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Easter Sunday

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Changed line 64 from:
%center% '^''over penne pasta with French green beans, light cream sauce, Parmigiana Reggiano''^' %%
to:
%center% '^''over pasta with French green beans, light cream sauce, Parmigiana Reggiano''^' %%
Changed line 7 from:
%center%'-''beverages, tax and 20% service charge''-'%%\\
to:
%center%'-''beverages, tax and gratuity are additional''-'%%\\
Changed lines 70-71 from:
%center% '^''beverages, tax and 20% service charge additional''^' %%
to:
%center% '^''beverages, tax and gratuity are additional''^' %%
Deleted lines 73-75:


Changed lines 2-4 from:
%center%'-''Sunday, March 27th, 2016''-'%%\\
%center%'-''11:00am - 3:00pm''-'%%
to:
%center%'-''Sunday, April 16th, 2017''-'%%\\
%center%'-''11:00am - 2:00pm''-'%%
Changed line 6 from:
%center%'-''$65. per person''-'%%\\
to:
%center%'-''$75. per person''-'%%\\
Changed lines 15-16 from:
%center% [+ Veal, Leek & Sour Cherry Tortellini +] %% [[<<]]
%center% '^''vermouth-leek cream''^' %%
to:
%center% [+ Pan Seared Jumbo Lump Crabmeat Bourek +] %% [[<<]]
%center% '^''a crispy North African appetizer ''^' %%\\
 %center% '^'' wrapped in pastry and pan sauté crispy''^' %%\\
%center% '^''filled with crab, scallion, cilantro, mango and créole rémoulade''^' %%

%center% [+ Traditional Louisiana Turtle Soup +] %% [[<<]]
%center% '^''with sherry & smoked gouda
''^' %%
Changed lines 23-29 from:
%center% [+ Heirloom Tomato, Warm Goat Cheese, Kalamata Olives, White Anchovies +] %% [[<<]]
%center%
'^''arugula, fire roasted peppers, oregano vinaigrette''^' %%
 
%center% [+ Sunchoke Velouté +] %% [[<<]]
%center% '^''Jerusalem Artichoke soup with a touch of cream with sweet potato chips & lump crab
''^' %%

to:
%center% [+ Mediterranean Salad +] %% [[<<]]
%center% '^''tomato, cucmber
, avocado, Kalamata olives, capers, ''^' %%\\
%center%
'^''Valbresso Feta, extra virgin olive oil & balsamic vinegar''^' %%

Changed lines 30-34 from:
%center% [+ Slow Braised Beef Short Rib +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus ''^' %%

%center%
[+ Pan Sauté Branzini with Crabmeat +] %% [[<<]]
%center% '^''roasted tomato and asparagus risotto, dill hollandaise
''^' %%
to:
%center% [+ Pan Roasted Wild Gulf Red Snapper +] %% [[<<]]
%center% '^''quinoa, sauté spinach, shrimp sauce''^' %%

%center% [+ Beef Tenderloin Filet +]
%% [[<<]]
%center% '^''saffron risotto, asparagus, Bordelaise sauce''^'
%%
Changed lines 36-37 from:
%center% [+ Roasted Semi-Boneless Half Chicken +] %% [[<<]]
%center% '^''stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory sauce''^' %%
to:
%center% [+ Braised Lamb Shoulder +] %% [[<<]]
%center% '^''Lyonnaise potato, French green beans, natural jus''^' %%


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

%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust
''^' %%
Changed lines 45-52 from:
%center% [+ Braised Lamb Shank +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, asparagus, French green beans, carrot, natural jus & shaved Parmigiana Reggiano ''^' %%


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

%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust
''^' %%
to:
%center% [+ Chocolate Mille Feuille +] %% [[<<]]
%center% '^''crisp puff pastry layered with chocolate crème patisserie''^' %%
%center% '^''glazed with coffee fondant
''^' %%
Changed lines 49-50 from:
%center% [+ Meyer Lemon Cheesecake +] %% [[<<]]
%center% '^''a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd''^' %%
to:
%center% [+Frozen Nougat +] %% [[<<]]
%center% '^''a honey mousse with toasted walnuts, almonds & dried fruit''^' %%
Changed lines 52-60 from:
%center% [+White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache''^' %%

%center% [+ Frozen Nougat +] %% [[<<]]
%center%
'^''a honey mousse with toasted walnuts, almonds and dried fruit''^' %%


! %center% ''Childrens Prix Fixe Menu'' %%
to:
%center% [+ Meyer Lemon Curd Éclair +] %% [[<<]]
%center% '^''crisp pâte à choux filled with tart Meyer lemon curd''^' %%

%center% [+ Flourless Chocolate Trio +]
%% [[<<]]
%center% '^''layers of chocolate sponge, chocolate mousse and dark chocolate ganache''^' %%


! %center% ''Childrens Prix Fixe Menu (6-13 yrs)'' %%
Changed lines 66-81 from:

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

%center%
[+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust''^' %%
 
%center% [+ Meyer Lemon Cheesecake +] %% [[<<]]
%center% '^''a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd''^' %%
 
%center% [+White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache''^' %%
 
%center% [+ Frozen Nougat +] %% [[<<]]
%center% '^''a honey mousse with toasted walnuts, almonds and dried fruit''^' %%


to:
%center% [+ plus selection of dessert +] %% [[<<]]

Added line 74:
March 26, 2016, at 09:23 PM by 74.194.2.40 -
Changed lines 27-30 from:
%center% [+ Trout Filet with Crabmeat +] %% [[<<]]
to:
%center% [+ Slow Braised Beef Short Rib +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus ''^' %%

%center% [+ Pan Sauté Branzini
with Crabmeat +] %% [[<<]]
Changed lines 36-39 from:
%center% [+ Slow Braised Beef Short Rib +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus ''^' %%

to:
%center% [+ Braised Lamb Shank +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, asparagus, French green beans, carrot, natural jus & shaved Parmigiana Reggiano ''^' %%

