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Changed line 4 from:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 22 from:
%center% [+ Chef’s Assortment of European Cheeses '-14.5-' +] %% [[<<]]
to:
%center% [+ Chef’s Assortment of European Cheeses '-15.5-' +] %% [[<<]]
Deleted lines 33-36:
%center% [+ La Truffe Sauvage House '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''local mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
%center% '^''Belgian Endive & Granny Smith apple crisp''^' %%

Added line 128:
Changed lines 4-5 from:
||[++Fall 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 35 from:
%center% '^''baby mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
to:
%center% '^''local mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
Deleted lines 84-87:
%center% [+ Twelve Vegetable Salad with White Anchovies & Sauté Jumbo Shrimp '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato, cucumber, red onion, avocado, Kalamata olive, steamed potato, French green beans,''^' %%\\
%center% '^''radish, fire roasted peppers, roasted eggplant-zucchini-yellow squash, oregano vinaigrette''^' %%

Deleted line 131:
Changed line 10 from:
%center% [+ Kalamata Olive '-4.25-' +] %% [[<<]]
to:
%center% [+ Kalamata Olive & Anchovy '-4.25-' +] %% [[<<]]
Changed lines 57-58 from:
%center% '^''veal-sour cherry tortellini, white truffle oil''^' %%
to:
%center% '^''Granny Smith apple-beef-fresh herb ravioli, white truffle oil''^' %%
Deleted lines 72-74:
%center% [+House Smoked Wild Pacific Halibut '-16.5-' +] %% [[<<]]
%center% '^''avocado, cucumber, tomato, romaine, red onion & crème fraîche''^' %%

Changed lines 128-134 from:
%center% [+ Chef’s Assortment of European Cheeses '-14.5-' +] %% [[<<]]
%center% '^''Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
%center% '^''with toasted baguette, butter & walnuts''^' %%




to:
%center% [+ Soufflé du Jour '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''allow 30 minutes''^' %%


Added line 136:
Deleted lines 25-27:
%center% [+House Cold Smoked Wild Pacific Halibut '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraiche, lemon''^' %%

Deleted lines 134-135:
%center% [+ Soufflé du Jour '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''allow 30 minutes''^' %%
Changed line 26 from:
%center% [+House Cold Smoked Wild King Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+House Cold Smoked Wild Pacific Halibut '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
Changed line 76 from:
%center% [+House Smoked Copper River Sockeye Salmon '-16.5-' +] %% [[<<]]
to:
%center% [+House Smoked Wild Pacific Halibut '-16.5-' +] %% [[<<]]
Changed lines 4-5 from:
||[++Summer 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 26 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 84-86 from:
%center% [+ Black Bean-Brown Rice Waffle with Roasted Boneless Half Chicken '-18.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''housemade waffle topped with mixed greens and roasted corn relish''^' %%
to:
%center% [+ Roasted Semi-Boneless Half Chicken '-18.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''local Basmati rice pilaf, carrot vichy, French green beans and roasted corn relish''^' %%
Changed lines 99-100 from:
%center% '^''served over ratatouille, spanakopita, Valbreso Feta & lemon''^' %%
to:
%center% '^''housemade tagliatelle pasta, sauté spinach, tomato fondue''^' %%
Deleted line 145:
July 09, 2016, at 07:18 PM by 74.194.2.40 -
Changed line 23 from:
%center% '^'Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
to:
%center% '^'' Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
Changed lines 39-40 from:
%center% '^''Belgian Endive & Granny Smith Apple crisp''^' %%
to:
%center% '^''Belgian Endive & Granny Smith apple crisp''^' %%
Changed lines 59-61 from:
%center% [+ Consommé de Queue de Beouf '-12.5-' +] %% [[<<]]
%center% '^''oxtail consommé''^' %%
to:
%center% [+ Consommé de Canard '-12.5-' +] %% [[<<]]
%center% '^''veal-sour cherry tortellini, white truffle oil''^' %%
Added line 146:
June 28, 2016, at 05:08 PM by 65.242.170.126 -
Changed line 23 from:
%center% '^''Morbier, Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
to:
%center% '^'Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
June 24, 2016, at 03:25 AM by 74.194.2.40 -
Changed line 26 from:
%center% [+ House Cold Smoked Wild Chilean Sea Bass '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+House Cold Smoked Copper River Sockeye Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
Changed line 76 from:
%center% [+ House Cold Smoked Wild Chilean Sea Bass '-16.5-' +] %% [[<<]]
to:
%center% [+House Smoked Copper River Sockeye Salmon '-16.5-' +] %% [[<<]]
June 15, 2016, at 09:27 AM by 74.194.2.40 -
Changed line 98 from:
%center% [+ Pan Sauté Jumbo Shrimp '-22.5-' +] %% [[<<]]
to:
%center% [+ Pan Sauté Jumbo Shrimp '-19.5-' +] %% [[<<]]
Changed line 114 from:
%center% [+ Pan Sauté Calves Liver with Red Onion Marmalade '-16.5-' +] %% [[<<]]
to:
%center% [+ Pan Sauté Calves Liver with Red Onion Marmalade '-18.5-' +] %% [[<<]]
June 14, 2016, at 07:58 AM by 74.194.2.40 -
Changed lines 4-5 from:
||[++Spring 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 17-18 from:
%center% '^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%
to:
%center% '^''paper thin raw beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%
Changed line 26 from:
%center% [+ House Smoked Wild Chilean Sea Bass '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Cold Smoked Wild Chilean Sea Bass '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
Deleted lines 34-36:
%center% [+ Crispy Duck Leg Confit '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

Changed lines 46-47 from:
%center% '^''add chicken $6.75, jumbo lump crabmeat $10.5 or beef tenderloin strips $10.5''^' %%
to:
%center% '^''add jumbo lump crabmeat $8.5, chicken $6.75 or beef tenderloin strips $10.5''^' %%
Changed lines 59-60 from:
%center% [+ Consommé de Canard '-12.5-' +] %% [[<<]]
to:
%center% [+ Consommé de Queue de Beouf '-12.5-' +] %% [[<<]]
%center% '^''oxtail consommé''^' %%

Added lines 76-78:
%center% [+ House Cold Smoked Wild Chilean Sea Bass '-16.5-' +] %% [[<<]]
%center% '^''avocado, cucumber, tomato, romaine, red onion & crème fraîche''^' %%

Changed lines 81-86 from:
%center% [+ Roasted Boneless Half Chicken, Red Wine Sauce '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''locally grown Basmati rice pilaf, carrot, haricot vert''^' %%

%center% [+ Pan Sauté Jumbo Shrimp '-22.5-' +] %% [[<<]]
%center%
'^''over house-made fresh tagliatelle pasta, tomato fondue, sauté spinach''^' %%
to:
%center% [+ Prince Edward Island Mussels & Littleneck Clams '-16.5-' +] %% [[<<]]
%center% '^''curry-tomato cream & Saffron steamed potato''^' %%

%center% [+ Black Bean-Brown Rice Waffle with Roasted Boneless Half Chicken '-18.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''housemade waffle topped with mixed greens and roasted corn relish
''^' %%
Added lines 91-94:
%center% [+ Twelve Vegetable Salad with White Anchovies & Sauté Jumbo Shrimp '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato, cucumber, red onion, avocado, Kalamata olive, steamed potato, French green beans,''^' %%\\
%center% '^''radish, fire roasted peppers, roasted eggplant-zucchini-yellow squash, oregano vinaigrette''^' %%

Changed lines 96-97 from:
%center% '^''house-made axis venison & beef sausage, pomme vapeur''^' %%
to:
%center% '^''house-made beef sausage, pomme vapeur''^' %%

%center% [+ Pan Sauté Jumbo Shrimp '-22.5-' +] %% [[<<]]
%center% '^''served over ratatouille, spanakopita, Valbreso Feta & lemon''^' %%

%center% [+ Cauliflower Pancake with Crabmeat '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''fresh spinach tossed with roasted shallot vinaigrette
''^' %%
Added lines 108-110:
%center% [+ Crispy Duck Leg Confit '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

Changed lines 112-115 from:
%center% '^''gratin dauphinois potato with Gorgonzola cheese, roasted tomato, broccoli rabe''^' %%
to:
%center% '^''gratin dauphinois potato with Gorgonzola cheese, French green beans, carrot, asparagus & natural jus''^' %%

%center% [+ Pan Sauté Calves Liver with Red Onion Marmalade '-16.5-' +] %% [[<<]]
%center% '^''served with hand cut pomme frites
''^' %%
June 03, 2016, at 12:27 PM by 74.194.2.40 -
Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '-26.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Braised Prime Beef Short Rib '-26.5-' +] %% [[<<]]
Deleted line 128:
March 28, 2016, at 11:57 AM by 74.194.2.40 -
Changed line 83 from:
%center% [+ Pan Saute Jumbo Shrimp '-22.5-' +] %% [[<<]]
to:
%center% [+ Pan Sauté Jumbo Shrimp '-22.5-' +] %% [[<<]]
Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '-28.5-' +] %% [[<<]]
to:
%center% [+ Braised Prime Beef Short Rib '-26.5-' ''' '^GF^' ''' +] %% [[<<]]
Deleted lines 128-130:


March 28, 2016, at 11:52 AM by 74.194.2.40 -
Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Braised Prime Beef Short Rib '-28.5-' +] %% [[<<]]
March 28, 2016, at 11:51 AM by 74.194.2.40 -
Changed line 97 from:
%center% [+ Prime Beef Tenderloin Filet '-32.-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Braised Prime Beef Short Rib '-28.5-' ''' '^GF^' ''' +] %% [[<<]]
March 28, 2016, at 11:51 AM by 74.194.2.40 -
Changed lines 4-5 from:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 83 from:
%center% [+ Wild Jumbo Gulf Shrimp '-26.5-' +] %% [[<<]]
to:
%center% [+ Pan Saute Jumbo Shrimp '-22.5-' +] %% [[<<]]
Changed line 4 from:
||[++Spring 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 4-5 from:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 12-13 from:
%center% [+ Organic Herb '-2.75-' +] %% [[<<]]
to:
%center% [+ Organic Herb '-3.-' +] %% [[<<]]
Deleted lines 15-17:
%center% [+ Chilled Jumbo Lump Crabmeat '-16.5-' +] %% [[<<]]
%center% '^''dill cracker basket, avocado, Créole rémoulade''^' %%

Added lines 19-21:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^''vegetable noodles, créole rémoulade''^' %%

Changed line 26 from:
%center% [+ House Smoked &#332;ra King Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Chilean Sea Bass '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
Changed line 32 from:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-9.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
Deleted lines 37-45:
%center style="text-decoration: underline"% '''[++Soups++]''' %%

%center% [+ Traditional Onion '-9.5-' +] %% [[<<]]
%center% '^''thyme, garlic crostini and gruyere cheese''^' %%

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

%center% [+ Consommé de Canard '-12.5-' +] %% [[<<]]

Added lines 55-63:
%center style="text-decoration: underline"% '''[++Soups++]''' %%

%center% [+ Traditional Onion '-9.5-' +] %% [[<<]]
%center% '^''thyme, garlic crostini and gruyere cheese''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-12.5-' +] %% [[<<]]

%center% [+ Consommé de Canard '-12.5-' +] %% [[<<]]

Deleted lines 79-81:
%center% [+ Wild Jumbo Gulf Shrimp '-24.5-' +] %% [[<<]]
%center% '^''over house-made fresh tagliatelle pasta, tomato fondue, sauté spinach''^' %%

Added lines 83-85:
%center% [+ Wild Jumbo Gulf Shrimp '-26.5-' +] %% [[<<]]
%center% '^''over house-made fresh tagliatelle pasta, tomato fondue, sauté spinach''^' %%

Changed lines 87-88 from:
%center% '^''with roasted vegetables & Parmigiana Reggiano''^' %%
to:
%center% '^''with roasted eggplant, zucchini, squash''^' %%
%center% '^''Portobello mushroom, fire roasted peppers & Parmesan
''^' %%
Added lines 93-96:
%center% [+ Crab Meat Mary Louise '-28.5-' +] %% [[<<]]
%center% '^''crabmeat tossed in a champagne cream sauce ''^' %%
%center% '^''and served in a puff pastry shell with asparagus ''^' %%

Changed lines 98-99 from:
%center% '^''gratin dauphinois potato with Gorgonzola cheese, roasted carrot, squash & haricot vert''^' %%
to:
%center% '^''gratin dauphinois potato with Gorgonzola cheese, roasted tomato, broccoli rabe''^' %%
Added lines 129-132:



Changed line 4 from:
||[++Fall 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 50 from:
%center% '^''local greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
to:
%center% '^''baby mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
Deleted lines 111-115:
%center% [+ Gateau l’Opéra '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''layered cake with chocolate, almond sponge, and coffee buttercream''^' %%

%center% [+ Pear & Almond Tart '-12.5-'  +] %% [[<<]]

Deleted lines 123-124:

Changed line 4 from:
||[++Winter 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 26 from:
%center% [+ House Smoked Wild Ivory King Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked &#332;ra King Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
Changed line 4 from:
||[++Summer 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
August 25, 2015, at 10:23 AM by 74.194.1.145 -
Changed line 26 from:
%center% [+ House Smoked Wild Copper River Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Ivory King Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
June 01, 2015, at 11:53 AM by 166.137.126.123 -
Changed line 75 from:
%center% [+ Sauté Beef Tenderloin '-16.5-' +] %% [[<<]]
to:
%center% [+ Sauté Beef Scaloppini '-16.5-' +] %% [[<<]]
Changed line 92 from:
%center% [+ Prime Beef Tenderloin Filet '-32.-' +] %% [[<<]]
to:
%center% [+ Prime Beef Tenderloin Filet '-32.-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 115-116 from:
%center% [+ Pear & Almond Tart '-12.5-' ''' '^GF^' '''   +] %% [[<<]]
to:
%center% [+ Pear & Almond Tart '-12.5-'  +] %% [[<<]]
Deleted line 128:
June 01, 2015, at 11:49 AM by 166.137.126.123 -
Changed lines 4-5 from:
||[++Spring 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 16-18 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 line 26 from:
%center% [+ House Smoked Wild Halibut '-14.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Copper River Salmon '-16.5-'  ''' '^GF^' ''' +] %% [[<<]]
Added lines 35-37:
%center% [+ Crispy Duck Leg Confit '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, red wine sauce''^' %%

Added lines 45-46:
%center% [+ Consommé de Canard '-12.5-' +] %% [[<<]]
Changed lines 80-82 from:
%center% [+ Housemade Fresh Tagliatelle Pasta '-16.5-' +] %% [[<<]]
%center% '^''basil pesto & roasted vegetables''^' %%
to:
%center% [+ Wild Jumbo Gulf Shrimp '-24.5-' +] %% [[<<]]
%center% '^''over house-made fresh tagliatelle pasta, tomato fondue, sauté spinach''^' %%

