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Easter Sunday

Main.EasterSunday History

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April 03, 2022, at 01:01 AM by 74.194.3.82 -
Changed lines 1-3 from:

We are pausing our annual Easter Lunch for this year,
We wish everyone a bountiful and joyous renewal
as we all continue to re-build.

to:

We are pausing our annual Easter Lunch for this year,
We wish everyone a bountiful and joyous renewal
as we all continue to re-build.

April 03, 2022, at 01:00 AM by 74.194.3.82 -
Changed lines 1-78 from:

EASTER LUNCH
Sunday, April 9th, 2021
11:00am - 2:00pm

Prixe Fixe Menu
$85. per person
beverages, tax and gratuity are additional
credit card required to secure reservation

1st Course

Chèvre Chaud over Spinach Salad
warm, pan sauté breadcrumb crusted goat cheese
over spinach salad tossed in our house-made
roasted shallot vinaigrette
with dried figs & toasted pine-nuts
᠃ ᠅᠃
Gratin of Onion Soup
garlic crostini, Gruyère cheese
᠃ ᠅᠃
Maine Lobster Bisque en Croûte
᠃ ᠅᠃
Mediterranean Salad
tomato, English cucumber, Kalamata olives
capers, Valbreso Feta, pita chips, oregano vinaigrette
᠃ ᠅᠃
Prime Beef Tenderloin Carpaccio
paper-thin raw beef tenderloin, Dijon mustard,
cornichon, cracked black pepper, crostini,
extra virgin olive oil, Parmigiana Reggiano

2nd Course

Pan Sauté Crispy Wild Gulf Red Snapper
cheese grits, sauté spinach, lemon butter sauce
᠃ ᠅᠃
Crabmeat Mary Louise
jumbo lump crabmeat tossed
in a champagne cream sauce,
served in a puff pastry shell with asparagus
᠃ ᠅᠃
Filet of Prime Beef Tenderloin GF
Gorgonzola dauphinois potato
French green beans, shallot bordelaise
᠃ ᠅᠃
Tender Slow Braised
Moroccan Style Lamb Shank GF
with prunes, raisins, almonds,
quinoa, natural jus

Children’s Option - 6 to 13 yrs. $35. per child

Pan Sauté Jumbo Gulf Shrimp or
Yogurt Marinated Roast Chicken Breast
over house-made tagliatelle pasta
with French green beans, light cream sauce
Parmigiana Reggiano

plus choice of dessert

3rd Course

Tart Tatin
warm apple tart with house-made vanilla gelato
᠃ ᠅᠃
Flourless Chocolate Cake GF
three ingredients combined
to create an intense chocolate experience
᠃ ᠅᠃
White Chocolate Crème Brulée GF
traditional French custard with a crisp caramel crust
᠃ ᠅᠃
Grand Marnier Soufflé GF
crème anglaise chantilly

to:

We are pausing our annual Easter Lunch for this year,
We wish everyone a bountiful and joyous renewal
as we all continue to re-build.

April 30, 2021, at 11:55 PM by 74.194.2.180 -
Changed line 45 from:

Prime Filet of Beef Tenderloin GF

to:

Filet of Prime Beef Tenderloin GF

April 30, 2021, at 11:54 PM by 74.194.2.180 -
Changed lines 57-58 from:

Pan Sauté Jumbo Gulf Shrimp or Chicken

to:

Pan Sauté Jumbo Gulf Shrimp or
Yogurt Marinated Roast Chicken Breast

April 30, 2021, at 11:52 PM by 74.194.2.180 -
Changed line 28 from:

capers, Valbreso Feta, pita chips, oregano vinaigrette

to:

capers, Valbreso Feta, pita chips, oregano vinaigrette \\

Changed lines 49-50 from:

Tender Slow Braised Moroccan Style Lamb Shank GF

to:

Tender Slow Braised
Moroccan Style Lamb Shank GF

Changed line 55 from:

Children’s Option - 6 to 13 yrs. $32. per child

to:

