallot bordelaise sauce†''^' %%

%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-38.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, eggplant caponata, natural jus †
''^' %%
to:
%center% [+ Braised Colorado Lamb Shank Middle Eastern Style '-29.-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, bouquetière vegetables''^' %%

%center% [+ Potato Scale Crusted Gulf Red Snapper
'-32.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''served on a bed crab, capers, asparagus tips, sun-dried tomato & artichoke''^' %%

%center% [+ Herbs de Provence crusted Colorado Lamb Rack '-38.-' +] %% [[<<]]
%center% '^''ratatouille, garlic-olive oil mashed potato, natural jus''^' %%
Changed lines 82-85 from:
%center% [+ Veal Osso Bucco '-32.-' +] %% [[<<]]
%center% '^''traditional braised veal shank with saffron risotto, zucchini, squash & carrot tourné, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano, white truffle oil and natural jus''^' %%

to:
%center% [+ Seared Natural Sea Scallops '-32.-' +] %% [[<<]]
%center% '^''Kalamata olive spaetzle, spinach, tomato confite, saffron broth ''^' %%

%center% [+ Filet au Poivre '-34.-' ''' '^GF^' ''' †+] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, bouquetière vegetables''^' %%

%center% [+ Pan Roasted Halibut '-34.-' +] %% [[<<]]
%center% '^''over shaved fennel, blood orange, grapefruit, olives, mint & lemon''^' %%

%center% [+ Medium Rare Antelope Loin '-34.-' ''' '^GF^' ''' † +] %% [[<<]]
%center% '^''sour cherry-fig-artichoke risotto, roasted yellow squash & zucchini, chile-corn pepper sauce''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus ''^' %%

%center% [+ Pan Seared Calf Liver '-28.5-' +] %% [[<<]]
%center% '^''red onion marmalade, balsamic reduction, garlic-olive oil mashed potato, sauté spinach ''^' %%

%center% [+ Tender Gulf Shrimp Skewer '-28.5-' +] %% [[<<]]
%center% '^''over tagliatelle pasta, fire roasted peppers, tomato confite, capers, asparagus tips, Portobello mushroom & basil''^' %%

%center% [+ Pot au Feu de Poisson de Fruits de Mer aux Fenouilles '-32.-' +] %% [[<<]]
%center% '^''seafood stew with fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli''^' %%

%center% [+ Assorted Mushroom Risotto '-26.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''asparagus tips, shaved Parmigiana Reggiano, white truffle oil''^' %%

%center% [+ Herb Roasted Texas Quail '-28.5-' ''' '^GF^' '''+] %% [[<<]]
%center% '^''cheese grits, roasted yellow squash zucchini, white port wine sauce''^' %%

Changed line 113 from:
%center% '^''fresh spinach sauté with garlic & olive oil''^' %%\\
to:
%center% '^''fresh spinach sauté in olive oil''^' %%\\
Changed lines 115-116 from:
%center% '^''steamed haricot vert almondine''^' %%\\
%center% '^''asparagus''^' %%\\
to:
%center% '^''French green beans almandine''^' %%\\
%center% '^''steamed asparagus''^' %%\\
Changed lines 118-119 from:
%center% '^''caponata''^' %%\\
to:
%center% '^''ratatouille''^' %%\\
%center% '^''quinoa
''^' %%\\
Changed line 121 from:
%center% '^''brussel sprouts''^' %%\\
to:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' %%\\
Added line 132:
Changed line 104 from:
%center% '^''brussel sprouts''^' %%
to:
%center% '^''brussel sprouts''^' %%\\
Changed line 87 from:
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
to:
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-38.-' +] %% [[<<]]
Changed lines 4-7 from:
||[++Fall 2011++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2012++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 11-13:
%center% [+ House Smoked Scottish Salmon '-12.5-' +] %% [[<<]]
%center% '^''warm potato Anna, tomato confite, dill oil & crème fraîche''^' %%

Deleted lines 16-18:
%center% [+ Chilled Louisiana Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''Remoulade sauce & crisp potato-onion wafer''^' %%

Added lines 20-22:
%center% [+ Sauté Littleneck Clams '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream''^' %%

Changed lines 26-28 from:
%center% [+ Sauté Littleneck Clams '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream''^' %%
to:
%center% [+ Chilled Louisiana Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''Remoulade sauce & crisp potato-onion wafer''^' %%
Added lines 36-38:
%center% [+ Gratin of Onion '-8.5-' +] %% [[<<]]
%center% '^''garlic crostini & gruyere cheese''^' %%

Deleted lines 41-43:
%center% [+ Gratin of Onion '-8.5-' +] %% [[<<]]
%center% '^''garlic crostini & gruyere cheese''^' %%

Added lines 48-49:
%center% [+ Caesar Salad in a Crisp Parmesan Basket '-10.5-' +] %% [[<<]]
Added lines 54-57:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

Changed lines 62-68 from:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ Caesar Salad in Parmigiana Reggiano Basket '-10.5-' +] %% [[<<]]

to:
Added lines 66-71:
%center% [+ Pan Roasted Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with tagliatelle pasta in olive oil, garlic, tomato, capers, basil, Kalamata olives & asparagus''^' %%

%center% [+ Pan Roasted Crispy Red Snapper '-34.-' +] %% [[<<]]
%center% '^''crab & cheese grits, asparagus, shrimp sauce''^' %%

Changed lines 75-77 from:
%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''tourné zucchini, squash, carrot & brussel sprouts, saffron steamed potato''^' %%
to:
%center% [+ Pot au Feu de Poisson aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Gulf shrimp, Littleneck clams, sea scallop, Maine Lobster & ''^' %%\\
%center% '^''fresh fish, served with garlic croutons and red pepper aïoli
''^' %%
Deleted lines 86-89:
%center% [+ Pot au Feu de Poisson aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Gulf shrimp, Littleneck clams, sea scallop, Maine Lobster & ''^' %%\\
%center% '^''fresh fish, served with garlic croutons and red pepper aïoli''^' %%

Deleted lines 91-93:
%center% [+ Pan Roasted Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with tagliatelle pasta in olive oil, garlic, tomato, capers, basil, Kalamata olives & asparagus''^' %%

Deleted lines 95-97:
%center% [+ Pan Roasted Crispy Red Snapper '-34.-' +] %% [[<<]]
%center% '^''crab & cheese grits, asparagus, shrimp sauce''^' %%

Deleted lines 114-115:

Changed line 63 from:
%center% [+ Porcini Mushroom Risotto '-28.5.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Wild Mushroom Risotto '-28.5.-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 81 from:
%center% [+ Australian Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
to:
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
Deleted lines 62-64:
%center% [+ Pan Roasted Striped Bass '-34.-' +] %% [[<<]]
%center% '^''mediterranean orzo, basil oil, fresh lemon''^' %%

Changed lines 4-7 from:
||[++Summer 2011++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2011++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 11-19 from:
%center% [+ Osetra Caviar, Malossal '-market price-' +] %% [[<<]]
%center% '^''one ounce over crushed ice with traditional garnish''^' %%

%center%
[+ Angus Beef & Parmigiana Reggiano Tortellini '-10.5-' +] %% [[<<]]
%center% '^''red wine sauce
''^' %%

%center% [+ House Smoked Copper River Salmon
'-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''warm potato Anna, tomato confite, dill oil, crème fraîche
''^' %%
to:
%center% [+ Lobster-Jerusalem Artichoke-Mushroom Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth-leek sauce''^' %%

%center% [+ Chilled Louisiana Lump Crab
'-14.5-' +] %% [[<<]]
%center% '^''Remoulade sauce
& crisp potato-onion wafer''^' %%

%center%
[+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''creamy risotto, red wine sauce''^' %%

%center%
[+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%

%center% [+ Sauté Littleneck Clams '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream
''^' %%
Changed lines 29-47 from:
%center% [+ Ceviché '-12.5-' +] %% [[<<]]
%center% '^''fresh fish marinated in lime, tomato, red onion, cilantro & extra virgin olive oil''^'%%

%center% [+ Sauté Littleneck Clams '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream''^' %%

%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%

%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Chilled Louisiana Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''Remoulade sauce & crisp potato-onion wafer''^' %%

%center% [+ Lobster-Jerusalem Artichoke-Mushroom Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth-leek sauce''^' %%

to:
Deleted lines 44-46:
%center% [+ Roasted Beet, Montrachet & Asparagus Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

Changed lines 63-66 from:
%center% [+ Braised Beef Short Ribs '-26.5-' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potato, asparagus''^' %%

%center% [+ Porcini & Morel Mushroom Risotto '-28.5.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Pan Roasted Striped Bass '-34.-' +] %% [[<<]]
%center% '^''mediterranean orzo, basil oil, fresh lemon''^' %%

%center% [+ Porcini Mushroom Risotto '-28.5.-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 69-79 from:
%center% [+ Pan Roasted Crispy Red Snapper '-32.-' +] %% [[<<]]
%center% '^''haricot vert, steamed saffron potato & fresh lemon''^' %%

%center% [+ Veal Osso Bucco '-32.-' +] %% [[<<]]
%center% '^''traditional braised veal shank with saffron risotto, zucchini, squash & carrot tourné, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano, white truffle oil and natural jus''^' %%

%center% [+ Pot au Feu de Poisson aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Gulf shrimp, Littleneck clams, sea scallop, Maine Lobster & ''^' %%\\
%center% '^''fresh fish, served with garlic croutons and red pepper aïoli
''^' %%
to:
%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''tourné zucchini, squash, carrot & brussel sprouts, saffron steamed potato''^' %%
Added lines 80-88:
%center% [+ Pot au Feu de Poisson aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Gulf shrimp, Littleneck clams, sea scallop, Maine Lobster & ''^' %%\\
%center% '^''fresh fish, served with garlic croutons and red pepper aïoli''^' %%

%center% [+ Australian Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, eggplant caponata, natural jus †''^' %%

%center% Attach:LambRack.jpg

Changed lines 92-105 from:
%center% Attach:LambRack.jpg

%center% [+ Australian Rack of Lamb crusted with Herbes de Provençe
'-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta
, eggplant caponata, natural jus †''^' %%

%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''fresh sauté spinach, creamy polenta, lemon butter sauce
''^' %%

%center%
[+ 10oz. Prime Certified Angus New York Strip '-36.-' +] %% [[<<]]
%center% '^''topped with melted burgundy wine butter, dauphinois potato & haricot vert''^' %%

%center% [+ Broiled Redfish topped with Crab, Capers, Artichoke & Asparagus Tips '-28.5-' +] %% [[<<]]
%center% '^''fresh pasta
''^' %%
to:
%center% [+ Veal Osso Bucco '-32.-' +] %% [[<<]]
%center%
'^''traditional braised veal shank with saffron risotto, zucchini, squash & carrot tourné, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano, white truffle oil and natural jus''^' %%

%center%
[+ Pan Roasted Crispy Red Snapper '-34.-' +] %% [[<<]]
%center% '^''crab & cheese grits, asparagus, shrimp sauce
''^' %%
Changed lines 104-105 from:
%center% '^''fresh tagliatelle pasta (not GF)''^' %%\\
to:
%center% '^''spinach-goat cheese polenta''^' %%\\
%center% '^''caponata
''^' %%\\
Deleted line 107:
%center% '^''caponata''^' %%\\
Added line 119:
June 18, 2011, at 05:43 PM by 12.73.40.49 -
Changed lines 58-59 from:
%center% '^''roasted shallot vinaigrette''^' %%\\
to:
%center% '^''roasted shallot vinaigrette''^' %%
Changed lines 85-86 from:
%center% '^''haricot vert, steamed saffron potato & fresh lemon''^' %%\\
to:
%center% '^''haricot vert, steamed saffron potato & fresh lemon''^' %%
June 18, 2011, at 05:41 PM by 12.73.40.49 -
Changed lines 4-7 from:
||[++Winter 2011++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2011++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 14-25:
%center% [+ Angus Beef & Parmigiana Reggiano Tortellini '-10.5-' +] %% [[<<]]
%center% '^''red wine sauce''^' %%

%center% [+ House Smoked Copper River Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''warm potato Anna, tomato confite, dill oil, crème fraîche''^' %%

%center% [+ Angus Beef Pailliard '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''white truffle oil, shaved Parmigiana Reggiano, aged balsamic vinegar''^' %%

%center% [+ Ceviché '-12.5-' +] %% [[<<]]
%center% '^''fresh fish marinated in lime, tomato, red onion, cilantro & extra virgin olive oil''^'%%

Added lines 29-31:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%

Changed lines 35-37 from:
%center% [+ Roasted Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
%center% '^''blood orange reduction, dried fruit brioche, romaine chiffonade & Granny Smith apple terrine''^' %%
to:
%center% [+ Chilled Louisiana Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''Remoulade sauce & crisp potato-onion wafer''^' %%
Changed lines 41-47 from:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%

%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''paper thin beef tenderloin, dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

to:
Added lines 57-59:
%center% [+ Roasted Beet, Montrachet & Asparagus Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%\\

Changed lines 78-80 from:
%center% [+ Pan Roasted Halibut '-32.-' +] %% [[<<]]
%center% '^''over fresh sauté spinach, crabmeat, sun-dried tomato, capers & asparagus tips''^' %%
to:
%center% [+ Braised Beef Short Ribs '-26.5-' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potato, asparagus''^' %%

%center% [+ Porcini & Morel Mushroom Risotto '-28.5.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''with asparagus & shaved Parmigiana Reggiano''^' %%

%center% [+ Pan Roasted Crispy Red Snapper '-32.-' +] %% [[<<]]
%center% '^''haricot vert, steamed saffron potato & fresh lemon''^' %%\\

Changed lines 88-101 from:
%center% '^''traditional braised veal shank with saffron risotto, baby vegetables, ''^' %%\\
%center%
'^''shaved Parmigiana Reggiano, white truffle oil & natural jus''^' %%

%center% [+ Pan Seared Natural Sea Scallops '-32.-' +] %% [[<<]]
%center% '^''with fresh tagliatelle pasta, capers, tomato, basil & asparagus tips''^' %%

%center% [+ Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce†''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus
''^' %%
to:
%center% '^''traditional braised veal shank with saffron risotto, zucchini, squash & carrot tourné, ''^' %%\\
%center% '^''shaved Parmigiana
Reggiano, white truffle oil and natural jus''^' %%
Changed line 92 from:
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop, Maine Lobster & ''^' %%\\
to:
%center% '^''braised seafood stew with fennel, Gulf shrimp, Littleneck clams, sea scallop, Maine Lobster & ''^' %%\\
Changed lines 95-97 from:
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potatoes
, spanakopita, vegetable ratatouille, natural jus†''^' %%
to:
%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center%
'^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Certified Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, squash, zucchini & carrot tourné,''^' %%\\
%center% '^''roasted shallot bordelaise sauce†''^' %%

%center% [+ Pan Roasted Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with tagliatelle pasta in olive oil, garlic, tomato, capers, basil, Kalamata olives & asparagus
''^' %%
Changed lines 108-113 from:
%center% [+ Winter Black Truffle & Porcini Mushroom Risotto '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''with asparagus & shaved Parmigiana Reggiano''^' %%

%center% [+ Axis Venison Tenderloin'-32.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, haricot vert, port wine sauce
''^' %%
to:
%center% [+ Australian Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, eggplant caponata, natural jus †''^' %%
Changed lines 112-113 from:
%center% '^''baby vegetables, pomme vapeur & lemon butter sauce''^' %%
to:
%center% '^''fresh sauté spinach, creamy polenta, lemon butter sauce''^' %%

%center% [+ 10oz. Prime Certified Angus New York Strip '-36.-' +] %% [[<<]]
%center% '^''topped with melted burgundy wine butter, dauphinois potato & haricot vert''^' %%

%center% [+ Broiled Redfish topped with Crab, Capers, Artichoke & Asparagus Tips '-28.5-' +] %% [[<<]]
%center% '^''fresh pasta
''^' %%
Added line 121:
%center% '^''fresh spinach sauté with garlic & olive oil''^' %%\\
Deleted line 122:
%center% '^''fresh spinach sauté with garlic & olive oil''^' %%\\
Changed line 125 from:
%center% '^''spanakopita (not GF)''^' %%\\
to:
%center% '^''fresh tagliatelle pasta (not GF)''^' %%\\
Deleted line 126:
%center% '^''ratatouille''^' %%\\
Changed lines 128-131 from:
to:
%center% '^''caponata''^' %%\\
%center% '^''risotto''^' %%\\

Added line 139:
April 15, 2011, at 05:39 AM by 12.73.38.178 -
Changed line 73 from:
%center% [+ Pan Seared Natural Sea Scallops '-32.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Pan Seared Natural Sea Scallops '-32.-' +] %% [[<<]]
Deleted lines 28-30:
%center% [+ La Truffe Sauvage Smoked Copper River Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil†''^' %%

Changed line 110 from:
%center% '^''spanakopita''^' %%\\
to:
%center% '^''spanakopita  (not GF)''^' %%\\
Changed lines 4-7 from:
||[++Winter 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2011++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 11-14 from:
%center% [+ Pan Sauté Tender Calamari in Olive Oil '-10.5-' +] %% [[<<]]
%center%
'^''roasted garlic, parsley, lemon & red pepper aïoli''^' %%

%center%
[+ Roasted Moulard Duck Foie Gras'-24.5-' +] %% [[<<]]
to:
%center% [+ Osetra Caviar, Malossal '-market price-' +] %% [[<<]]
%center%
'^''one ounce over crushed ice with traditional garnish''^' %%

%center% [+ Sauté Littleneck Clams
'-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream''^' %%

%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Roasted Moulard Duck Foie Gras
'-24.5-' +] %% [[<<]]
Changed lines 29-35 from:
%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''creamy risotto, red wine sauce''^' %%

%center% [
+ Porcini Mushroom & Black Truffle Mezzaluna Ravioli '-14.5-' +] %% [[<<]]
%center%
'^''truffle cream''^' %%

to:
%center% [+ La Truffe Sauvage Smoked Copper River Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil†
''^' %%

%center%
[+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''paper thin beef tenderloin, dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon
''^' %%

Changed lines 40-41 from:
%center% '^''with veal & currant ravioli''^' %%
to:
%center% '^''with Porcini mushroom ravioli''^' %%
Changed lines 68-70 from:
%center% [+ Porcini Mushroom & Black Truffle Risotto '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''with asparagus & shaved Parmigiana Reggiano''^' %%
to:

%center% [+ Pan Roasted Halibut '-32.-' +] %% [[<<]]
%center% '^''over fresh sauté spinach, crabmeat, sun-dried tomato, capers & asparagus tips''^' %%
Added lines 76-82:
%center% [+ Pan Seared Natural Sea Scallops '-32.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''with fresh tagliatelle pasta, capers, tomato, basil & asparagus tips''^' %%

%center% [+ Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce†''^' %%

Changed lines 87-95 from:
%center% [+ Horseradish Crusted Beef Tenderloin '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''garlic mashed potatoes, baby vegetables, roasted shallot sauce†''^' %%

%center% [+ Almond Crusted Softshell Crab
'-24.5-' +] %% [[<<]]
%center%
'^''cheese grits, asparagus, meunière sauce''^' %%

%center% [+ Lamb Loin with Spinach & Feta wrapped in Phyllo '-32.-' +] %% [[<<]]
%center%
'^''parisienne potato, baby vegetables, Bordelaise sauce†''^' %%
to:
%center% [+ Pot au Feu de Poisson aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop, Maine Lobster & ''^' %%\\
%center%
'^''fresh fish, served with garlic croutons and red pepper aïoli''^' %%

%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe
'-36.-' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potatoes, spanakopita, vegetable ratatouille, natural jus†
''^' %%
Added lines 96-101:
%center% [+ Winter Black Truffle & Porcini Mushroom Risotto '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''with asparagus & shaved Parmigiana Reggiano''^' %%

%center% [+ Axis Venison Tenderloin'-32.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, haricot vert, port wine sauce''^' %%

Changed lines 110-111 from:
%center% '^''spinach & goat cheese polenta''^' %%\\
%center% '^''assorted baby vegetables
''^' %%\\
to:
%center% '^''spanakopita''^' %%\\
%center%
'^''garlic & olive oil mashed potatoes''^' %%\\
Deleted lines 61-64:

%center% [+ Pan Seared Natural Sea Scallop '-28.5-' +] %% [[<<]]
%center% '^''with fresh tagliatelle pasta, olive oil, garlic, capers, tomato, asparagus tips & basil''^' %%

Deleted lines 86-89:
%center% [+ Pot au Feu de Poisson aux Fenouilles '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop & fresh fish''^' %%\\
%center% '^''served with garlic croutons and red pepper aïoli''^' %%

Changed lines 14-16 from:
%center% [+ Sauté Littleneck Clams '-10.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream''^' %%
to:
%center% [+ Roasted Moulard Duck Foie Gras'-24.5-' +] %% [[<<]]
%center% '^''blood orange reduction, dried fruit brioche, romaine chiffonade & Granny Smith apple terrine''^' %%
Deleted lines 19-21:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''paper thin beef tenderloin, dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

Deleted lines 25-27:
%center% [+ La Truffe Sauvage Smoked Copper River Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil†''^' %%