%center% [+ Roasted Boneless Half Chicken, Red Wine Sauce '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''locally grown Basmati rice pilaf, carrot, haricot vert
''^' %%
Changed lines 89-99 from:
%center% [+ Omlette du Jour with House-made Beef Sausage & Steamed Potato '-16.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Crispy Duck Leg Confit
'-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''risotto, red onion marmalade''^' %%

%center% [+ Beef Tender Paillard '-19.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, spinach, capers & tomato sauce''^' %%

%center% [+ Roasted Boneless Chicken, Red Wine Sauce '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''locally grown Basmati rice pilaf, carrot,
haricot vert''^' %%
to:
%center% [+ Omlette du Jour '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''house-made axis venison & beef sausage, pomme vapeur''^' %%

%center% [+ Prime Beef Tenderloin Filet
'-32.-' +] %% [[<<]]
%center%
'^''gratin dauphinois potato with Gorgonzola cheese, roasted carrot, squash & haricot vert''^' %%
Added lines 110-116:
%center% [+ Sorbet '-10.5-' ''' '^GF^' '''  +] %% [[<<]]

%center% [+ Gateau l’Opéra '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''layered cake with chocolate, almond sponge, and coffee buttercream''^' %%

%center% [+ Pear & Almond Tart '-12.5-' ''' '^GF^' '''  +] %% [[<<]]

Added lines 129-131:


May 17, 2015, at 12:08 PM by 166.137.126.108 -
Deleted lines 110-113:

%center% '^''NO SEPARATE  CHECKS - multiple parties sharing the payment are accepted''^' %%

Added lines 113-116:



%center% '^''NO SEPARATE  CHECKS - multiple parties sharing the payment are accepted''^' %%
May 17, 2015, at 12:07 PM by 166.137.126.108 -
Added lines 110-113:


%center% '^''NO SEPARATE  CHECKS - multiple parties sharing the payment are accepted''^' %%

April 21, 2015, at 04:32 PM by 166.137.139.95 -
Changed line 4 from:
||[++Winter 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
January 23, 2015, at 11:09 AM by 166.137.136.50 -
Changed line 26 from:
%center% [+ House Smoked Atlantic Salmon '-14.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Halibut '-14.5-'  ''' '^GF^' ''' +] %% [[<<]]
January 09, 2015, at 02:01 PM by 166.137.118.55 -
Deleted lines 27-28:

%center% [+ Crab Cake with Creole Remoulade '-16.5-' +] %% [[<<]]
January 09, 2015, at 02:00 PM by 166.137.118.55 -
Changed lines 4-5 from:
||[++Fall 2014++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2015++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 12-13 from:
%center% [+ Organic Herb '-3.00-' +] %% [[<<]]
to:
%center% [+ Organic Herb '-2.75-' +] %% [[<<]]
Added lines 16-18:
%center% [+ Pan Seared Jumbo Lump Crabmeat Bourek '-16.5-' +] %% [[<<]]
%center% '^''a crispy North African appetizer including crab, green onion, mango & spicy remoulade''^' %%

Changed line 23 from:
%center% '^''Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
to:
%center% '^''Morbier, Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
Changed line 26 from:
%center% [+ House Smoked Wild King Salmon '-14.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Atlantic Salmon '-14.5-'  ''' '^GF^' ''' +] %% [[<<]]
Changed lines 32-33 from:
to:
%center% '^''à la Rockefeller''^' %%
Deleted line 36:
Changed line 47 from:
%center% '^''organic greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
to:
%center% '^''local greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
Changed line 88 from:
%center% [+ Veal Tender '-19.5-' +] %% [[<<]]
to:
%center% [+ Beef Tender Paillard '-19.5-' +] %% [[<<]]
Changed line 96 from:
%center% [+ Flourless Chocolate Cake '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Flourless Chocolate Cake '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 99 from:
%center% [+ Lemon Gelato '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
to:
%center% [+ Lemon Gelato '-12.5-' ''' '^GF^' '''  +] %% [[<<]]
Changed line 102 from:
%center% [+ White Chocolate Crème Brulée '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ White Chocolate Crème Brulée '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 105 from:
%center% [+ Nougat Glacé '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
to:
%center% [+ Nougat Glacé '-12.5-' ''' '^GF^' '''  +] %% [[<<]]
Deleted line 116:
Deleted lines 101-103:
%center% [+ Baba au Rhum '-10.5-' +] %% [[<<]]
%center% '^''a rich cake with currants & orange zest, soaked in a rum syrup''^' %%

Changed lines 80-81 from:
%center% [+ Omlette du Jour with Merguez Lamb Sausage & Steamed Potato '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Omlette du Jour with House-made Beef Sausage & Steamed Potato '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 4-5 from:
||[++Summer 2014++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2014++] || [++Tue.-Fri. 11:00a-2:00p++]||
August 26, 2014, at 11:47 AM by 107.77.80.116 -
Changed lines 33-35 from:
%center% [+ Lobster-Jerusalem Artichoke Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth-leek cream''^' %%

to:
July 19, 2014, at 02:38 PM by 166.137.156.48 -
Changed lines 12-13 from:
%center% [+ Organic Herb '-2.75-' +] %% [[<<]]
to:
%center% [+ Organic Herb '-3.00-' +] %% [[<<]]
July 19, 2014, at 02:37 PM by 166.137.156.48 -
Changed line 23 from:
%center% [+ House Smoked Chilean Sea Bass '-14.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild King Salmon '-14.5-'  ''' '^GF^' ''' +] %% [[<<]]
June 10, 2014, at 09:58 AM by 166.147.72.41 -
Changed lines 105-106 from:
%center% '^''a rich cake with currants & orange zest soaked in a rum syrup''^' %%
to:
%center% '^''a rich cake with currants & orange zest, soaked in a rum syrup''^' %%
June 10, 2014, at 09:57 AM by 166.147.72.41 -
Deleted line 89:
Changed lines 93-119 from:
%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]%%
to:
%center style="text-decoration: underline"% '''[++Dessert++]''' %%

%center% [+ Flourless Chocolate Cake '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%

%center% [+ Lemon Gelato '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''topped with toasted swiss meringue''^' %%

%center% [+ White Chocolate Crème Brulée '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust''^' %%

%center% [+ Baba au Rhum '-10.5-' +] %% [[<<]]
%center% '^''a rich cake with currants & orange zest soaked in a rum syrup''^' %%

%center% [+ Nougat Glacé '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''frozen honey mousse with toasted walnuts, almonds and dried fruit''^' %%\\
%center% '^''cherries-apricot-figs-currants-blueberries''^' %%

%center% [+ Chef’s Assortment of European Cheeses '-14.5-' +] %% [[<<]]
%center% '^''Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
%center% '^''with toasted baguette, butter & walnuts''^' %%

%center% [+ Soufflé du Jour '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''allow 30 minutes''^' %%

%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]%%

June 10, 2014, at 09:24 AM by 166.147.72.28 -
Changed lines 60-61 from:
%center style="text-decoration: underline"% '''[++Sandwiches++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++Sandwiches++]''' %%
June 10, 2014, at 09:24 AM by 166.147.72.28 -
Changed line 78 from:
%center% [+ Creamy Risotto Milanese '-17.5-' +] %% [[<<]]
to:
%center% [+ Creamy Risotto Milanese '-17.5-' ''' '^GF^' '''  +] %% [[<<]]
Changed lines 93-96 from:
%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]%%


to:
%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]%%
June 10, 2014, at 09:22 AM by 166.147.72.28 -
Changed lines 4-5 from:
||[++Winter 2014++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2014++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 19-22 from:
%center% [+ Chef’s Assortment of European Cheeses '-12.5-' +] %% [[<<]]
%center% '^''choice of two or four cheeses with toasted baguette, butter & walnuts''^' %%\\
%center% '^''Montrachet
, Gruyère, Gorgonzola Dolce, Roquefort''^' %%
to:
%center% [+ Chef’s Assortment of European Cheeses '-14.5-' +] %% [[<<]]
%center% '^''Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
%center%
'^''with toasted baguette, butter & walnuts''^' %%

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

%center% [+ Crab Cake with Creole Remoulade '-16.5-' +] %% [[<<]]

%center% [+ Sea Scallop with Choron Sauce au Gratin '-14.5-' +] %% [[<<]]

%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-9.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato fondue
''^' %%
Deleted lines 35-42:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-9.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato fondue''^' %%

%center% [+ House Smoked Wild Alaskan Halibut, Potato Galette, Crème Fraîche '-12.5-'  ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Louisiana Lump Crab '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creole remoulade''^' %%

Changed line 38 from:
%center% [+ Traditional Onion '-8.5-' +] %% [[<<]]
to:
%center% [+ Traditional Onion '-9.5-' +] %% [[<<]]
Deleted lines 42-43:
%center% [+ Turtle with Sherry '-10.5-' +] %% [[<<]]
Deleted lines 44-53:
%center% [+ Traditional Niçoise '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''add Louisiana Crab $8.5 or sauté Gulf Shrimp $9.5''^' %%\\
%center% '^''a hearty southern France vegetable salad with new potato, French green beans, tomato, cucumber,''^' %%\\
%center% '^''fire roasted peppers, romaine, capers, Kalamata olives and cornichon''^' %%\\
%center% '^''tossed in our house oregano vinaigrette and garnished with hard cooked egg and anchovy''^' %%

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

Changed lines 54-59 from:
%center% '^''add Roast Chicken Breast $6.75 or sauté Beef Tenderloin Strip $9.5''^' %%

%center style="text-decoration: underline"%
'''[++Sandwiches - Pasta - Risotto++]''' %%\\
%center%
'^''all sandwiches on house-made herb focaccia with tomato, avocado, red onion, Gruyère & organic field greens''^' %%\\
%center% '^''served with hand cut fried potatoes
''^' %%
to:
%center% '^''add chicken $6.75, jumbo lump crabmeat $10.5 or beef tenderloin strips $10.5''^' %%

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

%center style="text-decoration: underline"% '''[++Sandwiches++]''' %%\\
%center% '^''all sandwiches on house-made herb focaccia ''^' %%\\
%center% '^''served with hand cut pomme frites''^' %%

%center% [+ Roasted Vegetables, Goat Cheese & Kalamata Olive Tappenade '-14.5-' +] %% [[<<]]
%center% '^''eggplant, squash, zucchini & fire roasted sweet peppers
''^' %%
Changed lines 68-69 from:
to:
%center% '^''romaine, tomato, avocado & Gruyere''^' %%
Changed lines 71-97 from:

%center% [+ Roasted Vegetables & Portobello Mushroom '-16.5-' +] %% [[<<]]
%center%
'^''eggplant, squash, zucchini, sweet peppers & Kalamata olive tappendade''^' %%

%center%
[+ Housemade Fresh Tagliatelle Pasta '-14.5-' +] %% [[<<]]
%center%
'^''tomato fondue, Kalamata olives, capers, asparagus, anchovies, oven dried tomato & basil''^' %%

%center% [+ Creamy Saffron Risotto Milanese
'-16.5-' +] %% [[<<]]
%center% '^''with Portobello mushroom and roasted local vegetables: eggplant, zucchini, squash & sweet peppers
''^' %%

%center style="text-decoration: underline"%
'''[++Main Course++]''' %%\\
%center% '^''all items served with carrot vichy, French green beans
''^' %%\\
%center%
'^''and organic brown basmati rice pilaf grown locally by Kurt & Karen Unkel in Kinder, Louisiana''^' %%


%center%
[+ Roasted White Gulf Shrimp, Lemon Butter Sauce '-16.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Pan Sauté Calf Liver with Red Onion Marmalade & 50 yr aged Sherry Vinegar
'-14.5-' +] %% [[<<]]

%center% [+ Almond Crusted Soft Shell Crab, Sauce Meunière '-18.5-' +] %% [[<<]]

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

%center% [+ Veal Tender Picatta '-16.5-' +] %% [[<<]]

%center% [+ Roasted Boneless Chicken '-16.5-' ''' '^GF^' ''' +] %% [[<<]]

to:
%center% '^''Gorgonzola dolce, Dijon, romaine, tomato & cornichon''^' %%

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

%center% [+ Housemade Fresh Tagliatelle Pasta
'-16.5-' +] %% [[<<]]
%center%
'^''basil pesto & roasted vegetables''^' %%

%center% [+ Creamy Risotto Milanese '-17.5-' +] %% [[<<]]
%center%
'^''with roasted vegetables & Parmigiana Reggiano''^' %%

%center%
[+ Omlette du Jour with Merguez Lamb Sausage & Steamed Potato '-16.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Crispy Duck Leg Confit
'-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''risotto, red onion marmalade''^' %%

%center% [+ Veal Tender
'-19.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta
, spinach, capers & tomato sauce''^' %%


%center% [+ Roasted Boneless Chicken, Red Wine Sauce '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''locally grown Basmati rice pilaf, carrot, haricot vert
''^' %%
Added line 96:
March 02, 2014, at 08:02 AM by 166.137.156.27 -
Changed line 66 from:
%center style="text-decoration: underline"% '''[++Sandwiches - Pizza - Pasta - Risotto++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++Sandwiches - Pasta - Risotto++]''' %%\\
Deleted lines 82-84:
%center% [+ Individual Whole Wheat Pizza '-12.5-' +] %% [[<<]]
%center% '^''with tomato fondue, fresh spinach salad, Gorgonzola dolce & Granny Smith apple''^' %%

Changed lines 4-5 from:
||[++Fall 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2014++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 74 from:
%center% [+ Local Roasted Vegetables & Portobello Mushroom '-16.5-' +] %% [[<<]]
to:
%center% [+ Roasted Vegetables & Portobello Mushroom '-16.5-' +] %% [[<<]]
Changed line 83 from:
%center% [+ Individual Whole Wheat Pizza '-14.5-' +] %% [[<<]]
to:
%center% [+ Individual Whole Wheat Pizza '-12.5-' +] %% [[<<]]
Changed lines 90-91 from:
%center% [+ Fresh Fish of the Day with Lemon '-16.5-' +] %% [[<<]]
to:
November 11, 2013, at 04:53 PM by 166.137.119.32 -
Changed lines 90-91 from:
%center% [+ Fresh Fish of the Day, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]]
to:
%center% [+ Fresh Fish of the Day with Lemon '-16.5-' +] %% [[<<]]
November 11, 2013, at 04:52 PM by 166.137.119.32 -
Changed lines 90-91 from:
%center% [+ Idaho Rainbow Trout Filet, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]]
to:
%center% [+ Fresh Fish of the Day, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]]
October 18, 2013, at 12:35 PM by 166.137.119.46 -
Changed lines 29-30 from:
%center% [+ House Smoked Wild Halibut, Potato Galette, Crème Fraîche '-12.5-'  ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Alaskan Halibut, Potato Galette, Crème Fraîche '-12.5-'  ''' '^GF^' ''' +] %% [[<<]]
October 18, 2013, at 12:20 PM by 166.137.119.26 -
Changed lines 29-30 from:
%center% [+ House Smoked Wild Halibut, Potato Galette, Crème Fraîche '-12.5-' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Halibut, Potato Galette, Crème Fraîche '-12.5-'  ''' '^GF^' ''' +] %% [[<<]]
Added lines 105-106:

October 18, 2013, at 12:18 PM by 166.137.119.26 -
Added lines 29-30:
%center% [+ House Smoked Wild Halibut, Potato Galette, Crème Fraîche '-12.5-' +] %% [[<<]]
Changed lines 90-91 from:
%center% [+ Colorado Trout Filet, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]]
to:
%center% [+ Idaho Rainbow Trout Filet, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]]
October 04, 2013, at 11:29 AM by 166.147.72.21 -
Changed line 65 from:
%center% '^''all sandwiches on house-made herb focaccia with tomato, avocado, red onion, Gruyère & organic field greens''^' %%
to:
%center% '^''all sandwiches on house-made herb focaccia with tomato, avocado, red onion, Gruyère & organic field greens''^' %%\\
October 04, 2013, at 11:28 AM by 166.147.72.21 -
Changed lines 62-63 from:
%center% '^''add Roast Chicken Breast $6.75 or sauté Beef Tenderloin Strip $9.5''^' %%\\
to:
%center% '^''add Roast Chicken Breast $6.75 or sauté Beef Tenderloin Strip $9.5''^' %%
October 04, 2013, at 11:26 AM by 166.147.72.21 -
Changed lines 62-63 from:
to:
%center% '^''add Roast Chicken Breast $6.75 or sauté Beef Tenderloin Strip $9.5''^' %%\\
Changed lines 65-71 from:
%center% '^''all sandwiches on house-made herb focaccia and served with hand cut fried potatoes''^' %%

%center% [+ Roasted Chicken, Gruyère, Tomato & Basil Pesto '-16.5-' +] %% [[<<]]

%center% [+ Beef Tenderloin, Dijon mustard, Gorgonzola Dolce, +
] %% [[<<]]
%center% [+ Tomato, Caramelized Onion & Romaine
'-16.5-' +] %% [[<<]]
to:
%center% '^''all sandwiches on house-made herb focaccia with tomato, avocado, red onion, Gruyère & organic field greens''^' %%
%center% '^''served with hand cut fried potatoes''^' %%

%center%
[+ Roast Chicken Breast '-14.5-' +] %% [[<<]]

%center% [+ Sauté Beef Tenderloin '-16.5-' +] %% [[<<]]
Changed lines 73-74 from:
%center% '^''eggplant, squash, zucchini, sweet peppers with Kalamata olive tappendade & tomato''^' %%
to:
%center% '^''eggplant, squash, zucchini, sweet peppers & Kalamata olive tappendade''^' %%
Changed lines 88-89 from:
%center% [+ Colorado Trout Filet with Lemon '-16.5-' +] %% [[<<]]
to:
%center% [+ Colorado Trout Filet, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]]
October 03, 2013, at 10:01 PM by 166.137.119.34 -
Changed lines 68-69 from:
%center% [+ Beef Tenderloin, Dijon mustard, Gorgonzola Dolce, Tomato, Caramelized Onion & Romaine '-16.5-' +] %% [[<<]]
to:
%center% [+ Beef Tenderloin, Dijon mustard, Gorgonzola Dolce, +] %% [[<<]]
%center% [+
Tomato, Caramelized Onion & Romaine '-16.5-' +] %% [[<<]]
Deleted lines 101-102:

October 03, 2013, at 09:58 PM by 166.137.119.34 -
Changed line 82 from:
%center style="text-decoration: underline"% '''[++Main Course++]''' %%
to:
%center style="text-decoration: underline"% '''[++Main Course++]''' %%\\
October 03, 2013, at 09:57 PM by 166.137.119.34 -
Changed line 63 from:
%center style="text-decoration: underline"% '''[++Sandwiches - Pizza - Pasta - Risotto++]''' %%
to:
%center style="text-decoration: underline"% '''[++Sandwiches - Pizza - Pasta - Risotto++]''' %%\\
October 03, 2013, at 09:51 PM by 166.137.119.34 -
Changed lines 4-5 from:
||[++Summer 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 10-13 from:
%center% [+ Kalamata Olive '-5.5-' +] %% [[<<]]
%center% [+ Chili Pesto & Feta '-5.5-' +] %% [[<<]]
%center% [+ Organic Herb '-3.75-' +] %% [[<<]]
to:
%center% [+ Kalamata Olive '-4.25-' +] %% [[<<]]
%center% [+ Chili Pesto & Feta '-4.5-' +] %% [[<<]]
%center% [+ Organic Herb '-2.75-' +] %% [[<<]]
Deleted lines 15-20:
%center% [+ House Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^' %%

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

Added lines 19-25:
%center% [+ Chef’s Assortment of European Cheeses '-12.5-' +] %% [[<<]]
%center% '^''choice of two or four cheeses with toasted baguette, butter & walnuts''^' %%\\
%center% '^''Montrachet, Gruyère, Gorgonzola Dolce, Roquefort''^' %%

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

Changed lines 27-28 from:
%center% '^''spicy tomato fondue''^' %%
to:
%center% '^''tomato fondue''^' %%

%center% [+ Louisiana Lump Crab '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creole remoulade
''^' %%
Changed lines 34-36 from:
%center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''topped with garlic crostini and gruyere cheese''^' %%
to:
%center% [+ Traditional Onion '-8.5-' +] %% [[<<]]
%center% '^''thyme, garlic crostini and gruyere cheese''^' %%
Changed lines 39-40 from:
%center% [+ Turtle Soup with Sherry '-10.5-' +] %% [[<<]]
to:
%center% [+ Turtle with Sherry '-10.5-' +] %% [[<<]]
Changed lines 43-49 from:
%center% [+ Mediterranean Salad '-10.5-' +] %% [[<<]]
to:
%center% [+ Traditional Niçoise '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''add Louisiana Crab $8.5 or sauté Gulf Shrimp $9.5''^' %%\\
%center% '^''a hearty southern France vegetable salad with new potato, French green beans, tomato, cucumber,''^' %%\\
%center% '^''fire roasted peppers, romaine, capers, Kalamata olives and cornichon''^' %%\\
%center% '^''tossed in our house oregano vinaigrette and garnished with hard cooked egg and anchovy''^' %%

%center% [+ Mediterranean
'-10.5-' +] %% [[<<]]
Changed line 57 from:
%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
to:
%center% [+ Chèvre Chaud over Spinach '-10.5-' +] %% [[<<]]
Changed lines 61-63 from:
%center% [+ Caesar Salad in a Crisp Parmesan Cheese Basket '-10.5-' +] %% [[<<]]

to:
%center% [+ Caesar in a Crisp Parmesan Cheese Basket '-10.5-' +] %% [[<<]]

%center style="text-decoration: underline"% '''[++Sandwiches - Pizza - Pasta - Risotto++]''' %%
%center% '^''all sandwiches on house-made herb focaccia and served with hand cut fried potatoes''^' %%

%center% [+ Roasted Chicken, Gruyère, Tomato & Basil Pesto '-16.5-' +] %% [[<<]]

%center% [+ Beef Tenderloin, Dijon mustard, Gorgonzola Dolce, Tomato, Caramelized Onion & Romaine '-16.5-' +] %% [[<<]]

%center% [+ Local Roasted Vegetables & Portobello Mushroom '-16.5-' +] %% [[<<]]
%center% '^''eggplant, squash, zucchini, sweet peppers with Kalamata olive tappendade & tomato''^' %%

%center% [+ Housemade Fresh Tagliatelle Pasta '-14.5-' +] %% [[<<]]
%center% '^''tomato fondue, Kalamata olives, capers, asparagus, anchovies, oven dried tomato & basil''^' %%

%center% [+ Creamy Saffron Risotto Milanese '-16.5-' +] %% [[<<]]
%center% '^''with Portobello mushroom and roasted local vegetables: eggplant, zucchini, squash & sweet peppers''^' %%

%center% [+ Individual Whole Wheat Pizza '-14.5-' +] %% [[<<]]
%center% '^''with tomato fondue, fresh spinach salad, Gorgonzola dolce & Granny Smith apple''^' %%

Changed lines 83-102 from:

%center% [+ Roasted Vegetable Sandwich on Herb Focaccia '-14.5-' +] %% [[<<]]
%center%
'^''eggplant, zucchini, yellow squash, Portobello mushroom, fire roasted peppers, tomato & black olive tappenade,''^' %%\\
%center% '^''served with field greens tossed in oregano vinaigrette''^' %%

%center%
[+ Beef Tenderloin Sandwich '-16.5-' +] %% [[<<]]
%center%
'^''on house-made herb focaccia, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%

%center% [+ House Smoked Wild King Salmon Sandwich
'-16.5-' +] %% [[<<]]
%center% '^''on house-made herb focaccia with avocado, cucumber, goat cheese and romaine''^' %%

%center%
[+ Roasted Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center% '^''capers, sun-dried tomato, asparagus tips and spinach over penne pasta''^' %%

%center% [+ Almond Crusted Soft Shell Crab '-18.5-' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, haricot vert, meunière sauce''^' %%

%center% [+ Beef Tenderloin Paillard '-19.5-' +] %% [[<<]]
%center% '^''gratin dauphinois potato, sautéed spinach, balsamic and shaved Parmigiana Reggiano''^' %%

to:
%center% '^''all items served with carrot vichy, French green beans''^' %%\\
%center%
'^''and organic brown basmati rice pilaf grown locally by Kurt & Karen Unkel in Kinder, Louisiana''^' %%

%center% [+ Colorado Trout Filet with Lemon '-16.5-' +] %% [[<<]]

%center% [+ Roasted White Gulf Shrimp, Lemon Butter Sauce
'-16.5-' ''' '^GF^' ''' +] %% [[<<]]

%center% [+ Pan Sauté Calf Liver with Red Onion Marmalade & 50 yr aged Sherry Vinegar
'-14.5-' +] %% [[<<]]

%center% [+ Almond Crusted Soft Shell Crab, Sauce Meunière '-18.5-' +] %% [[<<]]
Changed lines 95-96 from:
%center% '^''creamy risotto, asparagus, caramelized onion''^' %%
to:
Changed lines 97-98 from:
%center% '^''capellini pasta, artichoke, capers, sun-dried tomato, asparagus and lemon''^' %%
to:
Changed lines 99-100 from:
%center% '^''spinach-goat cheese polenta, carrots, haricot vert, red wine sauce''^' %%
to:
Deleted line 102:
July 09, 2013, at 01:52 PM by 166.137.156.34 -
Deleted lines 18-20:
%center% [+ Prince Edward Island Mussels '-10.5-' +] %% [[<<]]
%center% '^''with garlic, shallots, olive oil, curry-tomato-cream''^' %%

Deleted lines 65-67:
%center% [+ Steamed Prince Edward Island Mussels & Potato '-16.5-' +] %% [[<<]]
%center% '^''served with tomato cream sauce''^' %%

Deleted lines 80-82:
%center% [+ Tagliatelle Pasta '-14.5-' +] %% [[<<]]
%center% '^''roasted eggplant, zucchini, squash, fire roasted peppers, Portobello mushrooms''^' %%

Added lines 85-87:


June 27, 2013, at 09:14 AM by 12.73.38.141 -
Changed lines 4-5 from:
||[++Spring 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 30-32:
%center% [+ Assiette de Charcuterie '-12.5-' +] %% [[<<]]
%center% '^''Saucisson à l’ail, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%

Changed lines 47-48 from:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-Dequincy''^' %%\\
%center% '^''
tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
to:
%center% '^''organic greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
Changed lines 55-57 from:
%center% '^''locally grown romaine by Scotty Lebleu, Dequincy, LA''^' %%\\

to:

Deleted line 93:
May 22, 2013, at 11:00 AM by 12.73.39.36 -
Deleted lines 24-26:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

May 16, 2013, at 05:19 PM by 12.73.38.9 -
Added lines 25-27:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

Changed lines 35-36 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''^' %%
Changed line 53 from:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-Dequincy ''^' %%\\
to:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-Dequincy''^' %%\\
Changed lines 61-65 from:
%center% [+ Roasted Beet & Asparagus Salad '-10.5-' +] %% [[<<]]
%center% '^''with herbed goat cheese & roasted shallot vinaigrette''^' %%\\
%center% '^''local beets & greens grown by Scotty Lebleu & Alexandra Zawadski
''^' %%\\

to:
%center% [+ Caesar Salad in a Crisp Parmesan Cheese Basket '-10.5-' +] %% [[<<]]
%center% '^''locally grown romaine by Scotty Lebleu, Dequincy, LA''^' %%\\

Added line 102:
May 12, 2013, at 05:58 PM by 12.73.38.144 -
Changed line 31 from:
%center% [+ Ossiette de Charcuterie '-12.5-' +] %% [[<<]]
to:
%center% [+ Assiette de Charcuterie '-12.5-' +] %% [[<<]]
May 09, 2013, at 08:29 AM by 12.73.38.113 -
Deleted lines 33-35:
%center% [+ Chilled Belon Maine Oysters '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''five oysters with mignonette sauce''^' %%

April 15, 2013, at 12:53 PM by 12.73.38.28 -
Deleted lines 24-26:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

March 15, 2013, at 07:54 PM by 12.73.38.116 -
Changed line 56 from:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-DeQuincy ''^' %%\\
to:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-Dequincy ''^' %%\\
March 15, 2013, at 07:53 PM by 12.73.38.116 -
Changed line 56 from:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-DeQuincy''^' %%\\
to:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-DeQuincy ''^' %%\\
March 15, 2013, at 07:52 PM by 12.73.38.116 -
Changed line 56 from:
%center% '^''local greens grown by Alexandra Zawadski (Moss Bluff) and Scotty Lebleu (DeQuincy)''^' %%\\
to:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-DeQuincy''^' %%\\
March 15, 2013, at 07:51 PM by 12.73.38.116 -
Changed lines 4-5 from:
||[++Winter 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 11 from:
%center% [+ Chili Pesto & Feta '-5.25-' +] %% [[<<]]
to:
%center% [+ Chili Pesto & Feta '-5.5-' +] %% [[<<]]
Changed line 16 from:
%center% [+ House Smoked Scottish Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 25-28 from:
%center% [+ Certified Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
to:
%center% [+ Pan Seared Louisiana Crab Cake '-12.5-' +] %% [[<<]]
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %%

%center% [+ Prime
Beef Carpaccio '-12.5-' +] %% [[<<]]
Added lines 34-39:
%center% [+ Ossiette de Charcuterie '-12.5-' +] %% [[<<]]
%center% '^''Saucisson à l’ail, Rosette de Lyon, Finocchiona salame, peppered salame, prosciutto di Parma''^' %%

%center% [+ Chilled Belon Maine Oysters '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''five oysters with mignonette sauce''^' %%