Changed lines 48-49 from:
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%
to:
%center% [+White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache''^' %%
Changed lines 52-54 from:
%center% '^''a honey moussed with toasted walnuts, almonds and dried fruit''^' %%

to:
%center% '^''a honey mousse with toasted walnuts, almonds and dried fruit''^' %%

Changed lines 71-72 from:
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%
to:
%center% [+White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache''^' %%
Changed lines 75-77 from:
%center% '^''a honey moussed with toasted walnuts, almonds and dried fruit''^' %%

to:
%center% '^''a honey mousse with toasted walnuts, almonds and dried fruit''^' %%

Added line 83:
Changed line 2 from:
%center%'-''Sunday, April 5th, 2015''-'%%\\
to:
%center%'-''Sunday, March 27th, 2016''-'%%\\
Changed line 6 from:
%center%'-''$70. per person''-'%%\\
to:
%center%'-''$65. per person''-'%%\\
Changed lines 15-16 from:
%center% [+ Three Tomato Salad with Chilled Jumbo Lump Crabmeat +] %% [[<<]]
%center% '^''creole rémoulade''^' %%
to:
%center% [+ Veal, Leek & Sour Cherry Tortellini +] %% [[<<]]
%center% '^''vermouth-leek cream''^' %%
Changed lines 18-19 from:
%center% [+ La Truffe Sauvage House Smoked Salmon +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraiche & lemon''^' %%
to:
%center% [+ Heirloom Tomato, Warm Goat Cheese, Kalamata Olives, White Anchovies +] %% [[<<]]
%center%
'^''arugula, fire roasted peppers, oregano vinaigrette''^' %%
Changed lines 21-25 from:
%center% [+ Axis Venison Bourek +] %% [[<<]]
%center% '^''a North African appetizer with shredded potato, scallion, cilantro & fire roasted peppers ''^' %%\\
%center% '^''wrapped in a thin pastry and pan sauté crispy
''^' %%

to:
%center% [+ Sunchoke Velouté +] %% [[<<]]
%center% '^''Jerusalem Artichoke soup with a touch of cream with sweet potato chips & lump crab ''^' %%

Changed lines 27-28 from:
%center% [+ Moroccan Braised Lamb Shoulder with Cinnamon, Cloves & Cardamon +] %% [[<<]]
%center% '^''served with risotto Milanese & natural jus
''^' %%
to:
%center% [+ Trout Filet with Crabmeat +] %% [[<<]]
%center% '^''roasted tomato and asparagus risotto, dill hollandaise
''^' %%
Changed lines 30-31 from:
%center% [+ Pan Sauté Crispy Gulf Red Snapper +] %% [[<<]]
%center% '^''over sauté spinach, gnocchi & sauce Puttanesca''^' %%
to:
%center% [+ Roasted Semi-Boneless Half Chicken +] %% [[<<]]
%center% '^''stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory sauce''^' %%
Changed lines 33-36 from:
%center% [+ Filet of Prime Beef Tenderloin +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, roasted squash, carrot & haricot vert, roasted shallot bordelaise ''^' %%

to:
%center% [+ Slow Braised Beef Short Rib +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus ''^' %%

Changed lines 39-40 from:
%center% [+ Apple Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato''^' %%
to:
%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust''^' %%
Changed lines 45-46 from:
%center% [+ Gateau Opéra +] %% [[<<]]
%center% '^''seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache''^' %%
to:
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%
Changed lines 48-51 from:
%center% [+ Crème Brulée +] %% [[<<]]
%center% '^''a French custard topped with a crisp caramel crust''^' %%

to:
%center% [+ Frozen Nougat +] %% [[<<]]
%center% '^''a honey moussed with toasted walnuts, almonds and dried fruit''^' %%

Changed lines 62-63 from:
%center% [+ Apple Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato''^' %%
to:
%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust''^' %%
Deleted lines 66-68:
 
%center% [+ Gateau Opéra +] %% [[<<]]
%center% '^''seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache''^' %%
Changed lines 68-72 from:
%center% [+ Crème Brulée +] %% [[<<]]
%center% '^''a French custard topped with a crisp caramel crust''^' %%


%center% [+ $35. per child +] %% [[<<]]
to:
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%
 
%center% [+ Frozen Nougat +] %% [[<<]]
%center% '^''a honey moussed with toasted walnuts, almonds and dried fruit''^' %%


%center% [+ $32
. per child +] %% [[<<]]
February 20, 2015, at 11:39 AM by 166.137.118.20 -
Changed line 17 from:
%center% &#61544;
to:
 
Changed line 20 from:
%center% &#61544;
to:
 
Changed line 30 from:
%center% &#61544;
to:
 
Changed line 33 from:
%center% &#61544;
to:
 
Changed line 42 from:
%center% &#61544;
to:
 
Changed line 45 from:
%center% &#61544;
to:
 
Changed line 48 from:
%center% &#61544;
to:
 
Changed line 65 from:
%center% &#61544;
to:
 
Changed line 68 from:
%center% &#61544;
to:
  
Changed line 71 from:
%center% &#61544;
to:
 
Added line 81:
February 20, 2015, at 11:35 AM by 166.137.118.20 -
Changed line 2 from:
%center%'-''Sunday, April 20th, 2014''-'%%\\
to:
%center%'-''Sunday, April 5th, 2015''-'%%\\
Changed line 6 from:
%center%'-''$60. per person''-'%%\\
to:
%center%'-''$70. per person''-'%%\\
Changed lines 15-25 from:
%center% [+ Local Greens, Poached Pear & Maytag Blue Cheese +] %% [[<<]]
%center% '^''spicy Macadamia nuts''^' %%