Children’s Option - 6 to 13 yrs. $35. per child

April 30, 2021, at 11:50 PM by 74.194.2.180 -
Changed line 2 from:

Sunday, April 12th, 2020\\

to:

Sunday, April 9th, 2021\\

Changed line 6 from:

$75. per person\\

to:

$85. per person\\

Changed lines 15-16 from:

Caesar Salad
in a crisp Parmesan cheese basket \\

to:

Chèvre Chaud over Spinach Salad
warm, pan sauté breadcrumb crusted goat cheese
over spinach salad tossed in our house-made
roasted shallot vinaigrette
with dried figs & toasted pine-nuts \\

Changed lines 28-35 from:

capers, Valbreso Feta, oregano vinaigrette

2nd Course

Tender Lamb Shank GF
slow braised, served with saffron risotto
sauté spinach, natural jus \\

to:

capers, Valbreso Feta, pita chips, oregano vinaigrette

Changed lines 30-32 from:

Jumbo Lump Crabmeat Mary Louise
crabmeat tossed in a champagne cream sauce,
served in a puff pastry shell with asparagus \\

to:

Prime Beef Tenderloin Carpaccio
paper-thin raw beef tenderloin, Dijon mustard,
cornichon, cracked black pepper, crostini,
extra virgin olive oil, Parmigiana Reggiano

2nd Course

Pan Sauté Crispy Wild Gulf Red Snapper
cheese grits, sauté spinach, lemon butter sauce \\

Changed lines 40-42 from:

Pan Roasted Wild Gulf Red Snapper
crab & cheese grits, asparagus
dill-lemon butter sauce \\

to:

Crabmeat Mary Louise
jumbo lump crabmeat tossed
in a champagne cream sauce,
served in a puff pastry shell with asparagus \\

Changed lines 45-51 from:

Slow Braised Beef Short Rib GF
single bone 14 oz. short rib
with dauphinois potato, French green beans
asparagus, carrot, natural jus
and shaved Parmigiana Reggiano

to:

Prime Filet of Beef Tenderloin GF
Gorgonzola dauphinois potato
French green beans, shallot bordelaise
᠃ ᠅᠃
Tender Slow Braised Moroccan Style Lamb Shank GF
with prunes, raisins, almonds,
quinoa, natural jus

Added lines 65-67:

Tart Tatin
warm apple tart with house-made vanilla gelato
᠃ ᠅᠃ \\

Changed lines 75-78 from:

Meyer Lemon Curd Tart
in a crispy tart shell
topped with crème diplomat

to:

Grand Marnier Soufflé GF
crème anglaise chantilly

Deleted lines 70-71:

(:cellnr valign=top:) E-mail (:cell valign=top:) easter@thewildtruffle.com

Changed line 30 from:

Tender Lamb Shank

to:

Tender Lamb Shank GF

Deleted line 72:
Changed line 2 from:

Sunday, April 21st, 2019\\

to:

Sunday, April 12th, 2020\\

Deleted lines 14-20:

Local Tomato Salad Salad
hydroponic tomatoes grown by the
Coushatta Tribe in Kinder, LA
roasted peppers, eggplant tapenade, Kalamata olives
Valbresso feta, oregano vinaigrette, grissini
walnut vinaigrette, Roquefort cheese
᠃ ᠅᠃ \\

Changed lines 18-19 from:

Louisiana Turtle Soup
with sherry \\

to:

Gratin of Onion Soup
garlic crostini, Gruyère cheese \\

Changed lines 21-29 from:

Sunchoke & Morel Mushroom Ravioli
Parmigiana Reggiano cream

2nd Course

Flax Seed Meal crusted
Wild Pacific Halibut GF
vegetable noodles, caponata sauce, caper blossoms \\

to:

Maine Lobster Bisque en Croûte

Changed lines 23-26 from:

Blanquette de Veau
braised veal shank with cream, Morel mushroom
carrot, pearl onion & house-made
tagliatelle pasta \\

to:

Mediterranean Salad
tomato, English cucumber, Kalamata olives
capers, Valbreso Feta, oregano vinaigrette