Changed lines 56-58 from:
%center% '^''organic field greens tossed in walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese,
Belgian Endive & Granny Smith Apple crisp''^' %%
to:
%center% '^''local greens grown by Alexandra Zawadski (Moss Bluff) and Scotty Lebleu (DeQuincy)''^' %%\\
%center% '^''tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\
%center% '^''
Belgian Endive & Granny Smith Apple crisp''^' %%
Added lines 64-68:
%center% [+ Roasted Beet & Asparagus Salad '-10.5-' +] %% [[<<]]
%center% '^''with herbed goat cheese & roasted shallot vinaigrette''^' %%\\
%center% '^''local beets & greens grown by Scotty Lebleu & Alexandra Zawadski''^' %%\\

Changed lines 76-80 from:
%center% '^''on house-made Focaccia, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%

%center% [+ House Smoked Scottish Salmon Sandwich '-16.5-' +] %% [[<<]]
%center% '^''on house-made Focaccia with avocado, cucumber, goat cheese and romaine''^' %%
to:
%center% '^''on house-made herb focaccia, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%

%center% [+ House Smoked Wild King Salmon Sandwich '-16.5-' +] %% [[<<]]
%center% '^''on house-made herb focaccia with avocado, cucumber, goat cheese and romaine''^' %%
Changed line 84 from:
%center% [+ Roasted Jumbo Louisiana Shrimp '-16.5-' +] %% [[<<]]
to:
%center% [+ Roasted Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
Deleted lines 105-106:

March 10, 2013, at 05:44 AM by 12.73.38.223 -
Changed lines 4-5 from:
||[++Fall 2012++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2013++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 24-26:
%center% [+ Chilled Lump Crab '-14.5-' +] %% [[<<]]
%center% '^''potato-onion crisp, remoualde sauce''^' %%

Deleted lines 53-55:
%center% [+ Caesar Salad in Parmigiana Reggiano Basket '-10.5-' +] %% [[<<]]

Changed lines 61-62 from:
%center% '^''on house-made Ciabatta, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%
to:
%center% '^''on house-made Focaccia, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%
Changed lines 64-65 from:
%center% '^''on house-made Ciabatta with avocado, cucumber, goat cheese and romaine''^' %%
to:
%center% '^''on house-made Focaccia with avocado, cucumber, goat cheese and romaine''^' %%
Changed lines 4-5 from:
||[++Summer 2012++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2012++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 16 from:
%center% [+ House Smoked Sturgeon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Smoked Scottish Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 69 from:
%center% [+ Smoked Sturgeon Sandwich '-16.5-' +] %% [[<<]]
to:
%center% [+ House Smoked Scottish Salmon Sandwich '-16.5-' +] %% [[<<]]
Added lines 97-98:

June 27, 2012, at 08:37 AM by 12.73.40.128 -
Changed lines 4-5 from:
||[++Winter 2012++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2012++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 79-80 from:
%center% '^''cheese grits, haricot vert, meunière sauce''^' %%
to:
%center% '^''spinach-goat cheese polenta, haricot vert, meunière sauce''^' %%
Deleted lines 96-97:

April 12, 2012, at 11:07 AM by 12.73.40.103 -
Added lines 41-42:
%center% [+ Turtle Soup with Sherry '-10.5-' +] %% [[<<]]
Changed lines 67-68 from:
%center% '^''on French baguette, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%
to:
%center% '^''on house-made Ciabatta, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%
Changed lines 70-71 from:
%center% '^''on French baguette with avocado, cucumber, goat cheese and romaine''^' %%
to:
%center% '^''on house-made Ciabatta with avocado, cucumber, goat cheese and romaine''^' %%
Added line 98:
March 29, 2012, at 02:18 PM by 12.73.38.197 -
Changed lines 89-90 from:
%center% '^''roasted eggplant, zucchini, squash, fire roasted peppers, Portobella mushrooms''^' %%
to:
%center% '^''roasted eggplant, zucchini, squash, fire roasted peppers, Portobello mushrooms''^' %%
March 29, 2012, at 02:17 PM by 12.73.38.197 -
Changed lines 77-78 from:
%center% '^''cheese grits, haricot vert, menuière sauce''^' %%
to:
%center% '^''cheese grits, haricot vert, meunière sauce''^' %%
March 29, 2012, at 02:16 PM by 12.73.38.197 -
Changed lines 62-63 from:
%center% '^''served with field greens tossed in walnut vinaigrette''^' %%
to:
%center% '^''served with field greens tossed in oregano vinaigrette''^' %%
March 29, 2012, at 10:48 AM by 12.73.38.197 -
Changed lines 29-30 from:
%center% '^paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%
to:
%center% '^''paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%
Changed lines 32-33 from:
%center% '^spicy tomato fondue''^' %%
to:
%center% '^''spicy tomato fondue''^' %%
Changed lines 65-66 from:
%center% '^''on French baguette, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%\\
to:
%center% '^''on French baguette, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%
Added line 95:
March 29, 2012, at 10:36 AM by 12.73.38.197 -
Changed lines 16-27 from:
%center% [+ House Smoked Copper River King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato Anna, tomato confite, dill oil & crème fraîche''^' %%

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

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

%center%
[+ Lobster-Jerusalem Artichoke-Mushroom Ravioli '-11.5-' +] %% [[<<]]
%center%
'^''vermouth-leek sauce''^' %%
to:
%center% [+ House Smoked Sturgeon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^' %%

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

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

%center% [+ Chilled Lump Crab
'-14.5-' +] %% [[<<]]
%center% '^''potato
-onion crisp, remoualde sauce''^' %%

%center%
[+ Certified Angus Beef Carpaccio '-12.5-' +] %% [[<<]]
%center% '^paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon
''^' %%
Changed lines 34-36 from:

%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%
to:
%center style="text-decoration: underline"% '''[++Soups++]''' %%
Changed lines 37-38 from:
%center% '^''with garlic crostini and gruyere cheese''^' %%
to:
%center% '^''topped with garlic crostini and gruyere cheese''^' %%

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

%center style="text-decoration: underline"% '''[++Salads++]''
' %%
Changed line 48 from:
%center% '^''local organic field greens tossed in walnut vinaigrette''^' %%\\
to:
%center% '^''organic field greens tossed in walnut vinaigrette''^' %%\\
Changed lines 52-54 from:
%center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad''^' %%\\
%center%
'^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %%
to:
%center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini,''^' %%\\
%center%
'^''pinenuts, dried figs & roasted shallot vinaigrette''^' %%
Changed lines 57-59 from:
%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

to:
Changed lines 62-79 from:
%center% '^''served with field greens tossed n walnut vinaigrette''^' %%

%center% [+ Roasted Leg of Duck Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''over creamy risotto, haricot vert, red wine sauce''^' %%

%center% [+ Almond Crusted Maryland Softshell Crab
'-18.5-' +] %% [[<<]]
%center%
'^''haricot vert, asparagus, meunière sauce''^' %%

%center% [+ Beef Tender Scallopini
'-19.5-' +] %% [[<<]]
%center% '^''fresh tagliatelle pasta, asparagus, aged balsamic vinegar & Parmigiana Reggiano
''^' %%

%center%
[+ Semi-Boneless Roasted Half Young Chicken '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''goat cheese & spinach polenta, tourné vegetables, brussel sprouts, red wine sauce''^' %%

%center% [+ Pan Roasted Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center% '^''tagliatelle pasta, garlic, tomato, basil, shaved Parmigiana Reggiano & aged balsamic vinegar''^' %%

to:
%center% '^''served with field greens tossed in walnut vinaigrette''^' %%

%center% [+ Beef Tenderloin Sandwich '-16.5-' +] %% [[<<]]
%center% '^''on French baguette, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %%\\

%center%
[+ Smoked Sturgeon Sandwich '-16.5-' +] %% [[<<]]
%center%
'^''on French baguette with avocado, cucumber, goat cheese and romaine''^' %%

%center%
[+ Steamed Prince Edward Island Mussels & Potato '-16.5-' +] %% [[<<]]
%center% '^''served with tomato cream sauce
''^' %%

%center% [+ Roasted Jumbo Louisiana Shrimp
'-16.5-' +] %% [[<<]]
%center% '^''capers
, sun-dried tomato, asparagus tips and spinach over penne pasta''^' %%

%center% [+ Almond Crusted Soft Shell Crab '-18.5-' +] %% [[<<]]
%center% '^''cheese grits, haricot vert, menuière sauce''^' %%

%center% [+ Beef Tenderloin Paillard
'-19.5-' +] %% [[<<]]
%center% '^''gratin dauphinois potato, sautéed spinach, balsamic and shaved Parmigiana Reggiano''^' %%

%center% [+ Crispy Duck Leg Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''creamy risotto, asparagus, caramelized onion''^' %%

%center% [+ Veal Tender Picatta '-16.5-' +] %% [[<<]]
%center% '^''capellini pasta, artichoke, capers, sun-dried tomato, asparagus and lemon''^' %%

%center% [+ Tagliatelle Pasta '-14.5-' +] %% [[<<]]
%center% '^''roasted eggplant, zucchini, squash, fire roasted peppers, Portobella mushrooms''^' %%

%center% [+ Roasted Boneless Chicken '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, carrots, haricot vert, red wine sauce''^' %%

Deleted line 94:
Changed lines 4-5 from:
||[++Fall 2011++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2012++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 11 from:
%center% [+ Proscuitto & Spinach '-5.25-' +] %% [[<<]]
to:
%center% [+ Chili Pesto & Feta '-5.25-' +] %% [[<<]]
Deleted lines 59-61:
%center% [+ Louisiana Crab & Mushroom Ravioli '-16.5-' +] %% [[<<]]
%center% '^''asparagus, shaved Parimigiana Reggiano, herbed cream sauce''^' %%

Changed lines 73-74 from:
%center% '^''goat cheese & spinach polenta, tourney vegetables, brussel sprouts, red wine sauce''^' %%
to:
%center% '^''goat cheese & spinach polenta, tourné vegetables, brussel sprouts, red wine sauce''^' %%
Changed lines 4-5 from:
||[++Summer 2011++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2011++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 16-18 from:
%center% [+ Angus Beef & Parmigiana Reggiano Tortellinil '-8.5-' +] %% [[<<]]
%center% '^''red wine sauce''^' %%
to:
%center% [+ House Smoked Copper River King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''potato Anna, tomato confite, dill oil & crème fraîche''^' %%
Deleted lines 21-23:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-9.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^spicy tomato fondue''^' %%

Changed lines 28-31 from:
%center% [+ House Smoked Copper River King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato Anna, tomato confite, dill oil & crème fraîche''^' %%

to:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-9.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^spicy tomato fondue''^' %%

Changed lines 53-56 from:
%center% [+ Roasted Beet, Montrachet & Asparagus Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

to:
Added lines 56-59:
%center% [+ Roasted Vegetable Sandwich on Herb Focaccia '-14.5-' +] %% [[<<]]
%center% '^''eggplant, zucchini, yellow squash, Portobello mushroom, fire roasted peppers, tomato & black olive tappenade,''^' %%\\
%center% '^''served with field greens tossed n walnut vinaigrette''^' %%

Added lines 63-65:
%center% [+ Roasted Leg of Duck Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''over creamy risotto, haricot vert, red wine sauce''^' %%

Deleted lines 68-74:
%center% [+ Roasted Vegetable Sandwich on Herb Focaccia '-14.5-' +] %% [[<<]]
%center% '^''eggplant, zucchini, yellow squash, Portobello mushroom, fire roasted peppers, tomato & black olive tappenade,''^' %%\\
%center% '^''served with field greens tossed n walnut vinaigrette''^' %%

%center% [+ Roasted Leg of Duck Confit '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''over creamy risotto, haricot vert, red wine sauce''^' %%

Added line 80:
June 21, 2011, at 03:49 PM by 12.73.38.166 -
Changed lines 4-5 from:
||[++Winter 2011++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2011++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 10-12 from:
%center% [+ Smoked Gouda & Gruyere '-5.25-' +] %% [[<<]]
%center% [+ Chili Pesto & Feta Cheese '-4.5-' +] %% [[<<]]
to:
%center% [+ Kalamata Olive '-5.5-' +] %% [[<<]]
%center% [+ Proscuitto & Spinach '-5.25-' +] %% [[<<]]
%center% [+ Organic Herb '-3.75
-' +] %% [[<<]]
Added lines 16-24:
%center% [+ Angus Beef & Parmigiana Reggiano Tortellinil '-8.5-' +] %% [[<<]]
%center% '^''red wine sauce''^' %%

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

%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-9.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^spicy tomato fondue''^' %%

Changed lines 31-37 from:
%center% [+ Steamed Little Neck Clams '-10.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato and light cream''^' %%

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

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

Changed lines 41-43 from:
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives, avocado,''^' %%\\
%center% '^''red onion & oregano vinaigrette''^' %%
to:
%center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives,''^' %%\\
%center% '^''capers, avocado, red onion & oregano vinaigrette''^' %%
Changed lines 45-47 from:
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%
to:
%center% '^''local organic field greens tossed in walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive & Granny Smith Apple crisp''^' %%
Changed lines 56-59 from:
to:
%center% [+ Roasted Beet, Montrachet & Asparagus Salad '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

Added lines 62-64:
%center% [+ Louisiana Crab & Mushroom Ravioli '-16.5-' +] %% [[<<]]
%center% '^''asparagus, shaved Parimigiana Reggiano, herbed cream sauce''^' %%

Changed lines 68-78 from:
%center% [+ Stuffed Chicken Breast '-18.5-' +] %% [[<<]]
%center% '^''with Serrano ham, leeks, spinach & feta cheese ''^' %%\\
%center% '^''served over spinach tagliatelle pasta and red wine sauce
''^' %%

%center% [+ Salmon en Papillote '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''salmon baked in parchment with roasted eggplant, Portobello mushroom, zucchini''^' %%\\
%center% '^''yellow squash, fire roasted peppers & heirloom tomato, Basmati rice pilaf''^' %%

%center% [+ Crab & Mushroom Crêpes '-18.5-' +] %% [[<<]]
%center% '^''baby vegetables, herbed cream sauce
''^' %%
to:
%center% [+ Roasted Vegetable Sandwich on Herb Focaccia '-14.5-' +] %% [[<<]]
%center% '^''eggplant, zucchini, yellow squash, Portobello mushroom, fire roasted peppers, tomato & black olive tappenade,''^' %%\\
%center%
'^''served with field greens tossed n walnut vinaigrette''^' %%
Changed lines 73-74 from:
%center% '^''over creamy risotto''^' %%
to:
%center% '^''over creamy risotto, haricot vert, red wine sauce''^' %%
Deleted lines 77-82:
%center% [+ Quinoa Tabbouleh Salad & Roasted Vegetables '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''Portobello mushroom, fire roasted peppers, zucchini, yellow squash & eggplant''^' %%

