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Dinner MenuMain.DinnerMenu HistoryHide minor edits - Show changes to output Changed line 6 from:
||[++ to:
||[++Summer 2023++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 60 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-44.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 67 from:
%center% [+Pan Roasted Wild Gulf Red Snapper '- to:
%center% [+Pan Roasted Wild Gulf Red Snapper '-44.-' +] %% [[<<]] Added lines 62-63:
%center% '^'' with a subtle spice hint of cinnamon,''^' %%\\ %center% '^'' clove & coriander, served with ''^' %%\\ Added line 125:
Changed line 6 from:
||[++ to:
||[++Spring 2023++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 56 from:
%center% [+Filet of Prime Beef Tenderloin '- to:
%center% [+Filet of Prime Beef Tenderloin '-54.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 60 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-40.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 65 from:
%center% [+Pan Roasted Wild Gulf Red Snapper '- to:
%center% [+Pan Roasted Wild Gulf Red Snapper '-40.-' +] %% [[<<]] Changed line 6 from:
||[++Winter to:
||[++Winter 2023++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 6 from:
||[++ to:
||[++Winter 2022++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 6 from:
||[++ to:
||[++Fall 2022++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 45 from:
%center% [+ Maine Lobster Bisque '- to:
%center% [+ Maine Lobster Bisque '-14.5-' +] %% [[<<]] Changed line 60 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-36.-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 6-9 from:
||[++ to:
||[++Summer 2022++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 60 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-34.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 20 from:
%center% [+Scallops Rockefeller '- to:
%center% [+Scallops Rockefeller '-19.5-' +] %% [[<<]] Changed line 60 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-36.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 39 from:
%center% [+ to:
%center% [+Gratin of Onion Soup '-12.5-' +] %% [[<<]] Changed line 81 from:
%center% [+ Dover Sole is available when requested 12 hours in advance '- to:
%center% [+ Dover Sole is available when requested 12 hours in advance '-58.-' +] %% [[<<]] Changed line 39 from:
%center% [+Gratin of Onion Soup '-12.5-' +] %% [[<<]] to:
%center% [+ Gratin of Onion Soup '-12.5-' +] %% [[<<]] Changed lines 6-9 from:
||[++ to:
||[++Spring 2022++] || [++Thu.-Sat. 5:00p-9:30p++]|| Deleted line 122:
Deleted lines 3-5:
Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf Added lines 5-7:
Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf Changed lines 27-28 from:
to:
%center% [+Pan Seared Moulard Duck Foie Gras '-34.-' +] %% [[<<]] %center% '^''on dried fruit brioche canapé with''^' %%\\ %center% '^''Granny Smith apple terrine, ''^' %%\\ %center% '^''Blood orange reduction ''^' %% Deleted lines 91-93:
%center% '^''savory spinach & French Feta''^' %%\\ %center% '^''layered between crispy phyllo''^' %%\\ Added line 126:
Deleted lines 15-17:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]] %center% '^'' vegetable noodles, créole rémoulade''^' %% Deleted lines 3-5:
Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf Changed line 9 from:
||[++ to:
||[++Winter 2022++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 57 from:
%center% [+Filet of Prime Beef Tenderloin '- to:
%center% [+Filet of Prime Beef Tenderloin '-48.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 66 from:
%center% [+Pan Roasted Wild Gulf Red Snapper '- to:
%center% [+Pan Roasted Wild Gulf Red Snapper '-38.-' +] %% [[<<]] Changed line 61 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-38.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 71 from:
%center% [+Jumbo Lump Crabmeat Mary Louise '- to:
%center% [+Jumbo Lump Crabmeat Mary Louise '-40.-' +] %% [[<<]] Changed lines 6-7 from:
Attach:Dinner to:
Attach:Dinner_Menu.pdf Changed lines 9-12 from:
||[++ to:
||[++Fall 2021++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 57 from:
%center% [+Filet of Prime Beef Tenderloin '- to:
%center% [+Filet of Prime Beef Tenderloin '-44.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 61 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-36.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 71 from:
%center% [+Jumbo Lump Crabmeat Mary Louise '- to:
%center% [+Jumbo Lump Crabmeat Mary Louise '-36.-' +] %% [[<<]] Changed line 6 from:
Attach:Dinner to:
Attach:Dinner-Menu.pdf Changed line 57 from:
%center% [+Filet of Prime Beef Tenderloin '- to:
%center% [+Filet of Prime Beef Tenderloin '-48.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 57 from:
%center% [+Filet of Prime Beef Tenderloin '- to:
%center% [+Filet of Prime Beef Tenderloin '-46.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 61 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-38.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 66 from:
%center% [+Pan Roasted Wild Gulf Red Snapper '- to:
%center% [+Pan Roasted Wild Gulf Red Snapper '-36.-' +] %% [[<<]] Changed lines 5-7 from:
to:
Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf Changed line 46 from:
%center% [+ to:
%center% [+ Maine Lobster Bisque '-12.5-' +] %% [[<<]] Deleted lines 4-5:
Attach:Dinner_Menu.pdf Added lines 40-42:
%center% [+Gratin of Onion Soup '-12.5-' +] %% [[<<]] %center% '^''garlic crostini, gruyere cheese''^' %% Changed line 59 from:
%center% '^'' French green beans, sauce Bordelaise''^' %% to:
%center% '^'' French green beans, sauce Bordelaise''^' %% Deleted lines 25-28:
%center% '^''white truffle oil ''^' %%\\ %center% '^''shaved Parmigiana Reggiano''^' %% Changed line 43 from:
%center% [+ to:
%center% [+ Jerusalem Artichoke Velouté '-12.5-' +] %% [[<<]] Changed lines 49-52 from:
%center% [+ %center% [+& %center% to:
%center% [+Roasted Wild Jumbo Gulf Shrimp +] %% [[<<]] %center% [+& House-made Tagliatelle Pasta '-36.-' +] %% [[<<]] %center% '^'' tomato, capers, eggplant ''^' %% %center% '^'' goat cheese ''^' %% Changed line 56 from:
%center% '^'' French green beans, sauce Bordelaise''^' %% to:
%center% '^'' French green beans, sauce Bordelaise''^' %%\\ Changed line 59 from:
%center% '^'' French green beans, sauce Bordelaise''^' %% to:
%center% '^'' French green beans, sauce Bordelaise''^' %% Changed line 82 from:
%center% [+ Dover Sole is available when requested 12 hours in advance '- to:
%center% [+ Dover Sole is available when requested 12 hours in advance '-54.-' +] %% [[<<]] Changed lines 3-4 from:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm to:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.++]''' %% Changed lines 9-12 from:
||[++ to:
||[++Summer 2021++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed lines 26-29 from:
%center% [+ %center% '^'' %center% '^'' to:
%center% [+House-Made Fresh Tagliatelle Pasta '-12.5-' +] %% [[<<]] %center% '^''white truffle oil ''^' %%\\ %center% '^''shaved Parmigiana Reggiano''^' %% Changed lines 60-61 from:
to:
Changed lines 64-66 from:
%center% '^'' %center% '^'' carrot to:
%center% '^'' sauté spinach, natural jus''^' %% Changed lines 90-92 from:
%center% '^'' to:
%center% '^''SPANAKOPITA''^' %%\\ %center% '^''savory spinach & French Feta''^' %%\\ %center% '^''layered between crispy phyllo''^' %%\\ Changed line 26 from:
%center% [+Pan Seared Moulard Duck Foie Gras '- to:
%center% [+Pan Seared Moulard Duck Foie Gras '-32.-' +] %% [[<<]] Changed line 60 from:
%center% ''''' add seared duck foie gras $ to:
%center% ''''' add seared duck foie gras $32. ''''' %% Added lines 52-55:
%center% [+Pan Sauté Wild Jumbo Gulf Shrimp +] %% [[<<]] %center% [+& Morel Mushroom Risotto '-36.-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' shaved Parmigiana Reggiano ''^' %% Changed lines 9-12 from:
||[++ to:
||[++Spring 2021++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 58 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-36.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 9 from:
||[++Winter to:
||[++Winter 2021++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed lines 5-6 from:
Attach:Dinner_Menu. to:
Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf Changed lines 5-6 from:
'''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf''' to:
''' Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf ''' Changed lines 3-7 from:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to our Click on the following link for a .pdf version of our menu: Attach:Dinner to:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to include our popular menu items as well as operating hours.++]''' %% '''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf''' Changed lines 9-12 from:
||[++Winter to:
||[++Winter 2020++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed lines 36-37 from:
%center style="text-decoration: underline"% '''[++ Salads ++]''' %% to:
%center style="text-decoration: underline"% '''[++ Salads & Soup ++]''' %% Added lines 47-49:
%center% [+ Maine Lobster Bisque '-12.5-' +] %% [[<<]] %center% '^''en croûte''^' %% Changed line 80 from:
%center% [+ Dover Sole is available when requested 12 hours in advance '- to:
%center% [+ Dover Sole is available when requested 12 hours in advance '-48.-' +] %% [[<<]] Changed line 30 from:
%center% [+Scallops Rockefeller '- to:
%center% [+Scallops Rockefeller '-16.5-' +] %% [[<<]] Changed line 9 from:
||[++Winter to:
||[++Winter 2021++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed line 6 from:
Attach:Dinner to:
Attach:Dinner-Menu.pdf Changed lines 5-6 from:
Attach:Dinner_Menu. to:
Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf Changed lines 5-6 from:
'''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf''' to:
''' Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf ''' Changed lines 3-7 from:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to '''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf to:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to our previous operating hours.++]''' %% '''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf''' Changed lines 9-12 from:
||[++ to:
||[++Winter 2020++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed lines 38-42 from:
%center% [+ %center% '^'' %center% '^'' %center% '^'' %center% '^'' to:
%center% [+ Chevre Chaud over Spinach Salad '-10.5-' +] %% [[<<]] %center% '^'' warm, pan sauté breaded goat cheese ''^' %%\\ %center% '^'' over spinach, tossed in our house made ''^' %%\\ %center% '^'' roasted shallot vinaigrette, with ''^' %%\\ %center% '^''toasted pine-nuts and dried fig''^' %% Changed lines 5-6 from:
'''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu. to:
'''Click on the following link for a .pdf version of our menu:''' Attach:Dinner_Menu.pdf Changed lines 5-6 from:
''' Attach:Dinner_Menu.pdf to:
'''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf''' Changed lines 5-6 from:
Attach: to:
'''[++Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf++]''' Added lines 4-6:
%center style="text-decoration: underline"% '''[++Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf++]''' %% Changed lines 27-28 from:
to:
%center% [+Scallops Rockefeller '-14.5-' +] %% [[<<]] %center% '^''over creamed spinach with fennel and Pernod, ''^' %%\\ %center% '^''topped with a glaçage of Choron sauce''^' %% Added lines 67-73:
%center% [+Boneless Roasted Yogurt Marinated+] %% [[<<]] %center% [+Half Chicken '-26.50.-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''creamy risotto, vegetable noodles ''^' %%\\ %center% '^''consisting of julienne zucchini, carrot &''^' %%\\ %center% '^''yellow squash, sauté with fresh garlic''^' %%\\ %center% '^''& extra virgin olive oil, red wine sauce''^' %% Changed lines 76-78 from:
%center% ''''' - 12 hours advance notice - ''''' %% to:
%center% ''''' - 12 hours advance notice - ''''' %% Changed lines 80-82 from:
%center% '^'' %center% to:
%center% '^''SHAVED BRUSSEL SPROUTS''^' %%\\ %center% '^''sauté with garlic, olive oil & lemon''^' ''' '^GF^' ''' %%\\ %center% '^''SAUTÉ SPINACH''^' ''' '^GF^' ''' %%\\ %center% '^''DAUPHINOIS POTATO''^' ''' '^GF^' ''' %%\\ Added lines 98-101:
%center% [+ Lemon Gelato & Swiss Meringue '-12.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''lemon curd ice cream ''^' %%\\ %center% '^''topped with toasted meringue''^' %% Changed lines 3-5 from:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. to:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to include our popular menu items as well as operating hours.++]''' %% Changed lines 6-9 from:
||[++ to:
||[++Fall 2020++] || [++Thu.-Sat. 5:00p-9:30p++]|| Changed lines 20-22 from:
%center% [+ %center% '^'' à la Rockefeller to:
%center% [+ Crispy Duck Leg Confit '-19.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' creamy risotto, red wine sauce''^' %% Changed lines 29-32 from:
%center style="text-decoration: underline"% '''[++ %center% [+ Maine Lobster Bisque en Croûte '-12.5-' +] %% [[<<]] to:
%center style="text-decoration: underline"% '''[++ Salads ++]''' %% Deleted lines 39-43:
%center% '^''warm breadcrumb crusted goat cheese with fresh thyme, ''^' %%\\ %center% '^''over spinach tossed with roasted shallot vinaigrette ''^' %%\\ %center% '^''dried fig & toasted pine-nuts ''^' %% Changed line 63 from:
%center% [+ Dover Sole is available when requested in advance '-44.-' +] %% [[<<]] to:
%center% [+ Dover Sole is available when requested 12 hours in advance '-44.-' +] %% [[<<]] Deleted line 69:
Changed lines 74-91 from:
%center to:
%center style="text-decoration: underline"% '''[++Dessert++]''' %% %center% [+ Flourless Chocolate Cake '-12.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''three ingredients combined ''^' %%\\ %center% '^''to create an intense chocolate experience''^' %%\\ %center% '^''can also be prepared as a whole dessert''^' %%\\ %center% '^''to serve up to 12 with five days notice''^' %% %center% [+ White Chocolate Crème Brulée '-12.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''traditional French custard ''^' %%\\ %center% '^''with a crisp caramel crust''^' %% %center% [+ Chef’s Assortment +] %% [[<<]] %center% [+ of European Cheeses '-16.5-' +] %% [[<<]] %center% '^'' Gruyère, Gorgonzola Dolce and Montrachet ''^' %%\\ %center% '^''with toasted baguette, butter & walnuts''^' %% %center% [+ Soufflé of the Evening '-12.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted line 99:
Deleted lines 3-5:
%center style="text-decoration: underline"% '''[++Saturday, August 8th, we will no be able to provide To-Go orders, and we are fully committed for inside dining. ++]''' %% Changed lines 3-4 from:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. ++]''' %% to:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. ++]''' %% %center style="text-decoration: underline"% '''[++Saturday, August 8th, we will no be able to provide To-Go orders, and we are fully committed for inside dining. ++]''' %% Changed lines 3-5 from:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. to:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. ++]''' %%\\ %center style="text-decoration: underline"% '''[++Saturday, August 8th, we will no be able to provide To-Go orders. ++]''' %% Changed line 3 from:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.++]''' %% to:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. Saturday, August 8th, we will not be able to provide To-Go orders++]''' %% Deleted lines 18-20:
%center% [+ Crispy Duck Leg Confit '-19.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' creamy risotto, red wine sauce''^' %% Added lines 3-4:
%center style="text-decoration: underline"% '''[++Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.++]''' %% Added line 94:
Changed line 4 from:
||[++ to:
||[++Summer 2020++] || [++Tue.-Sat. 5:00p-9:30p++]|| Changed lines 72-73 from:
%center% ''''' order must be placed when making reservations to:
%center% ''''' order must be placed when making reservations ''''' %%\\ %center% ''''' - 12 hours advance notice - ''''' %%\\ Added lines 70-73:
%center% [+ Dover Sole is available when requested in advance '-44.-' +] %% [[<<]] %center% ''''' order must be placed when making reservations - 12 hours advance notice ''''' %%\\ Changed lines 53-54 from:
%center% '^'' French green beans, sauce Bordelaise''^' %% to:
%center% '^'' French green beans, sauce Bordelaise''^' %%\\ %center% ''''' add seared duck foie gras $28.50 ''''' %% Changed lines 4-7 from:
||[++ to:
||[++Spring 2020++] || [++Tue.-Sat. 5:00p-9:30p++]|| Deleted lines 20-22:
%center% '^'' chia seed, cheese grits, saffron aïoli''^' %% Changed line 34 from:
%center% [+ Mediterranean '-10.5-' +] %% [[<<]] to:
%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]] Changed line 40 from:
%center% [+ Caesar '-10.5-' +] %% [[<<]] to:
%center% [+ Caesar Salad '-10.5-' +] %% [[<<]] Deleted lines 23-25:
%center% '^''shaved Parmigiana Reggiano''^' %% Changed line 27 from:
%center% [+Pan Seared Moulard Duck Foie Gras '- to:
%center% [+Pan Seared Moulard Duck Foie Gras '-28.5-' +] %% [[<<]] Deleted lines 53-57:
%center% '^''saffron rice, jumbo Indonesian shrimp, ''^' %%\\ %center% '^'' littleneck clams, calamari, natural sea scallops, ''^' %%\\ %center% '^''roasted chicken & fish''^' %% Deleted lines 57-63:
%center% [+Vegetarian Combination '-22.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' Gorgonzola dauphinois potato, ''^' %%\\ %center% '^'' shaved Brussel sprouts sauté with garlic, olive oil & lemon ''^' %%\\ %center% '^'' ratatouille, sauté spinach ''^' %% Deleted lines 68-74:
%center% '^''French green beans, cheese grits, ''^' %%\\ %center% '^''lemon butter sauce ''^' %% %center% [+ Tournedo Rossini '-58.-' +] %% [[<<]] %center% '^''on dried fruit brioche, Madeira wine sauce ''^' %% Deleted lines 72-74:
%center% '^''leek-spinach tart, garlic-lemon-chive butter sauce''^' %% Deleted line 73:
Deleted line 76:
Changed lines 36-37 from:
%center style="text-decoration: underline"% '''[++ to:
%center style="text-decoration: underline"% '''[++ Soup & Salads ++]''' %% Deleted lines 38-42:
%center% [+ Gratin of Onion '-10.5-' +] %% [[<<]] %center% '^''garlic crostini, Gruyère cheese ''^' %% %center style="text-decoration: underline"% '''[++ Salads ++]''' %% Changed line 40 from:
%center% [+ to:
%center% [+ Gratin of Onion '-10.5-' +] %% [[<<]] Changed lines 34-37 from:
%center% '^''Parmigiana Reggiano cream''^' %% to:
Changed lines 40-41 from:
%center% [+ %center% '^'' to:
%center% [+ Onion Soup '-10.5-' +] %% [[<<]] %center% '^''garlic crostini, Gruyère cheese ''^' %% Changed lines 4-7 from:
||[++ to:
||[++Winter 2019++] || [++Tue.-Sat. 5:00p-9:30p++]|| Changed lines 47-53 from:
%center% [+ %center% '^'' %center% '^'' %center% '^'' %center% '^'' %center% '^''oregano vinaigrette, grissini to:
%center% [+ Mediterranean '-10.5-' +] %% [[<<]] %center% '^'' vine ripe tomatoes, English cucumber ''^' %%\\ %center% '^'' red onion, avocado, Valbresso Feta ''^' %%\\ %center% '^'' Kalamata olives, pita chips''^' %%\\ %center% '^''oregano vinaigrette ''^' %% Changed line 86 from:
%center% [+Pan Roasted Wild Gulf Red Snapper '-34.-' to:
%center% [+Pan Roasted Wild Gulf Red Snapper '-34.-' +] %% [[<<]] Changed line 66 from:
%center% '^''saffron rice, to:
%center% '^''saffron rice, jumbo Indonesian shrimp, ''^' %%\\ Changed line 68 from:
%center% '^'' to:
%center% '^''roasted chicken & fish''^' %% Changed lines 68-69 from:
%center% '^'' roasted chicken & fish''^' %% to:
%center% '^'' jumbo Indonesian shrimp, roasted chicken & fish''^' %% Changed lines 103-105 from:
%center% [+Seared Natural Sea Scallops '-34.-' +] %% [[<<]] %center% '^'' %center% '^''French green beans, carrot, mushroom broth to:
%center% [+Seared Natural Sea Scallops '-34.-' +] %% [[<<]] %center% '^''leek-spinach tart, garlic-lemon-chive butter sauce''^' %% Changed line 103 from:
%center% [+Seared Natural Sea Scallops '-34.- to:
%center% [+Seared Natural Sea Scallops '-34.-' +] %% [[<<]] Changed line 79 from:
%center% '^'' ratatouille, sauté spinach ''^' %% to:
%center% '^'' ratatouille, sauté spinach ''^' %% Changed lines 4-7 from:
||[++ to:
||[++Fall 2019++] || [++Tue.-Sat. 5:00p-9:30p++]|| Changed line 21 from:
%center% [+ Pan Sauté Jumbo to:
%center% [+ Pan Sauté Jumbo Indonesian Shrimp '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 48-49 from:
%center% '^'' %center% '^'' to:
%center% '^'' heirloom tomatoes and eggplant grown by ''^' %%\\ %center% '^'' Covey Rise Farms in Husser, Louisiana''^' %%\\ Changed lines 72-75 from:
%center% '^'' %center% [+ %center% ' to:
%center% '^'' French green beans, sauce Bordelaise''^' %% %center% [+ Morel Mushroom, Dried Fig & Asparagus Risotto '-32.5-' ''' '^GF^' ''' +] %% [[<<]] %center% [+Vegetarian Combination '-22.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' Gorgonzola dauphinois potato, ''^' %%\\ %center% '^'' shaved Brussel sprouts sauté with garlic, olive oil & lemon ''^' %%\\ %center% '^'' ratatouille, sauté spinach ''^' %%\\ Changed lines 100-101 from:
%center% '^'' %center% '^'' to:
%center% '^''rice noodles, exotic mushrooms, green onions,''^' %%\\ %center% '^''French green beans, carrot, mushroom broth''^' %% Changed lines 4-7 from:
||[++ to:
||[++Summer 2019++] || [++Tue.-Sat. 5:00p-9:30p++]|| Deleted lines 61-66:
%center% '^'' greens grown by Stacy Mack of M&M Farms,''^' %%\\ %center% '^'' Lake Charles, Louisiana''^' %%\\ %center% '^'' candied walnuts, dried sour cherries, ''^' %%\\ %center% '^'' Gorgonzola cheese, walnut vinaigrette ''^' %% Deleted lines 64-68:
%center% '^''braised veal shank with cream, Morel mushroom,''^' %%\\ %center% '^''carrot, pearl onion & house-made tagliatelle pasta''^' %%\\ %center% '^'' ''' can be prepared gluten free by substituting steamed potato for the pasta ''' ''^' %% Deleted lines 69-72:
%center% [+ Halibut & Jumbo Gulf Shrimp '-34.-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' vegetable noodles, caponata sauce, caper blossoms ''^' %% Deleted line 120:
Changed lines 40-42 from:
%center% [+ %center% '^''poached wild Gulf shrimp ''^' %% to:
%center% [+ Maine Lobster Bisque en Croûte '-12.5-' +] %% [[<<]] Changed lines 57-60 from:
%center% [+ %center% '^'' %center% '^'' to:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]] %center% '^''warm breadcrumb crusted goat cheese with fresh thyme, ''^' %%\\ %center% '^''over spinach tossed with roasted shallot vinaigrette ''^' %%\\ %center% '^''dried fig & toasted pine-nuts ''^' %% Added lines 71-75:
%center% [+Blanquette de Veau '-32.-' +] %% [[<<]] %center% '^''braised veal shank with cream, Morel mushroom,''^' %%\\ %center% '^''carrot, pearl onion & house-made tagliatelle pasta''^' %%\\ %center% '^'' ''' can be prepared gluten free by substituting steamed potato for the pasta ''' ''^' %% Deleted lines 80-84:
%center% '^''braised veal shank with cream, Morel mushroom,''^' %%\\ %center% '^''carrot, pearl onion & house-made tagliatelle pasta''^' %%\\ %center% '^'' ''' can be prepared gluten free by substituting steamed potato for the pasta ''' ''^' %% Added line 136:
Changed line 71 from:
%center% [+Paella '-32.-' +] %% [[<<]] to:
%center% [+Paella '-32.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 58 from:
%center% [+ Roasted Beet, Spinach to:
%center% [+ Roasted Beet, Spinach, Shaved Fennel '-10.5-' +] %% [[<<]] Changed lines 81-82 from:
%center% [+Flax Seed Meal crusted Wild Pacific %center% [+& Jumbo Gulf Shrimp '-34.-' ''' '^GF^' ''' +] %% [[<<]] to:
%center% [+Flax Seed Meal crusted Wild Pacific +] %% [[<<]] %center% [+ Halibut & Jumbo Gulf Shrimp '-34.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 81 from:
%center% [+Flax Seed Meal crusted Wild Pacific Halibut +] %% [[<<]] to:
%center% [+Flax Seed Meal crusted Wild Pacific Halibut +] %% [[<<]] Changed lines 11-14 from:
%center% '^'' paper thin raw beef tenderloin, Dijon mustard, %center% '^'' fresh cracked black pepper, %center% '^'' to:
%center% '^'' paper thin raw beef tenderloin, Dijon mustard, ''^' %%\\ %center% '^'' cornichon, fresh cracked black pepper, ''^' %%\\ %center% '^'' extra virgin olive oil, crostini & Parmigiana Reggiano ''^' %% Changed line 24 from:
%center% [+Fresh Tagliatelle Pasta to:
%center% [+Fresh Tagliatelle Pasta & White Truffle Oil '-12.5-' +] %% [[<<]] Changed lines 31-33 from:
%center% '^''dried fruit brioche canapé, %center% '^'' to:
%center% '^''dried fruit brioche canapé, ''^' %%\\ %center% '^''Granny Smith apple terrine, blood orange reduction''^' %% Changed lines 51-55 from:
%center% '^'' fire roasted peppers, Kalamata olives, %center% '^'' to:
%center% '^'' fire roasted peppers, Kalamata olives, ''^' %%\\ %center% '^'' eggplant tapenade, Valbresso Feta, ''^' %%\\ %center% '^''oregano vinaigrette, grissini ''^' %% %center% [+ Caesar '-10.5-' +] %% [[<<]] %center% '^''in a crisp Parmesan cheese basket''^' %% Changed lines 59-60 from:
%center% '^''goat cheese with fresh thyme gougère, roasted shallot vinaigrette ''^' %% to:
%center% '^''goat cheese with fresh thyme gougère, ''^' %%\\ %center% '^''roasted shallot vinaigrette ''^' %% Changed lines 65-67 from:
%center% '^'' candied walnuts, dried sour cherries, %center% '^''walnut vinaigrette ''^' %% to:
%center% '^'' candied walnuts, dried sour cherries, ''^' %%\\ %center% '^'' Gorgonzola cheese, walnut vinaigrette ''^' %% Changed lines 72-74 from:
%center% '^''saffron rice, wild jumbo Gulf shrimp, %center% '^'' to:
%center% '^''saffron rice, wild jumbo Gulf shrimp, ''^' %%\\ %center% '^'' littleneck clams, calamari, natural sea scallops, ''^' %%\\ %center% '^'' roasted chicken & fish''^' %% Changed lines 81-82 from:
%center% [+Flax Seed Meal crusted Wild Pacific Halibut & Jumbo Gulf Shrimp '-34.-' ''' '^GF^' ''' +] %% [[<<]] to:
%center% [+Flax Seed Meal crusted Wild Pacific Halibut +] %% [[<<]]\\ %center% [+& Jumbo Gulf Shrimp '-34.-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 86-87 from:
%center% '^'' Gorgonzola dauphinois potato, to:
%center% '^'' Gorgonzola dauphinois potato, ''^' %%\\ %center% '^'' sauté spinach, sauce Bordelaise''^' %% Changed lines 93-95 from:
%center% '^'' 14 oz. single bone short rib, %center% '^'' to:
%center% '^'' 14 oz. single bone short rib, ''^' %%\\ %center% '^'' Gorgonzola dauphinois potato,''^' %%\\ %center% '^'' asparagus, French green beans, ''^' %%\\ %center% '^'' carrot, natural jus''^' %% Changed lines 99-101 from:
%center% '^'' steamed potato, sundried tomato, artichoke, %center% '^'' asparagus tips, lemon butter sauce & jumbo lump crab ''^' %% to:
%center% '^'' steamed potato, sundried tomato, artichoke, ''^' %%\\ %center% '^'' capers, asparagus tips, lemon butter sauce ''^' %%\\ %center% '^'' & jumbo lump crab ''^' %% Changed lines 104-105 from:
%center% '^''French green beans, cheese grits, lemon butter sauce ''^' %% to:
%center% '^''French green beans, cheese grits, ''^' %%\\ %center% '^''lemon butter sauce ''^' %% Changed lines 115-116 from:
%center% '^''curried French green lentils, extra virgin olive oil, aged balsamic vinegar''^' %% to:
%center% '^''curried French green lentils, extra virgin olive oil, ''^' %%\\ %center% '^''aged balsamic vinegar''^' %% Changed line 75 from:
%center% '^'' ''' to:
%center% '^'' ''' can be prepared gluten free by substituting steamed potato for the pasta ''' ''^' %% Changed line 75 from:
%center% '^'' ''''can be prepared gluten free by substituting steamed potato for the pasta'''' ''^' %% to:
%center% '^'' '''' can be prepared gluten free by substituting steamed potato for the pasta '''' ''^' %% Changed lines 4-7 from:
||[++ to:
||[++Spring 2019++] || [++Tue.-Sat. 5:00p-9:30p++]|| Changed lines 12-13 from:
%center% '^'' fresh cracked black pepper, extra virgin olive oil, to:
%center% '^'' fresh cracked black pepper, extra virgin olive oil, ''^' %%\\ %center% '^'' crostini & Parmigiana Reggiano ''^' %% %center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]] %center% '^'' vegetable noodles, créole rémoulade''^' %% Changed lines 21-23 from:
%center% [+ Pan Sauté to:
%center% [+ Pan Sauté Jumbo Wild Gulf Shrimp '-16.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' chia seed, cheese grits, saffron aïoli''^' %% %center% [+Fresh Tagliatelle Pasta with White Truffle Oil '-12.5-' +] %% [[<<]] %center% '^''shaved Parmigiana Reggiano''^' %% Changed lines 31-36 from:
%center% '^''dried fruit brioche canapé, Granny Smith apple terrine, %center% '^'' to:
%center% '^''dried fruit brioche canapé, Granny Smith apple terrine, ''^' %%\\ %center% '^''blood orange reduction''^' %% %center% [+Sunchoke & Morel Mushroom Ravioli '-12.5-' +] %% [[<<]] %center% '^''Parmigiana Reggiano cream''^' %% Changed lines 40-44 from:
%center% [+ %center% to:
%center% [+ Wild Gulf Shrimp Bisque en Croûte '-12.5-' +] %% [[<<]] %center% '^''poached wild Gulf shrimp ''^' %% %center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]] %center% '^''beef & mushroom ravioli, white truffle oil ''^' %% Changed lines 48-49 from:
%center% [+ %center% '^'' to:
%center% [+ Local Tomato '-10.5-' +] %% [[<<]] %center% '^'' hydroponic tomatoes grown by ''^' %%\\ %center% '^'' the Coushatta Tribe in Kinder, Louisiana''^' %%\\ %center% '^'' fire roasted peppers, Kalamata olives, eggplant tappenade''^' %%\\ Changed line 56 from:
%center% [+ Roasted Beet, Spinach & to:
%center% [+ Roasted Beet, Spinach & Shaved Fennel '-10.5-' +] %% [[<<]] Added lines 59-64:
%center% [+ Local Greens & Poached Bosc Pear '-10.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' greens grown by Stacy Mack of M&M Farms,''^' %%\\ %center% '^'' Lake Charles, Louisiana''^' %%\\ %center% '^'' candied walnuts, dried sour cherries, Gorgonzola cheese, ''^' %%\\ %center% '^''walnut vinaigrette ''^' %% Changed lines 68-80 from:
%center% [+ %center% %center% [+ %center% '^'' %center% %center% [+ %center% %center% '^'' and served in a puff pastry shell with asparagus to:
%center% [+Paella '-32.-' +] %% [[<<]] %center% '^''saffron rice, wild jumbo Gulf shrimp, littleneck clams ''^' %%\\ %center% '^''calamari, natural sea scallops, roasted chicken & fish''^' %% %center% [+Blanquette de Veau '-32.-' +] %% [[<<]] %center% '^''braised veal shank with cream, Morel mushroom,''^' %%\\ %center% '^''carrot, pearl onion & house-made tagliatelle pasta''^' %%\\ %center% '^'' ''''can be prepared gluten free by substituting steamed potato for the pasta'''' ''^' %% %center% [+Flax Seed Meal crusted Wild Pacific Halibut & Jumbo Gulf Shrimp '-34.-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' vegetable noodles, caponata sauce, caper blossoms ''^' %% %center% [+Filet of Prime Beef Tenderloin '-44.-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise''^' %% %center% [+ Pesto Quinoa with Warm Goat Cheese '-28.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''roasted eggplant, fire roasted peppers, sauté spinach''^' %% Changed lines 94-99 from:
%center% [+ %center% %center% [+ %center% %center% to:
%center% [+ Pan Seared Dover Sole Almandine '-44.-' +] %% [[<<]] %center% '^''French green beans, cheese grits, lemon butter sauce ''^' %% %center% [+ Tournedo Rossini '-58.-' +] %% [[<<]] %center% '^''on dried fruit brioche, Madeira wine sauce ''^' %% %center% [+Jumbo Lump Crabmeat Mary Louise '-34.-' +] %% [[<<]] %center% '^'' crabmeat tossed in a champagne cream sauce ''^' %%\\ %center% '^'' and served in a puff pastry shell with asparagus''^' %% %center% [+Seared Natural Sea Scallops '-34.-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''curried French green lentils, extra virgin olive oil, aged balsamic vinegar''^' %% Changed line 4 from:
||[++Winter 2019++] || [++Tue.-Sat. 5: to:
||[++Winter 2019++] || [++Tue.-Sat. 5:00p-9:30p++]|| Changed line 4 from:
||[++ to:
||[++Winter 2019++] || [++Tue.-Sat. 5:30p-9:30p++]|| Changed line 4 from:
||[++ to:
||[++Fall 2018++] || [++Tue.-Sat. 6:00p-10:00p++]|| Deleted lines 25-27:
%center% '^'' potato galette, crème fraiche, capers, hard cooked egg ''^' %% Changed lines 34-36 from:
%center% [+ %center% '^'' to:
%center% [+ Consommé du Canard '-12.5-' +] %% [[<<]] %center% '^''veal & mushroom ravioli, white truffle oil ''^' %% Changed line 51 from:
%center% [+Pan Sauté Wild Pacific Halibut & Jumbo Shrimp '-34.-' +] %% [[<<]] to:
%center% [+Pan Sauté Wild Pacific Halibut & Wild Jumbo Gulf Shrimp '-34.-' +] %% [[<<]] Changed line 48 from:
%center% [+ Roasted Beet, Spinach & to:
%center% [+ Roasted Beet, Spinach & Asparagus '-10.5-' +] %% [[<<]] Changed lines 4-7 from:
||[++ to:
||[++Summer 2018++] || [++Tue.-Sat. 6:00p-10:00p++]|| Added lines 17-19:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]] %center% '^'' vegetable noodles, créole rémoulade''^' %% Changed lines 24-26 from:
%center% '^'' to:
%center% '^''dried fruit brioche canapé, Granny Smith apple terrine, blood orange reduction''^' %% %center% [+ House Cold Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' potato galette, crème fraiche, capers, hard cooked egg ''^' %% %center% [+Fresh Tagliatelle Pasta with White Truffle Oil '-12.5-' +] %% [[<<]] %center% '^''shaved Parmigiana Reggiano''^' %% Deleted lines 34-35:
Changed lines 38-40 from:
%center% '^'' to:
%center% '^''braised rabbit ravioli, white truffle oil ''^' %% Changed lines 42-49 from:
%center% [+ %center% '^'' %center% '^'' %center% [+ Chèvre Chaud over Baby Spinach '-10.5-' +] %% [[<<]] %center% '^''sauté breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\ %center% '^''pine-nuts, dried figs & roasted shallot vinaigrette to:
%center% [+ Heirloom Tomato '-10.5-' +] %% [[<<]] %center% '^'' fire roasted peppers, Kalamata olives,''^' %%\\ %center% '^''Valbresso Feta, oregano vinaigrette, grissini ''^' %% Changed lines 48-51 from:
%center% [+ %center% '^'' %center% '^''Roquefort cheese, walnut vinaigrette to:
%center% [+ Roasted Beet, Spinach & White Asparagus '-10.5-' +] %% [[<<]] %center% '^''goat cheese with fresh thyme gougère, roasted shallot vinaigrette ''^' %% Changed lines 54-60 from:
%center% [+ %center% '^'' %center% [+Pan Roasted Wild Gulf Red Snapper '-34.-' +] %% [[<<]] %center% '^'' steamed potato, sundried tomato, artichoke, capers, ''^' %%\\ %center% '^'' asparagus tips, lemon butter sauce & crabmeat to:
%center% [+Pan Sauté Wild Pacific Halibut & Jumbo Shrimp '-34.-' +] %% [[<<]] %center% '^'' saffron steamed potato, puttanesca sauce, caper blossoms ''^' %% Changed lines 60-67 from:
%center% [+ to:
%center% [+ Pan Seared Dover Sole Almandine '-44.-' +] %% [[<<]] %center% '^''French green beans, cheese grits, lemon butter sauce ''^' %% %center% [+Jumbo Lump Crabmeat Mary Louise '-34.-' +] %% [[<<]] %center% '^'' crabmeat tossed in a champagne cream sauce ''^' %%\\ %center% '^'' and served in a puff pastry shell with asparagus''^' %% %center% [+Slow Braised Beef Short Rib '-34.-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 71-73 from:
%center% [+ %center% '^'' to:
%center% [+Pan Roasted Wild Gulf Red Snapper '-34.-' +] %% [[<<]] %center% '^'' steamed potato, sundried tomato, artichoke, capers, ''^' %%\\ %center% '^'' asparagus tips, lemon butter sauce & jumbo lump crab ''^' %% Changed lines 78-82 from:
%center% [+ %center% %center% [+ Vegetable Risotto with Goat Cheese '-28.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''roasted eggplant, sauté spinach, basil oil to:
%center% [+ Pesto Risotto with Goat Cheese '-28.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''roasted eggplant, sauté spinach''^' %%\\ Changed line 83 from:
%center% '^'' to:
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\ Changed lines 85-88 from:
%center% '^'' %center% '^'' %center% '^''French green beans almandine''^' ''' '^GF^' ''' %%\\ %center% '^''ratatouille''^' ''' '^GF^' ''' %%\\ to:
%center% '^''spanakopita ''^' %%\\ %center% '^''sauté spinach''^' ''' '^GF^' ''' %%\\ %center% '^''grits & Gruyère cheese''^' ''' '^GF^' ''' %% Deleted lines 18-21:
%center% [+ Chef’s Assortment of European Cheeses '-15.5-' +] %% [[<<]] %center% '^'' Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\ %center% '^''with toasted baguette, butter & walnuts''^' %% Changed line 62 from:
%center% '^'' asparagus tips, lemon butter sauce & to:
%center% '^'' asparagus tips, lemon butter sauce & crabmeat ''^' %% Changed line 6 from:
to:
Due to fluctuating weather conditions and general availability of food products which affect some of our dishes, this menu may be slightly varied from what's available for each particular evening. Changed lines 4-7 from:
||[++ to:
||[++Winter 2018++] || [++Tue.-Sat. 6:00p-10:00p++]|| Deleted lines 16-18:
%center% '^'' vegetable noodles, créole rémoulade''^' %% Changed lines 34-37 from:
%center% [+ Consommé %center% '^'' to:
%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]] %center% '^''beef & duck foie gras ravioli, white truffle oil''^' %% Changed lines 62-63 from:
%center% '^'' asparagus tips, lemon butter sauce & to:
%center% '^'' asparagus tips, lemon butter sauce & Wild Gulf Shrimp ''^' %% Deleted lines 69-71:
%center% [+Jumbo Lump Crabmeat Mary Louise '-34.-' +] %% [[<<]] %center% '^'' crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus''^' %% Deleted lines 19-22:
%center% '^'' potato cake, red onion, capers, crème fraiche ''^' %%\\ %center% '^'' extra virgin olive oil, hard cooked local egg ''^' %% Changed lines 86-88 from:
%center% [+ %center% '^'' %center% to:
%center% [+ Vegetable Risotto with Goat Cheese '-28.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''roasted eggplant, sauté spinach, basil oil''^' %%\\ %center% '^''& shaved Parmigiana Reggiano''^' %% Changed lines 68-69 from:
%center% '^'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ''^' %% to:
%center% '^'' steamed potato, sundried tomato, artichoke, capers, ''^' %%\\ %center% '^'' asparagus tips, lemon butter sauce & jumbo lump crab ''^' %% Deleted line 112:
Changed line 11 from:
%center% '^'' paper thin raw beef tenderloin, Dijon mustard, to:
%center% '^'' paper thin raw beef tenderloin, Dijon mustard, cornichon ''^' %%\\ Added line 112:
Changed lines 4-7 from:
||[++ to:
||[++Fall 2017++] || [++Tue.-Sat. 6:00p-10:00p++]|| Added lines 10-13:
%center% [+ Prime Beef Tenderloin Carpaccio '-12.5-' +] %% [[<<]] %center% '^'' paper thin raw beef tenderloin, Dijon mustard, cornichone ''^' %%\\ %center% '^'' fresh cracked black pepper, extra virgin olive oil, crostini & Parmigiana Reggiano ''^' %% Added lines 20-23:
%center% [+ House Cold Smoked Wild King Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' potato cake, red onion, capers, crème fraiche ''^' %%\\ %center% '^'' extra virgin olive oil, hard cooked local egg ''^' %% Changed line 41 from:
%center% [+ Consommé du to:
%center% [+ Consommé du Faisan '-12.5-' +] %% [[<<]] Changed lines 104-105 from:
%center% '^''please allow 30 minutes''^' %% to:
%center% '^''please allow 30 minutes and order early''^' %% %center% '^''may take up to 45 minutes if ordered late''^' %% Changed lines 4-7 from:
||[++ to:
||[++Summer 2017++] || [++Tue.-Sat. 6:00p-10:00p++]|| Added lines 49-52:
%center% [+ La Truffe Sauvage House '-10.5-' +] %% [[<<]] %center% '^''mixed baby greens, Belgian Endive, Granny Smith apple,''^' %%\\ %center% '^''Roquefort cheese, walnut vinaigrette''^' %% Changed line 65 from:
%center% [+Slow Braised Beef Short Rib '- to:
%center% [+Slow Braised Beef Short Rib '-34.-' +] %% [[<<]] Changed line 4 from:
||[++ to:
||[++Spring 2017++] || [++Tue.-Sat. 6:00p-10:00p++]|| Deleted lines 63-65:
%center% [+Blanquette de Veau '-34.-' +] %% [[<<]] %center% '^'' tender veal shank with roasted pearl onion, carrot, mushroom, cream & house-made tagliatelle paste''^' %% Changed line 4 from:
||[++Winter to:
||[++Winter 2017++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 19 from:
%center% [+ Chef’s Assortment of European Cheeses '- 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 to:
%center% '^''vine ripe tomato, English cucumber, Valbreso feta, Kalamata olives,''^' %%\\ Deleted lines 48-51:
%center% '^''baby mixed greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %% Changed line 68 from:
%center% [+Jumbo Lump Crabmeat Mary Louise '- 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:
||[++ to:
||[++Winter 2016++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 55 from:
%center% [+Pan Roasted Wild to:
%center% [+Pan Roasted Wild Gulf Red Snapper'-34.-' +] %% [[<<]] Deleted lines 64-66:
%center% '^'' fire roasted corn & bell pepper risotto, sauté spinach, shrimp sauce''^' %% Deleted line 84:
Deleted line 9:
Changed lines 20-22 from:
%center% '^'' to:
%center% '^''on dried fruit brioche with Granny Smith apple terrine, blood orange reduction''^' %% Deleted line 24:
Changed lines 30-31 from:
%center% '^'' to:
%center% '^''Granny Smith apple, beef & fresh herb ravioli, white truffle oil''^' %% Changed line 35 from:
%center% [+ Mediterranean to:
%center% [+ Mediterranean '-10.5-' +] %% [[<<]] Changed line 39 from:
%center% [+ Chèvre Chaud over Spinach to:
%center% [+ Chèvre Chaud over Baby Spinach '-10.5-' +] %% [[<<]] Changed lines 43-45 from:
%center% [+ Caesar %center% [+ La Truffe Sauvage House 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 to:
%center% [+Pan Roasted Wild Atlantic Halibut '-36.-' +] %% [[<<]] Changed line 65 from:
%center% [+Pan Sauté Crispy Wild Gulf Red Snapper '- 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% '^'' potato galette, avocado crème fraiche & egg ''^' %% Changed lines 23-26 from:
%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:
||[++ to:
||[++Fall 2016++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 11 from:
%center% [+House Cold Smoked Wild to:
%center% [+House Cold Smoked Wild Pacific Halibut '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted line 112:
Changed line 11 from:
%center% [+House Cold Smoked to:
%center% [+House Cold Smoked Wild King Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 73-74 from:
%center% '^'' to:
%center% '^'' fire roasted corn & bell pepper risotto, sauté spinach, shrimp sauce''^' %% Added line 113:
Changed line 37 from:
%center% [+ Consommé du Canard'-12.5-' +] %% [[<<]] to:
%center% [+ Consommé du Canard '-12.5-' +] %% [[<<]] Changed lines 27-29 from:
%center% '^''Montrachet, Gruyère to:
%center% '^''Montrachet, Gruyère & Roquefort ''^' %% Changed lines 37-38 from:
%center% [+ %center% '^'' to:
%center% [+ Consommé du Canard'-12.5-' +] %% [[<<]] %center% '^'' veal-sour cherry tortellini, white truffle oil''^' %% Changed line 27 from:
%center% '^'' to:
%center% '^''Montrachet, Gruyère, Roquefort & goat cheese ''^' %% 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 ''^' %% Changed line 63 from:
%center% '^ to:
%center% '^ steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %% Changed line 11 from:
%center% [+House Smoked to:
%center% [+House Cold Smoked Copper River Sockeye Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted lines 112-114:
Changed lines 4-7 from:
||[++ to:
||[++Summer 2016++] || [++Tue.-Sat. 6:00p-10:00p++]|| Deleted lines 13-15:
%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% '^'' vegetable noodles, créole rémoulade''^' %% to:
Changed lines 62-64 from:
%center% [+ %center% '^'' 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% '^'' to:
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce ''^' %% Changed lines 87-89 from:
%center% [+Pan %center% '^ to:
%center% [+ Pan Sauté Almond Crusted Softshell Crab '-32.-' +] %% [[<<]] %center% '^''over crab & cheese grits, asparagus, meunière sauce ''^' %% Added lines 113-115:
Changed line 91 from:
%center% '^ to:
%center% '^ steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %% 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 ''^' %% Changed line 65 from:
%center% [+ Almond Crusted Softshell Crab '-32.-' +] %% [[<<]] to:
%center% [+ Pan Sauté Almond Crusted Softshell Crab '-32.-' +] %% [[<<]] Changed line 72 from:
%center% '^'' to:
%center% '^'' 14 oz. single bone short rib, Gorgonzola dauphinois potato,''^' %%\\ Changed line 91 from:
%center% '^'' to:
%center% '^'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab ^' %% Changed line 71 from:
%center% [+Slow Braised Beef Short Rib '-28.5 to:
%center% [+Slow Braised Beef Short Rib '-28.5-' +] %% [[<<]] Changed lines 4-7 from:
||[++ 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% [+ %center% '^'' 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 '- to:
%center% [+Pot au Feu de Poisson aux Fenouilles et Curry '-32.-' +] %% [[<<]] Deleted lines 64-67:
%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 '- to:
%center% [+ Tournedo Rossini '-58.-' +] %% [[<<]] Changed lines 71-73 from:
%center% [+ %center% '^'' 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% [+ %center% '^'' 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 ( to:
%center% [- '^'' GF - GLUTEN FREE (Some other menu items can be modified to accommodate a gluten free diet.) ''^' -]%%\\ Changed line 85 from:
%center% '^'' to:
%center% '^''Gorgonzola dauphinois potato, spanakopita, natural jus''^' %% Changed lines 26-29 from:
%center% [+ Pan Sauté Crab Cake '- %center% '^'' to:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]] %center% '^'' vegetable noodles, créole rémoulade''^' %% Changed lines 66-68 from:
%center% [+ %center% '^'' to:
%center% [+ Almond Crusted Softshell Crab '-32.-' +] %% [[<<]] %center% '^''over crab & cheese grits, asparagus, meunière sauce ''^' %% Changed lines 72-74 from:
%center% [+ %center% '^'' 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 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% '^'' 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% [+ %center% '^'' 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, to:
%center% '^'' Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise''^' %% Changed line 4 from:
||[++ to:
||[++Winter 2016++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed lines 4-7 from:
||[++ to:
||[++Summer 2015++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 20 from:
%center% [+House Smoked to:
%center% [+House Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted line 86:
Deleted line 94:
Changed line 4 from:
||[++ 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 '- to:
%center% [+Filet of Prime Beef Tenderloin '-44.-' ''' '^GF^' ''' +] %% [[<<]] Changed line 4 from:
||[++ to:
||[++Fall 2015++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 20 from:
%center% [+House Smoked to:
%center% [+House Smoked Ōra King Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 4 from:
||[++ to:
||[++Winter 2015++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 20 from:
%center% [+House Smoked Wild to:
%center% [+House Smoked Wild Copper River Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted lines 77-79:
%center% '^''garlic-olive oil mashed potato, spanakopita, shallot Bordelaise ''^' %% Added line 99:
Changed line 20 from:
%center% [+House Smoked Wild to:
%center% [+House Smoked Wild Ivory King Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted lines 61-78:
%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% '^''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''^' %% Changed line 65 from:
%center% [+Steamed Maine Lobster '-(market price)- to:
%center% [+Steamed Maine Lobster '-(market price)-' +] %% [[<<]] Changed lines 4-7 from:
||[++ to:
||[++Summer 2015++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 62 from:
%center% [+ Medium 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^' ''' +] %% [[<<]] Changed lines 61-65 from:
%center% [+ 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% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\ %center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %% Changed lines 71-74 from:
%center% '^'' 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% '^''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% '^'' %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''^' %% Changed lines 56-58 from:
%center% '^'' 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% '^''King Oyster, White Beech, Brown Beech & Hen of the Woods''^' %%\\ %center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %% to:
Deleted lines 82-84:
%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:
Changed line 26 from:
%center% [+Pan Seared Moulard Duck Foie Gras '- to:
%center% [+Pan Seared Moulard Duck Foie Gras '-24.5-' +] %% [[<<]] Added line 115:
Changed line 27 from:
%center% '^'' on to:
%center% '^'' on dried fruit brioche with Granny Smith apple terrine, blood orange reduction''^' %% Changed line 75 from:
%center% '^''eggplant, tomato confite, croutons, avocado, arugula ''^' %% to:
%center% '^''eggplant, tomato confite, croutons, avocado, arugula, tartare sauce ''^' %% Changed line 74 from:
%center% [+ Softshell Crab Tower'-29.5-' +] %% [[<<]] to:
%center% [+ Softshell Crab Tower '-29.5-' +] %% [[<<]] 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.-' +] %% [[<<]] Changed line 20 from:
%center% [+House Smoked Wild to:
%center% [+House Smoked Wild Copper River Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 24-25 from:
%center% '^'' to:
%center% '^''Morbier, Montrachet, Gruyère & Roquefort ''^' %% Changed lines 29-32 from:
%center% [+ %center% '^'' 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% '^'' %center% [+ 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% '^'' to:
%center% '^''wilted baby spinach & shaved Parmigiana Reggiano''^' %% Changed lines 74-76 from:
%center% [+ %center% '^'' to:
%center% [+ Softshell Crab Tower'-29.5-' +] %% [[<<]] %center% '^''eggplant, tomato confite, croutons, avocado, arugula ''^' %% Changed lines 80-82 from:
%center% [+ %center% '^'' to:
%center% [+Baked Fresh Half Maine Lobster with Mornay Sauce au Gratin '-34.-' +] %% [[<<]] %center% '^'' fresh tagliatelle pasta, ratatouille''^' %% Changed lines 86-88 from:
%center% [+ %center% '^'' 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% '^'' %center% [+Seafood Pot au Feu %center% '^'' with %center% [+ SIDES '- 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.-' +] %% [[<<]] Added lines 109-111:
%center% '^''NO SEPARATE CHECKS - multiple parties sharing the payment are accepted''^' %% Changed lines 4-7 from:
||[++ to:
||[++Spring 2015++] || [++Tue.-Sat. 6:00p-10:00p++]|| Deleted lines 13-15:
%center% '^'' shaved Parmigiana Reggiano''^' %% Changed lines 64-65 from:
%center% [+ 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, to:
%center% '^''on dried fruit brioche, Madeira wine sauce ''^' %% 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 ''^' %% Added lines 11-13:
%center% [+ Chilled Osetra Caviar with Yukon Gold Potato Blini '-104.-' +] %% [[<<]] %center% '^'' traditional garnish''^' %% Changed lines 67-69 from:
%center% [+ %center% '^'' 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% [+ %center% '^'' to:
%center% [+ Medium-Rare Axis Venison Loin '-34.-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''garlic-olive oil mashed potatoes, sour cherry-port wine sauce ''^' %% Deleted line 113:
Changed line 20 from:
%center% [+House Smoked to:
%center% [+House Smoked Wild Halibut '-14.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 50 from:
%center% '^'' to:
%center% '^''sauté breadcrumb crusted goat cheese, with toasted baguette,''^' %%\\ Changed line 56 from:
%center% '^'' to:
%center% '^''local greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette, ''^' %% Changed lines 4-7 from:
||[++ 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 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% [+ to:
%center% [+Pan Sauté Wild Gulf Red Snapper '-34.-' +] %% [[<<]] Deleted lines 63-65:
%center% '^''on dried fruit brioche, truffled Madeira wine sauce ''^' %% Changed lines 67-72 from:
%center% [+ %center% %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, %center% ' %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:
Changed line 16 from:
%center% [+House Smoked to:
%center% [+House Smoked Atlantic Salmon '-14.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 4 from:
||[++ to:
||[++Fall 2014++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed lines 4-7 from:
||[++ to:
||[++Dinner 2014++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 55 from:
%center% [+ 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% '^''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:
||[++ to:
||[++Fall 2014++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed line 67 from:
%center% [+ to:
%center% [+Pan Sauté Wild Halibut with with Seared Natural Sea Scallops '-34.-' +] %% [[<<]] Changed line 67 from:
%center% [+ to:
%center% [+Broiled Wild Salmon with Seared Natural Sea Scallops '-34.-' +] %% [[<<]] Changed line 67 from:
%center% [+Pan Sauté Wild to:
%center% [+Pan Sauté Wild Salmon with Seared Natural Sea Scallops '-34.-' +] %% [[<<]] Added lines 16-18:
%center% [+House Smoked Wild King Salmon '-14.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' potato galette, avocado crème fraiche & egg ''^' %% Changed lines 2-3 from:
to:
! %center% ''Dinner Menu'' %% Added line 93:
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:
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||[++ to:
||[++Summer 2014++] || [++Tue.-Sat. 6:00p-10:00p++]|| Deleted lines 15-17:
%center% '^'' potato galette, avocado, crème fraiche & egg''^' %% Changed lines 52-54 from:
%center% [+ %center% '^'' 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% [+ %center% '^'' 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 ''^' %% Changed line 88 from:
%center% [- '^'' to:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness. ''^' -]%% Changed line 88 from:
%center% [- '^'' to:
%center% [- '^'' Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness Changed lines 65-66 from:
%center% '^'' Gorgonzola dauphinois potato, roasted 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 to:
%center% [- '^''† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness Changed lines 11-26 from:
%center% [+ %center% '^''over croissant, Granny Smith Apple terrine %center% [+ Natural Sea Scallop au Gratin '- %center% [+ %center% [+ House Smoked Wild Chilean Sea Bass, Potato Galette, Crème Fraîche %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 '- 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% [+ 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% '^'' %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% %center% [+ Roasted Axis Venison Loin, Forbidden Rice Pilaf, Tomato Provençale 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% '^''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% Attach:LambRack.jpg Changed line 74 from:
%center% '^'' to:
%center% '^''spanakopita''^' %% Added line 76:
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' ''' %%\\ Changed lines 80-83 from:
%center% '^'' %center% '^''spanakopita''^' %% to:
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\ Changed lines 4-7 from:
||[++ to:
||[++Spring 2014++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed lines 63-65 from:
%center% [+ 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% [+ 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% [+ %center% '^'' to:
%center% [+ Almond Crusted Softshell Crab '-32.-' +] %% [[<<]] %center% '^''crab & cheese grits, French green beans, Sauce Meunière ''^' %% Changed lines 27-29 from:
%center% [+ Pan Seared Crab Cake, Creole Remoulade '-16.5- to:
%center% [+ Pan Seared Crab Cake, Creole Remoulade '-16.5-' +] %% [[<<]] Changed line 11 from:
%center% [+ Pan Seared Duck Foie Gras '-22.5- to:
%center% [+ Pan Seared Duck Foie Gras '-22.5-' +] %% [[<<]] Changed line 69 from:
%center% [+ Moroccan Lamb Shoulder Tagine '-28.5-' +] %% [[<<]] to:
%center% [+ Moroccan Lamb Shoulder Tagine '-28.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 11-12 from:
%center% [+ 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% [+ 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% [+ %center% [+ Eggplant, Feta Cheese, Oregano & Tomato Fondue 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% '^'' %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% '^''Forbidden rice pilaf, tomato Provençale, spinach ''^' %% Deleted lines 65-66:
Deleted lines 68-69:
Changed lines 72-79 from:
%center% [+ %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% '^'' spinach, sauce meunière ''^' %% Deleted line 98:
Changed lines 19-20 from:
%center% [+ Smoked Wild 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. ''^' -]%% Changed lines 4-7 from:
||[++ to:
||[++Winter 2014++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed lines 89-90 from:
%center% [+ Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille '- 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. '' Changed lines 66-67 from:
%center% '^''over to:
%center% '^''over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart''^' %% Changed line 47 from:
%center% '^'' to:
%center% '^''mesclun greens tossed in our house walnut vinaigrette and served with Roquefort cheese, ''^' %%\\ Changed lines 62-64 from:
%center% [+ %center% '^'' 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% '^'' %center% [+ %center% 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% [+ 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% '^'' %center% [+ %center% '^'' %center% [+ Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli 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% '^'' to:
%center% '^'' spinach, sauce meunière ''^' %% Added line 113:
Deleted lines 10-12:
%center% '^''local quail eggs from Ken Marks, Back Forty Quail Farm, Carlyss, Louisiana''^' %% Deleted lines 14-15:
Changed lines 34-35 from:
%center% [+ to:
%center% [+ Duck Consommé '-12.5-' +] %% [[<<]] Added line 109:
Deleted line 105:
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''^' %% Changed lines 93-94 from:
%center% [+ Moroccan Beef Short Ribs Tagine 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^' ''' %%\\ 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% '^''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.- to:
%center% [+ SIDES '-7.-' +] %% [[<<]] Changed lines 106-113 from:
%center% '^''ratatouille''^' %center% %center% '^'' %center% %center% '^'' %center% 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^' ''' %% Changed lines 11-12 from:
%center% [+ 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% '^''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% '^'' to:
%center% '^''spanakopita''^' %%\\ %center% '^''ratatouille''^' %%\\ Changed lines 101-102 from:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta to:
%center% [+ Almond Crusted Softshell Crab, Crab & Cheese Polenta '-28.5-' +] %% [[<<]] %center% '^'' Spinach, Sauce Meunière ''^' %% 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-' +] %% [[<<]] Changed lines 29-31 from:
%center% '^''Montrachet, to:
%center% '^''Montrachet, Gruyère, Gorgonzola, Roquefort''^' %% 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 ''^' %% 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-' +] %% [[<<]] 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^' ''' +] %% [[<<]] 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^' ''' +] %% [[<<]] Changed lines 4-7 from:
||[++ to:
||[++Fall 2013++] || [++Tue.-Sat. 6:00p-10:00p++]|| Changed lines 11-13 from:
%center% [+ %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% %center% %center% %center% [ %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% %center% %center% %center% [+ Roasted Eggplant stuffed with Feta & Oregano '-10.5-' +] %% [[<<]] %center% 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:
Changed lines 35-37 from:
%center% [+ Gratin of Onion %center% to:
%center% [+ Gratin of Onion with Thyme, Garlic Crostini & Gruyère '-8.5-' +] %% [[<<]] Changed lines 38-39 from:
to:
Changed lines 41-43 from:
%center% [+ Traditional Turtle to:
%center% [+ Traditional Turtle with Dry Sherry '-10.5-' +] %% [[<<]] Changed lines 65-70 from:
%center% [+ %center% '^'' %center% [+ Pan Seared Natural Sea Scallops %center% 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% [+ %center% %center% [+ Pan Sauté Jumbo Gulf Shrimp %center% %center% %center% '^'' 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% [+ %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:
Changed lines 43-45 from:
%center% [+ %center% '^'' to:
%center% [+ Oxtail Consommé '-12.5-' +] %% [[<<]] %center% '^''veal, sage & prosciutto di Parma ravioli''^' %% |