Changed lines 63-65 from:
%center% [+ Crispy Red Snapper '-32.-' +] %% [[<<]]
%center% '^''over roasted sweet potatoes, fresh sauté spinach & Puttanesca relish''^' %%
to:
%center% [+ Pan Seared Natural Sea Scallop '-28.5-' +] %% [[<<]]
%center% '^''with fresh tagliatelle pasta, olive oil, garlic, capers, tomato, asparagus tips & basil''^' %%
Changed lines 77-86 from:
%center% [+ Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce†''^' %%

%center%
[+ Baked Halibut with Grilled Vegetables in Parchment '-32.-' +] %% [[<<]]
%center% '^''zucchini, squash, eggplant, fire roasted peppers, Portobello mushroom & fresh herbs
''^' %%

%center%
[+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''baby vegetables, tomato Provençale, sauté spinach & natural jus†
''^' %%
to:
%center% [+ Horseradish Crusted Beef Tenderloin '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''garlic mashed potatoes, baby vegetables, roasted shallot sauce†''^' %%

%center% [+ Almond Crusted Softshell Crab '-24.5-' +] %% [[<<]]
%center% '^''cheese grits, asparagus, meunière sauce
''^' %%

%center%
[+ Lamb Loin with Spinach & Feta wrapped in Phyllo '-32.-' +] %% [[<<]]
%center% '^''parisienne potato, baby vegetables, Bordelaise sauce†
''^' %%
Deleted lines 90-92:
%center% [+ Pan Seared Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''roasted red beets, quinoa tabbouleh, 50 yr. aged balsamic vinegar''^' %%

Changed lines 92-94 from:
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop, Maine Lobster & ''^' %%\\
%center% '^''fresh fish, served with garlic croutons and red pepper aïoli''^' %%
to:
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop & fresh fish''^' %%\\
%center% '^''served with garlic croutons and red pepper aïoli''^' %%
Changed lines 4-7 from:
||[++Fall 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 11-13:
%center% [+ Pan Sauté Tender Calamari in Olive Oil '-10.5-' +] %% [[<<]]
%center% '^''roasted garlic, parsley, lemon & red pepper aïoli''^' %%

Deleted lines 28-33:
%center% [+ Chilled Colossal Lump Crabmeat Martini '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato, capers, fire roasted peppers & Kalamata olive''^' %%

%center% [+ Roasted Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
%center% '^''blood orange reduction, dried fruit brioche, romaine chiffonade & Granny Smith apple terrine''^' %%

Deleted lines 50-53:
%center% [+ Heirloom Tomato & Burrata di Bufula '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''a handmade mozzarella di Bufula pocket filled with mozzarella pieces & cream, imported from Puglia, Italy''^' %%\\
%center% '^''with extra virgin olive oil & Kalamata olive tappendae''^' %%

Changed lines 69-87 from:
%center% [+ Maine Lobster au Gratin '-32.-' +] %% [[<<]]
%center% '^''pomme vapeur, baby vegetables''^' %%

%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, natural jus†''^' %%

%center% Attach:LambRack.jpg

%center% [+ Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce†''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''baby vegetables, pomme vapeur & lemon butter sauce
''^' %%
to:
%center% [+ Crispy Red Snapper '-32.-' +] %% [[<<]]
%center% '^''over roasted sweet potatoes, fresh sauté spinach & Puttanesca relish''^' %%
Changed lines 73-74 from:
%center% '^''with Burrata di Bufula & asparagus''^' %%
to:
%center% '^''with asparagus & shaved Parmigiana Reggiano''^' %%

%center% [+ Veal Osso Bucco '-32.-' +] %% [[<<]]
%center% '^''traditional braised veal shank with saffron risotto, baby vegetables, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano, white truffle oil & natural jus''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce†''^' %%

%center% [+ Baked Halibut with Grilled Vegetables in Parchment '-32.-' +] %% [[<<]]
%center% '^''zucchini, squash, eggplant, fire roasted peppers, Portobello mushroom & fresh herbs''^' %%

%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''baby vegetables, tomato Provençale, sauté spinach & natural jus†''^' %%

%center% Attach:LambRack.jpg

%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''baby vegetables, pomme vapeur & lemon butter sauce''^' %%

Deleted lines 100-102:
%center% [+ Colossal Lump Crabmeat '-28.5-' +] %% [[<<]]
%center% '^''sauté fresh spinach, roasted tomato, Lyonnaise potato, red wine sauce''^' %%

Changed lines 38-41 from:
%center% [+ Carpaccio of Tuna with Pickled Cucumber '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''wasabi, lemon & extra virgin olive oil†''^' %%

to:
Deleted lines 78-83:
%center% [+ Braised Veal Shank '-32.-' +] %% [[<<]]
%center% '^''with cinnamon, cloves & cardamom, saffron risotto, baby vegetables''^' %%

%center% [+ Pan Roasted Wild Alaskan Halibut '-32.-' +] %% [[<<]]
%center% '^''Louisiana crawfish tail risotto, asparagus, lobster sauce''^' %%

Changed lines 4-7 from:
||[++Summer 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 11-14 from:
%center% [+ Crispy Pan Sautéed Duck Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Sautéed Littleneck Clams '-12
.5-' +] %% [[<<]]
to:
%center% [+ Sauté Littleneck Clams '-10.5-' +] %% [[<<]]
Added lines 14-19:
%center% [+ Lobster-Jerusalem Artichoke-Mushroom Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth-leek sauce''^' %%

%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''paper thin beef tenderloin, dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

Changed lines 23-25 from:
%center% [+ Chilled Lump Crabmeat Martini '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato, avocado, cilantro & lime juice''^' %%
to:
%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Chilled Colossal Lump Crabmeat Martini '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato, capers, fire roasted peppers & Kalamata olive
''^' %%
Changed lines 32-38 from:
%center% [+ Lobster-Jerusalem Artichoke-Mushroom Ravioli '-11.5-' +] %% [[<<]]
%center% '^''vermouth-leek sauce''^' %%

%center% [+ Carpaccio of Tuna with Pickled Cucumber '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''wasabi, lemon & extra virgin olive oil†''^' %%

%center% [+ House
Smoked Copper River Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ La Truffe Sauvage Smoked Copper River Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 35-38 from:

%center style="text-decoration: underline"% '''[++ Soups & Salads++]''' %%

to:
%center% [+ Porcini Mushroom & Black Truffle Mezzaluna Ravioli '-14.5-' +] %% [[<<]]
%center% '^''truffle cream''^' %%

%center% [+ Carpaccio of Tuna with Pickled Cucumber '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''wasabi, lemon & extra virgin olive oil†''^' %%


%center style="text-decoration: underline"% '''[++ Soups
++]''' %%

Changed lines 48-55 from:
%center% [+ La Truffe Sauvage House Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette
''^' %%
to:
%center% [+ Gratin of Onion '-8.5-' +] %% [[<<]]
%center% '^''garlic crostini & gruyere cheese''^' %%
Added lines 53-68:

%center style="text-decoration: underline"% '''[++ Salads ++]''' %%


%center% [+ Heirloom Tomato & Burrata di Bufula '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''a handmade mozzarella di Bufula pocket filled with mozzarella pieces & cream, imported from Puglia, Italy''^' %%\\
%center% '^''with extra virgin olive oil & Kalamata olive tappendae''^' %%

%center% [+ La Truffe Sauvage House Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette''^' %%

Changed lines 73-75 from:
to:
%center% [+ Caesar Salad in Parmigiana Reggiano Basket '-10.5-' +] %% [[<<]]

Changed lines 79-87 from:
%center% [+ Braised Lamb Shank '-28.5-' +] %% [[<<]]
%center% '^''saffron risotto & baby vegetables, natural jus, white truffle oil''^' %%

%center%
[+ Roasted Tender Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''spinach tagliatelle pasta tossed with basil pesto, sautéed fresh spinach, tomato fondue & black olive tappenade''^' %%

%center% [+ Veal Osso Bucco '-32.-' +] %% [[<<]]
%center% '^''saffron risotto & baby vegetables, natural jus & white truffle oil
''^' %%
to:
%center% [+ Maine Lobster au Gratin '-32.-' +] %% [[<<]]
%center% '^''pomme vapeur, baby vegetables''^' %%

%center% [+ Braised Veal Shank
'-32.-' +] %% [[<<]]
%center%
'^''with cinnamon, cloves & cardamom, saffron risotto, baby vegetables''^' %%
Changed lines 86-87 from:
%center% '^''over a bed of crab, asparagus tips, capers & sun-dried tomato, sauce Homardine''^' %%
to:
%center% '^''Louisiana crawfish tail risotto, asparagus, lobster sauce''^' %%

%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, natural jus†''^' %%

%center% Attach:LambRack.jpg

Deleted lines 100-107:
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, natural jus†''^' %%

%center% Attach:LambRack.jpg

%center% [+ Wild Mushroom Risotto '-26.5-' +] %% [[<<]]
%center% '^''with roasted eggplant & asparagus tips''^' %%

Changed lines 104-113 from:
%center% [+ Pot au Feu de Poisson aux Fenouil '-34.-' +] %% [[<<]]
to:
%center% [+ Porcini Mushroom & Black Truffle Risotto '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''with Burrata di Bufula & asparagus''^' %%

%center% [+ Pan Seared Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''roasted red beets, quinoa tabbouleh, 50 yr. aged balsamic vinegar''^' %%

%center% [+ Colossal Lump Crabmeat '-28.5-' +] %% [[<<]]
%center% '^''sauté fresh spinach, roasted tomato, Lyonnaise potato, red wine sauce''^' %%

%center% [+ Pot au Feu de Poisson aux Fenouilles
'-34.-' +] %% [[<<]]
Changed line 119 from:
%center% '^''fresh spinach sautéed with garlic & olive oil''^' %%\\
to:
%center% '^''fresh spinach sauté with garlic & olive oil''^' %%\\
July 27, 2010, at 02:40 PM by 12.73.38.190 -
Changed lines 4-7 from:
||[++Spring 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 20-33 from:
%center% [+ Pan Seared Crab Cake '-14.5-' +] %% [[<<]]
%center% '^''tomato & fire roasted pepper relish, red pepper aïoli''^' %%

%center% [+ Roasted Tender Jumbo Gulf Shrimp Puttanesca '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''garlic, olive oil, tomato, fire roasted peppers, capers, Kalamata olive & anchovies''^' %%

%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''paper thin raw beef tenderloin, with dijon mustard''^' %%\\
%center%
'^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon†''^' %%

%center% [+ House Smoked Wild Scottish Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

to:
%center% [+ Chilled Lump Crabmeat Martini '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''tomato, avocado, cilantro & lime juice''^' %%

%center% [+ Roasted Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
%center% '^''blood orange reduction, dried fruit brioche, romaine chiffonade & Granny Smith apple terrine''^' %%

%center% [+ Lobster-Jerusalem Artichoke-Mushroom Ravioli '-11.5-' +] %% [[<<]]
%center% '^''vermouth-leek sauce''^' %%

%center% [+ Carpaccio of Tuna with Pickled Cucumber
'-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''wasabi
, lemon & extra virgin olive oil†''^' %%

%center% [+ House Smoked Copper River Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil†''^' %%

Changed lines 39-41 from:
%center% [+ Gratin of French Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and Gruyere cheese''^' %%
to:
%center% [+ Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^''with veal & currant ravioli''^' %%
Deleted lines 45-47:
%center% [+ Traditional Turtle Soup '-12.5-' +] %% [[<<]]
%center% '^''with Sherry''^' %%

Changed lines 63-65 from:
%center% [+ Pan Sautéed Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''topped with black olive tappenade, basil quinoa, tomato confit, asparagus tips, 25 yr. balsamic vinegar''^' %%
to:
%center% [+ Roasted Tender Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''spinach tagliatelle pasta tossed with basil pesto, sautéed fresh spinach, tomato fondue & black olive tappenade''^' %%

%center% [+ Veal Osso Bucco '-32.-' +] %% [[<<]]
%center% '^''saffron risotto & baby vegetables, natural jus & white truffle oil''^' %%

%center% [+ Pan Roasted Wild Alaskan Halibut '-32.-' +] %% [[<<]]
%center% '^''over a bed of crab, asparagus tips, capers & sun-dried tomato, sauce Homardine
''^' %%
Added lines 85-87:
%center% [+ Wild Mushroom Risotto '-26.5-' +] %% [[<<]]
%center% '^''with roasted eggplant & asparagus tips''^' %%

Changed lines 89-90 from:
%center% '^''baby vegetables, beef ravioli & lemon butter sauce''^' %%
to:
%center% '^''baby vegetables, pomme vapeur & lemon butter sauce''^' %%
Added line 102:
%center% '^''ratatouille''^' %%\\
Changed line 111 from:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
to:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
May 11, 2010, at 12:43 PM by 12.73.40.124 -
Changed line 30 from:
%center% [+ House Smoked Alaskan Halibut with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Scottish Salmon with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
April 13, 2010, at 06:12 PM by 12.73.38.198 -
Changed lines 96-98 from:
%center% [+ We are happy to accommodate any vegetarian +] %% [[<<]]
%center% [+ or vegan requests with Chef's creation.
+] %% [[<<]]
to:
%center% [+ We are happy to prepare whole plant food dishes with Chef's Creation +] %% [[<<]]
April 13, 2010, at 06:09 PM by 12.73.38.198 -
Changed lines 69-70 from:
%center% '^''roasted shallot bordelaise sauce ''^' %%
to:
%center% '^''roasted shallot bordelaise sauce†''^' %%
Changed lines 76-77 from:
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, natural jus''^' %%
to:
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, natural jus†''^' %%
Changed lines 103-104 from:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
to:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%
April 13, 2010, at 06:08 PM by 12.73.38.198 -
Changed line 11 from:
%center% [+ Crispy Pan Sautéed Duck Confit '-16.5-' +] %% [[<<]]
to:
%center% [+ Crispy Pan Sautéed Duck Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 23 from:
%center% [+ Roasted Tender Jumbo Gulf Shrimp Puttanesca '-12.5-' +] %% [[<<]]
to:
%center% [+ Roasted Tender Jumbo Gulf Shrimp Puttanesca '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 27-30 from:
%center% '^''paper thin beef tenderloin, with dijon mustard''^' %%\\
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ House Smoked Alaskan Halibut with Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% '^''paper thin raw beef tenderloin, with dijon mustard''^' %%\\
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon†''^' %%

%center% [+ House Smoked Alaskan Halibut with Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 40 from:
%center% [+ La Truffe Sauvage House Salad '-10.5-' +] %% [[<<]]
to:
%center% [+ La Truffe Sauvage House Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 64 from:
%center% [+ Pan Sautéed Natural Sea Scallops '-34.-' +] %% [[<<]]
to:
%center% [+ Pan Sautéed Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 67 from:
%center% [+ Angus Beef Tenderloin Filet '-34.-' +] %% [[<<]]
to:
%center% [+ Angus Beef Tenderloin Filet '-34.-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 87 from:
%center% [+ SIDES '-7.-' +] %% [[<<]]
to:
%center% [+ SIDES '-7.-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 99 from:
%center% [+ Soufflé of the Evening '-10.5-' +] %% [[<<]]
to:
%center% [+ Soufflé of the Evening '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
Added lines 101-104:

%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%%

April 07, 2010, at 09:08 AM by 12.73.40.164 -
Changed lines 4-7 from:
||[++Winter 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Spring 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


Deleted lines 70-73:
%center% [+ Veal Tenderloin Pailliard '-34.-' +] %% [[<<]]
%center% '^''veal tenderloin pounded flat and quickly pan seared,''^' %%\\
%center% '^''served with fresh tagliatelle pasta, zucchini ribbon, duxelle mushroom sauce''^' %%

Changed lines 28-30 from:
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%\\
%center% '^''Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
''^' %%
to:
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%
Changed lines 28-29 from:
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%
to:
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%\\
%center% '^''Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
''^' %%
Changed lines 20-22 from:
%center% [+ Tagliatelle Pasta with Shaved French Winter Black Truffle '-18.5-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano''^' %%
to:
%center% [+ Pan Seared Crab Cake '-14.5-' +] %% [[<<]]
%center% '^''tomato & fire roasted pepper relish, red pepper aïoli''^' %%
Deleted lines 70-72:
%center% [+ Maine Lobster, Black Trumpet Mushroom & Asparagus Tip Risotto '-34.-' +] %% [[<<]]
%center% '^''sauce Cardinale''^' %%

Changed lines 4-7 from:
||[++Winter 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2010++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 20-25 from:
%center% [+ Pan Sautéed Tender Calamari '-10.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with red pepper aïoli''^' %%

%center%
[+ Roasted Jumbo Shrimp '-12.5-' +] %% [[<<]]
%center% '^''japanese noodles, smoked tomato butter
''^' %%
to:
%center% [+ Tagliatelle Pasta with Shaved French Winter Black Truffle '-18.5-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano''^' %%

%center% [+ Roasted Tender Jumbo Gulf Shrimp Puttanesca
'-12.5-' +] %% [[<<]]
%center%
'^''garlic, olive oil, tomato, fire roasted peppers, capers, Kalamata olive & anchovies''^' %%
Added lines 37-39:
%center% [+ Gratin of French Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and Gruyere cheese''^' %%

Changed lines 44-46 from:
%center% [+ French Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and Gruyere cheese''^' %%
to:
%center% [+ Traditional Turtle Soup '-12.5-' +] %% [[<<]]
%center% '^''with Sherry''^' %%
Deleted lines 50-52:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

Changed lines 71-77 from:
%center% [+ Shellfish Risotto '-32.-' +] %% [[<<]]
%center%
'^''sea scallop, Littleneck clams, Maine lobster claw, Gulf shrimp, ''^' %%\\
%center%
'^''Kalamata olives, fire roasted peppers & sweet peas''^' %%

%center% [+ Bone-In Certified Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''gorgonzola cheese dauphinois potato, topped with melted Burgundy wine butter
''^' %%
to:
%center% [+ Maine Lobster, Black Trumpet Mushroom & Asparagus Tip Risotto '-34.-' +] %% [[<<]]
%center% '^''sauce Cardinale''^' %%

%center% [+ Veal Tenderloin Pailliard
'-34.-' +] %% [[<<]]
%center%
'^''veal tenderloin pounded flat and quickly pan seared,''^' %%\\
%center% '^''served with fresh tagliatelle pasta, zucchini ribbon, duxelle mushroom sauce''^' %%
Changed lines 82-84 from:
%center% [+ Herbes de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, baby vegetables, natural jus''^' %%
to:
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provençe '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, natural jus''^' %%
Changed lines 87-90 from:
%center% [+ Pan Roasted Dover Sole with Almonds '-36.-' +] %% [[<<]]
%center% '^''baby vegetables, beef ravioli & lobster sauce''^' %%

%center% [+ Pot au Feu de Poisson et Fenouil '-34.-' +] %% [[<<]]
to:
%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''baby vegetables, beef ravioli & lemon butter sauce''^' %%

%center% [+ Pot au Feu de Poisson aux Fenouil '-34.-' +] %% [[<<]]
Changed lines 4-7 from:
||[++Fall 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 11-13:
%center% [+ Crispy Pan Sautéed Duck Confit '-16.5-' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

Deleted lines 16-18:
%center% [+ Roasted Moulard Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''dried fruit brioche, lemon confit & blood orange reduction''^' %%

Deleted lines 19-27:
%center% [+ Oxtail, Sun-Dried Tomato, Capers & Kalamata Olive Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth & leek sauce, truffle oil''^' %%

%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-14.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%

%center% [+ Dry Cured Spanish Serrano Ham '-12.5-' +] %% [[<<]]
%center% '^''with Belgian endive, tomato & black olive tappenade''^' %%

Added lines 23-25:
%center% [+ Roasted Jumbo Shrimp '-12.5-' +] %% [[<<]]
%center% '^''japanese noodles, smoked tomato butter''^' %%

Changed line 30 from:
%center% [+ House Smoked Copper River King Salmon with Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% [+ House Smoked Alaskan Halibut with Potato Anna '-12.5-' +] %% [[<<]]
Changed lines 36-41 from:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]]
%center% '^''duck foie gras & sweet onion marmalade tortellini''^' %%

to:
Deleted lines 43-48:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

Changed lines 48-57 from:
to:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

Changed lines 61-76 from:
%center% [+ Potato Scale Crusted Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over capers, crab, sun-dried tomato & asparagus tips, sauce homardine''^' %%

%center% [+ Crispy Duck Leg Confit '-28.5-' +] %% [[<<]]
%center% '^''one leg, pan sautéed crispy and served with organic mushroom & asparagus tip risotto''^' %%\\
%center% '^''Alba Clamshell, Brown Clamshell, Velvet Pioppini & Trumpet Royale Mushrooms''^' %%

%center% [+ Herbes de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, tomato Provençale, natural jus''^' %%

%center% Attach:LambRack.jpg

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus
''^' %%
to:
%center% [+ Braised Lamb Shank '-28.5-' +] %% [[<<]]
%center% '^''saffron risotto & baby vegetables, natural jus, white truffle oil''^' %%