2nd Course

Tender Lamb Shank
slow braised, served with saffron risotto
sauté spinach, natural jus \\

Changed lines 34-36 from:

Jumbo Lump Crabmeat Mary Louise
crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus \\

to:

Jumbo Lump Crabmeat Mary Louise
crabmeat tossed in a champagne cream sauce,
served in a puff pastry shell with asparagus \\

Changed lines 38-42 from:

Slow Braised Lamb Shank GF
garlic-olive oil mashed potatoes
French green beans, carrot, natural jus

to:

Pan Roasted Wild Gulf Red Snapper
crab & cheese grits, asparagus
dill-lemon butter sauce
᠃ ᠅᠃
Slow Braised Beef Short Rib GF
single bone 14 oz. short rib
with dauphinois potato, French green beans
asparagus, carrot, natural jus
and shaved Parmigiana Reggiano

Changed lines 67-75 from:

Almond-Pear Tart
bosc pear, almond cream, pâtè sucrée
᠃ ᠅᠃
Frozen Nougat with Dried Fruit
& Toasted Nuts GF
figs, currants, sour cherries, blueberries,
walnuts & almonds folded in a
honey-meringue mousse

to:

Meyer Lemon Curd Tart
in a crispy tart shell
topped with crème diplomat

Added line 73:
Changed line 26 from:

with sherry

to:

with sherry \\

Changed lines 57-58 from:

Parmigiana Reggiano \\

to:

Parmigiana Reggiano

Added line 53:
Changed lines 72-73 from:

Frozen Nougat with Dried Fruit & Toasted Nuts GF

to:

Frozen Nougat with Dried Fruit
& Toasted Nuts GF

Changed line 20 from:
   walnut vinaigrette, Roquefort cheese 
to:
   walnut vinaigrette, Roquefort cheese \\
Changed line 23 from:

in a crisp Parmesan cheese basket

to:

in a crisp Parmesan cheese basket \\

Changed line 26 from:

with sherry

to:

with sherry

Changed line 36 from:

vegetable noodles, caponata sauce, caper blossoms

to:

vegetable noodles, caponata sauce, caper blossoms \\

Changed line 41 from:

tagliatelle pasta

to:

tagliatelle pasta \\

Changed lines 44-45 from:

'^''crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus

to:

crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus \\

Changed line 66 from:

traditional French custard with a crisp caramel crust

to:

traditional French custard with a crisp caramel crust \\

Changed line 2 from:

Sunday, April 1st, 2018\\

to:

Sunday, April 21st, 2019\\

Changed lines 15-16 from:

La Truffe Sauvage House Salad
local greens, tomato, Belgian Endive, Granny Smith apple \\

to:

Local Tomato Salad Salad
hydroponic tomatoes grown by the
Coushatta Tribe in Kinder, LA
roasted peppers, eggplant tapenade, Kalamata olives
Valbresso feta, oregano vinaigrette, grissini \\

Changed lines 21-30 from:

Mediterranean Salad
vine ripe tomato, English cucumber, red onion, avocado
Kalamata olives, capers, Valbresso Feta, oregano vinaigrette

Main Lobster Bisque en Crôute

Louisiana Turtle Soup with Crabmeat & Sherry

to:

᠃ ᠅᠃
Caesar Salad
in a crisp Parmesan cheese basket ᠃ ᠅᠃
Louisiana Turtle Soup
with sherry ᠃ ᠅᠃
Sunchoke & Morel Mushroom Ravioli
Parmigiana Reggiano cream

Changed lines 34-48 from:

Pan Roasted Wild Pacific Halibut
saffron steamed potato, asparagus, capers, sun-dried tomato
marinated artichoke, shrimp

Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, French green beans, carrot
asparagus, natural jus, white truffle oil, shaved Parmigiana Reggiano

Herbed Lamb Chops
spanakopita, orzo pasta, natural jus

Vegetable Risotto
roasted eggplant, fire roasted red pepper, pesto
sauté spinach, goat cheese

to:

Flax Seed Meal crusted
Wild Pacific Halibut GF
vegetable noodles, caponata sauce, caper blossoms ᠃ ᠅᠃
Blanquette de Veau
braised veal shank with cream, Morel mushroom
carrot, pearl onion & house-made
tagliatelle pasta ᠃ ᠅᠃
Jumbo Lump Crabmeat Mary Louise
'^''crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus ᠃ ᠅᠃
Slow Braised Lamb Shank GF
garlic-olive oil mashed potatoes
French green beans, carrot, natural jus

Changed lines 54-55 from:

over penne pasta with French green beans, light cream sauce \\

to:

over house-made tagliatelle pasta
with French green beans, light cream sauce \\

Changed lines 61-64 from:

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

Flourless Chocolate Cake

to:

Flourless Chocolate Cake GF

Changed lines 63-71 from:

to create an intense chocolate experience

Lemon Gelato
house-made lemon curd ice cream
topped with toasted Swiss meringue

White & Dark Chocolate Mousse Cake
layers of dark chocolate chiffon sponge with white & dark chocolate mousse
finished with dark chocolate ganache, candied pecans

to:

to create an intense chocolate experience
᠃ ᠅᠃
White Chocolate Crème Brulée GF
traditional French custard with a crisp caramel crust ᠃ ᠅᠃
Almond-Pear Tart
bosc pear, almond cream, pâtè sucrée
᠃ ᠅᠃
Frozen Nougat with Dried Fruit & Toasted Nuts GF
figs, currants, sour cherries, blueberries,
walnuts & almonds folded in a
honey-meringue mousse

Changed lines 25-27 from:

Louisiana Turtle Soup with Sherry

to:

Louisiana Turtle Soup with Crabmeat & Sherry

Changed line 30 from:

Pan Roasted Wild Gulf Red Snapper

to:

Pan Roasted Wild Pacific Halibut

Changed line 2 from:

Sunday, April 16th, 2017\\

to:

Sunday, April 1st, 2018\\

Changed lines 8-10 from:

credit card required to secure reservation

to:

credit card required to secure reservation

Changed lines 15-22 from:

Pan Seared Jumbo Lump Crabmeat Bourek
a crispy North African appetizer
wrapped in pastry and pan sauté crispy
filled with crab, scallion, cilantro, mango and créole rémoulade

Traditional Louisiana Turtle Soup
with sherry & smoked gouda

to:

La Truffe Sauvage House Salad
local greens, tomato, Belgian Endive, Granny Smith apple
walnut vinaigrette, Roquefort cheese

Changed lines 20-23 from:

tomato, cucmber, avocado, Kalamata olives, capers,
Valbresso Feta, extra virgin olive oil & balsamic vinegar

to:

vine ripe tomato, English cucumber, red onion, avocado
Kalamata olives, capers, Valbresso Feta, oregano vinaigrette

Main Lobster Bisque en Crôute

Louisiana Turtle Soup with Sherry

Changed lines 31-34 from:

quinoa, sauté spinach, shrimp sauce

Beef Tenderloin Filet
saffron risotto, asparagus, Bordelaise sauce

to:

saffron steamed potato, asparagus, capers, sun-dried tomato
marinated artichoke, shrimp

Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, French green beans, carrot
asparagus, natural jus, white truffle oil, shaved Parmigiana Reggiano

Herbed Lamb Chops
spanakopita, orzo pasta, natural jus

Vegetable Risotto
roasted eggplant, fire roasted red pepper, pesto
sauté spinach, goat cheese

Children’s Option - 6 to 13 yrs. $32. per child
Pan Sauté Jumbo Gulf Shrimp or Chicken
over penne pasta with French green beans, light cream sauce
Parmigiana Reggiano
plus choice of dessert

3rd Course

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

Changed lines 56-63 from:

Braised Lamb Shoulder
Lyonnaise potato, French green beans, natural jus

3rd Course

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

to:

Flourless Chocolate Cake
three ingredients combined
to create an intense chocolate experience

Changed lines 60-85 from:

Chocolate Mille Feuille
crisp puff pastry layered with chocolate crème patisserie glazed with coffee fondant

Frozen Nougat
a honey mousse with toasted walnuts, almonds & dried fruit

Meyer Lemon Curd Éclair
crisp pâte à choux filled with tart Meyer lemon curd

Flourless Chocolate Trio
layers of chocolate sponge, chocolate mousse and dark chocolate ganache

Childrens Prix Fixe Menu (6-13 yrs)

Main Course

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken
over pasta with French green beans, light cream sauce, Parmigiana Reggiano

plus selection of dessert

$32. per child
beverages, tax and gratuity are additional

to:

Lemon Gelato
house-made lemon curd ice cream
topped with toasted Swiss meringue

White & Dark Chocolate Mousse Cake
layers of dark chocolate chiffon sponge with white & dark chocolate mousse
finished with dark chocolate ganache, candied pecans

Changed line 64 from:

over penne pasta with French green beans, light cream sauce, Parmigiana Reggiano

to:

over pasta with French green beans, light cream sauce, Parmigiana Reggiano

Changed line 7 from:

beverages, tax and 20% service charge\\

to:

beverages, tax and gratuity are additional\\

Changed lines 70-71 from:

beverages, tax and 20% service charge additional

to:

beverages, tax and gratuity are additional

Deleted lines 73-75:
Changed lines 2-4 from:

Sunday, March 27th, 2016
11:00am - 3:00pm

to:

Sunday, April 16th, 2017
11:00am - 2:00pm

Changed line 6 from:

$65. per person\\

to:

$75. per person\\

Changed lines 15-16 from:

Veal, Leek & Sour Cherry Tortellini
vermouth-leek cream

to:

Pan Seared Jumbo Lump Crabmeat Bourek
a crispy North African appetizer
wrapped in pastry and pan sauté crispy
filled with crab, scallion, cilantro, mango and créole rémoulade

Traditional Louisiana Turtle Soup
with sherry & smoked gouda

Changed lines 23-29 from:

Heirloom Tomato, Warm Goat Cheese, Kalamata Olives, White Anchovies
arugula, fire roasted peppers, oregano vinaigrette

Sunchoke Velouté
Jerusalem Artichoke soup with a touch of cream with sweet potato chips & lump crab

to:

Mediterranean Salad
tomato, cucmber, avocado, Kalamata olives, capers,
Valbresso Feta, extra virgin olive oil & balsamic vinegar

Changed lines 30-34 from:

Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus

Pan Sauté Branzini with Crabmeat
roasted tomato and asparagus risotto, dill hollandaise

to:

Pan Roasted Wild Gulf Red Snapper
quinoa, sauté spinach, shrimp sauce

Beef Tenderloin Filet
saffron risotto, asparagus, Bordelaise sauce

Changed lines 36-37 from:

Roasted Semi-Boneless Half Chicken
stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory sauce

to:

Braised Lamb Shoulder
Lyonnaise potato, French green beans, natural jus

3rd Course

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

Changed lines 45-52 from:

Braised Lamb Shank
fresh tagliatelle pasta, asparagus, French green beans, carrot, natural jus & shaved Parmigiana Reggiano

3rd Course

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

to:

Chocolate Mille Feuille
crisp puff pastry layered with chocolate crème patisserie glazed with coffee fondant

Changed lines 49-50 from:

Meyer Lemon Cheesecake
a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd

to:

Frozen Nougat
a honey mousse with toasted walnuts, almonds & dried fruit

Changed lines 52-60 from:

White & Dark Chocolate Mousse Cake
white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache

Frozen Nougat
a honey mousse with toasted walnuts, almonds and dried fruit

Childrens Prix Fixe Menu

to:

Meyer Lemon Curd Éclair
crisp pâte à choux filled with tart Meyer lemon curd

Flourless Chocolate Trio
layers of chocolate sponge, chocolate mousse and dark chocolate ganache

Childrens Prix Fixe Menu (6-13 yrs)

Changed lines 66-81 from:

Dessert

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

Meyer Lemon Cheesecake
a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd

White & Dark Chocolate Mousse Cake
white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache

Frozen Nougat
a honey mousse with toasted walnuts, almonds and dried fruit

to:

plus selection of dessert

Added line 74:
March 27, 2016, at 03:23 AM by 74.194.2.40 -
Changed lines 27-30 from:

Trout Filet with Crabmeat

to:

Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus

Pan Sauté Branzini with Crabmeat

Changed lines 36-39 from:

Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus

to:

Braised Lamb Shank
fresh tagliatelle pasta, asparagus, French green beans, carrot, natural jus & shaved Parmigiana Reggiano

Changed lines 48-49 from:

Flourless Chocolate Cake
three ingredients combined to create an intense chocolate experience

to:

White & Dark Chocolate Mousse Cake
white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache

Changed lines 52-54 from:

a honey moussed with toasted walnuts, almonds and dried fruit

to:

a honey mousse with toasted walnuts, almonds and dried fruit

Changed lines 71-72 from:

Flourless Chocolate Cake
three ingredients combined to create an intense chocolate experience

to:

White & Dark Chocolate Mousse Cake
white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache

Changed lines 75-77 from:

a honey moussed with toasted walnuts, almonds and dried fruit

to:

a honey mousse with toasted walnuts, almonds and dried fruit

Added line 83:
Changed line 2 from:

Sunday, April 5th, 2015\\

to:

Sunday, March 27th, 2016\\

Changed line 6 from:

$70. per person\\

to:

$65. per person\\

Changed lines 15-16 from:

Three Tomato Salad with Chilled Jumbo Lump Crabmeat
creole rémoulade

to:

Veal, Leek & Sour Cherry Tortellini
vermouth-leek cream

Changed lines 18-19 from:

La Truffe Sauvage House Smoked Salmon
potato galette, avocado, crème fraiche & lemon

to:

Heirloom Tomato, Warm Goat Cheese, Kalamata Olives, White Anchovies
arugula, fire roasted peppers, oregano vinaigrette

Changed lines 21-25 from:

Axis Venison Bourek
a North African appetizer with shredded potato, scallion, cilantro & fire roasted peppers
wrapped in a thin pastry and pan sauté crispy

to:

Sunchoke Velouté
Jerusalem Artichoke soup with a touch of cream with sweet potato chips & lump crab

Changed lines 27-28 from:

Moroccan Braised Lamb Shoulder with Cinnamon, Cloves & Cardamon
served with risotto Milanese & natural jus

to:

Trout Filet with Crabmeat
roasted tomato and asparagus risotto, dill hollandaise

Changed lines 30-31 from:

Pan Sauté Crispy Gulf Red Snapper
over sauté spinach, gnocchi & sauce Puttanesca

to:

Roasted Semi-Boneless Half Chicken
stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory sauce

Changed lines 33-36 from:

Filet of Prime Beef Tenderloin
Gorgonzola dauphinois potato, roasted squash, carrot & haricot vert, roasted shallot bordelaise

to:

Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus

Changed lines 39-40 from:

Apple Tart Tatin
traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato

to:

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

Changed lines 45-46 from:

Gateau Opéra
seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache

to:

Flourless Chocolate Cake
three ingredients combined to create an intense chocolate experience

Changed lines 48-51 from:

Crème Brulée
a French custard topped with a crisp caramel crust

to:

Frozen Nougat
a honey moussed with toasted walnuts, almonds and dried fruit

Changed lines 62-63 from:

Apple Tart Tatin
traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato

to:

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust

Deleted lines 66-68:

Gateau Opéra
seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache

Changed lines 68-72 from:

Crème Brulée
a French custard topped with a crisp caramel crust

$35. per child

to:

Flourless Chocolate Cake
three ingredients combined to create an intense chocolate experience