%center% [+ Cream of Asparagus +] %% [[<<]]
%center% '^''with poached seafood & crab''^' %%

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

to:
%center% [+ Three Tomato Salad with Chilled Jumbo Lump Crabmeat +] %% [[<<]]
%center% '^''creole rémoulade''^' %%
%center% &#61544;
%center%
[+ La Truffe Sauvage House Smoked Salmon +] %% [[<<]]
%center%
'^''potato galette, avocado, crème fraiche & lemon''^' %%
%center% &#61544;
%center%
[+ Axis Venison Bourek +] %% [[<<]]
%center% '^''a North African appetizer with shredded potato, scallion, cilantro & fire roasted peppers ''^' %%\\
%center% '^''wrapped in a thin pastry and pan sauté crispy
''^' %%

Changed lines 28-44 from:
%center% [+ Moroccan Lamb Shank Tagine with Raisins, Prunes  and Almonds +] %% [[<<]]
%center% '^''saffron risotto ''^' %%

%center% [+ Crispy American Red Snapper
+] %% [[<<]]
%center% '^''lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart
''^' %%

%center% [+ Filet of Beef Tenderloin +] %% [[<<]]
%center% '^''garlic-olive oil mashed potatoes, asparagus, haricot vert & carrot ''^' %%

%center% [+ Crab & Mushroom Crêpes +] %% [[<<]]
%center% '^''French green beans, dill cream sauce''^' %%

%center% [+ Roasted Australian Rack of Lamb +] %% [[<<]]
%center% '^''garlic-olive oil mashed potatoes, sauté spinach, ratatouille''^' %%



to:
%center% [+ Moroccan Braised Lamb Shoulder with Cinnamon, Cloves & Cardamon +] %% [[<<]]
%center% '^''served with risotto Milanese & natural jus ''^' %%
%center% &#61544;
%center% [
+ Pan Sauté Crispy Gulf Red Snapper +] %% [[<<]]
%center% '^''over sauté spinach, gnocchi & sauce Puttanesca
''^' %%
%center% &#61544;
%center%
[+ Filet of Prime Beef Tenderloin +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, roasted squash, carrot & haricot vert, roasted shallot bordelaise ''^' %%

Changed lines 40-53 from:
%center% [+ Triple Chocolate Mousse Cake +] %% [[<<]]
%center% '^''hazelnut-praline crust, dark chocolate ganache''^' %%

%center% [+ Lemon Éclair with Italian Meringue +]
%% [[<<]]
%center% '^''crème chantilly''^'
%%

%center%
[+ Mille-feuille au Chocolat +] %% [[<<]]
%center% '^''crisp puff pastry layered with with chocolate crème pâtissière
''^' %%

%center% [+ Raspberry Crème Brulée +] %% [[<<]]
%center% '^''our white chocolate crème brulée tucked inside a crisp puff pastry shell''^' %%\\
%center% '^''with fresh raspberries & raspberry coulis''^' %%

to:
%center% [+ Apple Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato''^' %%
%center% &#61544;
%center%
[+ Meyer Lemon Cheesecake +] %% [[<<]]
%center% '^''a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd
''^' %%
%center% &#61544;
%center%
[+ Gateau Opéra +] %% [[<<]]
%center% '^''seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache''^' %%
%center% &#61544;
%center% [+ Crème Brulée +] %% [[<<]]
%center% '^''a French custard topped with a crisp caramel crust
''^' %%

Changed lines 63-77 from:
%center% [+ Triple Chocolate Mousse Cake +] %% [[<<]]
%center% '^''hazelnut-praline crust, dark chocolate ganache''^' %%

%center% [+ Lemon Éclair with Italian Meringue +]
%% [[<<]]
%center% '^''crème chantilly''^'
%%

%center%
[+ Mille-feuille au Chocolat +] %% [[<<]]
%center% '^''crisp puff pastry layered with with chocolate crème pâtissière
''^' %%

%center% [+ Raspberry Crème Brulée +] %% [[<<]]
%center% '^''our white chocolate crème brulée tucked inside a crisp puff pastry shell''^' %%\\
%center% '^''with fresh raspberries & raspberry coulis''^' %%


%center%
[+ $29. per child +] %% [[<<]]
to:
%center% [+ Apple Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato''^' %%
%center% &#61544;
%center%
[+ Meyer Lemon Cheesecake +] %% [[<<]]
%center% '^''a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd
''^' %%
%center% &#61544;
%center%
[+ Gateau Opéra +] %% [[<<]]
%center% '^''seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache''^' %%
%center% &#61544;
%center% [+ Crème Brulée +]
%% [[<<]]
%center% '^''a French custard topped with a crisp caramel crust''^' %%


%center% [+ $35
. per child +] %% [[<<]]
Deleted line 80:
March 03, 2014, at 11:42 AM by 166.137.156.21 -
Changed line 53 from:
%center% [+ Mille Feuille au Chocolat +] %% [[<<]]
to:
%center% [+ Mille-feuille au Chocolat +] %% [[<<]]
Changed line 77 from:
%center% [+ Mille Feuille au Chocolat +] %% [[<<]]
to:
%center% [+ Mille-feuille au Chocolat +] %% [[<<]]
March 03, 2014, at 11:37 AM by 166.137.156.21 -
Changed lines 2-4 from:
%center%'-''Sunday, March 31st, 2013''-'%%\\
%center%'-''11:00am - 2:00pm''-'%%
to:
%center%'-''Sunday, April 20th, 2014''-'%%\\
%center%'-''11:00am - 3:00pm''-'%%
Changed lines 15-19 from:
%center% [+ Chèvre Chaud over Spinach Salad +] %% [[<<]]
%center% '^''sauté breadcrumb crusted goat cheese, toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ Seafood
& Roasted Corn Chowder +] %% [[<<]]
to:
%center% [+ Local Greens, Poached Pear & Maytag Blue Cheese +] %% [[<<]]
%center%
'^''spicy Macadamia nuts''^' %%