%center% [+ Pan Sautéed Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''topped with black olive tappenade, basil quinoa, tomato confit, asparagus tips, 25 yr. balsamic vinegar''^' %%
Changed lines 68-71 from:
%center% '^''Gorgonzola dauphinois potato, patty pan squash, baby zucchini, & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce ''^' %%\\
%center% '^''add roasted Moulard Duck Foie Gras 22.5
''^' %%
to:
%center% '^''gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce ''^' %%
Changed lines 76-77 from:
%center% '^''Gorgonzola cheese dauphinois potato, topped with melted Burgundy wine butter''^' %%
to:
%center% '^''gorgonzola cheese dauphinois potato, topped with melted Burgundy wine butter''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Herbes de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, baby vegetables, natural jus''^' %%

%center% Attach:LambRack.jpg

%center% [+ Pan Roasted Dover Sole with Almonds '-36.-' +] %% [[<<]]
%center% '^''baby vegetables, beef ravioli & lobster sauce
''^' %%
Deleted lines 93-95:
%center% [+ Pan Sautéed Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''potato cake, asparagus, tomato confit, Portobello mushroom, 25 yr. balsamic vinegar''^' %%

Deleted line 99:
%center% '^''tomato provençale''^' %%\\
Changed lines 101-103 from:
%center% '^''brussell sprouts''^' %%\\
%center% '^''roasted potato cake
''^' %%
to:
%center% '^''brussel sprouts''^' %%
Changed line 42 from:
%center% [+ Oven Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
to:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
Changed lines 42-44 from:
%center% [+ Oven Roasted Beet & Asparagus Salad '-10.5-' +] %% [[<<]]
%center% '^''served chilled with Montrachet & roasted shallot vinaigrette''^' %%
to:
%center% [+ Oven Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%
Changed line 87 from:
%center% '^''roasted shallot bordelaise sauce ''^' %%
to:
%center% '^''roasted shallot bordelaise sauce ''^' %%\\
Changed lines 18-19 from:
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
to:
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%
Changed lines 86-87 from:
%center% '^''Gorgonzola dauphinois potato, patty pan squash, baby zucchini, & haricot vert, roasted shallot bordelaise sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, patty pan squash, baby zucchini, & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise sauce ''^' %%
Changed line 119 from:
%center% '^''please allow 30 minutes''^' %%
to:
%center% '^''please allow 30 minutes''^' %%
Changed lines 19-20 from:
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%
to:
Deleted lines 31-33:
%center% [+ House Smoked Copper River King Salmon with Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

Changed lines 36-39 from:
to:
%center% [+ House Smoked Copper River King Salmon with Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

Changed line 76 from:
%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
to:
%center% [+ Herbes de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
Changed line 86 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, patty pan squash, baby zucchini, & haricot vert, roasted shallot bordelaise sauce''^' %%\\
Changed lines 118-119 from:
%center% '^''please allow 30 minutes''^' %%
to:
%center% '^''please allow 30 minutes''^' %%
Added lines 80-81:
%center% Attach:LambRack.jpg
Deleted lines 85-86:
%center% Attach:LambRack.jpg
Changed line 77 from:
%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
to:
%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
Changed line 62 from:
%center% [+ Mediterranean Salad '-9.5-' +] %% [[<<]]
to:
%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
Changed lines 43-46 from:
%center% [+ Insalata Caprese '-10.5-' +] %% [[<<]]
%center%
'^''ripe tomato, fresh buffalo mozzarella, toasted pine-nuts, extra virgin olive oil''^' %%\\
%center% '^''Parmigiana Reggiano, crostini & lemon
''^' %%
to:
%center% [+ Oven Roasted Beet & Asparagus Salad '-10.5-' +] %% [[<<]]
%center% '^''served chilled with Montrachet & roasted shallot vinaigrette
''^' %%
Changed line 21 from:
%center% [+ Veal & Parmigiana Reggiano Ravioli '-12.5-' +] %% [[<<]]
to:
%center% [+ Oxtail, Sun-Dried Tomato, Capers & Kalamata Olive Ravioli '-12.5-' +] %% [[<<]]
Changed line 78 from:
%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
to:
%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
Added line 121:
Changed line 78 from:
%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
to:
%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
Changed lines 41-42 from:
%center style="text-decoration: underline"% '''[++ Soups - Salads++]''' %%
to:
%center style="text-decoration: underline"% '''[++ Soups & Salads++]''' %%
Changed lines 4-7 from:
||[++Summer 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 11-13 from:
%center% [+ Steamed Littleneck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato & cream''^' %%
to:
%center% [+ Sautéed Littleneck Clams '-12.5-' +] %% [[<<]]
%center% '^''with fresh garlic, shallots, olive oil, Indian curry, tomato and cream''^' %%
Changed lines 27-31 from:

%center style="text-decoration: underline"% '''[++ Soups++]''' %%

%center%
[+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]
to:
%center% [+ Dry Cured Spanish Serrano Ham '-12.5-' +] %% [[<<]]
%center% '^''with Belgian endive, tomato & black olive tappenade
''^' %%

%center%
[+ Pan Sautéed Tender Calamari '-10.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with red pepper aïoli''^' %%

%center% [+ House Smoked Copper River King Salmon with Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''paper thin beef tenderloin, with dijon mustard''^' %%\\
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%


%center style="text-decoration: underline"% '''[++ Soups - Salads++]''' %%

%center% [+ Insalata Caprese '-10.5-' +] %% [[<<]]
%center% '^''ripe tomato, fresh buffalo mozzarella, toasted pine-nuts, extra virgin olive oil''^' %%\\
%center% '^''Parmigiana Reggiano, crostini & lemon''^' %%

Deleted lines 49-51:

%center style="text-decoration: underline"% '''[++ Salads++]''' %%

Added lines 54-56:
%center% [+ French Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and Gruyere cheese''^' %%

Changed lines 58-61 from:
%center% '^''breadcrumb crusted goat cheese, lightly sautéed''^' %%\\
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%

to:
%center% '^''sautéed breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\
%center% '^''pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Mediterranean Salad '-9.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano
vinaigrette''^' %%

Changed lines 70-79 from:
%center% [+ Pan Roasted Crispy Red Snapper '-34.-' +] %% [[<<]]
%center% '^''Portobello mushroom cap, roasted eggplant, tomato confite, braised artichoke heart, sauce homardine''^' %%

%center% [+ Crispy Duck Confit '-32.-' +] %% [[<<]]
%center% '^''one leg, pans sautéed crispy and served with organic mushroom & asparagus tip risotto''^' %%

%center% [+ Idaho Trout Almandine '-32.-' +] %% [[<<]]
%center% '^''baby sunburst squash
& zucchini, brussel sprouts & haricot vert, Pomme Vapeur''^' %%

%center% [+ Herbes de Provençe crusted Colorado Rack of Lamb
'-36.-' +] %% [[<<]]
to:

%center% [+ Potato Scale Crusted Red Snapper '-34.-' +] %% [[<<]]
%center% '^''over capers, crab, sun-dried tomato & asparagus tips, sauce homardine''^' %%

%center% [+ Crispy Duck Leg Confit '-28.5-' +] %% [[<<]]
%center% '^''one leg, pan sautéed crispy and served with organic mushroom & asparagus tip risotto''^' %%\\
%center% '^''Alba Clamshell, Brown Clamshell, Velvet Pioppini & Trumpet Royale Mushrooms''^' %%

%center% [+ Herbs de Provençe Crusted Colorado Rack of Lamb
'-34.-' +] %% [[<<]]
Deleted lines 80-81:
%center% Attach:LambRack.jpg
Added lines 85-86:
%center% Attach:LambRack.jpg
Changed line 88 from:
%center% '^''Maytag blue Gorgonzola dauphinois potato, squash, zucchini & haricot vert, roasted shallot bordelaise sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce''^' %%\\
Changed lines 91-99 from:
%center% [+ Shellfish Risotto '-34.-' +] %% [[<<]]
%center% '^''sea scallop, Littleneck clams, Maine lobster claw, Gulf shrimp, Kalamata olives, fire roasted peppers & sweet peas''^' %%

%center% [+ Bone-In Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''Maytag blue cheese dauphinois potato, topped with melted Burgundy wine butter''^' %%

%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp'-28.5-' +] %% [[<<]]
%center% '^''over Japanese noodles with sun-dried tomato, capers, asparagus tips, zucchini noodles and artichoke heart
''^' %%
to:
%center% [+ Shellfish Risotto '-32.-' +] %% [[<<]]
%center% '^''sea scallop, Littleneck clams, Maine lobster claw, Gulf shrimp, ''^' %%\\
%center% '^''Kalamata olives, fire roasted peppers & sweet
peas''^' %%

%center% [+ Bone-In Certified Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''Gorgonzola cheese dauphinois potato, topped with melted Burgundy wine butter''^' %%
Changed lines 99-101 from:
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf Shrimp, sea scallop, Maine lobster & fresh fish''^' %%\\
%center% '^''served with garlic croutons & red pepper aïoli''^' %%
to:
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop, Maine Lobster & ''^' %%\\
%center% '^''fresh fish, served with garlic croutons and red pepper aïoli''^' %%

%center% [+ Pan Sautéed Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''potato cake, asparagus, tomato confit, Portobello mushroom, 25 yr. balsamic vinegar''^' %%

%center% [+ SIDES '-7.-' +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato''^' %%\\
%center% '^''fresh spinach sautéed with garlic & olive oil''^' %%\\
%center% '^''steamed haricot vert almondine''^' %%\\
%center% '^''asparagus''^' %%\\
%center% '^''spinach & goat cheese polenta''^' %%\\
%center% '^''tomato provençale''^' %%\\
%center% '^''assorted baby vegetables''^' %%\\
%center% '^''brussell sprouts''^' %%\\
%center% '^''roasted potato cake
''^' %%
Changed lines 11-22 from:
%center% [+ Littleneck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''tomato curry cream sauce''^' %%

%center% [+ Veal, Mushroom & Parmigiana Reggiano Ravioli '-12.5-' +] %% [[<<]]
%center% '^''leek cream sauce''^' %%

%center% [+ House Smoked Copper River King Salmon '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

%center% [+ Moulard Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''pan roasted over dried fruit brioche with lemon confit & citrus
reduction''^' %%
to:
%center% [+ Steamed Littleneck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato & cream''^' %%

%center% [+ Roasted Moulard Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''dried fruit brioche, lemon confit & blood orange reduction''^' %%
Changed lines 21-24 from:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''beef tenderloin, pounded paper thin and served with dijon mustard''^' %%\\
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon
''^' %%
to:
%center% [+ Veal & Parmigiana Reggiano Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth & leek sauce, truffle oil''^' %%
Changed lines 28-29 from:
%center style="text-decoration: underline"% '''[++ Soups - Salads++]''' %%
to:
%center style="text-decoration: underline"% '''[++ Soups++]''' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]]
%center% '^''duck foie gras & sweet onion marmalade tortellini''^' %%


%center style="text-decoration: underline"% '''[++
Salads++]''' %%
Changed lines 46-52 from:
%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Mediterranean Salad '-9.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''avocado, red onion & oregano vinaigrette''^' %%

to:
Changed lines 49-61 from:

%center% [+ Crispy Duck Leg Confit '-32.-' +] %% [[<<]]
%center% '^''two legs served with basil pesto orzo, zucchini noodles & roasted tomato''^' %%

%center% [+ Braised Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''saffron risotto, braised artichoke heart, white truffle oil & shaved Parmigiana Reggiano''^' %%

%center% [+ Pan Seared Natural Sea Scallops '-31.-' +] %% [[<<]]
%center% '^''mushroom risotto, braised fennel, 25 yr. aged balsamic vinegar''^' %%

%center% [+ Herbes de Provençe Crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''lyonnaise potato, sautéed spinach, baked tomato Provençale, natural jus''^' %%
to:
%center% [+ Pan Roasted Crispy Red Snapper '-34.-' +] %% [[<<]]
%center% '^''Portobello mushroom cap, roasted eggplant, tomato confite, braised artichoke heart, sauce homardine''^' %%

%center% [+ Crispy Duck Confit '-32.-' +] %% [[<<]]
%center% '^''one leg, pans sautéed crispy and served with organic mushroom & asparagus tip risotto''^' %%

%center% [+ Idaho Trout Almandine '-32.-' +] %% [[<<]]
%center% '^''baby sunburst squash & zucchini, brussel sprouts & haricot vert, Pomme Vapeur''^' %%

%center% [+ Herbes de Provençe crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, tomato Provençale, natural jus''^' %%
Deleted lines 62-64:
%center% [+ Pan Roasted Jumbo Gulf Shrimp'-28.5-' +] %% [[<<]]
%center% '^''garlic, tomato, shallot, asparagus tips, capers & fresh tagliatelle pasta''^' %%

Changed line 68 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce''^' %%\\
to:
%center% '^''Maytag blue Gorgonzola dauphinois potato, squash, zucchini & haricot vert, roasted shallot bordelaise sauce''^' %%\\
Changed lines 71-79 from:
%center% [+ Pan Sautéed Dover Sole '-36.-' +] %% [[<<]]
%center% '^''topped with almonds and served with steamed potato, haricot vert and beurre nantais''^' %%

%center% [+ Bone-In Certified Angus Beef Ribeye
'-34.-' +] %% [[<<]]
%center%
'^''caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter''^' %%

%center% [+ Cioppino
'-34.-' +] %% [[<<]]
%center% '^''Italian seafood stew with shrimp, clams, mussels, sea scallop & lobster claw in
tomato broth''^' %%
to:
%center% [+ Shellfish Risotto '-34.-' +] %% [[<<]]
%center% '^''sea scallop, Littleneck clams, Maine lobster claw, Gulf shrimp, Kalamata olives, fire roasted peppers & sweet peas''^' %%

%center%
[+ Bone-In Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''Maytag blue cheese dauphinois potato, topped with melted Burgundy wine butter
''^' %%

%center%
[+ Pan Roasted Tender Jumbo Gulf Shrimp'-28.5-' +] %% [[<<]]
%center% '^''over Japanese noodles with sun-dried
tomato, capers, asparagus tips, zucchini noodles and artichoke heart''^' %%

%center% [+ Pot au Feu de Poisson et Fenouil '-34.-' +] %% [[<<]]
%center% '^''braised seafood stew with fennel, Littleneck clams, Gulf Shrimp, sea scallop, Maine lobster & fresh fish''^' %%\\
%center% '^''served with garlic croutons & red pepper aïoli
''^' %%
Deleted line 88:
June 17, 2009, at 04:29 PM by 12.73.38.182 -
Changed lines 4-7 from:
||[++Spring 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


June 17, 2009, at 04:28 PM by 12.73.38.182 -
Changed lines 14-17 from:
%center% [+ Chef Mohamed's Norwegian Smoked Halibut and Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% [+ Veal, Mushroom & Parmigiana Reggiano Ravioli '-12.5-' +] %% [[<<]]
%center% '^''leek cream sauce''^' %%

%center% [+ House Smoked Copper River King Salmon
'-12.5-' +] %% [[<<]]
Deleted lines 19-21:
%center% [+ Maine Lobster and Sunchoke '-12.5-' +] %% [[<<]]
%center% '^''leek cream sauce''^' %%

Changed lines 55-57 from:
%center% [+ Crispy Leg of Duck Confit '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy, served over risotto & sautéed spinach''^' %%
to:
%center% [+ Crispy Duck Leg Confit '-32.-' +] %% [[<<]]
%center% '^''two legs served with basil pesto orzo, zucchini noodles & roasted tomato''^' %%
Changed lines 59-66 from:
%center% '^''with saffron risotto, braised artichoke and natural jus''^' %%

%center% [+ Natural Sea Scallops
'-31.-' +] %% [[<<]]
%center% '^''pan seared and served with braised fennel, quinoia, 25 yr aged balsamic vinegar
''^' %%

%center% [+ Colorado Lamb Rack with Herbes de Provençe
'-34.-' +] %% [[<<]]
%center% '^''lima been and haricot vert stew, Bordelaise sauce
''^' %%
to:
%center% '^''saffron risotto, braised artichoke heart, white truffle oil & shaved Parmigiana Reggiano''^' %%

%center%
[+ Pan Seared Natural Sea Scallops '-31.-' +] %% [[<<]]
%center%
'^''mushroom risotto, braised fennel, 25 yr. aged balsamic vinegar''^' %%

%center%
[+ Herbes de Provençe Crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''lyonnaise potato, sautéed spinach, baked tomato Provençale, natural jus
''^' %%
Changed lines 69-71 from:
%center% [+ Pan Roasted Jumbo Gulf Shrimp with Basil Tagliatelle Pasta'-28.5-' +] %% [[<<]]
%center% '^''with sun-dried tomato, capers, artichoke and asparagus tips''^' %%
to:
%center% [+ Pan Roasted Jumbo Gulf Shrimp'-28.5-' +] %% [[<<]]
%center% '^''garlic, tomato, shallot, asparagus tips, capers & fresh tagliatelle pasta''^' %%
Added line 94:
May 12, 2009, at 08:53 AM by 216.78.14.175 -
Changed line 11 from:
%center% [+ Little Neck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
to:
%center% [+ Littleneck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
Changed lines 14-17 from:
%center% [+ Chef Mohamed's House Smoked Wild Norwegian Halibut '-12.5-' +] %% [[<<]]
%center% '^''potato anna, crème fraîche, tomato confite and dill oil''^' %%

%center% [+ Maine Lobster and Sunchoke Ravioli '-12.5-' +] %% [[<<]]
to:
%center% [+ Chef Mohamed's Norwegian Smoked Halibut and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

%center% [+ Maine Lobster and Sunchoke '-12.5-' +] %% [[<<]]
Changed lines 54-59 from:
%center% [+ Fresh Water Carolina Trout en Papillote '-26.5.-' +] %% [[<<]]
%center% '^''baked in parchment paper with zucchini, fennel, fire roasted peppers, eggplant and Portobello mushroom''^' %%

%center% [+ Confit of Duck Leg '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy, served over creamy risotto with sautéed spinach and red wine sauce
''^' %%
to:

%center% [+ Crispy Leg of Duck Confit '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy, served over risotto & sautéed spinach''^' %%
Changed lines 62-63 from:
%center% '^''pan seared and served with braised fennel, quinoa and 25 yr. aged balsamic vinegar''^' %%
to:
%center% '^''pan seared and served with braised fennel, quinoia, 25 yr aged balsamic vinegar''^' %%
Changed lines 65-66 from:
%center% '^''lima bean and haricot vert stew, Bordelaise sauce''^' %%
to:
%center% '^''lima been and haricot vert stew, Bordelaise sauce''^' %%
Changed line 69 from:
%center% [+ Pan Roasted Jumbo Gulf Shrimp with Basil Tagliatelle Pasta '-28.5-' +] %% [[<<]]
to:
%center% [+ Pan Roasted Jumbo Gulf Shrimp with Basil Tagliatelle Pasta'-28.5-' +] %% [[<<]]
Changed lines 81-83 from:
%center% '^''topped with almonds and served with steamed potato, haricot vert & beurre nantais''^' %%

%center% [+ Bone-In Angus Beef Ribeye '-34.-' +] %% [[<<]]
to:
%center% '^''topped with almonds and served with steamed potato, haricot vert and beurre nantais''^' %%

%center% [+ Bone-In Certified Angus Beef Ribeye '-34.-' +] %% [[<<]]
Changed line 86 from:
%center% [+ Cioppino '-32.-' +] %% [[<<]]
to:
%center% [+ Cioppino '-34.-' +] %% [[<<]]
April 15, 2009, at 11:18 PM by 65.1.89.177 -
Changed lines 4-7 from:
||[++Winter 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Spring 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 11-16 from:
%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %%

%center%
[+ Chef Mohamed's Norwegian Smoked Halibut and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^'
%%
to:
%center% [+ Little Neck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''tomato curry cream sauce''^' %%

%center% [+ Chef Mohamed's House Smoked Wild Norwegian Halibut
'-12.5-' +] %% [[<<]]
%center%
'^''potato anna, crème fraîche, tomato confite and dill oil''^' %%

%center%
[+ Maine Lobster and Sunchoke Ravioli '-12.5-' +] %% [[<<]]
%center% '^''leek cream sauce''^' %%

%center% [+ Moulard Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''pan roasted over dried fruit brioche with lemon confit & citrus reduction
''^' %%
Deleted lines 26-31:
%center% [+ Pheasant-Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano & cream sauce''^' %%

%center% [+ Roasted Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''lemon confit, dried fruit brioche & citrus reduction''^' %%

Deleted lines 30-32:
%center% [+ Littleneck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''with spicy Indian Curry cream sauce''^' %%

Changed lines 34-37 from:
%center% [+ Risotto with Organic Wild Mushrooms & Winter Black Truffle '-18.5-' +] %% [[<<]]
%center% '^''Trumpet Royale, Alba Clam, Brown Alba & Baby Blue mushrooms, served with shaved Grana Padano''^' %%

to:
Deleted lines 36-38:
%center% [+ Gratin of Onion Soup '-9.5-' +] %% [[<<]]
%center% '^''with garlic crostini and melted Gruyere cheese''^' %%

Changed lines 54-68 from:
%center% [+ Crispy Leg of Duck Confit '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy, served over risotto & sautéed spinach''^' %%

%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with braised artichoke heart, capers, tomato confite, asparagus tips & penne pasta''^' %%