%center% [+ Broiled Salmon '-19.5-' +] %% [[<<]]
%center% '^''over sauté spinach, pomme Vapeur, dill-lemon vinaigrette''^' %%

Changed lines 79-83 from:
%center% '^''goat cheese & spinach polenta, baby vegetables, red wine sauce''^' %%

%center% [+ Braised Lamb Shank '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''natural jus, baby vegetables, saffron risotto & white truffle oil
''^' %%
to:
%center% '^''goat cheese & spinach polenta, tourney vegetables, brussel sprouts, red wine sauce''^' %%
Changed lines 82-83 from:
%center% '^''fresh tagliatelle pasta, shaved Parmigiana Reggiano & aged balsamic vinegar''^' %%
to:
%center% '^''tagliatelle pasta, garlic, tomato, basil, shaved Parmigiana Reggiano & aged balsamic vinegar''^' %%

Changed lines 4-5 from:
||[++Winter 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2011++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 23-25:
%center% [+ La Truffe Sauvage Smoked Copper River Salmon and Potato Anna '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite and dill oil''^' %%

Changed lines 4-5 from:
||[++Fall 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 10 from:
%center% [+ Kalamata Olive '-5.-' +] %% [[<<]]
to:
%center% [+ Smoked Gouda & Gruyere '-5.25-' +] %% [[<<]]
Changed lines 12-13 from:
%center% [+ Organic Garden Herb '-4.-' +] %% [[<<]]
to:
Deleted lines 20-22:
%center% [+ Yellow Fin Tuna Carpaccio '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''wasabi, cilantro, pickled cucumber & lemon''^' %%

Deleted lines 23-25:
%center% [+ Chilled Colossal Lump Crabmeat '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato, capers, fire roasted peppers & Kalamata olive''^' %%

Deleted lines 32-35:
%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 tappenade''^' %%

Added lines 58-61:
%center% [+ Stuffed Chicken Breast '-18.5-' +] %% [[<<]]
%center% '^''with Serrano ham, leeks, spinach & feta cheese ''^' %%\\
%center% '^''served over spinach tagliatelle pasta and red wine sauce''^' %%

Deleted lines 80-83:
%center% [+ Stuffed Chicken Breast '-18.5-' +] %% [[<<]]
%center% '^''with Serrano ham, leeks, spinach & feta cheese ''^' %%\\
%center% '^''served over spinach tagliatelle pasta and red wine sauce''^' %%

Changed lines 88-89 from:
%center% '^''over fire roasted peppers, roasted tomato & garlic crostini''^' %%
to:
%center% '^''fresh tagliatelle pasta, shaved Parmigiana Reggiano & aged balsamic vinegar''^' %%
Changed line 41 from:
%center% '^''a handmade mozzarella di Bufula pocket filed with mozzarella pieces & cream, imported from Puglia, Italy''^' %%\\
to:
%center% '^''a handmade mozzarella di Bufula pocket filled with mozzarella pieces & cream, imported from Puglia, Italy''^' %%\\
Added lines 40-43:
%center% [+ Heirloom Tomato & Burrata di Bufula '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''a handmade mozzarella di Bufula pocket filed with mozzarella pieces & cream, imported from Puglia, Italy''^' %%\\
%center% '^''with extra virgin olive oil & Kalamata olive tappenade''^' %%

Deleted lines 54-57:
%center% [+ Heirloom Tomato & Burrata di Bufula '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''fresh Buffalo milk mozzarella from Puglia, Italy, with a creamy interior''^' %%\\
%center% '^''extra virgin olive oil, Kalamata olive tappenade''^' %%

Added lines 28-30:
%center% [+ Chilled Colossal Lump Crabmeat '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato, capers, fire roasted peppers & Kalamata olive''^' %%

Added line 52:
%center% '^''fresh Buffalo milk mozzarella from Puglia, Italy, with a creamy interior''^' %%\\
Added lines 59-60:
%center% [+ Caesar Salad in Parmigiana Reggiano Basket '-10.5-' +] %% [[<<]]
Changed lines 63-65 from:
%center% [+ Caesar Salad in Parmigiana Reggiano Basket '-10.5-' +] %% [[<<]]

to:
Changed lines 4-5 from:
||[++Summer 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 16-22 from:
%center% [+ Cured Spanish Serrano Ham '-10.5-' +] %% [[<<]]
%center% '^''with strawberries & toasted baguette''^' %%

%center% [+ Steamed Little Neck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato and cream''^' %%

%center% [+ House Smoked Copper River Salmon and Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% [+ Pan Sauté Tender Calamari in Olive Oil '-10.5-' +] %% [[<<]]
%center% '^''roasted garlic, parsley, lemon & red pepper aïoli''^' %%

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

%center% [+ Yellow Fin Tuna Carpaccio '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''wasabi, cilantro, pickled cucumber & lemon''^' %%

%center% [+ Steamed Little Neck Clams '-10.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato and light cream''^' %%

%center% [+ La Truffe Sauvage Smoked Copper River Salmon and Potato Anna '-12.5-' ''' '^GF^' ''
' +] %% [[<<]]
Changed line 32 from:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard,''^' %%\\
to:
%center% '^''paper thin beef tenderloin, served with dijon mustard,''^' %%\\
Deleted lines 34-36:
%center% [+ Roasted Tender Jumbo Gulf Shrimp Puttanesca  '-12.5-' +] %% [[<<]]
%center% '^''garlic, olive oil, tomato, fire roasted peppers, capers, Kalamata olives & anchovies''^' %%

Changed line 44 from:
%center% [+ La Truffe Sauvage House '-10.5-' +] %% [[<<]]
to:
%center% [+ La Truffe Sauvage House '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
Added lines 48-50:
%center% [+ Heirloom Tomato & Burrata di Bufula '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''extra virgin olive oil, Kalamata olive tappenade''^' %%

Changed lines 57-59 from:
to:
%center% [+ Caesar Salad in Parmigiana Reggiano Basket '-10.5-' +] %% [[<<]]

Changed lines 62-72 from:
%center% [+ Roasted Leg of Duck Confit '-16.5-' +] %% [[<<]]
to:
%center% [+ Almond Crusted Maryland Softshell Crab '-18.5-' +] %% [[<<]]
%center% '^''haricot vert, asparagus, meunière sauce''^' %%

%center% [+ Salmon en Papillote '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''salmon baked in parchment with roasted eggplant, Portobello mushroom, zucchini''^' %%\\
%center% '^''yellow squash, fire roasted peppers & heirloom tomato, Basmati rice pilaf''^' %%

%center% [+ Crab & Mushroom Crêpes '-18.5-' +] %% [[<<]]
%center% '^''baby vegetables, herbed cream sauce''^' %%

%center% [+ Roasted Leg of Duck Confit '-16.5-' ''' '^GF^' ''
' +] %% [[<<]]
Deleted lines 74-76:
%center% [+ Boneless Roasted Half Chicken '-16.5-' +] %% [[<<]]
%center% '^''goat cheese & spinach polenta, baby vegetables, red wine sauce''^' %%

Changed lines 78-83 from:
%center% [+ Grilled Vegetable Risotto '-16.5-' +] %% [[<<]]
%center% '^''eggplant, fire roasted peppers, sun-dried tomato, asparagus, zucchini, Portobello mushroom''^' %%\\
%center% '^''and Parmigiana Reggiano''^' %%

%center%
[+ Pan Roasted Tender Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center%
'^''with cappellini pasta, roasted tomato, eggplant & Portobello mushroom''^' %%
to:
%center% [+ Quinoa Tabbouleh Salad & Roasted Vegetables '-14.5-' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''Portobello mushroom, fire roasted peppers, zucchini, yellow squash & eggplant''^' %%

%center% [+ Broiled Salmon '-19.5-' +] %% [[<<]]
%center% '^''over sauté spinach, pomme Vapeur, dill-lemon vinaigrette
''^' %%

%center%
[+ Stuffed Chicken Breast '-18.5-' +] %% [[<<]]
%center% '^''with Serrano ham, leeks, spinach & feta cheese ''^' %%\\
%center% '^''served over spinach tagliatelle pasta and red wine sauce''^' %%

%center% [+ Semi-Boneless Roasted Half Young Chicken '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''goat cheese & spinach polenta, baby vegetables, red wine sauce''^' %%

%center% [+ Braised Lamb Shank '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''natural jus, baby vegetables, saffron risotto & white truffle oil''^' %%

%center% [+ Pan Roasted Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center% '^''over fire roasted peppers, roasted tomato & garlic crostini''^' %%

%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]
%%
July 27, 2010, at 02:46 PM by 12.73.38.190 -
Changed lines 4-5 from:
||[++Spring 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 10 from:
%center% [+ Kalamata Olive & Serrano Ham '-5.-' +] %% [[<<]]
to:
%center% [+ Kalamata Olive '-5.-' +] %% [[<<]]
Changed line 22 from:
%center% [+ House Smoked Wild Scottish Salmon and Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% [+ House Smoked Copper River Salmon and Potato Anna '-12.5-' +] %% [[<<]]
Deleted lines 66-68:
%center% [+ Pan Seared Crab Cake '-16.5-' +] %% [[<<]]
%center% '^''tomato & fire roasted pepper relish, asparagus, red pepper aïoli''^' %%

June 01, 2010, at 06:43 PM by 12.73.39.52 -
Changed lines 55-56 from:
%center% '^''with lima bean stew''^' %%
to:
%center% '^''over creamy risotto''^' %%
Deleted lines 59-61:
%center% [+ Pan Sautéed Idaho Trout '-22.5-' +] %% [[<<]]
%center% '^''haricot vert, steamed new potato, lemon butter sauce''^' %%

Deleted lines 66-68:
%center% [+ Braised Boneless Lamb Shank '-16.5-' +] %% [[<<]]
%center% '^''with baby vegetables, fresh tagliatelle pasta & natural jus''^' %%

Deleted line 71:
May 11, 2010, at 12:44 PM by 12.73.40.124 -
Changed line 22 from:
%center% [+ House Smoked Wild Alaskan Halibut and Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Scottish Salmon and Potato Anna '-12.5-' +] %% [[<<]]
April 07, 2010, at 09:11 AM by 12.73.40.164 -
Changed lines 4-5 from:
||[++Winter 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
Added line 10:
%center% [+ Kalamata Olive & Serrano Ham '-5.-' +] %% [[<<]]
Changed lines 16-18 from:
%center% [+ Oxtail, Sun-Dried Tomato, Capers & Kalamata Olive Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth & leek cream sauce, truffle oil''^' %%
to:
%center% [+ Cured Spanish Serrano Ham '-10.5-' +] %% [[<<]]
%center% '^''with strawberries & toasted baguette''^' %%

%center% [+ Steamed Little Neck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato and cream
''^' %%
Changed lines 29-34 from:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-14.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro & avocado''^' %%

%center% [+ Steamed Little Neck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato and cream
''^' %%
to:
%center% [+ Roasted Tender Jumbo Gulf Shrimp Puttanesca  '-12.5-' +] %% [[<<]]
%center% '^''garlic, olive oil, tomato, fire roasted peppers, capers, Kalamata olives & anchovies''^' %%
Deleted lines 36-41:
%center% [+ Niçoise Salad '-10.5-' +] %% [[<<]]
%center% '^''traditional salad from Nice, including haricot vert, cucumber, tomato, olives,''^' %%\\
%center% '^''fire roasted peppers, red potato, hard-cooked egg, red onion, romaine and tossed''^' %%\\
%center% '^''with our house oregano vinaigrette''^' %%\\
%center% '^''with shrimp, add 8.50; with roasted chicken breast, add 6.50, with Louisiana crab, add 8.50''^' %%

Deleted lines 53-65:
%center% [+ Boneless Roasted Half Young Chicken '-16.5-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, sautéed garlic spinach, red wine sauce''^' %%

%center% [+ 6 oz. Angus Beef Tenderloin Filet '-26.5-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, squash, zucchini & haricot vert, roasted shallot bordelaise sauce''^' %%

%center% [+ Grilled Vegetable Risotto '-16.5-' +] %% [[<<]]
%center% '^''eggplant, fire roasted peppers, sun-dried tomato, asparagus, zucchini, Portobello mushroom''^' %%\\
%center% '^''and Parmigiana Reggiano''^' %%

%center% [+ Louisiana Crab & Mushroom Crêpes '-26.5-' +] %% [[<<]]
%center% '^''haricot vert, dill butter sauce''^' %%

Changed lines 55-62 from:
%center% '^''roasted potato & haricot vert''^' %%

%center% [+ Crabmeat Mary Louise '-26.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center%
[+ Boneless Roasted Chicken Breast over Penne Pasta '-16.5-' +] %% [[<<]]
%center%
'^''with cream & Parmigiana Reggiano and haricot vert''^' %%
to:
%center% '^''with lima bean stew''^' %%

%center% [+ Boneless Roasted Half Chicken '-16.5-' +] %% [[<<]]
%center% '^''goat cheese & spinach polenta, baby vegetables, red wine sauce''^' %%

%center% [+ Pan Sautéed Idaho Trout '-22.5-' +] %% [[<<]]
%center% '^''haricot vert, steamed new potato, lemon butter sauce
''^' %%

%center%
[+ Beef Tender Scallopini '-19.5-' +] %% [[<<]]
%center%
'^''fresh tagliatelle pasta, asparagus, aged balsamic vinegar & Parmigiana Reggiano''^' %%

%center% [+ Grilled Vegetable Risotto '-16.5-' +] %% [[<<]]
%center% '^''eggplant, fire roasted peppers, sun-dried tomato, asparagus, zucchini, Portobello mushroom''^' %%\\
%center% '^''and Parmigiana Reggiano''^' %%

%center% [+ Braised Boneless Lamb Shank '-16.5-' +] %% [[<<]]
%center% '^''with baby vegetables, fresh tagliatelle pasta & natural jus''^' %%

%center% [+ Pan Seared Crab Cake '-16.5-' +] %% [[<<]]
%center% '^''tomato & fire roasted pepper relish, asparagus, red pepper aïoli''^' %%

%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center% '^''with cappellini pasta, roasted tomato, eggplant & Portobello mushroom''^' %%

Changed lines 4-5 from:
||[++Fall 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2010++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 18 from:
%center% [+ House Smoked Copper River King Salmon and Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% [+ House Smoked Wild Alaskan Halibut and Potato Anna '-12.5-' +] %% [[<<]]
Deleted lines 41-43:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

Deleted lines 58-60:
%center% [+ Pan Sautéed Tender Calamari '-14.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %%

Added lines 42-44:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Salad '-10.5-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%