%center% [+ Cream of Asparagus +] %% [[<<]]
%center%
'^''with poached seafood & crab''^' %%
Changed lines 28-31 from:
%center% [+ Slow Roasted Chaddick Farms Leg of Lamb +] %% [[<<]]
%center% '^''local coastal lamb raised by Chad Thielen, served with ''^' %%\\
%center%
'^''saffron risotto, sauté spinach, tomato Provençale, natural jus ''^' %%
to:
%center% [+ Moroccan Lamb Shank Tagine with Raisins, Prunes  and Almonds +] %% [[<<]]
%center%
'^''saffron risotto ''^' %%

%center% [+ Crispy American Red Snapper +]
%% [[<<]]
%center%
'^''lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart''^' %%
Changed lines 35-41 from:
%center% '^''pomme frites, haricot vert, zucchini & yellow squash, Bearnaise ''^' %%

%center% [+ Chicken Breast Stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese +] %% [[<<]]
%center% '^''lyonnaise potato, Dijon mustard cream sauce''^'
%%


to:
%center% '^''garlic-olive oil mashed potatoes, asparagus, haricot vert & carrot ''^' %%

%center% [+ Crab & Mushroom Crêpes +] %% [[<<]]
%center% '^''French green beans, dill cream sauce''^'
%%

%center%
[+ Roasted Australian Rack of Lamb +] %% [[<<]]
%center% '^''garlic-olive oil mashed potatoes, sauté spinach, ratatouille
''^' %%


Changed lines 47-52 from:
%center% [+ Dark Chocolate & Hazelnut Cake +] %% [[<<]]

%center% [+ Blood Orange Tart +] %% [[<<]]

%center% [+
Lemon Gelato with Toasted Swiss Meringue +] %% [[<<]]
to:
%center% [+ Triple Chocolate Mousse Cake +] %% [[<<]]
%center% '^''hazelnut-praline crust, dark chocolate ganache''^' %%

%center%
[+ Lemon Éclair with Italian Meringue +] %% [[<<]]
%center% '^''crème chantilly''^' %%

%center% [+ Mille Feuille au Chocolat +] %% [[<<]]
%center% '^''crisp puff pastry layered with with chocolate crème pâtissière''^' %%

Changed lines 57-58 from:

to:
%center% '^''our white chocolate crème brulée tucked inside a crisp puff pastry shell''^' %%\\
%center% '^''with fresh raspberries & raspberry coulis''^' %%


Changed lines 71-76 from:
%center% [+ Dark Chocolate & Hazelnut Cake +] %% [[<<]]

%center% [+ Blood Orange Tart +] %% [[<<]]

%center% [+
Lemon Gelato with Toasted Swiss Meringue +] %% [[<<]]
to:
%center% [+ Triple Chocolate Mousse Cake +] %% [[<<]]
%center% '^''hazelnut-praline crust, dark chocolate ganache''^' %%

%center%
[+ Lemon Éclair with Italian Meringue +] %% [[<<]]
%center% '^''crème chantilly''^' %%

%center% [+ Mille Feuille au Chocolat +] %% [[<<]]
%center% '^''crisp puff pastry layered with with chocolate crème pâtissière''^' %%

Changed lines 81-82 from:

to:
%center% '^''our white chocolate crème brulée tucked inside a crisp puff pastry shell''^' %%\\
%center% '^''with fresh raspberries & raspberry coulis''^' %%


Added line 90:
March 19, 2013, at 08:14 AM by 12.73.38.11 -
Changed line 2 from:
%center%'-''Sunday, April 8th , 2012''-'%%\\
to:
%center%'-''Sunday, March 31st, 2013''-'%%\\
Changed lines 15-25 from:
%center% [+ Louisiana Crab Cake +] %% [[<<]]
%center% '^''citrus butter, roasted red pepper aïoli''^' %%

%center% [+ Burrata Cheese with Vine Ripe Tomato +]
%% [[<<]]
%center% '^''Kalamata olive tapenade & basil oil''^'
%%

%center%
[+ Shrimp Bourek +] %% [[<<]]
%center% '^''poached shrimp, shredded potato, julienne portobello mushroom & cilantro,''^' %%\\
%center%
'^''wrapped in a thin pastry and pan sauté crispy, served with lemon & avocado salsa''^' %%

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

%center%
[+ Seafood & Roasted Corn Chowder +] %% [[<<]]

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

Changed lines 27-38 from:
%center% [+ Slow Roasted Leg of Lamb +] %% [[<<]]
%center% '^''Boulangère potato, asparagus, haricot vert, carrot fondante, natural jus''^' %%

%center% [+ Crispy Red Snapper +] %% [[<<]]
%center%
'^''Louisiana crab & cheese grits, sauté spinach, spaghetti squash, lemon butter sauce''^' %%

%center% [+ Angus Beef Tenderloin Filet +] %% [[<<]]
%center%
'^''gorgonzola dauphinois potato, asparagus, haricot vert, carrot fondante,''^' %%\\
%center% '^''roasted shallot bordelaise''^'
%%


to:
%center% [+ Slow Roasted Chaddick Farms Leg of Lamb +] %% [[<<]]
%center%
'^''local coastal lamb raised by Chad Thielen, served with ''^' %%\\
%center% '^''saffron risotto, sauté spinach, tomato Provençale, natural jus ''^' %%

%center% [+ Filet of Beef Tenderloin +] %% [[<<]]
%center%
'^''pomme frites, haricot vert, zucchini & yellow squash, Bearnaise ''^' %%