%center% [+ Bone-In Certified Angus Beef Ribeye
'-34.-' +] %% [[<<]]
%center% '^''caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter
''^' %%

%center%
[+ Pan Seared Natural Sea Scallops '-31.-' +] %% [[<<]]
%center%
'^''blood orange segments, red quinoia, pickled daikon, blood orange reduction''^' %%

%center% [+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli
'-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew
with tomato, saffron, fennel & potato''^' %%
to:
%center% [+ Fresh Water Carolina Trout en Papillote '-26.5.-' +] %% [[<<]]
%center% '^''baked in parchment paper with zucchini, fennel, fire roasted peppers, eggplant and Portobello mushroom''^' %%

%center% [+ Confit of Duck Leg '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy, served over creamy risotto with sautéed spinach and red wine sauce''^' %%

%center%
[+ Braised Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''with saffron risotto, braised artichoke and natural jus
''^' %%

%center%
[+ Natural Sea Scallops '-31.-' +] %% [[<<]]
%center% '^''pan seared and served with braised fennel, quinoa and 25 yr. aged balsamic vinegar
''^' %%

%center%
[+ Colorado Lamb Rack with Herbes de Provençe '-34.-' +] %% [[<<]]
%center% '^''lima bean and haricot vert stew, Bordelaise sauce''^' %%

%center% Attach:LambRack.jpg

%center% [+ Pan Roasted Jumbo Gulf Shrimp with Basil Tagliatelle Pasta '-28.5-' +] %% [[<<]]
%center% '^''with sun-dried tomato, capers, artichoke and asparagus tips
''^' %%
Changed lines 82-92 from:
%center% [+ Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''saffron risotto, braised artichoke, white truffle oil''^' %%

%center% [+ Dover Sole Almondine
'-36.-' +] %% [[<<]]
%center%
'^''pomme Vapeur and spinach sautéed with fresh garlic & olive oil''^' %%

%center% [+ Roasted Colorado Lamb Rack '-34.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce''^' %%

%center% Attach:LambRack.jpg

to:
%center% [+ Pan Sautéed Dover Sole '-36.-' +] %% [[<<]]
%center% '^''topped with almonds and served with steamed potato, haricot vert & beurre nantais''^' %%

%center%
[+ Bone-In Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter
''^' %%

%center% [+ Cioppino '-32.-' +] %% [[<<]]
%center% '^''Italian seafood stew with shrimp, clams, mussels, sea scallop & lobster claw in tomato broth''^' %%
March 04, 2009, at 04:08 PM by 65.83.162.185 -
Changed line 72 from:
%center% [+ Pan Seared Natural Sea Scallops'-31.-' +] %% [[<<]]
to:
%center% [+ Pan Seared Natural Sea Scallops '-31.-' +] %% [[<<]]
March 04, 2009, at 04:07 PM by 65.83.162.185 -
Deleted lines 62-65:

%center% [+ Almond Crusted Skate Wing '-26.5-' +] %% [[<<]]
%center% '^''with Louisiana crabmeat, braised artichoke heart, asparagus tips, sun-dried tomato & Portobello mushroom''^' %%

Deleted lines 65-70:
%center% [+ Pan Sautéed Rainbow Trout Filet '-28.5-' +] %% [[<<]]
%center% '^''julienne vegetables, sunchoke & morel mushroom tortellini, dill-caper sauce''^' %%

%center% [+ Bone-In Certified Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter''^' %%

Added lines 69-71:
%center% [+ Bone-In Certified Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter''^' %%

February 25, 2009, at 03:17 PM by 216.78.15.104 -
Changed line 64 from:
%center% [+ Almond Crusted Skate Wing '-34.-' +] %% [[<<]]
to:
%center% [+ Almond Crusted Skate Wing '-26.5-' +] %% [[<<]]
Changed line 70 from:
%center% [+ Pan Sautéed Rainbow Trout Filet '-32.-' +] %% [[<<]]
to:
%center% [+ Pan Sautéed Rainbow Trout Filet '-28.5-' +] %% [[<<]]
Changed line 79 from:
%center% [+ Pan Seared Natural Sea Scallops'-34.-' +] %% [[<<]]
to:
%center% [+ Pan Seared Natural Sea Scallops'-31.-' +] %% [[<<]]
Deleted line 108:
February 25, 2009, at 03:09 PM by 216.78.15.104 -
Changed lines 21-23 from:
%center% [+ Texas Quail-Morel Mushroom-Black Truffle Ravioli '-10.5-' +] %% [[<<]]
%center% '^''black truffle cream, shaved Grana Padano''^' %%
to:
%center% [+ Pheasant-Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano & cream sauce''^' %%
Added lines 31-33:
%center% [+ Littleneck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''with spicy Indian Curry cream sauce''^' %%

Changed lines 43-45 from:
%center% [+ Louisiana Turtle Soup en Croûte '-10.5-' +] %% [[<<]]
%center% '^''with Sherry & crème fraîche''^' %%
to:
%center% [+ Gratin of Onion Soup '-9.5-' +] %% [[<<]]
%center% '^''with garlic crostini and melted Gruyere cheese''^' %%
Changed lines 50-54 from:
%center% [+ Watercress, Arugula, Baby Spinach +] %% [[<<]]
%center% [+ & Fresh Organic Hearts of Palm Salad '-10.5-' +] %% [[<<]]
%center%
'^''warm goat cheese, Kalamata olive tappenade, lemon vinaigrette''^' %%

to:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''breadcrumb crusted goat cheese, lightly sautéed
''^' %%\\
%center%
'^''and served with crostini & roasted shallot vinaigrette''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Mediterranean Salad '-9.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''avocado, red onion & oregano
vinaigrette''^' %%

Added lines 64-66:
%center% [+ Almond Crusted Skate Wing '-34.-' +] %% [[<<]]
%center% '^''with Louisiana crabmeat, braised artichoke heart, asparagus tips, sun-dried tomato & Portobello mushroom''^' %%

Changed lines 70-73 from:
%center% [+ Puff Pastry wrapped Chilean Sea Bass '-34.-' +] %% [[<<]]
%center% '^''stuffed with shrimp, crab, smoked mushroom duxelle & julienne seven root vegetables''^' %%\\
%center% '^''smoked tomato butter
sauce''^' %%
to:
%center% [+ Pan Sautéed Rainbow Trout Filet '-32.-' +] %% [[<<]]
%center% '^''julienne vegetables, sunchoke & morel mushroom tortellini, dill-caper sauce''^' %%
Changed lines 80-81 from:
%center% '^''fire roasted pepper-tomato-basil pesto risotto, 25 yr. aged balsamic vinegar''^' %%
to:
%center% '^''blood orange segments, red quinoia, pickled daikon, blood orange reduction''^' %%

%center% [+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli '-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato
''^' %%
Deleted lines 88-90:
%center% [+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli '-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%

Added line 109:
Changed lines 21-23 from:
%center% [+ Pheasant-Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano & cream sauce''^' %%
to:
%center% [+ Texas Quail-Morel Mushroom-Black Truffle Ravioli '-10.5-' +] %% [[<<]]
%center% '^''black truffle cream, shaved Grana Padano''^' %%
Deleted lines 30-32:
%center% [+ Littleneck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''with spicy Indian Curry cream sauce''^' %%

Changed lines 40-42 from:
%center% [+ Gratin of Onion Soup '-9.5-' +] %% [[<<]]
%center% '^''with garlic crostini and melted Gruyere & Gouda cheese''^' %%
to:
%center% [+ Louisiana Turtle Soup en Croûte '-10.5-' +] %% [[<<]]
%center% '^''with Sherry & crème fraîche''^' %%
Changed lines 47-57 from:
%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ Chèvre Chaud over Spinach
Salad '-10.5-' +] %% [[<<]]
%center% '^''breadcrumb crusted goat cheese, lightly sautéed''^' %%\\
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%

%center% [+ Mediterranean Salad '-9.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''avocado, red onion & oregano
vinaigrette''^' %%

to:
%center% [+ Watercress, Arugula, Baby Spinach +] %% [[<<]]
%center% [+ & Fresh Organic Hearts of Palm Salad '-10.5-' +] %% [[<<]]
%center% '^''warm goat cheese, Kalamata olive tappenade, lemon vinaigrette''^' %%

Deleted lines 54-56:
%center% [+ Pan Roasted Crispy Red Snapper with Crab '-34.-' +] %% [[<<]]
%center% '^'' tomato spaetzle, Kalamata olives & Brussel Sprouts''^' %%

Changed lines 58-60 from:
%center% [+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli '-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%
to:
%center% [+ Puff Pastry wrapped Chilean Sea Bass '-34.-' +] %% [[<<]]
%center% '^''stuffed with shrimp, crab, smoked mushroom duxelle & julienne seven root vegetables''^' %%\\
%center% '^''smoked tomato butter sauce
''^' %%
Added lines 65-67:
%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with braised artichoke heart, capers, tomato confite, asparagus tips & penne pasta''^' %%

Changed lines 69-76 from:
%center% '^''blood orange segments, red quinoia, pickled daikon, blood orange reduction''^' %%

%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with braised artichoke heart, capers, tomato confite, asparagus tips & penne pasta''^' %%

%center% [+ Dover Sole Almondine
'-36.-' +] %% [[<<]]
%center% '^''pomme Vapeur and spinach sautéed with fresh garlic & olive oil''^'
%%
to:
%center% '^''fire roasted pepper-tomato-basil pesto risotto, 25 yr. aged balsamic vinegar''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center%
'^''served in a crisp puff pastry shell with asparagus''^' %%

%center%
[+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli '-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato
''^' %%
Added lines 82-87:
%center% [+ Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''saffron risotto, braised artichoke, white truffle oil''^' %%

%center% [+ Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''pomme Vapeur and spinach sautéed with fresh garlic & olive oil''^' %%

Deleted lines 92-98:
%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''saffron risotto, braised artichoke, white truffle oil''^' %%

January 06, 2009, at 05:19 PM by 65.83.160.206 -
Changed lines 4-7 from:
||[++Fall 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2009++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 11-20:
%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %%

%center% [+ Chef Mohamed's Norwegian Smoked Halibut and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%

Added lines 24-30:
%center% [+ Roasted Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''lemon confit, dried fruit brioche & citrus reduction''^' %%

%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''beef tenderloin, pounded paper thin and served with dijon mustard''^' %%\\
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%

Changed lines 37-54 from:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center%
'^''beef tenderloin, pounded paper thin and served with dijon mustard''^' %%\\
%center% '^''extra virgin olive oil
, shaved Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%

%center% [+ Roasted Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''lemon confit, dried fruit brioche & citrus reduction''^' %%

%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli
''^' %%

to:
%center% [+ Risotto with Organic Wild Mushrooms & Winter Black Truffle '-18.5-' +] %% [[<<]]
%center% '^''Trumpet Royale, Alba Clam, Brown Alba & Baby Blue mushrooms
, served with shaved Grana Padano''^' %%

Changed lines 64-66 from:
%center% [+ Maine Lobster & Wild Mushroom Open-Face Ravioli '-34.-' +] %% [[<<]]
%center% '^'' with Perigord truffle''^' %%
to:
%center% [+ Pan Roasted Crispy Red Snapper with Crab '-34.-' +] %% [[<<]]
%center% '^'' tomato spaetzle, Kalamata olives & Brussel Sprouts''^' %%
Changed lines 70-79 from:
%center% [+ Paella with Shrimp, Clams, Mussels, Calamari & Roasted Chicken'-34.-' +] %% [[<<]]
%center% '^''saffron risotto, fire roasted peppers, peas & tomato''^' %%

%center% [+ Angus Beef Tenderloin Filet '-34.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce''^' %%\\
%center% '^''add roasted Moulard Duck Foie Gras $22.50''^' %%

%center% [+ Baked Halibut with Black Olive Tappenade '-31.-' +] %% [[<<]]
%center% '^''braised fennel, roasted potato & tomato confite
''^' %%
to:
%center% [+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli '-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%
Added lines 76-81:
%center% [+ Pan Seared Natural Sea Scallops'-34.-' +] %% [[<<]]
%center% '^''blood orange segments, red quinoia, pickled daikon, blood orange reduction''^' %%

%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp '-28.5-' +] %% [[<<]]
%center% '^''with braised artichoke heart, capers, tomato confite, asparagus tips & penne pasta''^' %%

Changed lines 85-88 from:
%center% [+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli '-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato
, saffron, fennel & potato''^' %%

%center% [+ Roasted Colorado Lamb Rack'-34.-' +] %% [[<<]]
to:
%center% [+ Angus Beef Tenderloin Filet '-34.-' +] %% [[<<]]
%center%
'^''Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce''^' %%\\
%center% '^''add roasted Moulard Duck Foie Gras 22.5''^' %%

%center% [+ Roasted Colorado Lamb Rack
'-34.-' +] %% [[<<]]
Deleted lines 93-95:
%center% [+ Pan Sautéed Potato Scale Crusted Halibut '-34.-' +] %% [[<<]]
%center% '^''Louisiana crawfish tail, lump crab, artichoke, capers, asparagus tips & lobster sauce''^' %%

Deleted line 100:
Added lines 103-105:

%center% [+ Soufflé of the Evening '-10.5-' +] %% [[<<]]
%center% '^''please allow 30 minutes''^' %%
November 19, 2008, at 04:30 PM by 65.83.160.204 -
Changed line 17 from:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-12.5-' +] %% [[<<]]
to:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-14.5-' +] %% [[<<]]
November 04, 2008, at 08:06 PM by 216.78.15.227 -
Changed lines 10-17 from:
%center% [+ Crispy Leg of Duck Confit '-19.5-' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%


%center% [+ Roasted Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''lemon confit & citrus reduction''^' %%

to:

%center% [+ Pheasant-Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano & cream sauce''^' %%

%center% [+ Littleneck Clams & Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''with spicy Indian Curry cream sauce''^' %%
Changed lines 20-24 from:

%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite''^' %%

to:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''beef tenderloin, pounded paper thin and served with dijon mustard''^' %%\\
%center% '^''extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon''^' %%

Changed lines 28-35 from:

%center% [+ Pheasant & Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, black truffle, Parmigiana Reggiano''^' %%

%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center%
'^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %%\\
%center% '^''Parmigiana Reggiano, crostini & lemon''^' %%
to:
%center% [+ Roasted Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''lemon confit, dried fruit brioche & citrus reduction''^' %%

%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche
, tomato confite & dill oil''^' %%

%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %%


Deleted line 39:
Changed lines 43-46 from:
to:
%center% [+ La Truffe Sauvage House Salad '-10.5-' +] %% [[<<]]
%center% '^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

Deleted line 48:
Deleted lines 52-57:

%center% [+ La Truffe Sauvage House Salad '-10.5-' +] %% [[<<]]
%center% '^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

Added lines 61-69:
%center% [+ Maine Lobster & Wild Mushroom Open-Face Ravioli '-34.-' +] %% [[<<]]
%center% '^'' with Perigord truffle''^' %%

%center% [+ Crispy Leg of Duck Confit '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy, served over risotto & sautéed spinach''^' %%

%center% [+ Paella with Shrimp, Clams, Mussels, Calamari & Roasted Chicken'-34.-' +] %% [[<<]]
%center% '^''saffron risotto, fire roasted peppers, peas & tomato''^' %%

Changed lines 71-80 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%


%center% [+ Certified Angus Beef Bone-In Ribeye '-36.-' +] %% [[<<]]
%center% '^''served
with dauphinois potato, haricot vert and topped with melted Burgundy wine butter''^' %%


%center% [+ Panko Breadcrumb
& Herbes de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''black truffle mashed potatoes, ratatouille, Bordelaise sauce''^' %%
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce''^' %%\\
%center% '^''add roasted Moulard Duck Foie Gras $22.50''^' %%

%center%
[+ Baked Halibut with Black Olive Tappenade '-31.-' +] %% [[<<]]
%center%
'^''braised fennel, roasted potato & tomato confite''^' %%

%center% [+ Bone-In Certified Angus Beef Ribeye
'-34.-' +] %% [[<<]]
%center% '^''caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter''^' %%

%center% [+ Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''pomme Vapeur and spinach sautéed with fresh garlic & olive oil''^' %%

%center% [+ Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli '-34.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%

%center% [+ Roasted Colorado Lamb Rack'-34.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable
ratatouille, Bordelaise sauce''^' %%
Changed lines 91-99 from:

%center% [+ Potato Scale Crusted Wild Atlantic Halibut '-34.-' +] %% [[<<]]
%center% '^''Louisiana crawfish tail, artichokes, sun-dried tomatoes, capers, asparagus tips & lobster sauce''^' %%


%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''crab & cheese polenta, sautéed baby spinach''^' %%


to:
%center% [+ Pan Sautéed Potato Scale Crusted Halibut '-34.-' +] %% [[<<]]
%center% '^''Louisiana crawfish tail, lump crab, artichoke, capers, asparagus tips & lobster sauce''^' %%
Changed lines 98-99 from:

to:
%center% [+ Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''saffron risotto, braised artichoke, white truffle oil''^' %%


Changed lines 4-7 from:
||[++Summer 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 35-37 from:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %%

to:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %%\\
%center% '^''Parmigiana Reggiano, crostini & lemon''^' %%

Changed lines 11-13 from:
%center% '^''creamy risotto, red wine sauce''^' %%\\
to:
%center% '^''creamy risotto, red wine sauce''^' %%

Changed lines 15-17 from:
%center% '^''lemon confit & citrus reduction''^' %%\\
to:
%center% '^''lemon confit & citrus reduction''^' %%

Changed lines 19-21 from:
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%\\
to:
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%

Changed lines 23-25 from:
%center% '^''crème fraîche, tomato confite''^' %%\\
to:
%center% '^''crème fraîche, tomato confite''^' %%

Changed lines 28-30 from:
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%\\
to:
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%

Changed lines 32-33 from:
%center% '^''cream sauce, black truffle, Parmigiana Reggiano''^' %%\\
to:
%center% '^''cream sauce, black truffle, Parmigiana Reggiano''^' %%
Changed lines 42-43 from:
%center% '^''with garlic crostini and melted Gruyere & Gouda cheese''^' %%\\
to:
%center% '^''with garlic crostini and melted Gruyere & Gouda cheese''^' %%

Added line 47:
Changed lines 50-52 from:
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%\\
to:
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%

Changed lines 55-57 from:
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
to:
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

Changed lines 67-69 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%

Changed lines 71-73 from:
%center% '^''served with dauphinois potato, haricot vert and topped with melted Burgundy wine butter''^' %%\\
to:
%center% '^''served with dauphinois potato, haricot vert and topped with melted Burgundy wine butter''^' %%

Changed lines 75-76 from:
%center% '^''black truffle mashed potatoes, ratatouille, Bordelaise sauce''^' %%\\
to:
%center% '^''black truffle mashed potatoes, ratatouille, Bordelaise sauce''^' %%
Added line 79:
Changed lines 81-83 from:
%center% '^''Louisiana crawfish tail, artichokes, sun-dried tomatoes, capers, asparagus tips & lobster sauce''^' %%\\
to:
%center% '^''Louisiana crawfish tail, artichokes, sun-dried tomatoes, capers, asparagus tips & lobster sauce''^' %%

Changed lines 85-87 from:
%center% '^''crab & cheese polenta, sautéed baby spinach''^' %%\\
to:
%center% '^''crab & cheese polenta, sautéed baby spinach''^' %%

Changed lines 4-7 from:
||[++Fall 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Summer 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


Added lines 10-17:
%center% [+ Crispy Leg of Duck Confit '-19.5-' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%\\
%center% [+ Roasted Duck Foie Gras '-22.5-' +] %% [[<<]]
%center% '^''lemon confit & citrus reduction''^' %%\\
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-12.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%\\
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite''^' %%\\
Changed lines 19-20 from:
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%
to:
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%\\
%center% [+ Pheasant & Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, black truffle, Parmigiana Reggiano''^' %%\\
Changed lines 24-45 from:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %%\\
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%

%center% [+ Roasted Duck Foie Gras '-19.5-' +] %% [[<<]]
%center% '^''lemon confit & citrus reduction''^' %%

%center% [+ Chilled Louisiana Lump Crabmeat Ceviché
'-12.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%

%center% [+ Pheasant & Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, black truffle, Parmigiana Reggiano''^' %%

%center% [+ Crispy Leg of Duck Confit '-19.5-' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%


%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%


%center% [+ Gratin of Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and melted Gruyere & Gouda cheese''^' %%

to:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %%


%center style="text-decoration: underline"% '''[++ Soups - Salads++]''' %%


%center% [+ Gratin of Onion Soup '-9.5-' +] %% [[<<]]
%center% '^''with garlic crostini and melted Gruyere & Gouda cheese''^' %%\\
Changed lines 37-38 from:
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%
to:
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%\\
Changed lines 39-41 from:
%center%'^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%
to:
%center% '^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
Changed lines 42-45 from:
%center%'^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives''^' %%\\
%center%'^''avocado, red onion & oregano vinaigrette''^' %%

to:
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''avocado, red onion & oregano vinaigrette''^' %%

Deleted lines 48-53:
%center% [+ Braised Veal Shank Osso Bucco '-32.-' +] %% [[<<]]
%center% '^''saffron risotto & natural jus''^' %%