Changed lines 4-5 from:
||[++Summer 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 15-17 from:
%center% [+ Veal, Mushroom & Parmigiana Reggiano Ravioli '-12.5-' +] %% [[<<]]
%center% '^''leek cream sauce''^' %%
to:
%center% [+ Oxtail, Sun-Dried Tomato, Capers & Kalamata Olive Ravioli '-12.5-' +] %% [[<<]]
%center% '^''vermouth & leek cream sauce, truffle oil''^' %%
Changed lines 28-32 from:
%center% [+ Steamed Littleneck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato & cream''^' %%


to:
%center% [+ Steamed Little Neck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato and cream''^' %%
Changed lines 39-46 from:
%center% '^''in our house oregano vinaigrette''^' %%\\
%center% '^''with shrimp, add 8.50; with roasted chicken breast, add 6.50, with Louisiana crabmeat, add 8.50''^' %%

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

%center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]]
to:
%center% '^''with our house oregano vinaigrette''^' %%\\
%center% '^''with shrimp, add 8.50; with roasted chicken breast, add 6.50, with Louisiana crab, add 8.50''^' %%

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

%center% [+ La Truffe Sauvage House '-10.5-' +] %% [[<<]]
Changed lines 65-68 from:
%center% [+ 6 oz. Certified Angus Beef Tenderloin Filet '-26.5-' +] %% [[<<]]
%center% '^''Maytag blue cheese dauphinois potato, squash, zucchini & haricot vert''^' %%\\
%center% '^''roasted
shallot bordelaise''^' %%
to:
%center% [+ 6 oz. Angus Beef Tenderloin Filet '-26.5-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, squash, zucchini & haricot vert, roasted shallot bordelaise sauce''^' %%
Changed lines 69-71 from:
%center% '^''egpplant, fire roasted peppers, sun-dried tomato, asparagus''^' %%\\
%center% '^''zucchini, Portobello mushroom & Parmigiana Reggiano''^' %%
to:
%center% '^''eggplant, fire roasted peppers, sun-dried tomato, asparagus, zucchini, Portobello mushroom''^' %%\\
%center% '^''and Parmigiana Reggiano''^' %%
Changed lines 76-77 from:
%center% '^''roasted potato, haricot vert''^' %%
to:
%center% '^''roasted potato & haricot vert''^' %%
Changed line 79 from:
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
to:
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce''^' %%\\
Changed lines 82-85 from:
%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center% '^''with cappellini pasta, roasted tomato, eggplant & Portobello mushroom''^' %%

%center% [+ Boneless Roasted Chicken Breast over Penne Pasta
'-16.5-' +] %% [[<<]]
to:
%center% [+ Boneless Roasted Chicken Breast over Penne Pasta '-16.5-' +] %% [[<<]]
Deleted line 83:
Added lines 28-32:
%center% [+ Steamed Littleneck Clams '-12.5-' +] %% [[<<]]
%center% '^''Indian curry, tomato & cream''^' %%


Deleted lines 34-45:

%center% [+ Marinated Vegetable Salad '-16.5-' +] %% [[<<]]
%center% '^''roasted eggplant, Portobello mushroom, zucchini & fire roasted peppers, asparagus, oven-dried tomato''^' %%\\
%center% '^''tossed with crisp romaine & oregano vinaigrette and topped with avocado''^' %%

%center% [+ Soup du Jour +] %% [[<<]]
%center% '^''a flavorful creation using fresh, seasonal ingredients''^' %%

%center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%

Added lines 38-51:
%center% [+ Niçoise Salad '-10.5-' +] %% [[<<]]
%center% '^''traditional salad from Nice, including haricot vert, cucumber, tomato, olives,''^' %%\\
%center% '^''fire roasted peppers, red potato, hard-cooked egg, red onion, romaine and tossed''^' %%\\
%center% '^''in our house oregano vinaigrette''^' %%\\
%center% '^''with shrimp, add 8.50; with roasted chicken breast, add 6.50, with Louisiana crabmeat, add 8.50''^' %%

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

%center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%

Changed lines 56-58 from:
to:
%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]

Added lines 67-77:
%center% [+ 6 oz. Certified Angus Beef Tenderloin Filet '-26.5-' +] %% [[<<]]
%center% '^''Maytag blue cheese dauphinois potato, squash, zucchini & haricot vert''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%

%center% [+ Grilled Vegetable Risotto '-16.5-' +] %% [[<<]]
%center% '^''egpplant, fire roasted peppers, sun-dried tomato, asparagus''^' %%\\
%center% '^''zucchini, Portobello mushroom & Parmigiana Reggiano''^' %%

%center% [+ Louisiana Crab & Mushroom Crêpes '-26.5-' +] %% [[<<]]
%center% '^''haricot vert, dill butter sauce''^' %%

Changed lines 79-95 from:
%center% '^''asparagus tips, risotto, red wine sauce''^' %%

%center% [+ Littleneck Clams & Prince Edward Island Mussels '-16.5-' +] %% [[<<]]
%center% '^''with penne pasta & spicy Indian curry cream sauce''^' %%

%center% [+ Beef Tenderloin Pailliard '-16.5-' +] %% [[<<]]
%center% '^''angel hair pasta,
asparagus, shaved Parmigiana Reggiano, aged Balsamic vinegar''^' %%

%center%
[+ Roasted Tender Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center% '^''sliced Portobello mushroom, fire roasted peppers, sun-dried tomato, basil pesto, cappellini pasta
''^' %%

%center%
[+ Grilled Vegetables over Risotto '-16.5-' +] %% [[<<]]
%center%
'^''egpplant, fire roasted peppers, sun-dried tomato, asparagus''^' %%\\
%center% '^''zucchini, Portobello mushroom & Parmigiana Reggiano''^' %%

%center% [+ Chef Mohameds Fish of the Day +] %% [[<<]]
%center% '^''a creative preparation of the freshest market fish available''^' %%
to:
%center% '^''roasted potato, haricot vert''^' %%

%center% [+ Crabmeat Mary Louise '-26.5-' +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed in a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell with asparagus''^' %%

%center% [+ Pan Roasted Tender Jumbo Gulf Shrimp
'-16.5-' +] %% [[<<]]
%center% '^''with cappellini pasta, roasted tomato, eggplant & Portobello mushroom
''^' %%

%center%
[+ Boneless Roasted Chicken Breast over Penne Pasta  '-16.5-' +] %% [[<<]]
%center%
'^''with cream & Parmigiana Reggiano and haricot vert''^' %%
June 18, 2009, at 10:35 AM by 12.73.39.53 -
Changed lines 11-12 from:
%center% [+ Organic Garden Herb'-4.-' +] %% [[<<]]
to:
%center% [+ Organic Garden Herb '-4.-' +] %% [[<<]]
June 18, 2009, at 10:35 AM by 12.73.39.53 -
Changed lines 4-5 from:
||[++Spring 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 11-12 from:
%center% [+ Organic Garden Herb '-4.-' +] %% [[<<]]
to:
%center% [+ Organic Garden Herb'-4.-' +] %% [[<<]]
Changed line 15 from:
%center% [+ Maine Lobster and Sunchoke Ravioli '-12.5-' +] %% [[<<]]
to:
%center% [+ Veal, Mushroom & Parmigiana Reggiano Ravioli '-12.5-' +] %% [[<<]]
Changed line 18 from:
%center% [+ Chef Mohamed’s Norwegian Smoked Halibut and Potato Anna '-12.5-' +] %% [[<<]]
to:
%center% [+ House Smoked Copper River King Salmon and Potato Anna '-12.5-' +] %% [[<<]]
Added lines 31-34:
%center% [+ Marinated Vegetable Salad '-16.5-' +] %% [[<<]]
%center% '^''roasted eggplant, Portobello mushroom, zucchini & fire roasted peppers, asparagus, oven-dried tomato''^' %%\\
%center% '^''tossed with crisp romaine & oregano vinaigrette and topped with avocado''^' %%

Changed lines 49-53 from:
%center% [+ Marinated Vegetable Salad '-16.5-' +] %% [[<<]]
%center% '^''roasted eggplant, Portobello mushroom, zucchini & fire roasted peppers, asparagus, oven-dried tomato''^' %%\\
%center% '^''tossed with crisp romaine & oregano vinaigrette and topped with avocado''^' %%

to:
April 22, 2009, at 08:22 PM by 65.83.160.215 -
Changed lines 4-5 from:
||[++Winter 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
Added lines 8-12:
%center style="text-decoration: underline"% '''[++Housemade Focaccia++]''' %%

%center% [+ Chili Pesto & Feta Cheese '-4.5-' +] %% [[<<]]
%center% [+ Organic Garden Herb '-4.-' +] %% [[<<]]

Changed lines 15-17 from:
%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini Pasta '-10.5-' +] %% [[<<]]
%center% '^''cream sauce & Grana Padano cheese''^' %%
to:
%center% [+ Maine Lobster and Sunchoke Ravioli '-12.5-' +] %% [[<<]]
%center% '^''leek cream sauce''^' %%
Changed lines 45-49 from:
to:
%center% [+ Marinated Vegetable Salad '-16.5-' +] %% [[<<]]
%center% '^''roasted eggplant, Portobello mushroom, zucchini & fire roasted peppers, asparagus, oven-dried tomato''^' %%\\
%center% '^''tossed with crisp romaine & oregano vinaigrette and topped with avocado''^' %%

Deleted lines 60-63:
%center% [+ Marinated Vegetable Salad '-16.5-' +] %% [[<<]]
%center% '^''roasted eggplant, Portobello mushroom, zucchini & fire roasted peppers, asparagus, sun-dried tomato''^' %%\\
%center% '^''tossed with crisp romaine & oregano vinaigrette and topped with avocado''^' %%

Deleted lines 66-68:
%center% [+ Chicken Breast Scallopini '-16.5-' +] %% [[<<]]
%center% '^''roasted new potato, haricot vert, caper-lemon sauce''^' %%

Deleted line 75:
January 22, 2009, at 02:58 PM by 216.78.14.171 -
Changed line 17 from:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard,''^' %%
to:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard,''^' %%\\
January 22, 2009, at 02:56 PM by 216.78.14.171 -
Changed lines 17-19 from:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %%
%center% '^''
Parmigiana Reggiano, crostini & lemon''^' %%
to:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard,''^' %%
%center%
'^'' extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%
Changed line 56 from:
%center% [+ Littleneck Clams & Prince Edward Island Mussels'-16.5-' +] %% [[<<]]
to:
%center% [+ Littleneck Clams & Prince Edward Island Mussels '-16.5-' +] %% [[<<]]
January 22, 2009, at 02:53 PM by 216.78.14.171 -
Deleted line 5:
%center style="text-decoration: underline"% '''[++Menu Subject to Change++]''' %%\\
Changed lines 10-15 from:
to:
%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini Pasta '-10.5-' +] %% [[<<]]
%center% '^''cream sauce & Grana Padano cheese''^' %%

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

Deleted lines 32-40:
%center% [+ Caesar '-8.5-' +] %% [[<<]]
%center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50;''^' %%\\
%center% '^''with jumbo lump crab, add 9.50''^' %%

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

Changed line 43 from:
%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
to:
%center% [+ Pan Sautéed Tender Calamari '-14.5-' +] %% [[<<]]
Changed lines 46-66 from:
%center% [+ Boneless Roasted Half Young Chicken '-14.5-' +] %% [[<<]]
%center% '^''haricot vert, roasted Yukon Gold potato, red wine sauce''^' %%

%center% [+ Roasted Tender Jumbo Gulf Shrimp '-14.5-' +] %% [[<<]]
%center% '^''over penne pasta tossed in basil pesto cream, tomato & asparagus tips''^' %%

%center% [+ Shrimp, Crawfish & Mushroom Crêpes '-16.5-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%

%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini Pasta '-14.5-' +] %% [[<<]]
%center% '^''zucchini noodles, cream sauce''^' %%

%center% [+ Mushroom Risotto '-16.5-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano & white truffle oil''^' %%

%center% [+ Littleneck Clams & Prince Edward Island Mussels'-16.5-' +] %% [[<<]]
%center% '^''with penne pasta & spicy Indian curry cream sauce''^' %%

%center% [+ Beef Tenderloin Pailliard '-16.5-' +] %% [[<<]]
%center% '^''angel hair pasta, asparagus, shaved Parmigiana Reggiano, aged Balsamic Vinegar
''^' %%
to:
%center% [+ Boneless Roasted Half Young Chicken '-16.5-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, sautéed garlic spinach, red wine sauce''^' %%
Added lines 52-71:
%center% [+ Marinated Vegetable Salad '-16.5-' +] %% [[<<]]
%center% '^''roasted eggplant, Portobello mushroom, zucchini & fire roasted peppers, asparagus, sun-dried tomato''^' %%\\
%center% '^''tossed with crisp romaine & oregano vinaigrette and topped with avocado''^' %%

%center% [+ Littleneck Clams & Prince Edward Island Mussels'-16.5-' +] %% [[<<]]
%center% '^''with penne pasta & spicy Indian curry cream sauce''^' %%

%center% [+ Beef Tenderloin Pailliard '-16.5-' +] %% [[<<]]
%center% '^''angel hair pasta, asparagus, shaved Parmigiana Reggiano, aged Balsamic vinegar''^' %%

%center% [+ Chicken Breast Scallopini '-16.5-' +] %% [[<<]]
%center% '^''roasted new potato, haricot vert, caper-lemon sauce''^' %%

%center% [+ Roasted Tender Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]]
%center% '^''sliced Portobello mushroom, fire roasted peppers, sun-dried tomato, basil pesto, cappellini pasta''^' %%

%center% [+ Grilled Vegetables over Risotto '-16.5-' +] %% [[<<]]
%center% '^''egpplant, fire roasted peppers, sun-dried tomato, asparagus''^' %%\\
%center% '^''zucchini, Portobello mushroom & Parmigiana Reggiano''^' %%

Added line 74:
January 15, 2009, at 11:00 AM by 216.78.15.157 -
Changed lines 4-5 from:
||[++Fall 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2009++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 11-13:
%center% [+ Chef Mohamed’s Citrus Smoked Salmon & Potato Anna '-12.5-' +] %% [[<<]]
%center% '^''crème fraîche, tomato confite & dill oil''^' %%

Deleted lines 53-56:
%center% [+ Vegan Creation '-16.5-' +] %% [[<<]]
%center% '^''steamed organic wild rice, spicy cannellini beans & vegetables,''^' %%
%center% '^''sautéed spinach, avocado relish''^' %%

November 19, 2008, at 02:12 PM by 65.83.160.204 -
Changed line 19 from:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché  '-12.5-' +] %% [[<<]]
to:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché  '-14.5-' +] %% [[<<]]
November 04, 2008, at 07:37 PM by 216.78.15.227 -
Changed lines 34-35 from:
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50''^' %%
to:
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50;''^' %%\\
%center% '^''with jumbo lump crab, add 9
.50''^' %%
Changed lines 57-59 from:
%center% [+ Vegan Creation '-14.5-' +] %% [[<<]]
%center% '^''steamed wild rice, beans & vegetables, spinach, avocado relish''^' %%
to:
%center% [+ Vegan Creation '-16.5-' +] %% [[<<]]
%center% '^''steamed organic wild rice, spicy cannellini beans & vegetables,''^' %%
%center% '^''sautéed
spinach, avocado relish''^' %%
Changed line 73 from:
%center% [+ Littleneck Clams & Prince Edward Island Mussels'-14.5-' +] %% [[<<]]
to:
%center% [+ Littleneck Clams & Prince Edward Island Mussels'-16.5-' +] %% [[<<]]
November 03, 2008, at 09:56 AM by 216.78.13.183 -
Changed lines 48-49 from:
%center style="text-decoration: underline"% '''[++Entrees++]''' %%
to:
%center style="text-decoration: underline"% '''[++Main Course++]''' %%
November 03, 2008, at 09:50 AM by 216.78.13.183 -
Changed lines 4-6 from:
Due to damage received from Hurricane Ike, we have suspended lunch service until all repairs can be completed.