%center% [+ Chicken Breast Stuffed with Proscuitto di Parma
, Fennel, Leek & Goat Cheese +] %% [[<<]]
%center% '^''lyonnaise potato, Dijon mustard cream sauce
''^' %%


Changed lines 41-47 from:
%center% [+ Strawberry Napoleon +] %% [[<<]]

%center% [+ Lemon Tart with Italian Meringue +] %% [[<<]]

%center% [+ Chocolate Petite Pot de Crème +] %% [[<<]]

to:
%center% [+ Dark Chocolate & Hazelnut Cake +] %% [[<<]]

%center% [+ Blood Orange Tart
+] %% [[<<]]

%center% [+ Lemon Gelato with Toasted Swiss Meringue +] %% [[<<]]

%center% [+ Raspberry Crème Brulée
+] %% [[<<]]

Changed line 54 from:
%center% [+ Pan Sauté Tender Jumbo Gulf Shrimp or Chicken  +] %% [[<<]]
to:
%center% [+ Pan Sauté Tender Jumbo Gulf Shrimp or Chicken +] %% [[<<]]
Changed lines 60-68 from:
%center% [+ Dark Chocolate Mousse Cake +] %% [[<<]]
%center% [+ Strawberry Napoleon +] %% [[<<]]

%center% [+ Lemon Tart with Italian Meringue +] %% [[<<]]

%center% [+ Chocolate Petite Pot de Crème +] %% [[<<]]


%center% [+ $28. per child +] %% [[<<]]
to:
%center% [+ Dark Chocolate & Hazelnut Cake +] %% [[<<]]

%center% [+ Blood Orange Tart +] %% [[<<]]

%center% [+ Lemon Gelato with Toasted Swiss Meringue +] %% [[<<]]

%center% [+ Raspberry Crème Brulée +] %% [[<<]]


%center% [+ $29. per child +] %% [[<<]]
March 24, 2012, at 12:22 PM by 12.73.39.18 -
Changed line 67 from:
%center% [+ $29. per child +] %% [[<<]]
to:
%center% [+ $28. per child +] %% [[<<]]
March 24, 2012, at 12:05 PM by 12.73.39.18 -
Changed lines 32-33 from:
%center% '^''louisiana crab & cheese grits, sauté spinach, spaghetti squash, lemon butter sauce''^' %%
to:
%center% '^''Louisiana crab & cheese grits, sauté spinach, spaghetti squash, lemon butter sauce''^' %%
Changed line 53 from:
%center% [+ Pan Sautéed Tender Jumbo Gulf Shrimp or Chicken Breast +] %% [[<<]]
to:
%center% [+ Pan Sauté Tender Jumbo Gulf Shrimp or Chicken +] %% [[<<]]
Changed line 2 from:
%center%'-''Sunday, April 24th , 2011''-'%%\\
to:
%center%'-''Sunday, April 8th , 2012''-'%%\\
Changed lines 6-7 from:
%center%'-''$60.00 per person''-'%%\\
%center%'-''beverages, tax and gratuity additional''-'%%\\
to:
%center%'-''$60. per person''-'%%\\
%center%'-''beverages, tax and 20% service charge''-'%%\\
Changed lines 15-25 from:
%center% [+ Cream of Asparagus & Celery Root with Morel Mushroom +] %% [[<<]]
%center%
'^''white truffle oil''^' %%

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

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

to:
%center% [+ Louisiana Crab Cake +] %% [[<<]]
%center% '^''citrus butter, roasted red pepper aïoli
''^' %%

%center% [+ Burrata Cheese with Vine Ripe Tomato
+] %% [[<<]]
%center% '^''Kalamata olive tapenade & basil oil''^' %%

%center% [+ Shrimp Bourek
+] %% [[<<]]
%center% '^''poached shrimp, shredded potato, julienne portobello mushroom & cilantro,''^' %%\\
%center% '^''wrapped in a thin pastry and pan sauté crispy, served with lemon & avocado salsa''^' %%

Deleted lines 27-33:
%center% [+ Braised Lamb Shank +] %% [[<<]]
%center% '^''saffron risotto, haricot vert, natural jus, white truffle oil & shaved Parmigiana Reggiano''^' %%

%center% [+ Angus Beef Tenderloin +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, baby sunburst squash & zucchini, haricot vert, brussel sprouts''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%

Changed lines 29-36 from:
%center% '^''Lyonnaise potato, asparagus, natural jus''^' %%

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


to:
%center% '^''Boulangère potato, asparagus, haricot vert, carrot fondante, natural jus''^' %%

%center% [+ Crispy Red Snapper +] %% [[<<]]
%center% '^''louisiana crab & cheese grits, sauté spinach, spaghetti squash, lemon butter sauce''^' %%

%center% [+ Angus Beef Tenderloin Filet +] %% [[<<]]
%center% '^''gorgonzola dauphinois potato, asparagus, haricot vert, carrot fondante,''^' %%\\
%center% '^''roasted shallot bordelaise
''^' %%


Added lines 42-58:
%center% [+ Strawberry Napoleon +] %% [[<<]]

%center% [+ Lemon Tart with Italian Meringue +] %% [[<<]]

%center% [+ Chocolate Petite Pot de Crème +] %% [[<<]]


! %center% ''Childrens Prix Fixe Menu'' %%

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

%center% [+ Pan Sautéed Tender Jumbo Gulf Shrimp or Chicken Breast +] %% [[<<]]
%center% '^''over penne pasta with French green beans, light cream sauce, Parmigiana Reggiano''^' %%


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

Changed lines 60-96 from:
%center% '^''tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache''^' %%

%center% [+ Raspberry Crème Brulee +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries''^' %%\\
%center% '^''in a puff pastry shell with a crisp caramelized crust''^' %%

%center% [+ Spring Berry Tart +] %% [[<<]]
%center% '^''crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries, ''^' %%\\
%center% '^''finished with a light apricot glaze''^' %%