%center% [+ Pan Roasted Halibut '-34.-' +] %% [[<<]]
%center% '^''braised fennel, tomato confite, Kalamata olive tappenade''^' %%

Changed lines 50-59 from:
%center% '^''Gorgonzola cheese dauphinois potato, asparagus, haricot vert,''^' %%
%center%
'^''carrot fondante, roasted shallot bordelaise sauce''^' %%

%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%
\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Pan Roasted Chilean Sea Bass '-34.-' +] %% [[<<]]
%center% '^''roasted red bell pepper, Yukon gold potato, zucchini noodles, sauce Homardine''^' %%

to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
Changed lines 52-54 from:
%center% '^''served with dauphinois potato, haricot vert''^' %%
%center% '^''and
topped with melted Burgundy wine butter''^' %%
to:
%center% '^''served with dauphinois potato, haricot vert and topped with melted Burgundy wine butter''^' %%\\
%center% [+ Panko Breadcrumb & Herbes de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''black truffle mashed potatoes, ratatouille, Bordelaise sauce''^' %%\\
%center% Attach:LambRack.jpg

%center% [+ Potato Scale Crusted Wild Atlantic Halibut '-34.-' +] %% [[<<]]
%center% '^''Louisiana crawfish tail, artichokes, sun-dried tomatoes, capers, asparagus tips & lobster sauce''^' %%\\
Changed lines 60-67 from:
%center% '^''crab & cheese polenta, sautéed baby spinach''^' %%

%center% [+ Panko Breadcrumb & Herbs de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''black truffle mashed potatoes, ratatouille & Bordelaise
sauce''^' %%

%center% Attach:LambRack.jpg

to:
%center% '^''crab & cheese polenta, sautéed baby spinach''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center%
'^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%


Added lines 10-12:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%

Deleted lines 16-21:
%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini '-12.5-' +] %% [[<<]]
%center% '^''black truffle cream sauce, Parmigiana Reggiano''^' %%

%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-12.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%

Changed lines 20-39 from:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%

%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite and dill oil''^' %%


%center style="text-decoration: underline"% '''[++Cheese - Soup - Salads++]''' %%


%center% [+ Insalata Caprese
'-9.5-' +] %% [[<<]]
%center%
'^''fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil and fresh basil''^' %%

%center%
[+ Traditional Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and gruyere
cheese''^' %%

%center% [+ Chef's Assortment of Imported Cheeses '-16.5-' +] %% [[<<]]
%center% '^''served with toasted French baguette & grapes''^' %%\\
%center% '^''Morbier, Camembert, Gouda & Gorgonzola''^' %%

to:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-12.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%

%center% [+ Pheasant & Black Truffle Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, black truffle, Parmigiana Reggiano''^' %%

%center% [+ Crispy Leg of Duck Confit '-19.5-' +] %% [[<<]]
%center%
'^''creamy risotto, red wine sauce''^' %%


%center style="text-decoration: underline"% '''
[++Soups & Salads++]''' %%


%center% [+ Gratin of Onion Soup
'-8.5-' +] %% [[<<]]
%center%
'^''with garlic crostini and melted Gruyere & Gouda cheese''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]
Changed lines 42-44 from:
%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

%center% [+ La Truffe Sauvage House Salad '-9
.5-' +] %% [[<<]]
to:
%center% [+ La Truffe Sauvage House Salad '-10.5-' +] %% [[<<]]
Added line 50:
Changed lines 54-72 from:
%center% [+ Pan Seared Georges Bank Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''black truffle-pheasant ravioli, braised artichoke bouillion''^' %%

%center% [+ Maine Lobster Risotto '-36.-' +] %% [[<<]]
%center% '^''with Kalamata olives, tomato confite, asparagus tips & fire roasted peppers''^' %%

%center% [+ Seafood Bouillabaisse with Garlic Crostini and Red Pepper Aïoli '-32.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%

%center% [+ Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''saffron steamed potato, zucchini ribbon, lemon butter sauce''^' %%

%center% [+ Crispy Legs of Duck Confit '-34.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy,''^' %%\\
%center% '^''served over risotto & sautéed spinach''^' %%

%center% [+ Pan Roasted Atlantic Halibut '-34.-' +] %% [[<<]]
%center% '^''topped with black olive tappenade and served over French green lentils & Swiss chard
''^' %%
to:
%center% [+ Braised Veal Shank Osso Bucco '-32.-' +] %% [[<<]]
%center% '^''saffron risotto & natural jus''^' %%

%center% [+ Pan Roasted Halibut '-34.-' +] %% [[<<]]
%center% '^''braised fennel, tomato confite, Kalamata olive tappenade''^' %%
Changed lines 61-62 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%
to:
%center% '^''Gorgonzola cheese dauphinois potato, asparagus, haricot vert,''^' %%
%center% '^''carrot fondante
, roasted shallot bordelaise sauce''^' %%
Changed lines 68-70 from:
%center% [+ Roasted Colorado Lamb Rack '-34.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce''^' %%
to:
%center% [+ Pan Roasted Chilean Sea Bass '-34.-' +] %% [[<<]]
%center% '^''roasted red bell pepper, Yukon gold potato, zucchini noodles, sauce Homardine''^' %%

%center% [+ Certified Angus Beef Bone-In Ribeye '-36.-' +] %% [[<<]]
%center% '^''served with dauphinois potato, haricot vert''^' %%
%center% '^''and topped with melted Burgundy wine butter''^' %%

%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''crab & cheese polenta, sautéed baby spinach''^' %%

%center% [+ Panko Breadcrumb & Herbs de Provençe Crusted Colorado Rack of Lamb '-36.-' +] %% [[<<]]
%center% '^''black truffle mashed potatoes, ratatouille &
Bordelaise sauce''^' %%
Changed line 85 from:
%center% [+ or vegan requests with Chef's creation. +] %% [[<<]]
to:
%center% [+ or vegan requests with Chef's creation. +] %% [[<<]]
Changed lines 4-7 from:
||[++Summer 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Fall 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 12-13 from:
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%\\
to:
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%
Changed lines 15-16 from:
%center% '^''black truffle cream sauce, Parmigiana Reggiano''^' %%\\
to:
%center% '^''black truffle cream sauce, Parmigiana Reggiano''^' %%
Changed lines 18-19 from:
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%\\
to:
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%
Changed lines 21-22 from:
%center% '^''lemon confit & citrus reduction''^' %%\\
to:
%center% '^''lemon confit & citrus reduction''^' %%
Changed lines 24-25 from:
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
to:
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%
Changed lines 34-35 from:
%center% '^''fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil and fresh basil''^' %%\\
to:
%center% '^''fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil and fresh basil''^' %%
Changed lines 37-38 from:
%center% '^''with garlic crostini and gruyere cheese''^' %%\\
to:
%center% '^''with garlic crostini and gruyere cheese''^' %%
Changed lines 41-42 from:
%center% '^''Morbier, Camembert, Gouda & Gorgonzola''^' %%\\
to:
%center% '^''Morbier, Camembert, Gouda & Gorgonzola''^' %%
Changed lines 51-52 from:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
to:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%
Changed lines 61-62 from:
%center% '^''black truffle-pheasant ravioli, braised artichoke bouillion''^' %%\\
to:
%center% '^''black truffle-pheasant ravioli, braised artichoke bouillion''^' %%
Changed lines 64-65 from:
%center% '^''with Kalamata olives, tomato confite, asparagus tips & fire roasted peppers''^' %%\\
to:
%center% '^''with Kalamata olives, tomato confite, asparagus tips & fire roasted peppers''^' %%
Changed lines 67-68 from:
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%\\
to:
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%
Changed lines 70-71 from:
%center% '^''saffron steamed potato, zucchini ribbon, lemon butter sauce''^' %%\\
to:
%center% '^''saffron steamed potato, zucchini ribbon, lemon butter sauce''^' %%
Changed lines 74-75 from:
%center% '^''served over risotto & sautéed spinach''^' %%\\
to:
%center% '^''served over risotto & sautéed spinach''^' %%
Changed lines 77-78 from:
%center% '^''topped with black olive tappenade and served over French green lentils & Swiss chard''^' %%\\
to:
%center% '^''topped with black olive tappenade and served over French green lentils & Swiss chard''^' %%
Changed lines 80-81 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%
Changed lines 84-85 from:
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
to:
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%
Changed lines 87-88 from:
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce''^' %%\\
to:
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce''^' %%
Added line 13:
Added line 16:
Added line 19:
Added line 22:
Added line 25:
Added line 35:
Added line 38:
Added line 42:
Added line 52:
Added line 62:
Added line 65:
Added line 68:
Changed lines 71-72 from:
%center% [+ Crispy Legs of Duck Confit '-32.-' +] %% [[<<]]
to:

%center% [+ Crispy Legs of Duck Confit '-34.-' +] %% [[<<]]
Added line 75:
Changed lines 78-79 from:
%center% [+ Angus Beef Tenderloin Filet '-32.-' +] %% [[<<]]
to:

%center% [+ Angus Beef Tenderloin Filet '-34.-' +] %% [[<<]]
Added line 81:
Changed lines 13-16 from:
%center% [+ Pheasant-Black Truffle-Gouda Cheese Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce''^' %%\\
%center% [+ Crispy Pan Sautéed Calamari '-12.5-' +] %% [[<<]]
%center% '^''sautéed in olive oil with fresh garlic, parsley & lemon, served with red pepper aïoli
''^' %%\\
to:
%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini '-12.5-' +] %% [[<<]]
%center% '^''black truffle cream sauce, Parmigiana Reggiano''^' %%\\
Deleted lines 20-23:
%center% [+ Fresh Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''steamed with fennel & white wine, finished with tomato cream sauce''^' %%\\
%center% [+ Maine Lobster & Black Truffle Risotto '-16.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano''^' %%\\
Added lines 30-31:
%center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^' %%\\
Changed lines 43-45 from:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

to:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
%center% [+ Mediterranean Salad '-9.5-' +] %% [[<<]]
%center%'^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives''^' %%\\
%center%'^''avocado, red onion & oregano vinaigrette''^' %%

Added lines 51-54:
%center% [+ Pan Seared Georges Bank Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''black truffle-pheasant ravioli, braised artichoke bouillion''^' %%\\
%center% [+ Maine Lobster Risotto '-36.-' +] %% [[<<]]
%center% '^''with Kalamata olives, tomato confite, asparagus tips & fire roasted peppers''^' %%\\
Added lines 57-58:
%center% [+ Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''saffron steamed potato, zucchini ribbon, lemon butter sauce''^' %%\\
Changed lines 62-64 from:
%center% [+ Pan Seared Georges Bank Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''over potato cake and topped with black olive tappenade''^' %%\\
%center% '^''with tomato confite & fire roasted pepper relish
''^' %%\\
to:
%center% [+ Pan Roasted Atlantic Halibut '-34.-' +] %% [[<<]]
%center% '^''topped with black olive tappenade and served over French green lentils & Swiss chard''^' %%\\
%center% [+ Angus Beef Tenderloin Filet '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce
''^' %%\\
Changed lines 69-72 from:
%center% [+ Angus Beef Tenderloin Filet '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Potato Scale Crusted Atlantic Halibut '-34.-' +] %% [[<<]]
%center% '^''Louisiana crawfish tail, lump crabmeat, asparagus tips, sun-dried tomato & lobster sauce''^' %%\\
to:

%center% [+ Roasted Colorado Lamb Rack '-34.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce''^' %%\\
Changed lines 75-80 from:
%center% [+ Roasted Colorado Lamb Rack with Herbes de Provençe '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, lamb shank-sundried tomato-olive tortellini, red wine sauce''^' %%\\
%center% [+ Veal Tender Pailliard '-34.-' +] %% [[<<]]
%center% '^''tagliatelle pasta, fresh artichoke heart, capers, tomato confite''^' %%

to:
August 23, 2008, at 01:28 PM by 65.83.162.228 -
Changed lines 31-33 from:
%center style="text-decoration: underline"% '''[++Soup & Salads++]''' %%

to:
%center style="text-decoration: underline"% '''[++Cheese - Soup - Salads++]''' %%

August 23, 2008, at 01:27 PM by 65.83.162.228 -
Changed lines 28-29 from:
%center% '^''crème fraîche, tomato confite and dill oil''^' %%\\
to:
%center% '^''crème fraîche, tomato confite and dill oil''^' %%

August 23, 2008, at 01:26 PM by 65.83.162.228 -
Changed lines 10-12 from:
to:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %%\\
%center% '^''shaved Parmigiana Reggiano, crostini and lemon''^' %%\\
Changed lines 27-28 from:

to:
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite and dill oil''^' %%\\

Added lines 33-37:
%center% [+ Insalata Caprese '-9.5-' +] %% [[<<]]
%center% '^''fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil and fresh basil''^' %%\\
%center% [+ Chef's Assortment of Imported Cheeses '-16.5-' +] %% [[<<]]
%center% '^''served with toasted French baguette & grapes''^' %%\\
%center% '^''Morbier, Camembert, Gouda & Gorgonzola''^' %%\\
August 10, 2008, at 09:36 AM by 208.54.83.34 -
Changed lines 67-68 from:
%center% [+ We are happy to accommodate any vegetarian or vegan requests with Chef's creation. +] %% [[<<]]
to:
%center% [+ We are happy to accommodate any vegetarian +] %% [[<<]]
%center% [+
or vegan requests with Chef's creation. +] %% [[<<]]
August 10, 2008, at 09:35 AM by 208.54.83.34 -
Added line 67:
%center% [+ We are happy to accommodate any vegetarian or vegan requests with Chef's creation. +] %% [[<<]]
August 10, 2008, at 09:33 AM by 208.54.83.34 -
Changed line 22 from:
%center% '^''steamed with fennel & white wine, finished with tomato cream sauce''^' %%
to:
%center% '^''steamed with fennel & white wine, finished with tomato cream sauce''^' %%\\
August 10, 2008, at 09:31 AM by 208.54.83.34 -
Changed lines 11-19 from:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''beef tenderloin, pounded paper thin, with dijon mustard, extra virgin olive oil,''^' %%\\
%center%
'^''shaved Parmigiana Reggiano, crostini & lemon''^' %%\\
%center% [+ Maine Lobster & Black Truffle Risotto
'-16.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano''^' %%\\
%center% [+ Roasted Escalope of Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
%center% '^''toasted dried fruit brioche, grape sauce''^' %%\\
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'
%%\\
to:
%center% [+ Pheasant-Black Truffle-Gouda Cheese Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce''^' %%\\
%center% [+ Crispy Pan Sautéed Calamari
'-12.5-' +] %% [[<<]]
%center%
'^''sautéed in olive oil with fresh garlic, parsley & lemon, served with red pepper aïoli''^' %%\\
Changed lines 17-20 from:
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''topped with crème fraîche & served with tomato confite and dill oil''^' %%

to:
%center% [+ Roasted Duck Foie Gras '-19.5-' +] %% [[<<]]
%center% '^''lemon confit & citrus reduction''^' %%\\
%center% [+ Georges Bank Natural Sea Scallops Rockefeller
'-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% [+ Fresh Prince Edward Island Mussels '-12.5-' +] %% [[<<]]
%center% '^''steamed with fennel & white wine, finished with tomato cream sauce''^' %%
%center% [+ Maine Lobster & Black Truffle Risotto '-16.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano''^' %%\\


Changed lines 46-47 from:
%center% [+ Braised Colorado Lamb Shank with Mediterranean Spices '-28.5-' +] %% [[<<]]
%center% '^''with zucchini, squash, carrots, turnips & cous-cous''^' %%\\
to:
%center% [+ Crispy Legs of Duck Confit '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy,''^' %%\\
%center% '^''served over risotto & sautéed spinach
''^' %%\\
Changed lines 51-56 from:
%center% '^''served with baby bok choy, fennel, tomato confite & 25 yr. balsamic vinegar''^' %%\\
to:
%center% '^''with tomato confite & fire roasted pepper relish''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
%center% [+ Angus Beef Tenderloin Filet '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce
''^' %%\\
Added lines 59-62:
%center% Attach:LambRack.jpg

%center% [+ Roasted Colorado Lamb Rack with Herbes de Provençe '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, lamb shank-sundried tomato-olive tortellini, red wine sauce''^' %%\\
Changed lines 64-79 from:
%center% '^''topped with capers, artichoke, tomato confite & shaved Parmigiana Reggiano''^' %%\\
%center% '^''served with mushroom risotto and asparagus''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
%center% [+ Angus Beef Tenderloin Filet '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\

%center% Attach:LambRack.jpg

%center% [+ Roasted Colorado Lamb Rack with Herbes de Provençe '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, creamy orzo pasta, Bordelaise sauce''^' %%\\

%center% [+ Crispy Leg of Duck Confit '-32.-' +] %% [[<<]]
%center% '^''a pair of traditional confit of leg, pan seared crispy,''^' %%\\
%center% '^''served over risotto & sautéed spinach''^' %%
to:
%center% '^''tagliatelle pasta, fresh artichoke heart, capers, tomato confite''^' %%

August 10, 2008, at 08:23 AM by 208.54.83.34 -
Changed lines 31-32 from:
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%\\
to:
%center% '^''and served with crostini & roasted shallot vinaigrette''^' %%
August 10, 2008, at 08:22 AM by 208.54.83.34 -
Changed lines 26-30 from:
%center style="text-decoration: underline"% '''[++Soup-Salads-Cheeses++]''' %%


%center% [+ Insalata Caprese '-9.5-' +] %% [[<<]]
%center% '^''fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil & fresh basil''^' %%\\
to:
%center style="text-decoration: underline"% '''[++Soup & Salads++]''' %%

Changed lines 32-35 from:
%center% [+ Mediterranean Salad '-8.5-' +] %% [[<<]]
%center% '^''vine ripe tomatoes, English cucumbers, feta cheese''^' %%\\
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\

to:
Changed lines 37-42 from:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
%center% [+ Chef's Assortment of Imported Cheeses '-16.5-' +] %% [[<<]]
%center%'^''Morbier, Gouda, Camembert & Gorgonzola''^' %%\\
%center%'^''served with toasted French baguette & grapes
''^' %%

to:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

July 20, 2008, at 10:57 AM by 216.78.13.208 -
Deleted lines 13-14:
%center% [+ Roast Lamb, French Feta & Sun-Dried Tomato Tortellini '-12.5-' +] %% [[<<]]
%center% '^''basil cream sauce''^' %%\\
Deleted lines 28-29:
%center% [+ Double Duck Consommé '-12.5-' +] %% [[<<]]
%center% '^''with Maine lobster-black truffle ravioli, white truffle oil''^' %%\\
June 19, 2008, at 08:32 PM by 216.78.15.103 -
Changed line 34 from:
%center% '^''fresh mozzarella, vine ripe tomato, extra virgin olive oil & fresh basil''^' %%\\
to:
%center% '^''fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil & fresh basil''^' %%\\
Changed line 61 from:
%center% '^''served with baby bok choy, fennel, tomato confite & 25 yr. balsamic vinegar''^' %%
to:
%center% '^''served with baby bok choy, fennel, tomato confite & 25 yr. balsamic vinegar''^' %%\\
June 19, 2008, at 08:31 PM by 216.78.15.103 -
Changed lines 4-5 from:
||[++Spring 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Summer 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||


Changed lines 11-12 from:
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''topped with crème fraîche & served with tomato confite and dill oil''^' %%\\
to:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''beef tenderloin, pounded paper thin, with dijon mustard, extra virgin olive oil,''^' %%\\
%center% '^''shaved Parmigiana Reggiano, crostini & lemon''^' %%\\
%center% [+ Roast Lamb, French Feta & Sun-Dried Tomato Tortellini '-12.5-' +] %% [[<<]]
%center% '^''basil cream sauce''^' %%\\
%center% [+ Maine Lobster & Black Truffle Risotto '-16.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano
''^' %%\\
Deleted lines 21-22:
%center% [+ Fresh Tagliatelle Pasta with Julienne Black Truffle '-16.5-' +] %% [[<<]]
%center% '^''asparagus tips, Parmigiana Reggiano''^' %%\\
Changed lines 24-34 from:
%center% [+ Maine Lobster & Black Truffle Mezzaluna Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, shaved Parmigiana Reggiano''^' %%\\
%center% [+ Angus Beef Carpaccio
'-12.5-' +] %% [[<<]]
%center%
'^''beef tenderloin, pounded paper thin, with dijon mustard, extra virgin olive oil,''^' %%\\
%center% '^''shaved Parmigiana Reggiano
, crostini & lemon''^' %%\\



%center style="text-decoration: underline"% '''[++Soup & Salads++]''' %%

%center% [+ Insalata Caprese '-12
.5-' +] %% [[<<]]
to:
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''topped with crème fraîche & served with tomato confite and dill oil''^' %%


%center style="text-decoration: underline"% '''
[++Soup-Salads-Cheeses++]''' %%


%center% [+ Double Duck Consommé '-12.5-' +] %% [[<<]]
%center%
'^''with Maine lobster-black truffle ravioli, white truffle oil''^' %%\\
%center% [+ Insalata Caprese '-9.5-' +] %% [[<<]]
Changed lines 46-49 from:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%


to:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
%center% [+ Chef's Assortment of Imported Cheeses '-16.5-' +] %% [[<<]]
%center%'^''Morbier, Gouda, Camembert & Gorgonzola''^' %%\\
%center%'^''served with toasted French baguette & grapes''^' %%