We apologize for the inconvenience.
to:
||[++Fall 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||

%center style="text-decoration: underline"% '''[++Menu Subject to Change++]''' %%\\
%center style="text-decoration: underline"% '''[++All items can be prepared to go!++]''' %%

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


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

%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''^' %%

%center% [+ Chilled Louisiana Lump Crabmeat Ceviché  '-12.5-' +] %% [[<<]]
%center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro & avocado''^' %%

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


%center% [+ Soup du Jour +] %% [[<<]]
%center% '^''a flavorful creation using fresh, seasonal ingredients''^' %%

%center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%

%center% [+ Caesar '-8.5-' +] %% [[<<]]
%center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50''^' %%

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

%center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^' %%

%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad''^' %%\\
%center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %%


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

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

%center% [+ Boneless Roasted Half Young Chicken '-14.5-' +] %% [[<<]]
%center% '^''haricot vert, roasted Yukon Gold potato, red wine sauce''^' %%

%center% [+ Vegan Creation '-14.5-' +] %% [[<<]]
%center% '^''steamed wild rice, beans & vegetables, spinach, avocado relish''^' %%

%center% [+ Roasted Tender Jumbo Gulf Shrimp '-14.5-' +] %% [[<<]]
%center% '^''over penne pasta tossed in basil pesto cream, tomato & asparagus tips''^' %%

%center% [+ Shrimp, Crawfish & Mushroom Crêpes '-16.5-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%

%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini Pasta '-14.5-' +] %% [[<<]]
%center% '^''zucchini noodles, cream sauce''^' %%

%center% [+ Mushroom Risotto '-16.5-' +] %% [[<<]]
%center% '^''Parmigiana Reggiano & white truffle oil''^' %%

%center% [+ Littleneck Clams & Prince Edward Island Mussels'-14.5-' +] %% [[<<]]
%center% '^''with penne pasta & spicy Indian curry cream sauce''^' %%

%center% [+ Beef Tenderloin Pailliard '-16.5-' +] %% [[<<]]
%center% '^''angel hair pasta, asparagus, shaved Parmigiana Reggiano, aged Balsamic Vinegar''^' %%

%center% [+ Roasted Leg of Duck Confit '-16.5-' +] %% [[<<]]
%center% '^''asparagus tips, risotto, red wine sauce''^' %%

%center% [+ Chef Mohameds Fish of the Day +] %% [[<<]]
%center% '^''a creative preparation of the freshest market fish available''^' %%
Changed lines 4-81 from:
||[++Fall 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||

%center style="text-decoration: underline"% '''[++Menu Subject to Change++]''' %%\\
%center style="text-decoration: underline"% '''[++All items can be prepared to go!++]''' %%

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


%center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^' %%

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

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

%center% [+ Insalata Caprese '-9.5-' +] %% [[<<]]
%center% '^''traditional Italian salad with ripe tomatoes, fresh mozzarealla''^' %%\\
%center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %%

%center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]]
%center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad''^' %%\\
%center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %%

%center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%

%center% [+ Mediterranean '-9.5-' +] %% [[<<]]
%center% '^''tomato, English cucumbers, feta cheese''^' %%\\
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%

%center% [+ Caesar '-6.5-' +] %% [[<<]]
%center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50; with Louisiana crab,  add 8.50''^' %%


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

%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''^' %%

%center% [+ Beef Tender Pailliard with Capers & Lemon '-16.5-' +] %% [[<<]]
%center% '^''with cappellini pasta & asparagus''^' %%

%center% [+ Omelet with Camembert, Sautéed Spinach & Fire Roasted Peppers '-12.5-' +] %% [[<<]]
%center% '^''served with roasted potatoes''^' %%

%center% [+ Pheasant & Black Truffle Ravioli '-14.5-' +] %% [[<<]]
%center% '^''with sautéed fresh spinach & cream sauce''^' %%

%center% [+ Shrimp, Crab & Mushroom Crêpes '-16.5-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%

%center% [+ Roasted Leg of Duck Confit '-16.5-' +] %% [[<<]]
%center% '^''asparagus tips, risotto, red wine sauce''^' %%

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

%center% [+ Stone Ground Whole Wheat Pizza Provençale '-12.5-' +] %% [[<<]]
%center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %%

%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini '-14.5-' +] %% [[<<]]
%center% '^''with sautéed fresh spinach & cream sauce''^' %%

%center% [+ Boneless Half Chicken with Garlic, Lemon & Parsley '-14.5-' +] %% [[<<]]
%center% '^''with sautéed fresh spinach & cream sauce''^' %%

%center% [+ Pan Roasted Jumbo Gulf Shrimp with Penne Pasta '-14.5-' +] %% [[<<]]
%center% '^''fire roasted peppers, capers & tomato, tossed with basil pesto''^' %%

%center% [+ Chef's Assortment of Imported Cheese '-16.5-' +] %% [[<<]]
%center% '^''served with toasted French baguette & grapes''^' %%\\
%center% '^'' '''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^'' '''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\
%center% '^'' '''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\
%center% '^'' '''Gorgonzola''' - rich and creamy blue, with a savory, slightly pungent flavor''^' %%
to:
Due to damage received from Hurricane Ike, we have suspended lunch service until all repairs can be completed.

We apologize for the inconvenience.
Changed lines 4-5 from:
||[++Spring 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 13-17 from:
%center% '^''with garlic crostini and gruyere cheese''^' %%\\
%center% [+ Chilled Spanish Gazpacho with Avocado '-9.5-' +] %% [[<<]]
%center% '^''traditional Andalusian tomato soup with cucmber, fire roasted peppers''^' %%\\
%center% '^''& extra virgin olive oil''^' %%

to:
%center% '^''with garlic crostini and gruyere cheese''^' %%

%center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]]
Changed lines 21-22 from:
%center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %%\\
to:
%center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %%
Changed lines 25-26 from:
%center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %%\\
to:
%center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %%
Changed lines 29-30 from:
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%\\
%center% [+ Mediterranean '-8.5-' +] %% [[<<]]
to:
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%

%center% [+ Mediterranean '-9.5-' +] %% [[<<]]
Changed lines 33-34 from:
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\
to:
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%
Added lines 42-45:
%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''^' %%

Changed lines 47-50 from:
%center% '^''shaved Parmigiana Reggiano, cream sauce''^' %%\\
%center% [+ Coq au Vin '-14.5-' +] %% [[<<]]
%center%
'^''boneless chicken marinated in red wine, cooked with root vegetables,''^' %%\\
%center% '^''and served with fresh tagliatelle pasta & carrot fondante''^' %%\\
to:
%center% '^''with cappellini pasta & asparagus''^' %%

%center% [+ Omelet with Camembert, Sautéed Spinach & Fire Roasted Peppers '-12.5-' +] %% [[<<]]
%center% '^''served with roasted potatoes
''^' %%

%center% [+ Pheasant & Black Truffle Ravioli '-14.5-' +] %% [[<<]]
%center% '^''with sautéed fresh spinach & cream sauce''^' %%

Changed lines 56-58 from:
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
%center% [+ Smoked Salmon Quiche '-12.5-' +] %% [[<<]]
%center% '^''served warm accompanied with a small mixed green salad''^' %%\\
to:
%center% '^''haricot vert, lemon-dill sauce''^' %%
Changed lines 59-65 from:
%center% '^''asparagus tips, risotto, red wine sauce''^' %%\\
%center% [+ Mussels Marinière '-14.5-' +] %% [[<<]]
%center% '^''fresh mussels cooked with tomato, white wine, fennel, cream & Pernod''^' %%\\
%center% [+ Omelet with Fire Roasted Peppers, Tomato Confite & Kalamata Olives '-12.5-' +] %% [[<<]]
%center% '^''served with roasted potatoes''^' %%\\
%center% [+ Pan Sautéed Tender Calamari '-14.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted pepper aioli''^' %%\\
to:
%center% '^''asparagus tips, risotto, red wine sauce''^' %%

%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
%center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %%
Changed lines 65-67 from:
%center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %%\\
%center% [+ Organic Mushroom Risotto with Parmigiana Reggiano '-14.5-' +] %% [[<<]]
%center% '^''Trumpet Royale, Alba Clam, Brown Alba & Baby Blue mushrooms''^' %%\\
to:
%center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %%

%center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini '-14.5-' +] %% [[<<]]
%center% '^''with sautéed fresh spinach & cream sauce''^' %%

%center% [+ Boneless Half Chicken with Garlic, Lemon & Parsley '-14.5-' +] %% [[<<]]
%center% '^''with sautéed fresh spinach & cream sauce''^' %%

%center% [+ Pan Roasted Jumbo Gulf Shrimp with Penne Pasta '-14.5-' +] %% [[<<]]
%center% '^''fire roasted peppers, capers & tomato, tossed with basil pesto''^' %%

July 20, 2008, at 10:54 AM by 216.78.13.208 -
Changed line 14 from:
%center% [+ Chilled Spanish Gazpacho with Avocado '-10.5-' +] %% [[<<]]
to:
%center% [+ Chilled Spanish Gazpacho with Avocado '-9.5-' +] %% [[<<]]
Changed line 48 from:
%center% [+ Roasted Leg of Duck Confit '-14.5-' +] %% [[<<]]
to:
%center% [+ Roasted Leg of Duck Confit '-16.5-' +] %% [[<<]]
Changed line 54 from:
%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
to:
%center% [+ Pan Sautéed Tender Calamari '-14.5-' +] %% [[<<]]
Changed lines 62-65 from:
%center% '^'''''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^'''''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\
%center% '^'''''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\
%center% '^'''''Gorgonzola''' - rich and creamy blue, with a savory, slightly pungent flavor''^' %%\\
to:
%center% '^'' '''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center% '^'' '''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\
%center% '^'' '''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\
%center% '^'' '''Gorgonzola''' - rich and creamy blue, with a savory, slightly pungent flavor''^' %%
July 20, 2008, at 10:51 AM by 216.78.13.208 -
Changed lines 6-7 from:
%center style="text-decoration: underline"% '''[++Menu Subject to Change Daily++]''' %%\\
%center style="text-decoration: underline"% '''[++This is a sample of a recent menu - Specials featured daily
++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++Menu Subject to Change++]''' %%\\
Changed line 12 from:
%center% [+ Traditional Onion Soup '-8.50-' +] %% [[<<]]
to:
%center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]]
Changed lines 14-16 from:
%center% [+ Maine Lobster Bisque en Croûte '-10.50-' +] %% [[<<]]

to:
%center% [+ Chilled Spanish Gazpacho with Avocado '-10.5-' +] %% [[<<]]
%center% '^''traditional Andalusian tomato soup with cucmber, fire roasted peppers''^' %%\\
%center% '^''& extra virgin olive oil''^' %%

Changed lines 20-23 from:
%center% [+ Caesar '-6.50-' +] %% [[<<]]
%center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50; with Louisiana crab,  add 8.50''^' %%\\
%center%
[+ La Truffe Sauvage House '-9.50-' +] %% [[<<]]
to:
%center% [+ Insalata Caprese '-9.5-' +] %% [[<<]]
%center% '^''traditional Italian salad with ripe tomatoes, fresh mozzarealla''^' %%\\
%center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %%\\
%center% [+ Chèvre Chaud over Spinach Salad
'-10.5-' +] %% [[<<]]
%center%
'^''breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad''^' %%\\
%center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %%\\
%center% [+ La Truffe Sauvage House '-9.5
-' +] %% [[<<]]
Changed line 29 from:
%center% [+ Mediterranean '-8.50-' +] %% [[<<]]
to:
%center% [+ Mediterranean '-8.5-' +] %% [[<<]]
Changed lines 32-36 from:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Cheese '-10.50-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette
''^' %%


to:
%center% [+ Caesar '-6.5-' +] %% [[<<]]
%center%
'^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50; with Louisiana crab,  add 8.50''^' %%