Frozen Nougat
a honey moussed with toasted walnuts, almonds and dried fruit

$32. per child

February 20, 2015, at 06:39 PM by 166.137.118.20 -
Changed line 17 from:

to:
Changed line 20 from:

to:
Changed line 30 from:

to:
Changed line 33 from:

to:
Changed line 42 from:

to:
Changed line 45 from:

to:
Changed line 48 from:

to:
Changed line 65 from:

to:
Changed line 68 from:

to:
Changed line 71 from:

to:
Added line 81:
February 20, 2015, at 06:35 PM by 166.137.118.20 -
Changed line 2 from:

Sunday, April 20th, 2014\\

to:

Sunday, April 5th, 2015\\

Changed line 6 from:

$60. per person\\

to:

$70. per person\\

Changed lines 15-25 from:

Local Greens, Poached Pear & Maytag Blue Cheese
spicy Macadamia nuts

Cream of Asparagus
with poached seafood & crab

Mediterranean Salad
vine ripe tomato, English cucumber, French feta cheese, Kalamata olives,
avocado, capers, red onion & oregano vinaigrette

to:

Three Tomato Salad with Chilled Jumbo Lump Crabmeat
creole rémoulade La Truffe Sauvage House Smoked Salmon
potato galette, avocado, crème fraiche & lemon Axis Venison Bourek
a North African appetizer with shredded potato, scallion, cilantro & fire roasted peppers
wrapped in a thin pastry and pan sauté crispy

Changed lines 28-44 from:

Moroccan Lamb Shank Tagine with Raisins, Prunes and Almonds
saffron risotto

Crispy American Red Snapper
lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart

Filet of Beef Tenderloin
garlic-olive oil mashed potatoes, asparagus, haricot vert & carrot

Crab & Mushroom Crêpes
French green beans, dill cream sauce

Roasted Australian Rack of Lamb
garlic-olive oil mashed potatoes, sauté spinach, ratatouille

to:

Moroccan Braised Lamb Shoulder with Cinnamon, Cloves & Cardamon
served with risotto Milanese & natural jus Pan Sauté Crispy Gulf Red Snapper
over sauté spinach, gnocchi & sauce Puttanesca Filet of Prime Beef Tenderloin
Gorgonzola dauphinois potato, roasted squash, carrot & haricot vert, roasted shallot bordelaise

Changed lines 40-53 from:

Triple Chocolate Mousse Cake
hazelnut-praline crust, dark chocolate ganache

Lemon Éclair with Italian Meringue
crème chantilly

Mille-feuille au Chocolat
crisp puff pastry layered with with chocolate crème pâtissière

Raspberry Crème Brulée
our white chocolate crème brulée tucked inside a crisp puff pastry shell
with fresh raspberries & raspberry coulis

to:

Apple Tart Tatin
traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato Meyer Lemon Cheesecake
a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd Gateau Opéra
seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache Crème Brulée
a French custard topped with a crisp caramel crust

Changed lines 63-77 from:

Triple Chocolate Mousse Cake
hazelnut-praline crust, dark chocolate ganache

Lemon Éclair with Italian Meringue
crème chantilly

Mille-feuille au Chocolat
crisp puff pastry layered with with chocolate crème pâtissière

Raspberry Crème Brulée
our white chocolate crème brulée tucked inside a crisp puff pastry shell
with fresh raspberries & raspberry coulis

$29. per child

to:

Apple Tart Tatin
traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato Meyer Lemon Cheesecake
a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd Gateau Opéra
seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache Crème Brulée
a French custard topped with a crisp caramel crust

$35. per child

Deleted line 80:
March 03, 2014, at 06:42 PM by 166.137.156.21 -
Changed line 53 from:

Mille Feuille au Chocolat

to:

Mille-feuille au Chocolat

Changed line 77 from:

Mille Feuille au Chocolat

to:

Mille-feuille au Chocolat

March 03, 2014, at 06:37 PM by 166.137.156.21 -
Changed lines 2-4 from:

Sunday, March 31st, 2013
11:00am - 2:00pm

to:

Sunday, April 20th, 2014
11:00am - 3:00pm

Changed lines 15-19 from:

Chèvre Chaud over Spinach Salad
sauté breadcrumb crusted goat cheese, toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette

Seafood & Roasted Corn Chowder

to:

Local Greens, Poached Pear & Maytag Blue Cheese
spicy Macadamia nuts

Cream of Asparagus
with poached seafood & crab

Changed lines 28-31 from:

Slow Roasted Chaddick Farms Leg of Lamb
local coastal lamb raised by Chad Thielen, served with
saffron risotto, sauté spinach, tomato Provençale, natural jus

to:

Moroccan Lamb Shank Tagine with Raisins, Prunes and Almonds
saffron risotto

Crispy American Red Snapper
lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart

Changed lines 35-41 from:

pomme frites, haricot vert, zucchini & yellow squash, Bearnaise

Chicken Breast Stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese
lyonnaise potato, Dijon mustard cream sauce

to:

garlic-olive oil mashed potatoes, asparagus, haricot vert & carrot

Crab & Mushroom Crêpes
French green beans, dill cream sauce

Roasted Australian Rack of Lamb
garlic-olive oil mashed potatoes, sauté spinach, ratatouille

Changed lines 47-52 from:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

to:

Triple Chocolate Mousse Cake
hazelnut-praline crust, dark chocolate ganache

Lemon Éclair with Italian Meringue
crème chantilly

Mille Feuille au Chocolat
crisp puff pastry layered with with chocolate crème pâtissière

Changed lines 57-58 from:
to:

our white chocolate crème brulée tucked inside a crisp puff pastry shell
with fresh raspberries & raspberry coulis

Changed lines 71-76 from:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

to:

Triple Chocolate Mousse Cake
hazelnut-praline crust, dark chocolate ganache

Lemon Éclair with Italian Meringue
crème chantilly

Mille Feuille au Chocolat
crisp puff pastry layered with with chocolate crème pâtissière

Changed lines 81-82 from:
to:

our white chocolate crème brulée tucked inside a crisp puff pastry shell
with fresh raspberries & raspberry coulis

Added line 90:
March 19, 2013, at 02:14 PM by 12.73.38.11 -
Changed line 2 from:

Sunday, April 8th , 2012\\

to:

Sunday, March 31st, 2013\\

Changed lines 15-25 from:

Louisiana Crab Cake
citrus butter, roasted red pepper aïoli

Burrata Cheese with Vine Ripe Tomato
Kalamata olive tapenade & basil oil

Shrimp Bourek
poached shrimp, shredded potato, julienne portobello mushroom & cilantro,
wrapped in a thin pastry and pan sauté crispy, served with lemon & avocado salsa

to:

Chèvre Chaud over Spinach Salad
sauté breadcrumb crusted goat cheese, toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette

Seafood & Roasted Corn Chowder

Mediterranean Salad
vine ripe tomato, English cucumber, French feta cheese, Kalamata olives,
avocado, capers, red onion & oregano vinaigrette

Changed lines 27-38 from:

Slow Roasted Leg of Lamb
Boulangère potato, asparagus, haricot vert, carrot fondante, natural jus

Crispy Red Snapper
Louisiana crab & cheese grits, sauté spinach, spaghetti squash, lemon butter sauce

Angus Beef Tenderloin Filet
gorgonzola dauphinois potato, asparagus, haricot vert, carrot fondante,
roasted shallot bordelaise

to:

Slow Roasted Chaddick Farms Leg of Lamb
local coastal lamb raised by Chad Thielen, served with
saffron risotto, sauté spinach, tomato Provençale, natural jus

Filet of Beef Tenderloin
pomme frites, haricot vert, zucchini & yellow squash, Bearnaise

Chicken Breast Stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese
lyonnaise potato, Dijon mustard cream sauce

Changed lines 41-47 from:

Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

to:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

Raspberry Crème Brulée

Changed line 54 from:

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken

to:

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken

Changed lines 60-68 from:

Dark Chocolate Mousse Cake
Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

$28. per child

to:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

Raspberry Crème Brulée

$29. per child

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Page last modified on April 03, 2022, at 01:01 AM