Changed lines 54-56 from:
%center% [+ Port Braised Colorado Lamb Shank '-28.5-' +] %% [[<<]]
%center% '^''saffron steamed potato, carrot fondante, sweet peas, turnips,''^' %%\\
%center% '^''haricot vert, natural jus with white truffle oil''^' %%\\
to:
Changed lines 57-64 from:
%center% [+ Sautéed Tender Gulf Shrimp with Organic Mushroom Risotto '-32.-' +] %% [[<<]]
%center% '^''Trumpet Royale, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%\\
%center% [+ Potato Scale Crusted Atlantic Halibut with Louisiana Crabmeat '-34.-' +] %% [[<<]]
%center% '^''fresh sautéed spinach, steamed baby bok choy & lobster sauce''^' %%\\
%center% [+ Pan Roasted Duck Breast and Confit of Leg '-32.-' +] %% [[<<]]
%center% '^''medium-rare duck breast with traditional confit of leg, pan seared crispy
''^' %%\\
%center% '^''served over dried fig & asparagus tip risotto, black currant
sauce''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
to:
%center% [+ Braised Colorado Lamb Shank with Mediterranean Spices '-28.5-' +] %% [[<<]]
%center% '^''with zucchini, squash, carrots, turnips & cous-cous''^' %%\\
%center% [+ Pan Seared Georges Bank Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''over potato cake and topped with black olive tappenade''^' %%\\
%center% '^''served with baby bok choy, fennel, tomato confite & 25 yr. balsamic vinegar''^' %%
%center% [+ Potato Scale Crusted Atlantic Halibut '-34.-' +] %% [[<<]]
%center%
'^''Louisiana crawfish tail, lump crabmeat, asparagus tips, sun-dried tomato & lobster sauce''^' %%\\
%center% [+ Veal Tender Pailliard '-34.-' +] %% [[<<]]
%center% '^''topped with capers, artichoke, tomato confite & shaved Parmigiana Reggiano''^' %%\\
%center% '^''served with mushroom risotto and asparagus''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.5
-' +] %% [[<<]]
Changed line 70 from:
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
to:
%center% [+ Angus Beef Tenderloin Filet '-32.-' +] %% [[<<]]
Changed lines 72-75 from:
%center% [+ Pumpkin Seed Crusted Carolina Trout +] %% [[<<]]
%center% [+ stuffed with Louisiana Crawfish & Crabmeat '-32.-' +] %% [[<<]]
%center% '^''lemon-dill sauce, braised artichoke hearts, sun-dried tomato & capers''^' %%\\

to:
Changed lines 75-78 from:
%center% [+ Colorado Lamb Rack with Herbes de Provençe '-34.-' +] %% [[<<]]
%center% '^''Vegetable ratatouille, feta-sun-dried tomato-lamb tortellini, Bordelaise sauce''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops & Roasted Moulard Duck Foie Gras '-34.-' +] %% [[<<]]
%center% '^''French green lentil ragoût
, 25 yr. aged balsamic vinegar''^' %%
to:
%center% [+ Roasted Colorado Lamb Rack with Herbes de Provençe '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, creamy orzo pasta, Bordelaise sauce''^' %%\\

%center% [+ Crispy Leg of Duck Confit '-32.-' +] %% [[<<]]
%center%
'^''a pair of traditional confit of leg, pan seared crispy,''^' %%\\
%center% '^''served over risotto & sautéed spinach
''^' %%
May 21, 2008, at 03:54 PM by 216.78.15.121 -
Changed lines 9-14 from:
%center% [+ Maine Lobster & Black Truffle Mezzaluna Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, shaved Parmigiana Reggiano''^' %%\\

%center% [+ Morbier Cheese Pithivier '-10.5-' +] %% [[<<]]
%center% '^''baked in puff pastry and served warm with a Mesclun mix of baby field greens & coulis de framboise''^' %%\\
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Cake
'-12.5-' +] %% [[<<]]
to:
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Anna '-12.5-' +] %% [[<<]]
Deleted lines 10-11:
%center% [+ Louisiana Jumbo Lump Crab Cakes '-12.5-' +] %% [[<<]]
%center% '^''two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce''^' %%\\
Changed lines 16-18 from:
%center% '^''asparagus tips, Parmigiana Reggiano''^' %%

to:
%center% '^''asparagus tips, Parmigiana Reggiano''^' %%\\
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-12.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado''^' %%\\
%center% [+ Maine Lobster & Black Truffle Mezzaluna Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, shaved Parmigiana Reggiano''^' %%\\
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^''beef tenderloin, pounded paper thin, with dijon mustard, extra virgin olive oil,''^' %%\\
%center% '^''shaved Parmigiana Reggiano, crostini & lemon''^' %%\\



Added lines 29-30:
%center% [+ Insalata Caprese '-12.5-' +] %% [[<<]]
%center% '^''fresh mozzarella, vine ripe tomato, extra virgin olive oil & fresh basil''^' %%\\
Changed lines 42-50 from:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
%center% [+ Chef's Assortment of Imported Cheeses '-16.5-' +] %% [[<<]]
%center% '^''served with French baguette & grapes''^' %%\\
%center% '^'' '-'''Morbier''' - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^'-' %%\\
%center% '^'' '-'''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^'-' %%\\
%center% '^'' '-'''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^'-' %%\\
%center% '^'' '-'''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor''^'-' %%


to:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%


Changed lines 48-51 from:
%center% [+ Braised All-Natural Poussin Basquaise '-28.5-' +] %% [[<<]]
%center% '^''specially raised young chicken, known for its' delicate flavor and tenderness''^' %%\\
%center% '^''with white wine, fire roasted peppers & tomato confite, creamy fresh Tagliatelle pasta''^' %%\\
%center% [+ Pan Roasted Tender Gulf Shrimp with Organic Mushroom Risotto '-32.-' +] %% [[<<]]
to:
%center% [+ Port Braised Colorado Lamb Shank '-28.5-' +] %% [[<<]]
%center% '^''saffron steamed potato, carrot fondante, sweet peas, turnips,''^' %%\\
%center% '^''haricot vert, natural jus with white truffle oil''^' %%\\
%center% [+ Seafood Bouillabaisse with Garlic Crostini and Red Pepper Aïoli '-32.-' +] %% [[<<]]
%center% '^''traditional seafood stew with tomato, saffron, fennel & potato''^' %%\\
%center% [+ Sautéed
Tender Gulf Shrimp with Organic Mushroom Risotto '-32.-' +] %% [[<<]]
Changed lines 55-60 from:
%center% [+ Peppered Atlantic Halibut '-34.-' +] %% [[<<]]
%center%
'^''truffled potatoes, steamed baby bok choy, sautéed fresh spinach & sauce au poivre''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras
'-34.-' +] %% [[<<]]
%center% '^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Poached Atlantic Salmon with Roasted Gulf Shrimp '-32.-' +] %% [[<<]]
%center%
'^''glazed with Choron sauce and served with orzo pasta, baby bok choy & sautéed spinach''^' %%\\
to:
%center% [+ Potato Scale Crusted Atlantic Halibut with Louisiana Crabmeat '-34.-' +] %% [[<<]]
%center% '^''fresh
sautéed spinach, steamed baby bok choy & lobster sauce''^' %%\\
%center% [+ Pan Roasted Duck Breast and Confit of Leg
'-32.-' +] %% [[<<]]
%center% '^''medium-rare duck breast with traditional confit of leg, pan seared crispy''^' %%\\
%center% '^''served over dried fig & asparagus tip risotto, black currant sauce''^' %%\\
%center%
[+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus
''^' %%\\
Changed lines 73-78 from:
%center% [+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,
''^' %%\\
%center%
'^''served in a crisp puff pastry shell with asparagus''^' %%\\
%center% [+ Pan Roasted Duck Breast and Confit of Leg '-32.-' +] %% [[<<]]
%center% '^''medium-rare duck breast with traditional confit of leg, pan seared crispy''^' %%\\
%center% '^''served over dried fig & asparagus tip risotto, black currant sauce
''^' %%
to:
%center% [+ Pan Seared Natural Sea Scallops & Roasted Moulard Duck Foie Gras '-34.-' +] %% [[<<]]
%center%
'^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%
April 30, 2008, at 08:30 PM by 216.78.13.177 -
Deleted lines 36-37:
%center% Attach:HouseSalad.jpg
April 30, 2008, at 08:29 PM by 216.78.13.177 -
Changed lines 45-49 from:
%center% '^'' '-'''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor-'''^' %%\\
%center% '^'' '-'''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon-'''^' %%\\
%center% '^'' '-'''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor-'''^' %%

to:
%center% '^'' '-'''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^'-' %%\\
%center% '^'' '-'''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^'-' %%\\
%center% '^'' '-'''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor''^'-' %%

April 30, 2008, at 08:28 PM by 216.78.13.177 -
Changed lines 44-49 from:
%center% '^'' '''Morbier''' - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^'' '''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^' %%\\
%center% '^'' '''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^' %%\\
%center% '^'' '''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor''^' %%

to:
%center% '^'' '-'''Morbier''' - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^'-' %%\\
%center% '^'' '-'''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor-'''^' %%\\
%center% '^'' '-'''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon-'''^' %%\\
%center% '^'' '-'''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor-'''^' %%

April 30, 2008, at 08:26 PM by 216.78.13.177 -
Changed lines 44-49 from:
%center% '^'''''Morbier''' - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^'''''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^' %%\\
%center% '^'''''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^' %%\\
%center% '^'''''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor''^' %%

to:
%center% '^'' '''Morbier''' - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^'' '''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^' %%\\
%center% '^'' '''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^' %%\\
%center% '^'' '''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor''^' %%

April 30, 2008, at 08:24 PM by 216.78.13.177 -
Changed lines 29-30 from:
%center% '^''breadcrumb crusted goat cheese, lightly sautéed and served with crostini & roasted shallot vinaigrette''^' %%\\
to:
%center% '^''breadcrumb crusted goat cheese, lightly sautéed''^' %%\\
%center% '^''
and served with crostini & roasted shallot vinaigrette''^' %%\\
Changed lines 44-49 from:
%center% '^''Morbier - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^''Gouda - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^' %%\\
%center% '^''Camembert - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^' %%\\
%center% '^''Gorgonzola - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor''^' %%

to:
%center% '^'''''Morbier''' - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^'''''Gouda''' - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^' %%\\
%center% '^'''''Camembert''' - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^' %%\\
%center% '^'''''Gorgonzola''' - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor''^' %%

Changed lines 65-66 from:
%center% [+ Pumpkin Seed Crusted Carolina Trout stuffed with Louisiana Crawfish & Crabmeat '-32.-' +] %% [[<<]]
to:
%center% [+ Pumpkin Seed Crusted Carolina Trout +] %% [[<<]]
%center% [+
stuffed with Louisiana Crawfish & Crabmeat '-32.-' +] %% [[<<]]
April 30, 2008, at 08:22 PM by 216.78.13.177 -
Changed lines 9-14 from:
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Cake '-12.50-' +] %% [[<<]]
to:
%center% [+ Maine Lobster & Black Truffle Mezzaluna Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce, shaved Parmigiana Reggiano''^' %%\\

%center% [+ Morbier Cheese Pithivier '-10.5-' +] %% [[<<]]
%center% '^''baked in puff pastry and served warm with a Mesclun mix of baby field greens & coulis de framboise''^' %%\\
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Cake '-12.5
-' +] %% [[<<]]
Changed lines 16-20 from:
%center% [+ Leg of Duck Confit & Creamy Risotto '-14.50-' +] %% [[<<]]
%center% '^''traditional slow food of Gascony''^' %%\\
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.50-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% [+ Louisiana Jumbo Lump Crab Cakes '-12.50
-' +] %% [[<<]]
to:
%center% [+ Louisiana Jumbo Lump Crab Cakes '-12.5-' +] %% [[<<]]
Changed lines 18-23 from:
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''served with Granny Smith Apple terrine, toasted dried fruit brioche & citrus reduction''^' %%\\
%center%
[+ Spring Lamb, Feta & Sundried Tomato Tortellini Pasta '-10.50-' +] %% [[<<]]
%center% '^''red wine sauce''^'
%%\\

to:
%center% [+ Roasted Escalope of Moulard Duck Foie Gras '-19.5-' +] %% [[<<]]
%center% '^''toasted dried fruit brioche, grape sauce''^' %%\\
%center% [+ Georges Bank Natural Sea Scallops Rockefeller
'-12.5-' +] %% [[<<]]
%center% '^''over sautéed spinach
& fennel, glazed with Choron sauce''^'%%\\
%center%
[+ Fresh Tagliatelle Pasta with Julienne Black Truffle '-16.5-' +] %% [[<<]]
%center% '^''asparagus tips, Parmigiana Reggiano''^' %%


Changed lines 28-35 from:
%center% [+ Double Duck Consommé '-12.50-' +] %% [[<<]]
%center% '^''with lobster-black truffle half-moon ravioli & white truffle oil''^' %%\\
%center% [+ Maine Lobster Bisque en Croûte
'-10.50-' +] %% [[<<]]

%center% [+ Roasted Beet, Asparagus & Montrachet Cheese Salad
'-10.50-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%\\

%center% [+ Mediterranean Salad '-8.50
-' +] %% [[<<]]
to:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''breadcrumb crusted goat cheese, lightly sautéed and served with crostini & roasted shallot vinaigrette''^' %%\\
%center%
[+ Mediterranean Salad '-8.5-' +] %% [[<<]]
Added lines 34-35:
%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]
Changed line 38 from:
%center% [+ La Truffe Sauvage House Salad '-9.50-' +] %% [[<<]]
to:
%center% [+ La Truffe Sauvage House Salad '-9.5-' +] %% [[<<]]
Changed lines 40-42 from:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

to:
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
%center% [+ Chef's Assortment of Imported Cheeses '-16.5-' +] %% [[<<]]
%center% '^''served with French baguette & grapes''^' %%\\
%center% '^''Morbier - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^''Gouda - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor''^' %%\\
%center% '^''Camembert - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon''^' %%\\
%center% '^''Gorgonzola - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor
''^' %%

Changed lines 51-69 from:
%center% [+ Shellfish Risotto '-32.-' +] %% [[<<]]
%center% '^''tender Gulf shrimp, mussels, clams, natural sea scallops, fire roasted peppers & tomato''^' %%\\
%center% [+ Pan Roasted Chilean Sea Bass with Louisiana Crab '-34.-' +] %% [[<<]]
%center% '^''orzo pasta, sun-dried tomato, fresh artichoke, Portobello mushroom, asparagus tips & capers
''^' %%\\
%center%
[+ Veal Osso Bucco '-34.-' +] %% [[<<]]
%center% '^''with tagliatelle pasta, natural jus, shaved Parmigiana Reggiano & truffle oil
''^' %%\\
%center%
[+ Black Winter Truffle & Wild Mushroom Risotto '-28.50-' +] %% [[<<]]
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%\\
%center% '^''with black truffle, Parmigiana Reggiano & white truffle oil''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
%center% [+ Roasted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''Vegetable ratatouille, braised mélange of pinto, fava & cannellini beans''^' %%\\

%center% Attach:LambRack.jpg

%center% [+ Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''pan sautéed and served with saffron steamed potatoes & fresh garlic spinach
''^' %%\\
to:
%center% [+ Braised All-Natural Poussin Basquaise '-28.5-' +] %% [[<<]]
%center% '^''specially raised young chicken, known for its' delicate flavor and tenderness''^' %%\\
%center% '^''with white wine, fire roasted peppers & tomato confite, creamy fresh Tagliatelle pasta''^' %%\\
%center%
[+ Pan Roasted Tender Gulf Shrimp with Organic Mushroom Risotto '-32.-' +] %% [[<<]]
%center%
'^''Trumpet Royale, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%\\
%center% [+ Peppered Atlantic Halibut
'-34.-' +] %% [[<<]]
%center% '^''truffled potatoes, steamed baby bok choy, sautéed fresh spinach & sauce au poivre
''^' %%\\
Added lines 60-61:
%center% [+ Poached Atlantic Salmon with Roasted Gulf Shrimp '-32.-' +] %% [[<<]]
%center% '^''glazed with Choron sauce and served with orzo pasta, baby bok choy & sautéed spinach''^' %%\\
Changed lines 63-76 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Pumpkin Seed Crusted Carolina Trout stuffed with Louisiana Crawfish & Crabmeat '-32.-' +] %% [[<<]]
%center% '^''lemon-dill sauce, braised artichoke hearts, sun-dried tomato & capers''^' %%\\

%center% Attach:LambRack.jpg

%center% [+ Colorado Lamb Rack with Herbes de Provençe '-34.-' +] %% [[<<]]
%center% '^''Vegetable ratatouille, feta-sun-dried tomato-lamb tortellini, Bordelaise sauce''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
%center% [+ Pan Roasted Duck Breast and Confit of Leg '-32.-' +] %% [[<<]]
%center% '^''medium-rare duck breast with traditional confit of leg, pan seared crispy''^' %%\\
%center% '^''served over dried fig & asparagus tip risotto, black currant
sauce''^' %%
April 08, 2008, at 07:06 PM by 65.83.163.166 -
Changed lines 4-5 from:
||[++Winter 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Spring 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||
Deleted lines 8-13:
%center% [+ Tortellini Pasta filled with Maine Lobster, Salsify & Tomato Confite '-12.50-' +] %% [[<<]]
%center% '^''tarragon cream sauce''^' %%\\
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.50-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% [+ Fresh Tagliatelle Pasta with Shaved Winter Black Truffle '-14.50-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano and asparagus tips''^' %%\\
Changed lines 10-14 from:
%center% '^''topped with crème fraîche & Osetra caviar, served with tomato confite and dill oil''^' %%\\
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''served with Granny Smith Apple terrine, toasted dried fruit brioche & citrus reduction''^' %%\\
%center% [+ Louisiana Jumbo Lump Crab Cakes '-12.50-' +] %% [[<<]]
%center% '^''two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce
''^' %%\\
to:
%center% '^''topped with crème fraîche & served with tomato confite and dill oil''^' %%\\
Changed lines 13-14 from:

to:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.50-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% [+ Louisiana Jumbo Lump Crab Cakes '-12.50-' +] %% [[<<]]
%center% '^''two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce''^' %%\\
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''served with Granny Smith Apple terrine, toasted dried fruit brioche & citrus reduction''^' %%\\
%center% [+ Spring Lamb, Feta & Sundried Tomato Tortellini Pasta '-10.50-' +] %% [[<<]]
%center% '^''red wine sauce''^' %%\\


Changed line 26 from:
%center% '^''natural sea scallop & brunoise vegetable ravioli''^' %%\\
to:
%center% '^''with lobster-black truffle half-moon ravioli & white truffle oil''^' %%\\
Added lines 47-48:
%center% [+ Pan Roasted Chilean Sea Bass with Louisiana Crab '-34.-' +] %% [[<<]]
%center% '^''orzo pasta, sun-dried tomato, fresh artichoke, Portobello mushroom, asparagus tips & capers''^' %%\\
Deleted lines 50-61:
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras '-34.-' +] %% [[<<]]
%center% '^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Herb Crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''Lyonnaise potato, spanakopita, vegetable ratatouille & Bordelaise sauce''^' %%\\

%center% Attach:LambRack.jpg

%center% [+ Crispy Potato Crusted Halibut with Jumbo Lump Crab '-34.-' +] %% [[<<]]
%center% '^''fresh artichoke, asparagus tips, capers, Portobello mushroom & sundried tomato''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
Changed lines 54-55 from:
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
to:
%center% [+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
%center% [+ Roasted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''Vegetable ratatouille, braised mélange of pinto, fava & cannellini beans''^' %%\\

%center% Attach:LambRack.jpg

Changed lines 63-67 from:
%center% '^''pan sautéed and served with saffron steamed potatoes & fresh garlic spinach''^' %%
to:
%center% '^''pan sautéed and served with saffron steamed potatoes & fresh garlic spinach''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras '-34.-' +] %% [[<<]]
%center% '^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce
''^' %%
February 07, 2008, at 06:40 PM by 216.78.14.162 -
Deleted lines 8-9:
%center% [+ Moulard Duck Foie Gras Two Ways '-19.50-' +] %% [[<<]]
%center% '^''poached au Torchon & pan roasted, served with Granny Smith Apple terrine & citrus reduction''^' %%\\
Added lines 11-14:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.50-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% [+ Fresh Tagliatelle Pasta with Shaved Winter Black Truffle '-14.50-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano and asparagus tips''^' %%\\
Added lines 17-20:
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''served with Granny Smith Apple terrine, toasted dried fruit brioche & citrus reduction''^' %%\\
%center% [+ Louisiana Jumbo Lump Crab Cakes '-12.50-' +] %% [[<<]]
%center% '^''two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce''^' %%\\
Changed lines 23-31 from:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.50-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% [+ Fresh Tagliatelle Pasta with Shaved Winter Black Truffle '-14.50-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano and asparagus tips''^' %%\\
%center% [+ Louisiana Jumbo Lump Crab Cakes '-12.50-' +] %% [[<<]]
%center% '^''two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce''^' %%\\
%center% [+ Feuilleté d’Escargots au Pistou  '-10.50-' +] %% [[<<]]
%center% '^'' with basil pesto and garlic butter''^'%%

to:

Changed lines 31-33 from:
%center% [+ Sunchoke Velouté '-12.50-' +] %% [[<<]]
%center% '^''with roasted duck foie gras''^' %%\\
%center% [+ Roasted Beet, Asparagus & Montrachet Cheese
'-10.50-' +] %% [[<<]]
to:
%center% [+ Roasted Beet, Asparagus & Montrachet Cheese Salad '-10.50-' +] %% [[<<]]
Changed lines 47-49 from:
%center% [+ Braised Veal Shank '-34.-' +] %% [[<<]]
to:
%center% [+ Shellfish Risotto '-32.-' +] %% [[<<]]
%center% '^''tender Gulf shrimp, mussels, clams, natural sea scallops, fire roasted peppers & tomato''^' %%\\
%center% [+ Veal Osso Bucco
'-34.-' +] %% [[<<]]
Changed lines 51-55 from:
%center% [+ Potato Scale Crusted Halibut with Crab '-34.-' +] %% [[<<]]
%center% '^''salsify au gratin, sauce Homardine''^' %%\\
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provence
'-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, spinach & goat cheese polenta, Bordelaise sauce''^' %%\\
to:
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras '-34.-' +] %% [[<<]]
%center% '^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Herb Crusted Colorado Rack of Lamb
'-34.-' +] %% [[<<]]
%center% '^''Lyonnaise potato, spanakopita, vegetable ratatouille & Bordelaise sauce''^' %%\\
Added lines 58-67:
%center% [+ Crispy Potato Crusted Halibut with Jumbo Lump Crab '-34.-' +] %% [[<<]]
%center% '^''fresh artichoke, asparagus tips, capers, Portobello mushroom & sundried tomato''^' %%\\
%center% [+ Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%\\
%center% [+ Black Winter Truffle & Wild Mushroom Risotto '-28.50-' +] %% [[<<]]
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%\\
%center% '^''with black truffle, Parmigiana Reggiano & white truffle oil''^' %%\\
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
Changed lines 69-78 from:
%center% '^''pan sautéed and served with saffron steamed potatoes & fresh garlic spinach''^' %%\\
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras '-34.-' +] %% [[<<]]
%center% '^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Roasted Tender Gulf Shrimp '-28.50-' +] %% [[<<]]
%center% '^''sundried tomato, sweet bell pepper, peas, hearts of palm, Kalamata olive & saffron risotto''^' %%\\
%center% [+ Black Winter Truffle & Wild Mushroom Risotto '-28.50-' +] %% [[<<]]
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%\\
%center% '^''with black truffle, Parmigiana Reggiano & white truffle oil
''^' %%
to:
%center% '^''pan sautéed and served with saffron steamed potatoes & fresh garlic spinach''^' %%
January 03, 2008, at 05:55 PM by 216.78.15.228 -
Changed lines 9-12 from:
%center% [+ Roasted Beet & Goat Cheese Ravioli '-10.50-' +] %% [[<<]]
%center% '^''extra virgin olive oil & fresh lemon''^' %%\\
%center% [+ Pan Roasted Moulard Duck Foie Gras
'-19.50-' +] %% [[<<]]
%center% '^''Granny Smith Apple terrine, dried fruit brioche
& citrus reduction''^' %%\\
to:
%center% [+ Moulard Duck Foie Gras Two Ways '-19.50-' +] %% [[<<]]
%center% '^''poached au Torchon & pan roasted, served with Granny Smith Apple terrine & citrus reduction''^' %%\\
%center%
[+ Tortellini Pasta filled with Maine Lobster, Salsify & Tomato Confite '-12.50-' +] %% [[<<]]
%center% '^''tarragon cream sauce''^' %%\\
%center% [+ Chef Mohamed's Citrus Smoked Salmon and Potato Cake '-12.50-' +] %% [[<<]]
%center% '^''topped with crème fraîche & Osetra caviar, served with tomato confite and dill oil
''^' %%\\
Added lines 19-20:
%center% [+ Fresh Tagliatelle Pasta with Shaved Winter Black Truffle '-14.50-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano and asparagus tips''^' %%\\
Changed line 29 from:
%center% '^''black truffle & duck foie gras tortellini''^' %%\\
to:
%center% '^''natural sea scallop & brunoise vegetable ravioli''^' %%\\
Added lines 32-33:
%center% [+ Sunchoke Velouté '-12.50-' +] %% [[<<]]
%center% '^''with roasted duck foie gras''^' %%\\
Changed lines 52-53 from:
%center% [+ Potato Scale Crusted Halibut with Crab '-32.-' +] %% [[<<]]
%center% '^''braised artichoke, asparagus tips, capers and sundried tomato''^' %%\\
to:
%center% [+ Potato Scale Crusted Halibut with Crab '-34.-' +] %% [[<<]]
%center% '^''salsify au gratin, sauce Homardine''^' %%\\
Changed lines 59-60 from:
%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''brussel sprouts sautéed in olive oil with garlic & lemon, saffron steamed potatoes''^' %%\\
to:
%center% [+ Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''pan sautéed and served with saffron steamed potatoes & fresh garlic spinach''^' %%\\
Changed lines 64-68 from:
%center% '^''ragoût of spicy curried French green lentils, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Roasted Tender Gulf Shrimp over Penne Pasta '-28.50-' +] %% [[<<]]
%center% '^''fresh braised artichoke, sundried tomato, fire roasted peppers, Kalamata olives & capers''^' %%\\
%center% [+ Broiled Maine Lobster with Beef Ravioli '-34.-' +] %% [[<<]]
%center% '^''tomato-basil cream, black olive tappenade crostini
''^' %%\\
to:
%center% '^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Roasted Tender Gulf Shrimp '-28.50-' +] %% [[<<]]
%center% '^''sundried tomato, sweet bell pepper, peas, hearts of palm, Kalamata olive & saffron risotto''^' %%\\
December 14, 2007, at 04:15 PM by 65.83.162.220 -
Changed lines 49-50 from:
%center% '^''vegetable ratatouille, spinach & goat cheese ravioli, Bordelaise sauce''^' %%\\
to:
%center% '^''vegetable ratatouille, spinach & goat cheese polenta, Bordelaise sauce''^' %%\\
Changed line 58 from:
%center% '^''ragout of spicy curried French green lentils, 25 yr. aged balsamic vinegar''^' %%\\
to:
%center% '^''ragoût of spicy curried French green lentils, 25 yr. aged balsamic vinegar''^' %%\\
December 14, 2007, at 02:43 PM by 65.83.162.220 -
Changed line 57 from:
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras' -34.-' +] %% [[<<]]
to:
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras '-34.-' +] %% [[<<]]
December 14, 2007, at 02:42 PM by 65.83.162.220 -
Changed lines 4-5 from:
||[++Fall 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Winter 2008++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed lines 9-12 from:
%center% [+ House Smoked Salmon Tartare '-12.50-' +] %% [[<<]]
%center% '^''thai pickled cucumber, toasted baguette''^' %%\\
%center% [+ Pan Sautéed Jumbo Gulf Shrimp '-12.50-' +] %% [[<<]]
%center% '^''with fresh garlic, olive oil, tomato, fire roasted peppers & niçoise olives
''^' %%\\
to:
%center% [+ Roasted Beet & Goat Cheese Ravioli '-10.50-' +] %% [[<<]]
%center% '^''extra virgin olive oil & fresh lemon''^' %%\\
Deleted line 30:
Changed lines 44-48 from:
%center% [+ Seafood Cioppino '-34.-' +] %% [[<<]]
%center% '^''sea scallop, shrimp, mussels, littleneck clams, fish & tomato broth''^' %%\\
%center% [+ Herbes de Provence crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, ratatouille, Bordelaise sauce''^' %%\\
to:
%center% [+ Braised Veal Shank '-34.-' +] %% [[<<]]
%center% '^''with tagliatelle pasta, natural jus, shaved Parmigiana Reggiano & truffle oil''^' %%\\
%center% [+ Potato Scale Crusted Halibut with Crab '-32.-' +] %% [[<<]]
%center% '^''braised artichoke, asparagus tips, capers and sundried tomato''^' %%\\
%center% [+ Colorado Rack of Lamb crusted with Herbes de Provence '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, spinach & goat cheese ravioli
, Bordelaise sauce''^' %%\\
Deleted lines 52-55:
%center% [+ Pan Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''potato cake, vegetable noodles, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Potato Crusted Halibut with Crab '-32.-' +] %% [[<<]]
%center% '^''braised artichoke, asparagus tips, capers and sundried tomato''^' %%\\
Changed line 54 from:
%center% '^''saffron steamed potato, haricot vert, lemon sauce''^' %%\\
to:
%center% '^''brussel sprouts sautéed in olive oil with garlic & lemon, saffron steamed potatoes''^' %%\\
Changed lines 57-62 from:
%center% [+ Pan Roasted Crispy Chilean Sea Bass '-34.-' +] %% [[<<]]
%center% '^''crab & gruyere cheese grits, lobster sauce''^' %%\\
%center% [+ Braised Lamb Shank
'-29.50-' +] %% [[<<]]
%center% '^''with saffron risotto, white truffle oil and Parmigiana Reggiano
''^' %%\\
%center%
[+ Wild Mushroom Risotto '-28.50-' +] %% [[<<]]
%center% '^''an excellent dish for vegetarians!''^'
%%\\
to:
%center% [+ Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras' -34.-' +] %% [[<<]]
%center% '^''ragout of spicy curried French green lentils, 25 yr. aged balsamic vinegar''^' %%\\
%center%
[+ Roasted Tender Gulf Shrimp over Penne Pasta '-28.50-' +] %% [[<<]]
%center%
'^''fresh braised artichoke, sundried tomato, fire roasted peppers, Kalamata olives & capers''^' %%\\
%center% [+ Broiled Maine Lobster with Beef Ravioli '-34.-' +] %% [[<<]]
%center% '^''tomato-basil cream, black olive tappenade crostini''^' %%\\
%center% [+ Black Winter Truffle & Wild Mushroom Risotto '-28.50-' +] %% [[<<]]
Changed lines 11-12 from:
%center% [+ Roasted Jumbo Gulf Shrimp '-12.50-' +] %% [[<<]]
%center% '^''avocado relish & crisp plantain chips''^' %%\\
to:
%center% [+ Pan Sautéed Jumbo Gulf Shrimp '-12.50-' +] %% [[<<]]
%center% '^''with fresh garlic, olive oil, tomato, fire roasted peppers & niçoise olives''^' %%\\
Changed line 27 from:
%center% '^''fig & duck foie gras tortellini, white truffle oil''^' %%\\
to:
%center% '^''black truffle & duck foie gras tortellini''^' %%\\
Changed lines 30-33 from:
%center% [+ Vine Ripe Tomato & Montrachet Cheese '-10.50-' +] %% [[<<]]
%center% '^''topped with black olive tappenade ''^' %%\\

to:
%center% [+ Roasted Beet, Asparagus & Montrachet Cheese '-10.50-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%\\

Added lines 64-65:
%center% [+ Braised Lamb Shank '-29.50-' +] %% [[<<]]
%center% '^''with saffron risotto, white truffle oil and Parmigiana Reggiano''^' %%\\
October 17, 2007, at 07:38 PM by 216.78.14.124 -
Deleted lines 48-50:

%center% Attach:LambRack.jpg

Added lines 51-53:

%center% Attach:LambRack.jpg

October 17, 2007, at 07:37 PM by 216.78.14.124 -
Changed lines 4-5 from:
||[++Summer 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Fall 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed lines 9-10 from:
%center% [+ Roasted Beet & Goat Cheese Ravioli '-10.50-' +] %% [[<<]]
%center% '^''asparagus tips, light cream sauce''^' %%\\
to:
%center% [+ House Smoked Salmon Tartare '-12.50-' +] %% [[<<]]
%center% '^''thai pickled cucumber, toasted baguette''^' %%\\
%center% [+ Roasted Jumbo Gulf Shrimp '-12.50-' +] %% [[<<]]
%center% '^''avocado relish & crisp plantain chips''^' %%\\
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''Granny Smith Apple terrine, dried fruit brioche & citrus reduction
''^' %%\\
Changed lines 17-19 from:
%center% [+ Imported Cheese Assortment +] %% [[<<]]
%center% [+ 3 selections
'-12.50-' ; 5 selections '-16.50-' +] %% [[<<]]
%center% '^''Camembert
, Morbier, White Stilton with dried apricots, Chevre, Gorgonzola, Gruyere''^' %%\\
to:
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.50-' +] %% [[<<]]
%center%
'^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
Deleted lines 20-25:
%center% [+ Chilled Louisiana Crabmeat tossed with Fresh Lime & Olive Oil '-14.50-' +] %% [[<<]]
%center% '^''avocado-cucumber-wasabi relish & herb cracker''^' %%\\
%center% [+ Georges Bank Natural Sea Scallops Rockefeller '-12.50-' +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce''^'%%\\
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''Granny Smith Apple terrine, dried fruit brioche & citrus reduction''^' %%\\
Deleted lines 25-27:
%center% [+ Insalata Caprese with Kalamata Olive Tappenade '-10.50-' +] %% [[<<]]
%center% '^''vine ripe tomato, fresh mozzarella topped with black olive tappenade, ''^' %%\\
%center% '^''extra virgin olive oil and fresh basil ''^' %%\\
Deleted lines 27-29:
%center% [+ Mediterranean Salad '-8.50-' +] %% [[<<]]
%center% '^''vine ripe tomatoes, English cucumbers, feta cheese''^' %%\\
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\
Added lines 30-37:
%center% [+ Vine Ripe Tomato & Montrachet Cheese '-10.50-' +] %% [[<<]]
%center% '^''topped with black olive tappenade ''^' %%\\


%center% [+ Mediterranean Salad '-8.50-' +] %% [[<<]]
%center% '^''vine ripe tomatoes, English cucumbers, feta cheese''^' %%\\
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\

Changed lines 47-48 from:
%center% [+ Seafood Special of the Evening +] %% [[<<]]
%center% '^''Chef Mohamed's creative preparation of the freshest market seafood''^' %%\\
to:
%center% [+ Seafood Cioppino '-34.-' +] %% [[<<]]
%center% '^''sea scallop, shrimp, mussels, littleneck clams, fish & tomato broth''^' %%\\

%center% Attach:LambRack.jpg

%center% [+ Herbes de Provence crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, ratatouille, Bordelaise sauce
''^' %%\\
Changed lines 55-61 from:
%center% '^''fresh pasta tossed with black truffle cream''^' %%\\
%center% '^''Kalamata olive-tomato-artichoke relish & 25 yr. Balsamic vinegar''^' %%\\
%center%
[+ Louisiana Lump Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''crabmeat tossed with a champagne cream sauce,
''^' %%\\
%center%
'^''served in a crisp puff pastry shell, asparagus''^' %%\\
%center% [+ Tender Jumbo Gulf Shrimp Paella '-28.50-' +] %% [[<<]]
%center% '^''with calamari, mussels, chicken, fire roasted peppers, peas and tomato with saffron risotto
''^' %%\\
to:
%center% '^''potato cake, vegetable noodles, 25 yr. aged balsamic vinegar''^' %%\\
%center% [+ Potato Crusted Halibut with Crab '-32.-' +] %% [[<<]]
%center% '^''braised artichoke, asparagus tips, capers and sundried tomato
''^' %%\\
%center%
[+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center%
'^''saffron steamed potato, haricot vert, lemon sauce''^' %%\\
Changed lines 62-71 from:
%center% [+ Roasted Veal Chop '-34.-' +] %% [[<<]]
%center% '^''mushroom risotto, vegetable noodles, lobster sauce''^' %%\\
%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''de-boned tableside and served with steamed potatoes and fresh sautéed spinach''^' %%

%center% Attach:LambRack.jpg

%center% [+ Herbes de Provence crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''spinach & goat cheese polenta, ratatouille, Bordelaise sauce''^' %%\\
%center% [+
Mushroom Risotto '-28.50-' +] %% [[<<]]
to:
%center% [+ Pan Roasted Crispy Chilean Sea Bass '-34.-' +] %% [[<<]]
%center% '^''crab & gruyere cheese grits, lobster sauce''^' %%\\
%center% [+ Wild Mushroom Risotto '-28.50-' +] %% [[<<]]
Changed line 67 from:
%center% '^''with asparagus tips and Parmigiana Reggiano''^' %%
to:
%center% '^''with black truffle, Parmigiana Reggiano & white truffle oil''^' %%
Changed line 71 from:
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%
to:
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%\\
Changed lines 34-37 from:
%center% [+ Caesar Salad in a Crispy Parmesan Basket '-8.-' +] %% [[<<]]
%center% '^''crisp romaine, croutons, anchovies and Parmigiana Reggiano''^' %%\\
%center% [+ Mediterranean Organic Salad '-8.50-' +] %% [[<<]]
%center% '^''organic
tomatoes, English cucumbers, feta cheese''^' %%\\
to:
%center% [+ Mediterranean Salad '-8.50-' +] %% [[<<]]
%center% '^''vine ripe tomatoes, English cucumbers, feta cheese''^' %%\\
Changed lines 50-54 from:
%center% [+ Braised Veal Shank with Six Root Vegetables '-34.-' +] %% [[<<]]
%center% '^''with fresh taglietelle pasta''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops a la nage
'-34.-' +] %% [[<<]]
%center% '^''shiitake mushrooms, braised fresh artichokes, sunchokes, asparagus tips, tomato''^' %%\\
%center% '^''ginger & cilantro served in beef broth
''^' %%\\
to:
%center% [+ Pan Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''fresh pasta tossed with black truffle cream''^' %%\\
%center%
'^''Kalamata olive-tomato-artichoke relish & 25 yr. Balsamic vinegar''^' %%\\
Changed lines 60-61 from:
%center% [+ Roasted Veal Chop with Colossal Lump Crab '-34.-' +] %% [[<<]]
%center% '^''mushroom ragout, minted potato gnocchi''^' %%\\
to:
%center% [+ Roasted Veal Chop '-34.-' +] %% [[<<]]
%center% '^''mushroom risotto, vegetable noodles, lobster sauce''^' %%\\
Changed line 68 from:
%center% '^''lyonnaise potato, ratatouille, Bordelaise sauce''^' %%\\
to:
%center% '^''spinach & goat cheese polenta, ratatouille, Bordelaise sauce''^' %%\\
July 31, 2007, at 11:18 PM by 68.212.36.159 -
Changed lines 4-5 from:
||[++Spring 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Summer 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed lines 9-13 from:
%center% [+ Chilled Louisiana Crabmeat tossed with Fresh Lime & Olive Oil '-14.50-' +] %% [[<<]]
%center% '^''avocado-cucumber-wasabi relish & herb cracker''^' %%\\
%center% [+ Spicy Fresh Mussels with a Light Tomato-Curry Cream '-10.50-' +] %% [[<<]]
%center% '^''fresh garlic, olive oil, ripe tomato and a light touch of curry & cream''^' %%\\
%center% [+ Creamy Risotto & Duck Confit
'-14.50-' +] %% [[<<]]
to:
%center% [+ Roasted Beet & Goat Cheese Ravioli '-10.50-' +] %% [[<<]]
%center% '^''asparagus tips, light cream sauce''^' %%\\
%center% [+ Leg of Duck Confit & Creamy Risotto '-14.50-' +] %% [[<<]]
Changed lines 13-14 from:
%center% [+ Imported Cheese Assortment '-14.50-' +] %% [[<<]]
%center% '^''Gorgonzola, Camembert & Gruyere - an excellent accompaniment to wine!''^' %%\\
to:
%center% [+ Imported Cheese Assortment +] %% [[<<]]
%center% [+ 3 selections '-12.50-' ; 5 selections '-16.50-' +] %% [[<<]]
%center% '^''Camembert, Morbier, White Stilton with dried apricots, Chevre, Gorgonzola, Gruyere
''^' %%\\
Added lines 18-19:
%center% [+ Chilled Louisiana Crabmeat tossed with Fresh Lime & Olive Oil '-14.50-' +] %% [[<<]]
%center% '^''avocado-cucumber-wasabi relish & herb cracker''^' %%\\
Changed lines 22-25 from:
%center% [+ House Citrus & Pepper Smoked Wild King Salmon '-12.50-' +] %% [[<<]]
%center% '^''lemon-caper-crème fraîche, crostini''^' %%\\
%center% [+ Pan Roasted Hudson Valley Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''dried fruit brioche, Granny Smith apple terrine
& citrus reduction''^' %%\\
to:
%center% [+ Pan Roasted Moulard Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''Granny Smith Apple terrine, dried fruit brioche & citrus reduction''^' %%\\
Changed lines 29-35 from:

%center% [+ Traditional Onion Soup '-8.50-' +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^' %%\\
%center% [+ Vine Ripe Tomato & Warm Herbed Goat Cheese
'-10.50-' +] %% [[<<]]
%center%
'^''black olive tapenade, herbed cracker''^' %%\\
%center%
[+ Caesar Salad '-6.50-' +] %% [[<<]]
%center% '^''housemade Caesar dressing
, crisp romaine, pita croutons and Parmigiana Reggiano''^' %%\\
to:
%center% [+ Insalata Caprese with Kalamata Olive Tappenade '-10.50-' +] %% [[<<]]
%center% '^''vine ripe tomato, fresh mozzarella topped with black olive tappenade, ''^' %%\\
%center%
'^''extra virgin olive oil and fresh basil ''^' %%\\
%center% [+ Double Duck Consommé
'-12.50-' +] %% [[<<]]
%center%
'^''fig & duck foie gras tortellini, white truffle oil''^' %%\\
%center% [+ Caesar Salad in a Crispy Parmesan Basket '-8.-' +] %% [[<<]]
%center% '^''crisp romaine, croutons, anchovies
and Parmigiana Reggiano''^' %%\\
Changed lines 43-47 from:
%center% [+ La Truffe Sauvage House Salad '-8.50-' +] %% [[<<]]
%center%'^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center%'^''with Roquefort cheese and Granny Smith apple''^' %%

to:
%center% [+ La Truffe Sauvage House Salad '-9.50-' +] %% [[<<]]
%center%'^''organic field greens tossed in our house walnut vinaigrette''^' %%\\
%center%'^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%

Changed lines 52-58 from:
%center% [+ Braised Colorado Lamb Shank '-26.50-' +] %% [[<<]]
%center% '^''with vegetables, saffron risotto and natural jus''^' %%\\
%center% [+ Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center%
'^''caramelized onions and garlic butter''^' %%\\
%center% '^''dauphinois potato, asparagus
, haricot vert''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and fresh artichoke
''^' %%\\
to:
%center% [+ Braised Veal Shank with Six Root Vegetables '-34.-' +] %% [[<<]]
%center% '^''with fresh taglietelle pasta''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops a la nage '-34.-' +] %% [[<<]]
%center%
'^''shiitake mushrooms, braised fresh artichokes, sunchokes, asparagus tips, tomato''^' %%\\
%center% '^''ginger & cilantro served in beef broth''^' %%\\
Added lines 60-61:
%center% [+ Tender Jumbo Gulf Shrimp Paella '-28.50-' +] %% [[<<]]
%center% '^''with calamari, mussels, chicken, fire roasted peppers, peas and tomato with saffron risotto''^' %%\\
Changed lines 64-67 from:
%center% [+ Tender Jumbo Gulf Shrimp Paella '-28.50-' +] %% [[<<]]
%center% '^''with calamari, mussels, chicken, fire roasted peppers, peas and tomato with saffron risotto''^' %%\\
%center% [+ Roasted Veal Chop with Melted Gorgonzola Cheese '-34.-' +] %% [[<<]]
%center% '^''morel mushroom sauce, lyonnaise potato and creamy spinach
''^' %%\\
to:
%center% [+ Roasted Veal Chop with Colossal Lump Crab '-34.-' +] %% [[<<]]
%center% '^''mushroom ragout, minted potato gnocchi''^' %%\\
Changed lines 72-73 from:
%center% '^''spinach-goat cheese polenta, bordelaise sauce''^' %%\\
%center% [+ Mushroom & Black Truffle Risotto '-28.50-' +] %% [[<<]]
to:
%center% '^''lyonnaise potato, ratatouille, Bordelaise sauce''^' %%\\
%center% [+ Mushroom Risotto '-28.50-' +] %% [[<<]]
May 17, 2007, at 09:19 PM by 216.78.15.176 -
Changed line 21 from:
%center% [+ House Citrus & Pepper Smoked Wilk King Salmon '-12.50-' +] %% [[<<]]
to:
%center% [+ House Citrus & Pepper Smoked Wild King Salmon '-12.50-' +] %% [[<<]]
May 16, 2007, at 09:50 AM by 216.78.14.142 -
Changed line 79 from:
%center% '^''with asparagus tips and Parmigiana Reggiano''^' %%\\
to:
%center% '^''with asparagus tips and Parmigiana Reggiano''^' %%
May 16, 2007, at 09:50 AM by 216.78.14.142 -
Changed lines 78-79 from:
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%
to:
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%
%center% '^''with asparagus tips and Parmigiana Reggiano''^' %%\\
May 16, 2007, at 09:37 AM by 216.78.14.142 -
Added lines 11-12:
%center% [+ Spicy Fresh Mussels with a Light Tomato-Curry Cream '-10.50-' +] %% [[<<]]
%center% '^''fresh garlic, olive oil, ripe tomato and a light touch of curry & cream''^' %%\\
Deleted lines 18-19:
%center% [+ Angus Beef Carpaccio '-12.50-' +] %% [[<<]]
%center% '^''extra virgin olive oil, dijon mustard, cornichon, fresh lemon and crostini''^' %%\\
Changed lines 21-22 from:
%center% [+ Lobster & Black Truffle Ravioli '-16.50-' +] %% [[<<]]
%center% '^''open faced ravioli filled with Maine lobster, julienne truffle and cream''^' %%\\
to:
%center% [+ House Citrus & Pepper Smoked Wilk King Salmon '-12.50-' +] %% [[<<]]
%center% '^''lemon-caper-crème fraîche, crostini''^' %%\\
Changed line 25 from:
%center% [+ Feuilleté d’Escargots au Pistou  '-12.50-' +] %% [[<<]]
to:
%center% [+ Feuilleté d’Escargots au Pistou  '-10.50-' +] %% [[<<]]
Changed lines 31-32 from:
%center% [+ Double Duck Consommé '-12.50-' +] %% [[<<]]
%center% '^''vegetable noodles & pheasant ravioli, white truffle oil''^' %%\\
to:
%center% [+ Traditional Onion Soup '-8.50-' +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^' %%\\
%center% [+ Vine Ripe Tomato & Warm Herbed Goat Cheese '-10.50-' +] %% [[<<]]
%center% '^''black olive tapenade, herbed cracker''^' %%\\
%center% [+ Caesar Salad '-6.50-' +] %% [[<<]]
%center% '^''housemade Caesar dressing, crisp romaine, pita croutons and Parmigiana Reggiano
''^' %%\\
Changed lines 41-43 from:
%center% [+ Vine Ripe Tomato & Warm Herbed Goat Cheese '-10.50-' +] %% [[<<]]
%center% '^''black olive tapenade, herbed cracker''^' %%

to:
Deleted lines 48-49:

Changed lines 51-53 from:
%center% [+ Braised Colorado Lamb Shank '-32.-' +] %% [[<<]]
to:
%center% [+ Seafood Special of the Evening +] %% [[<<]]
%center% '^''Chef Mohamed's creative preparation of the freshest market seafood''^' %%\\
%center% [+ Braised Colorado Lamb Shank '-26.50
-' +] %% [[<<]]
Changed lines 55-56 from:
%center% [+ Pan Roasted Wild Halibut with Louisiana Crab '-32.-' +] %% [[<<]]
%center% '^''capers, artichoke, tomato, asparagus tips, steamed new potatoes and lemon sauce''^' %%\\
to:
%center% [+ Angus Beef Ribeye '-34.-' +] %% [[<<]]
%center% '^''caramelized onions and garlic butter''^' %%\\
%center% '^''dauphinois potato, asparagus, haricot vert
''^' %%\\
Changed line 59 from:
%center% '^''blood orange and basil emulsion, Chanterelle and Black Trumpet mushroom risotto''^' %%\\
to:
%center% '^''with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and fresh artichoke''^' %%\\
Changed lines 65-72 from:
%center% [+ Gulf Shrimp Provençale '-28.50-' +] %% [[<<]]
%center% '^''with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and artichoke''^' %%\\
%center% [+ Tournedo Rossini '-38.-' +] %% [[<<]]
%center%
'^''truffled Madeira wine sauce, brioche canapé, asparagus, dauphinoise potato''^' %%\\
%center% [+ Veal Tenderloin & Broiled Portobello Mushroom Napoleon '-32.-' +] %% [[<<]]
%center% '^''pomme fondante, Morel mushroom à la crème''^' %%\\
%center% [+ Pan Sautéed Dover Sole
'-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, steamed potato, dill butter sauce and caper blossoms ''^' %%\\
to:
%center% [+ Tender Jumbo Gulf Shrimp Paella '-28.50-' +] %% [[<<]]
%center% '^''with calamari, mussels, chicken, fire roasted peppers, peas and tomato with saffron risotto''^' %%\\
%center% [+ Roasted Veal Chop with Melted Gorgonzola Cheese '-34.-' +] %% [[<<]]
%center% '^''morel mushroom sauce
, lyonnaise potato and creamy spinach''^' %%\\
%center% [+ Pan Roasted Dover Sole Almondine '-36.-' +] %% [[<<]]
%center% '^''de-boned tableside and served with steamed potatoes and fresh sautéed spinach''^' %%
Deleted lines 75-78:
%center% [+ Curried Lobster Tail '-34.-' +] %% [[<<]]
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%\\
%center% Attach:LobsterTail.jpg

Changed lines 78-82 from:
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%



to:
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%
May 03, 2007, at 10:59 AM by 216.78.12.225 -
Deleted line 27:
Changed lines 38-41 from:
%center% '^''black olive tapenade, herbed cracker''^' %%\\
to:
%center% '^''black olive tapenade, herbed cracker''^' %%

%center% Attach:HouseSalad.jpg

Changed lines 43-46 from:
%center% '^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%

to:
%center%'^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center%'^''with Roquefort cheese and Granny Smith apple''^' %%



May 03, 2007, at 09:32 AM by 216.78.15.10 -
Changed line 71 from:
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%
to:
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%\\
Added line 73:
May 03, 2007, at 09:31 AM by 216.78.15.10 -
Changed line 71 from:
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%\\
to:
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%
May 03, 2007, at 09:31 AM by 216.78.15.10 -
Changed lines 66-67 from:
%align=left% Attach:LambRack.jpg %align=right% Attach:LobsterTail.jpg
to:
%center% Attach:LambRack.jpg
Added line 72:
%center% Attach:LobsterTail.jpg
May 03, 2007, at 07:55 AM by 216.78.15.10 -
Added line 66:
%align=left% Attach:LambRack.jpg %align=right% Attach:LobsterTail.jpg
April 24, 2007, at 04:03 PM by 65.83.160.201 -
Changed line 49 from:
%center% [+ Pan Roasted Wild Grouper with Louisiana Crab '-32.-' +] %% [[<<]]
to:
%center% [+ Pan Roasted Wild Halibut with Louisiana Crab '-32.-' +] %% [[<<]]
April 20, 2007, at 02:18 PM by 65.83.162.193 -
Changed lines 47-50 from:

%center% [+ Roasted Axis Venison Loin '-34.-' +] %% [[<<]]
%center% '^''served medium-rare with a blend of wild and brown Basmati rice pilaf,''^' %%\\
%center%
'^''poached spicy Anjou pear, sauce Grand Veneur''^' %%\\
to:
%center% [+ Braised Colorado Lamb Shank '-32.-' +] %% [[<<]]
%center% '^''with vegetables, saffron risotto and natural jus''^' %%\\
%center% [+ Pan Roasted Wild Grouper with Louisiana Crab
'-32.-' +] %% [[<<]]
%center% '^''capers, artichoke, tomato, asparagus tips, steamed new potatoes and lemon sauce
''^' %%\\
Deleted lines 52-53:
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
Changed lines 56-59 from:
%center% [+ Wild Alaskan Halibut with Potato Scales '-32.-' +] %% [[<<]]
%center% '^''zucchini-leek-carrot noodles, colossal lump crab & truffled lobster sauce''^' %%\\
%center% [+ Braised Colorado Lamb Shank '-32.-' +] %% [[<<]]
%center% '^''with vegetables, saffron risotto and natural jus
''^' %%\\
to:
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
March 19, 2007, at 10:28 AM by 216.78.15.20 -
Deleted lines 31-32:
%center% [+ Fresh Beets, Herbed Montrachet and Asparagus '-9.50-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%\\
Changed line 38 from:
%center% [+ Ripe Organic Tomato & Warm Herbed Goat Cheese '-10.50-' +] %% [[<<]]
to:
%center% [+ Vine Ripe Tomato & Warm Herbed Goat Cheese '-10.50-' +] %% [[<<]]
March 03, 2007, at 04:31 PM by 216.78.15.194 -
Changed line 41 from:
%center% '^''black olive tapenade, herbed cracker''^' %%
to:
%center% '^''black olive tapenade, herbed cracker''^' %%\\
Changed line 77 from:
%center% '^''''an excellent dish for vegetarians!''''^' %%\\
to:
%center% '^''an excellent dish for vegetarians!''^' %%\\
March 03, 2007, at 04:30 PM by 216.78.15.194 -
Changed lines 4-5 from:
||[++Winter 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Spring 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed lines 9-11 from:
%center% [+ Veal Sweetbreads & Morel au Gratin '-12.50-' +] %% [[<<]]
%center%
'^''veal gently cooked until tender with exquisite Morel mushrooms,''^' %%\\
%center% '^''Béchamel sauce and topped with Gruyere cheese
''^' %%\\
to:
%center% [+ Chilled Louisiana Crabmeat tossed with Fresh Lime & Olive Oil '-14.50-' +] %% [[<<]]
%center%
'^''avocado-cucumber-wasabi relish & herb cracker''^' %%\\
Changed lines 25-28 from:
%center% [+ Feuilleté d’Escargots et son beurre d’Aíe  '-12.50-' +] %% [[<<]]
%center% '^''garlic, shallots, red wine reduction and creamy butter''^'%%

to:
%center% [+ Feuilleté d’Escargots au Pistou  '-12.50-' +] %% [[<<]]
%center% '^'' with basil pesto and garlic butter''^'%%

Changed lines 34-35 from:
%center% [+ Oxtail Beef Consommé '-12.50-' +] %% [[<<]]
%center% '^''beef and duck foie gras ravioli''^' %%\\
to:
%center% [+ Double Duck Consommé '-12.50-' +] %% [[<<]]
%center% '^''vegetable noodles & pheasant ravioli, white truffle oil''^' %%\\
Changed lines 40-41 from:
%center% [+ Jerusalem Artichoke Velouté with Duck Foie Gras and Garlic Chips '-12.50-' +] %% [[<<]]
to:
%center% [+ Ripe Organic Tomato & Warm Herbed Goat Cheese '-10.50-' +] %% [[<<]]
%center% '^''black olive tapenade, herbed cracker''^' %%
Changed lines 50-53 from:
%center% [+ Roasted Antelope Loin '-34.-' +] %% [[<<]]
%center% '^''served medium-rare with whole wheat pasta, poached Bosc pear, Port-blueberry sauce''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops and Roasted Duck Foie Gras '-34.-' +] %% [[<<]]
%center% '^''French green lentil ragoût, 50 yr. aged balsamic vinegar''^' %%\\
to:
%center% [+ Roasted Axis Venison Loin '-34.-' +] %% [[<<]]
%center% '^''served medium-rare with a blend of wild and brown Basmati rice pilaf,''^' %%\\
%center% '^''poached spicy Anjou pear, sauce Grand Veneur''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops
'-34.-' +] %% [[<<]]
%center% '^''blood orange and basil emulsion, Chanterelle and Black Trumpet mushroom risotto''^' %%\\
Changed lines 61-65 from:
%center% '^''over a bed of lump crab, artichokes, capers, tomato and mushrooms, dill butter sauce''^' %%\\
%center% [+ Braised Veal Shank '-32.-' +] %% [[<<]]
%center% '^''creamy saffron risotto, natural jus with vegetables''^' %%\\
%center% [+ Shrimp Provençale with fresh Tagliatelle Pasta '-28.50-' +] %% [[<<]]
%center% '^''fire roasted peppers, niçoise olives, capers, braised artichokes, tomato confit, asparagus''^' %%\\
to:
%center% '^''zucchini-leek-carrot noodles, colossal lump crab & truffled lobster sauce''^' %%\\
%center% [+ Braised Colorado Lamb Shank '-32.-' +] %% [[<<]]
%center% '^''with vegetables, saffron risotto and natural jus''^' %%\\
%center% [+ Gulf Shrimp Provençale '-28.50-' +] %% [[<<]]
%center% '^''with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and artichoke''^' %%\\
Changed lines 68-78 from:
%center% [+ Pan Sautéed Dover Sole Almondine '-34.-' +] %% [[<<]]
%center% '^''de-boned tableside and served with ''^' %%\\
%center% '^''steamed saffron new potatoes and haricot vert''^' %%\\
%center%
[+ Roasted Colorado Rack of Lamb with Herbes de Provence '-34.-' +] %% [[<<]]
%center% '^''lyonnaise potato, vegetable ratatouille and minted natural jus
''^' %%\\
%center%
[+ Traditional Bouilliabasse '-34.-' +] %% [[<<]]
%center%
'^''Gruyere, crostini, rouille, bone-in snapper, shrimp, halibut, saffron-tomato broth''^' %%



to:
%center% [+ Veal Tenderloin & Broiled Portobello Mushroom Napoleon '-32.-' +] %% [[<<]]
%center% '^''pomme fondante, Morel mushroom à la crème''^' %%\\
%center% [+ Pan Sautéed Dover Sole '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, steamed potato, dill butter sauce and caper blossoms
''^' %%\\
%center%
[+ Herbes de Provence crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center%
'^''spinach-goat cheese polenta, bordelaise sauce''^' %%\\
%center% [+ Curried Lobster Tail '
-34.-' +] %% [[<<]]
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%\\
%center% [+ Mushroom & Black Truffle Risotto '-28.50-' +] %% [[<<]]
%center% '^''''an excellent dish for vegetarians!''''^' %%\\
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms
''^' %%



Changed line 15 from:
%center% '^''Gorgonzola, Camembert & Morbier - an excellent accompaniment to wine!''^' %%\\
to:
%center% '^''Gorgonzola, Camembert & Gruyere - an excellent accompaniment to wine!''^' %%\\
Deleted lines 32-35:
%center% [+ Crisp Romaine & Asparagus with Morbier Cheese '-10.50-' +] %% [[<<]]
%center% '^''dried figs, strawberries, pistachios and Balsamic vinaigrette served in an herb cracker basket''^' %%\\
%center% [+ Oxtail Beef Consommé '-12.50-' +] %% [[<<]]
%center% '^''beef and duck foie gras ravioli''^' %%\\
Added lines 35-36:
%center% [+ Oxtail Beef Consommé '-12.50-' +] %% [[<<]]
%center% '^''beef and duck foie gras ravioli''^' %%\\
Changed line 18 from:
%center% [+ ''Angus Beef Carpaccio '-12.50-' +] %% [[<<]]
to:
%center% [+ Angus Beef Carpaccio '-12.50-' +] %% [[<<]]
Changed line 25 from:
%center% '^''dried fruit brioche, Granny Smith apple terrine & citrus reduction''^' %%
to:
%center% '^''dried fruit brioche, Granny Smith apple terrine & citrus reduction''^' %%\\
Changed lines 27-28 from:
%center% '^''garlic, shallots, red wine reduction and creamy butter''^'%%\\
to:
%center% '^''garlic, shallots, red wine reduction and creamy butter''^'%%

Added line 32:
Added line 51:
Changed line 56 from:
%center% [+ ''Angus Beef Tenderloin '-32.-' +] %% [[<<]]
to:
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
Changed lines 4-5 from:
||[++AUTUMN 2006++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Winter 2007++] || [++Tue.-Sat. 6:00p-10:00p++]||
Changed line 18 from:
%center% [+ ''Certified Angus Beef'^®^''' Carpaccio '-12.50-' +] %% [[<<]]
to:
%center% [+ ''Angus Beef Carpaccio '-12.50-' +] %% [[<<]]
Added lines 24-25:
%center% [+ Pan Roasted Hudson Valley Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''dried fruit brioche, Granny Smith apple terrine & citrus reduction''^' %%
Changed lines 28-30 from:
%center% [+ Pan Roasted Hudson Valley Duck Foie Gras '-19.50-' +] %% [[<<]]
%center% '^''dried fruit brioche, Granny Smith apple terrine & citrus reduction''^' %%

to:
Changed lines 31-32 from:
%center% [+ Organic Hearts of Palm, White Asparagus and Crisp Romaine '-10.50-' +] %% [[<<]]
%center% '^''walnuts, dried Black Mission figs, creamy Roquefort dressing and served in a cracker basket''^' %%\\
to:
%center% [+ Crisp Romaine & Asparagus with Morbier Cheese '-10.50-' +] %% [[<<]]
%center% '^''dried figs, strawberries, pistachios and Balsamic vinaigrette served in an herb cracker basket''^' %%\\
Changed line 50 from:
%center% '^''served medium-rare with whole wheat linguini pasta, Port-blueberry sauce''^' %%\\
to:
%center% '^''served medium-rare with whole wheat pasta, poached Bosc pear, Port-blueberry sauce''^' %%\\
Changed line 53 from:
%center% [+ ''Certified Angus Beef'^'-®-'^''' Tenderloin '-32.-' +] %% [[<<]]
to:
%center% [+ ''Angus Beef Tenderloin '-32.-' +] %% [[<<]]
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Page last modified on January 03, 2017, at 10:19 AM