! %center% ''Childrens Prix Fixe Menu'' %%

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

%center% [+ Pan Sautéed Tender Jumbo Gulf Shrimp or Chicken Breast +] %% [[<<]]
%center% '^''over penne pasta with French green beans, light cream sauce, Parmigiana Reggiano''^' %%


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

%center% [+ Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache''^' %%

%center% [+ Raspberry Crème Brulee +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries''^' %%\\
%center% '^''in a puff pastry shell with a crisp caramelized crust''^' %%

%center% [+ Spring Berry Tart +] %% [[<<]]
%center% '^''crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries, ''^' %%\\
%center% '^''finished with a light apricot glaze''^' %%


%center% [+ $27. per child +] %% [[<<]]
%center% '^''beverages, tax and gratuity additional''^' %%

to:
%center% [+ Strawberry Napoleon +] %% [[<<]]

%center% [+ Lemon Tart with Italian Meringue +] %% [[<<]]

%center% [+ Chocolate Petite Pot de Crème +] %% [[<<]]


%center% [+ $29. per child +] %% [[<<]]
%center% '^''beverages, tax and 20% service charge additional''^' %%

April 15, 2011, at 06:46 AM by 12.73.38.135 -
Changed line 85 from:
(:cell valign=top:) mailto:mothersday@thewildtruffle.com
to:
(:cell valign=top:) mailto:easter@thewildtruffle.com
April 15, 2011, at 06:33 AM by 12.73.38.135 -
Changed line 2 from:
%center%'-''Sunday, April 4th , 2010''-'%%\\
to:
%center%'-''Sunday, April 24th , 2011''-'%%\\
Changed lines 8-10 from:
to:
%center%'-''credit card required to secure reservation''-'%%\\

Changed lines 15-25 from:
%center% [+ Pan Seared Crab Cake +] %% [[<<]]
%center% '^''tomato & fire roasted pepper relish, red peppe aïoli''^' %%

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

%center% [+ Roasted Organic Golden Beets & Warm Boursin Cheese +] %% [[<<]]
%center%
'^''breadcrumb crusted garlic & herb boursin, lightly sautéed''^' %%\\
%center% '^''served over golden beets with a lemon
vinaigrette''^' %%

to:
%center% [+ Cream of Asparagus & Celery Root with Morel Mushroom +] %% [[<<]]
%center%
'^''white truffle oil''^' %%

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

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

Changed lines 28-29 from:
%center% [+ Potato Crusted Alaskan Halibut +] %% [[<<]]
%center% '^''over lump crabmeat, sun-dried tomato, asparagus tips & capers, lemon butter sauce''^' %%\\
to:
%center% [+ Braised Lamb Shank +] %% [[<<]]
%center% '^''saffron risotto, haricot vert, natural jus, white truffle oil & shaved Parmigiana Reggiano''^' %%
Changed lines 32-39 from:
%center% '^''Gorgonzola dauphinois potato, baby sunburst squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%\\
%center% [+ Roasted Colorado Rack of Lamb +] %% [[<<]]
%center% '^''Lyonnaise potato, baby vegetables, Bordelaise sauce''^' %%\\
%center% [+ Braised Lamb Shank +] %% [[<<]]
%center% '^''saffron risotto, asparagus & natural jus''^' %%

to:
%center% '^''Gorgonzola dauphinois potato, baby sunburst squash & zucchini, haricot vert, brussel sprouts''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%

%center% [+ Slow Roasted Leg of Lamb +] %% [[<<]]
%center% '^''Lyonnaise potato, asparagus, natural jus''^' %%

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



Changed lines 46-51 from:
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\
%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust''^' %%\\
%center% [+ Housemade Lemon Gelato & Toasted Meringue +] %% [[<<]]
%center% '^''decadent lemon ice cream topped with creamy meringue''^' %%
to:
%center% [+ Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache''^' %%

%center% [+ Raspberry Crème Brulee +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries''^' %%\\
%center% '^''in a puff pastry shell with a crisp caramelized crust''^' %%

%center% [+ Spring Berry Tart +] %% [[<<]]
%center% '^''crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries, ''^' %%\\
%center% '^''finished with a light apricot glaze''^' %%



! %center% ''Childrens Prix Fixe Menu'' %%

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

%center% [+ Pan Sautéed Tender Jumbo Gulf Shrimp or Chicken Breast +] %% [[<<]]
%center% '^''over penne pasta with French green beans, light cream sauce, Parmigiana Reggiano''^' %%


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

%center% [+ Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache''^' %%

%center% [+ Raspberry Crème Brulee +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries''^' %%\\
%center% '^''in a puff pastry shell with a crisp caramelized crust''^' %%

%center% [+ Spring Berry Tart +] %% [[<<]]
%center% '^''crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries, ''^' %%\\
%center% '^''finished with a light apricot glaze''^' %%


%center% [+ $27. per child +] %% [[<<]]
%center% '^''beverages, tax and gratuity additional''^' %%

(:cellnr valign=top:) '''E-mail'''
(:cell valign=top:) mailto:mothersday@thewildtruffle.com
March 27, 2010, at 06:32 PM by 12.73.40.47 -
Changed line 2 from:
%center%'-''Sunday, April 12th, 2009''-'%%\\
to:
%center%'-''Sunday, April 4th , 2010''-'%%\\
Changed line 6 from:
%center%'-''$57.00 per person''-'%%\\
to:
%center%'-''$60.00 per person''-'%%\\
Changed lines 8-9 from:
%center%'-''Reservations Required''-'%%
to:
Changed lines 13-23 from:
%center% [+ Mediterranean Salad +] %% [[<<]]
%center% '^''vine ripe tomatoes, English cucumbers, feta cheese, Kalamata olives, avocado & oregano vinaigrette''^' %%\\

