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Dinner Menu

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Added lines 23-25:
%center% [+Pan Seared Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
%center% '^''dried fruit brioche canapé, Granny Smith apple terrine, blood orange reduction''^' %%

Added lines 53-55:

%center% [+ Tournedo Rossini '-58.-' +] %% [[<<]]
%center% '^''on dried fruit brioche, Madeira wine sauce  ''^' %%
Deleted lines 22-27:
%center% [+Pan Seared Moulard Duck Foie Gras '-24.5-' +] %% [[<<]]
%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 ''^' %%

Deleted lines 49-51:

%center% [+ Tournedo Rossini '-58.-' +] %% [[<<]]
%center% '^''on dried fruit brioche, Madeira wine sauce  ''^' %%
Changed line 48 from:
%center% [+ Roasted Beet, Spinach & White Asparagus '-10.5-' +] %% [[<<]]
to:
%center% [+ Roasted Beet, Spinach & Asparagus '-10.5-' +] %% [[<<]]
Changed lines 4-7 from:
||[++Winter 2018++] || [++Tue.-Sat. 6:00p-10:00p++]||

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

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:
%center% [+ Gratin of Onion with Thyme, Garlic Crostini & Gruyère '-9.5-' +] %% [[<<]]
Changed lines 38-40 from:
%center% '^''beef & duck foie gras ravioli, white truffle oil''^' %%

to:
%center% '^''braised rabbit ravioli, white truffle oil ''^' %%
Changed lines 42-49 from:
%center% [+ Mediterranean '-10.5-' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, Valbreso feta, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette''^' %%

%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% [+ La Truffe Sauvage House '-10.5-' +] %% [[<<]]
%center% '^''mixed baby greens, Belgian Endive, Granny Smith apple,''^' %%\\
%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% [+Pot au Feu de Poisson aux Fenouilles et Curry '-32.-' +] %% [[<<]]
%center% '^'' with tomato, cream, shrimp, scallop, mussels, littleneck clams & fresh fish''^' %%

%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% [+Slow Braised Beef Short Rib '-34.-'  +] %% [[<<]]
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% [+ Pan Seared Dover Sole '-44.-' +] %% [[<<]]
%center% '^''saffron steamed potato, asparagus, haricot vert, lemon butter sauce  ''^' %%
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% [+ Pan Sauté Almond Crusted Softshell Crab  '-32.-' +] %% [[<<]]
%center%
'^''over crab & cheese grits, asparagus, meunière sauce ''^' %%

%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% '^''fresh spinach sauté in olive oil''^' ''' '^GF^' '''  %%\\
to:
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\
Changed lines 85-88 from:
%center% '^''gorgonzola dauphinois potato''^' ''' '^GF^' '''  %%\\
%center% '^''steamed asparagus''^' ''' '^GF^' '''  %%\\
%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 & Wild Gulf Shrimp ''^' %%
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:
||[++Fall 2017++] || [++Tue.-Sat. 6:00p-10:00p++]||


to:
||[++Winter 2018++] || [++Tue.-Sat. 6:00p-10:00p++]||


Deleted lines 16-18:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade''^' %%

Changed lines 34-37 from:
%center% [+ Consommé du Faisan '-12.5-' +] %% [[<<]]
%center% '^''Granny Smith apple, beef & fresh herb ravioli, white truffle oil''^' %%

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 & jumbo lump crab ''^' %%
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% [+ 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 lines 86-88 from:
%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''^' %%
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, cornichone ''^' %%\\
to:
%center% '^'' paper thin raw beef tenderloin, Dijon mustard, cornichon ''^' %%\\
Added line 112:
Changed lines 4-7 from:
||[++Summer 2017++] || [++Tue.-Sat. 6:00p-10:00p++]||


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 Canard '-12.5-' +] %% [[<<]]
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:
||[++Spring 2017++] || [++Tue.-Sat. 6:00p-10:00p++]||


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 '-28.5-'  +] %% [[<<]]
to:
%center% [+Slow Braised Beef Short Rib '-34.-'  +] %% [[<<]]
May 23, 2017, at 07:15 AM by 74.194.1.9 -
Changed line 4 from:
||[++Winter 2017++] || [++Tue.-Sat. 6:00p-10:00p++]||
to:
||[++Spring 2017++] || [++Tue.-Sat. 6:00p-10:00p++]||
May 23, 2017, at 07:15 AM by 74.194.1.9 -
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 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:
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Page last modified on September 01, 2018, at 04:48 PM