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

%center% [+ Cream of Celery Root with Lump Crab +] %% [[<<]]
%center% '^''with white truffle oil''^' %%\\


to:
%center% [+ Pan Seared Crab Cake +] %% [[<<]]
%center%
'^''tomato & fire roasted pepper relish, red peppe aïoli''^' %%

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

%center% [+ Roasted Organic Golden Beets & Warm Boursin Cheese +]
%% [[<<]]
%center%
'^''breadcrumb crusted garlic & herb boursin, lightly sautéed''^' %%\\
%center% '^''served over golden beets with a lemon vinaigrette''^' %%

Added lines 26-32:
%center% [+ Potato Crusted Alaskan Halibut +] %% [[<<]]
%center% '^''over lump crabmeat, sun-dried tomato, asparagus tips & capers, lemon butter sauce''^' %%\\
%center% [+ Angus Beef Tenderloin +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, baby sunburst squash, baby zucchini & haricot vert,''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%\\
%center% [+ Roasted Colorado Rack of Lamb +] %% [[<<]]
%center% '^''Lyonnaise potato, baby vegetables, Bordelaise sauce''^' %%\\
Changed lines 34-45 from:
%center% '^''saffron risotto with Parmigiana Reggiano & white truffle oil''^' %%\\
%center% '^''brussel sprouts-tomato-Kalamata olives''^' %%\\
%center% [+ Slow Roasted Leg of Lamb +] %% [[<<]]
%center% '^''lyonnaise potatoes, braised fennel with Parmigiana Reggiano, natural jus''^' %%\\
%center% [+ Angus Beef Tenderloin +] %% [[<<]]
%center% '^''garlic mashed potatoes, asparagus, haricot vert, roasted shallot bordelaise''^' %%\\
%center% [+ Pan Roasted Crispy Halibut +] %% [[<<]]
%center% '^''over jumbo lump crab, artichoke, sun-dried tomato, tortellini pasta''^' %%\\
%center% [+ Pan Sautéed Jumbo Gulf Shrimp +] %% [[<<]]
%center% '^''over mushroom risotto & asparagus risotto, garlic-lime sauce''^' %%\\


to:
%center% '^''saffron risotto, asparagus & natural jus''^' %%

Changed lines 39-45 from:
%center% [+ Apricot Cheesecake +] %% [[<<]]
%center% '^''tart organic apricot purée folded in creamy cheesecake,''^' %%\\
%center% '^''finished with white chocolate buttercream''^' %%\\
%center%
[+ Raspberry Crème Brulée +] %% [[<<]]
%center%
'^''fresh raspberries and our white chocolate crème brulée in a crisp puff pastry shell''^' %%\\
%center% [+ Dark Chocolate Triple Layer Cake +] %% [[<<]]
%center% '^''rich and moist, layered with dark chocolate buttercream
''^' %%
to:
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\
%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust
''^' %%\\
%center% [+ Housemade Lemon Gelato & Toasted Meringue +] %% [[<<]]
%center%
'^''decadent lemon ice cream topped with creamy meringue''^' %%
March 21, 2009, at 09:56 PM by 65.83.163.187 -
Changed line 2 from:
%center%'-''Sunday, March 23rd, 2008''-'%%\\
to:
%center%'-''Sunday, April 12th, 2009''-'%%\\
Changed line 6 from:
%center%'-''$53.00 per person''-'%%\\
to:
%center%'-''$57.00 per person''-'%%\\
Deleted lines 13-17:
%center% [+ Leek & Potato Soup with Louisiana Crab +] %% [[<<]]
%center% '^''herb-cheese straw''^' %%\\
%center% [+ La Truffe Sauvage House Salad +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
Changed lines 16-21 from:
%center% [+ Maine Lobster Bisque en Croûte +] %% [[<<]]

%center% [+ Roasted Beet & Asparagus Salad +] %% [[<<]]
%center%
'^''roasted shallot vinaigrette''^' %%\\

to:

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

%center% [+ Cream of Celery Root with Lump Crab +] %% [[<<]]
%center% '^''with white truffle oil
''^' %%\\

Changed lines 27-32 from:
%center% [+ Pan Roasted Chilean Sea Bass +] %% [[<<]]
%center% '^''crab & cheese grits, asparagus, lobster sauce''^' %%\\
%center% [+ Tender Slow Roasted Leg of Lamb +] %% [[<<]]
%center% '^''lyonnaise potatoes, vegetable ratatouille, natural jus''^' %%\\
%center% [+ Crabmeat Mary Louise +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell
''^' %%\\
to:
%center% [+ Braised Lamb Shank +] %% [[<<]]
%center% '^''saffron risotto with Parmigiana Reggiano & white truffle oil''^' %%\\
%center% '^''brussel sprouts-tomato-Kalamata olives''^' %%\\
%center% [+ Slow Roasted Leg of Lamb +
] %% [[<<]]
%center%
'^''lyonnaise potatoes, braised fennel with Parmigiana Reggiano, natural jus''^' %%\\
Changed lines 33-35 from:
%center% '^''Gorgonzola dauphinois potatoes, asparagus, haricot vert, roasted shallot bordelaise''^' %%

to:
%center% '^''garlic mashed potatoes, asparagus, haricot vert, roasted shallot bordelaise''^' %%\\
%center% [+ Pan Roasted Crispy Halibut +] %% [[<<]]
%center% '^''over jumbo lump crab, artichoke, sun-dried tomato, tortellini pasta''^' %%\\
%center% [+ Pan Sautéed Jumbo Gulf Shrimp +] %% [[<<]]
%center% '^''over mushroom risotto & asparagus risotto, garlic-lime sauce''^' %%\\


Changed lines 42-45 from:
%center% [+ White & Dark Chocolate Bread Pudding +] %% [[<<]]
%center%
'^''chunks of white & dark chocolate nestled within warm, tender bread pudding''^' %%\\
%center% [+ Chocolate-Almond Cake +] %% [[<<]]
%center% '^''layers of chocolate chiffon and mocha buttercream over a crisp almond meringue
''^' %%\\
to:
%center% [+ Apricot Cheesecake +] %% [[<<]]
%center% '^''tart organic apricot purée folded in creamy cheesecake,''^' %%\\
%center% '^''finished with white chocolate buttercream''^' %%\\
Changed lines 46-48 from:
%center% '^''fresh raspberries and our white chocolate crème brulée in a crisp puff pastry shell''^' %%
to:
%center% '^''fresh raspberries and our white chocolate crème brulée in a crisp puff pastry shell''^' %%\\
%center% [+ Dark Chocolate Triple Layer Cake +] %% [[<<]]
%center% '^''rich and moist, layered with dark chocolate buttercream
''^' %%
March 11, 2008, at 09:55 AM by 65.83.161.12 -
Changed line 2 from:
%center%'-''Sunday, March 23rd, 2007''-'%%\\
to:
%center%'-''Sunday, March 23rd, 2008''-'%%\\
March 07, 2008, at 08:40 AM by 65.83.163.45 -
Changed line 1 from:
!%center% ''EASTER BRUNCH''%%\\
to:
!%center% ''EASTER LUNCH''%%\\
March 06, 2008, at 07:17 PM by 216.78.15.106 -
Added line 22:
March 06, 2008, at 07:16 PM by 216.78.15.106 -
Changed lines 1-2 from:
!%center% ''EASTER LUNCH''%%\\
%center%'-''Sunday, April 8th, 2007''-'%%\\
to:
!%center% ''EASTER BRUNCH''%%\\
%center%'-''Sunday, March 23rd, 2007''-'%%\\
Changed line 6 from:
%center%'-''$45.00 per person''-'%%\\
to:
%center%'-''$53.00 per person''-'%%\\
Added lines 14-15:
%center% [+ Leek & Potato Soup with Louisiana Crab +] %% [[<<]]
%center% '^''herb-cheese straw''^' %%\\
Changed lines 17-20 from:
%center% '^''baby field greens tossed in our walnut vinaigrette with Roquefort cheese and Granny Smith apple''^' %%\\
to:
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with
Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
%center% [+ Mediterranean Salad +] %% [[<<]]
%center% '^''vine ripe tomatoes, English cucumbers, feta cheese, Kalamata olives, avocado & oregano vinaigrette
''^' %%\\
Changed lines 22-26 from:
%center% [+ Mediterranean Organic Salad +] %% [[<<]]
%center% '^''organic tomatoes, English cucumbers, feta cheese, Kalamata olives, avocado & oregano vinaigrette''^' %%\\


to:
%center% [+ Roasted Beet & Asparagus Salad +] %% [[<<]]
%center%
'^''roasted shallot vinaigrette''^' %%\\

Changed lines 28-35 from:
%center% [+ Braised Colorado Lamb Shank +] %% [[<<]]
%center% '^''with vegetables, saffron risotto and natural jus''^' %%\\
%center% [+ Wild Alaskan Halibut with Potato Scales +] %% [[<<]]
%center% '^''zucchini-leek-carrot noodles, colossal lump crab & truffled lobster sauce''^' %%\\
%center% [+ Gulf Shrimp Provençale +] %% [[<<]]
%center% '^''with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and artichoke''^' %%\\
%center% [+ Mushroom & Black Truffle Risotto +] %% [[<<]]
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms
''^' %%\\
to:
%center% [+ Pan Roasted Chilean Sea Bass +] %% [[<<]]
%center% '^''crab & cheese grits, asparagus, lobster sauce''^' %%\\
%center% [+ Tender Slow Roasted Leg of Lamb +] %% [[<<]]
%center% '^''lyonnaise potatoes, vegetable ratatouille, natural jus''^' %%\\
%center% [+ Crabmeat Mary Louise +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell''^' %%\\
Changed lines 35-40 from:
%center% '^''Gorgonzola cheese dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Veal Tenderloin & Broiled Portobello Mushroom Napoleon +] %% [[<<]]
%center% '^''pomme fondante, Morel mushroom á la crème''^' %%\\
%center% [+ Louisiana Lump Crabmeat Mary Louise +] %% [[<<]]
%center% '^''crabmeat tossed in a champagne cream sauce in a crisp puff pastry shell, asparagus''^' %%\\

to:
%center% '^''Gorgonzola dauphinois potatoes, asparagus, haricot vert, roasted shallot bordelaise''^' %%

Changed lines 40-47 from:
%center% [+ Spring Berry Tart +] %% [[<<]]
%center% '^''fresh berries and crème patissière on a crisp tart shell with a light apricot glaze''^' %%\\
%center% [+ La Truffe Sauvage White Chocolate Creme Brulee +] %% [[<<]]
%center%
'^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center%
'^''dark chocolate cake layered with white & dark chocolate mousse and glazed with dark chocolate ganache''^' %%\\
%center% [+ Lime Meringue Tart +] %% [[<<]]
%center% '^''tart lime curd atop crisp sugar dough and topped with toasted meringue''^' %%\\
to:
%center% [+ White & Dark Chocolate Bread Pudding +] %% [[<<]]
%center%
'^''chunks of white & dark chocolate nestled within warm, tender bread pudding''^' %%\\
%center% [+ Chocolate-Almond Cake +] %% [[<<]]
%center% '^''layers of chocolate chiffon and mocha buttercream over a crisp almond meringue''^' %%\\
%center% [+ Raspberry Crème Brulée +] %% [[<<]]
%center% '^''fresh raspberries and our white chocolate crème brulée in a crisp puff pastry shell''^' %%
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Page last modified on April 15, 2017, at 11:30 PM