Changed line 39 from:
%center% [+ Lamb, Sundried Tomato and Feta Cheese Tortellini '-14.50-' +] %% [[<<]]
to:
%center% [+ Beef Tender Pailliard with Capers & Lemon '-16.5-' +] %% [[<<]]
Changed lines 41-48 from:
%center% [+ Roasted Leg of Duck Confit '-14.50-' +] %% [[<<]]
to:
%center% [+ Coq au Vin '-14.5-' +] %% [[<<]]
%center% '^''boneless chicken marinated in red wine, cooked with root vegetables,''^' %%\\
%center% '^''and served with fresh tagliatelle pasta & carrot fondante''^' %%\\
%center% [+ Shrimp, Crab & Mushroom Crêpes '-16.5-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
%center% [+ Smoked Salmon Quiche '-12.5-' +] %% [[<<]]
%center% '^''served warm accompanied with a small mixed green salad''^' %%\\
%center% [+ Roasted Leg of Duck Confit '-14.5
-' +] %% [[<<]]
Changed lines 50-65 from:
%center% [+ Cold Smoked Salmon Sandwich with Avocado, Tomato and Crème Fraîche  '-12.50-' +] %% [[<<]]
%center%
'^''on housemade focaccia with field greens tossed in oregano vinaigrette''^' %%\\
%center%
[+ Roasted Tender Gulf Shrimp '-16.50-' +] %% [[<<]]
%center%
'^''over penne pasta tossed with basil pesto olive oil, tomato fondue & sautéed fresh spinach''^' %%\\
%center% [+ Marinated Roasted Half Chicken
'-14.50-' +] %% [[<<]]
%center% '^''with risotto, fresh sautéed spinach and topped with Kalamata olives, tomato, capers & red wine sauce''^' %%\\
%center% [+ Beef Paillard Sandwich with Tomato, Dijon Mustard and Morbier Cheese
'-12.50-' +] %% [[<<]]
%center% '^''on housemade focaccia with field greens tossed in oregano vinaigrette''^' %%\\
%center% [+ Shrimp, Crab & Mushroom Crêpes '-16.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
%center% [+ Roasted Marinated Chicken Breast Sandwich +] %% [[<<]]
%center% [+ with Gruyere Cheese, Tomato & Basil Pesto
'-10.50-' +] %% [[<<]]
%center% '^''on housemade focaccia with field greens tossed in oregano vinaigrette
''^' %%\\
%center% [+ Mediterranean Pasta '-14.50-' +] %% [[<<]]
%center%
'^''fresh tagliatelle pasta with fire roasted peppers, tomato, Kalamata olives, asparagus tips,''^' %%\\
%center% '^''julienne Portobello mushroom, shaved Parmigiana Reggiano''^' %%
to:
%center% [+ Mussels Marinière '-14.5-' +] %% [[<<]]
%center% '^''fresh mussels cooked with tomato, white wine, fennel, cream & Pernod
''^' %%\\
%center% [+ Omelet
with Fire Roasted Peppers, Tomato Confite & Kalamata Olives '-12.5-' +] %% [[<<]]
%center%
'^''served with roasted potatoes''^' %%\\
%center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]]
%center%
'^''with olive oil, fresh garlic, parsley & lemon, served with roasted pepper aioli''^' %%\\
%center%
[+ Stone Ground Whole Wheat Pizza Provençale '-12.5-' +] %% [[<<]]
%center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %%\\
%center% [+ Organic Mushroom Risotto with Parmigiana Reggiano
'-14.5-' +] %% [[<<]]
%center% '^''Trumpet Royale, Alba Clam, Brown Alba & Baby Blue mushrooms''^' %%\\
%center% [+ Chef's Assortment of Imported Cheese '-16.5-' +] %% [[<<]]
%center% '^''served with toasted French baguette & grapes''^' %%\\
%center% '^'''''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\
%center%
'^'''''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\
%center%
'^'''''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\
%center% '^'''''Gorgonzola''' - rich and creamy blue
, with a savory, slightly pungent flavor''^' %%\\
March 26, 2008, at 11:05 AM by 65.83.160.230 -
Changed line 22 from:
%center% '^''with marinated roast chicken, 5.50; with tender Gulf shrimp, 8.50; with Louisiana crab, 8.50''^' %%\\
to:
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50; with Louisiana crab,  add 8.50''^' %%\\
March 26, 2008, at 11:04 AM by 65.83.160.230 -
Changed line 22 from:
%center% '^''with marinated roast chicken, add '-5.50-'; with tender Gulf shrimp, add '-8.50-'; with Louisiana crab, add '-8.50-'''^' %%\\
to:
%center% '^''with marinated roast chicken, 5.50; with tender Gulf shrimp, 8.50; with Louisiana crab, 8.50''^' %%\\
March 26, 2008, at 11:02 AM by 65.83.160.230 -
Changed lines 4-5 from:
||[++Winter 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||
Added lines 20-25:
%center% [+ Caesar '-6.50-' +] %% [[<<]]
%center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\
%center% '^''with marinated roast chicken, add '-5.50-'; with tender Gulf shrimp, add '-8.50-'; with Louisiana crab, add '-8.50-'''^' %%\\
%center% [+ La Truffe Sauvage House '-9.50-' +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%\\
Changed lines 29-35 from:
%center% [+ Roasted Beet, Asparagus & Montrachet Cheese '-10.50-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%\\
%center% [+ La Truffe Sauvage House '-9.50-' +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%


to:
%center% [+ Roasted Beet, Asparagus & Herbed Montrachet Cheese '-10.50-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette''^' %%


Changed lines 36-39 from:
%center% [+ Crispy Duck Confit over House Salad '-14.50-' +] %% [[<<]]
%center% '^''organic field greens, walnut vinaigrette, Roquefort cheese, Belgian Endive and Granny Smith Apple''^' %%\\
%center%
[+ Housemade Sea Scallop Ravioli & Portobello Mushroom '-14.50-' +] %% [[<<]]
%center% '^''asparagus tips, cream
sauce''^' %%\\
to:
%center% [+ Lamb, Sundried Tomato and Feta Cheese Tortellini '-14.50-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano, cream sauce''^' %%\\
%center% [+ Roasted Leg of Duck Confit
'-14.50-' +] %% [[<<]]
%center% '^''asparagus tips, risotto, red wine
sauce''^' %%\\
Changed lines 42-43 from:
%center% [+ Roasted Boneless Half Chicken with Red Wine Sauce '-14.50-' +] %% [[<<]]
%center% '^''with saffron risotto and fresh sautéed spinach''^' %%\\
to:
%center% [+ Roasted Tender Gulf Shrimp '-16.50-' +] %% [[<<]]
%center% '^''over penne pasta tossed with basil pesto olive oil, tomato fondue & sautéed fresh spinach''^' %%\\
%center% [+ Marinated Roasted Half Chicken '-14.50-' +] %% [[<<]]
%center% '^''with risotto, fresh sautéed spinach and topped with Kalamata olives, tomato, capers & red wine sauce
''^' %%\\
Added lines 48-49:
%center% [+ Shrimp, Crab & Mushroom Crêpes '-16.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
Changed lines 53-56 from:
%center% [+ Fresh Mussels & Clams in a Light Tomato Cream Sauce '-14.50-' +] %% [[<<]]
%center% '^''over penne pasta''^' %%\\
%center% [+ Shrimp
, Crab & Mushroom Crêpes '-16.50-' +] %% [[<<]]
%center%
'^''haricot vert, lemon-dill sauce''^' %%
to:
%center% [+ Mediterranean Pasta '-14.50-' +] %% [[<<]]
%center%
'^''fresh tagliatelle pasta with fire roasted peppers, tomato, Kalamata olives, asparagus tips,''^' %%\\
%center%
'^''julienne Portobello mushroom, shaved Parmigiana Reggiano''^' %%
Changed lines 18-19 from:
%center style="text-decoration: underline"% '''[++Salads++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++Salads++]''' %%
Changed lines 30-31 from:
%center style="text-decoration: underline"% '''[++Entrees++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++Entrees++]''' %%
Changed lines 42-43 from:
%center% [+ Roasted Marinated Chicken Breast Sandwich with Gruyere Cheese, Tomato & Basil Pesto +] %% [[<<]]
to:
%center% [+ Roasted Marinated Chicken Breast Sandwich +] %% [[<<]]
%center% [+ with Gruyere Cheese, Tomato & Basil Pesto '-10.50-'
+] %% [[<<]]
Added line 17:
Added line 19:
Deleted lines 29-38:
%center style="text-decoration: underline"% '''[++Sandwiches++]''' %%\\
%center% '^''all sandwiches are on our housemade focaccia and served with field greens with oregano vinaigrette''^' %%\\




%center% [+ Portobello Mushroom, Fire Roasted Peppers, Tomato, +] %% [[<<]]

%center% [+ Black Olive Tappenade & Goat Cheese '-10.50-' +] %% [[<<]]

Added line 31:
Changed lines 47-49 from:
%center% '^''haricot vert, lemon-dill sauce''^' %%
%center% [+ Pan Sautéed Beef Scallopine '-14.50-' +] %% [[<<]]
%center% '^''over fresh pasta and topped with capers, tomato and artichokes
''^' %%
to:
%center% '^''haricot vert, lemon-dill sauce''^' %%
Changed lines 4-5 from:
||[++Fall 2007++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2008++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 17-19 from:
%center% [+ Jumbo Lump Crab Cakes '-12.50-' +] %% [[<<]]
%center% '^''two pan seared crab cakes with cappellini pasta, lemon-balsamic sauce''^' %%\\
%center% [+ Mediterranean Salad
'-8.50-' +] %% [[<<]]
to:
%center style="text-decoration: underline"% '''[++Salads++]''' %%\\
%center%
[+ Mediterranean '-8.50-' +] %% [[<<]]
Changed lines 21-34 from:
%center% [+ Caesar Salad '-6.50-' +] %% [[<<]]
%center%
'^''housemade Caesar dressing, crisp romaine, pita croutons and Parmigiana Reggiano''^' %%\\
%center% '^''topped with roasted chicken add 5.25; pan seared jumbo Gulf shrimp add 7.50; Louisiana lump crab add 7.50''^' %%

%center style="text-decoration: underline"% '''[++Pizza++]''' %%\\
%center% '^''our 8-inch housemade pizza with spicy tomato sauce
''^' %%\\
%center% '^''served with organic field greens tossed with oregano vinaigrette''^' %%\\
%center% [+ Smoked Salmon, Capers and Portobello Mushroom '-9.50-' +] %% [[<<]]

%center% [+ Proscuitto di Parma, Sautéed Spinach and Fresh Mozzarella '-10.50-' +] %% [[<<]]

%center% [+ Roasted Poblano Peppers, Kalamata Olives,  +] %% [[<<]]
%center% [+ Feta Cheese and Fire Roasted Peppers '-9.50-' +] %% [[<<]]

to:
%center% [+ Roasted Beet, Asparagus & Montrachet Cheese '-10.50-' +] %% [[<<]]
%center% '^''roasted shallot vinaigrette
''^' %%\\
%center% [+ La Truffe Sauvage House '-9.50-' +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette
''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %%

Changed lines 30-35 from:
%center% [+ Roasted Marinated Chicken Breast +] %% [[<<]]
%center% [+ with Tomato, Basil Pesto and Gruyere Cheese '-10.50-' +] %% [[<<]]

%center% [+ Smoked Salmon, Avocado, Tomato and Crème Fraîche  '-12.50-' +] %% [[<<]]

%center% [+ Beef Paillard, Tomato, Dijon Mustard and Brie Cheese '-12.50-' +] %% [[<<]]
to:



Changed lines 39-49 from:
%center% [+ Pan Sautéed Calamari with Olive Oil, Garlic, +] %% [[<<]]
%center% [+ Parsley, Tomato & Kalamata Olives '-14.50-' +] %% [[<<]]

%center% [+ Crispy Leg of Duck Confit
'-14.50-' +] %% [[<<]]
%center% '^''shiitake mushroom risotto''^' %%\\
%center% [+ Shrimp, Crab & Mushroom Crepes
'-14.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
%center% [+ Marinated Boneless Half Chicken '-12.50-' +] %% [[<<]]
%center%
'^''Basmati rice pilaf with fresh sautéed spinach & carrots vichy''^' %%\\
%center% [+ Tender Jumbo Gulf Shrimp with Fresh Pasta '-14.50-' +] %% [[<<]]
%center%
'^''pan sautéed with fresh garlic, tomato and fresh basil''^' %%\\
to:
%center% [+ Crispy Duck Confit over House Salad '-14.50-' +] %% [[<<]]
%center% '^''organic field greens, walnut vinaigrette, Roquefort cheese, Belgian Endive and Granny Smith Apple''^' %%\\
%center%
[+ Housemade Sea Scallop Ravioli & Portobello Mushroom '-14.50-' +] %% [[<<]]
%center% '^''asparagus tips, cream sauce''^' %%\\
%center% [+ Cold Smoked Salmon Sandwich with Avocado, Tomato and Crème Fraîche  '-12.50-' +] %% [[<<]]
%center% '^''on housemade focaccia with field greens tossed in oregano vinaigrette''^' %%\\
%center% [+ Roasted Boneless Half Chicken with Red Wine Sauce
'-14.50-' +] %% [[<<]]
%center%
'^''with saffron risotto and fresh sautéed spinach''^' %%\\
%center% [+ Beef Paillard Sandwich with Tomato, Dijon Mustard and Morbier Cheese '-12.50-' +] %% [[<<]]
%center% '^''on housemade focaccia with field greens tossed in oregano vinaigrette''^' %%\\
%center% [+ Roasted Marinated Chicken Breast Sandwich with Gruyere Cheese, Tomato & Basil Pesto +] %% [[<<]]
%center% '^''on housemade focaccia with field greens tossed in oregano vinaigrette''^' %%\\
%center% [+ Fresh Mussels & Clams in a Light Tomato Cream Sauce '-14.50-' +] %% [[<<]]
%center% '^''over penne pasta''^' %%\\
%center% [+ Shrimp, Crab & Mushroom Crêpes '-16.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%
October 25, 2007, at 05:19 PM by 216.78.15.112 -
Changed line 7 from:
%center style="text-decoration: underline"% '''[++This is a sample of a recent menu++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++This is a sample of a recent menu - Specials featured daily++]''' %%\\
October 25, 2007, at 05:18 PM by 216.78.15.112 -
Changed lines 4-5 from:
||[++Summer 2007++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2007++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 21-23:
%center% [+ Insalata Caprese with Kalamata Olive Tappenade '-10.50-' +] %% [[<<]]
%center% '^''vine ripe tomato, fresh mozzarella topped with black olive tappenade,''^' %%\\
%center% '^''extra virgin olive oil and fresh basil''^' %%\\
Added line 33:
Added line 35:
Added line 54:
Added line 41:
Added line 43:
Added line 46:
Changed lines 39-40 from:
%center% [+ Roasted Marinated Chicken Breast with Tomato, Basil Pesto and Gruyere Cheese '-10.50-' +] %% [[<<]]
to:
%center% [+ Roasted Marinated Chicken Breast +] %% [[<<]]
%center% [+
with Tomato, Basil Pesto and Gruyere Cheese '-10.50-' +] %% [[<<]]
Changed lines 43-44 from:
%center% [+ Portobello Mushroom, Fire Roasted Peppers, Tomato, Black Olive Tappenade & Goat Cheese '-10.50-' +] %% [[<<]]
to:
%center% [+ Portobello Mushroom, Fire Roasted Peppers, Tomato, +] %% [[<<]]
%center% [+
Black Olive Tappenade & Goat Cheese '-10.50-' +] %% [[<<]]
Deleted lines 12-13:
%center% [+ Proscuitto di Parma, Ripe Melon & Aged Balsamic Vinegar '-12.50-' +] %% [[<<]]
Changed lines 17-22 from:
%center% [+ La Truffe Sauvage House Salad '-8.50-' +] %% [[<<]]
%center% '^''organic baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%\\

%center% Attach:HouseSalad.jpg

to:
%center% [+ Jumbo Lump Crab Cakes '-12.50-' +] %% [[<<]]
%center% '^''two pan seared crab cakes with cappellini pasta, lemon-balsamic sauce''^' %%\\
Changed line 39 from:
%center% [+ Roasted Marinated Chicken Breast with Basil Pesto and Gruyere Cheese '-10.50-' +] %% [[<<]]
to:
%center% [+ Roasted Marinated Chicken Breast with Tomato, Basil Pesto and Gruyere Cheese '-10.50-' +] %% [[<<]]
Changed lines 42-43 from:

to:
%center% [+ Portobello Mushroom, Fire Roasted Peppers, Tomato, Black Olive Tappenade & Goat Cheese '-10.50-' +] %% [[<<]]
Deleted line 46:
Changed line 52 from:
%center% '^''mashed potatoes & fresh sautéed spinach''^' %%\\
to:
%center% '^''Basmati rice pilaf with fresh sautéed spinach & carrots vichy''^' %%\\
Changed lines 55-56 from:
%center% [+ Fresh Prince Edward Island Mussels +] %% [[<<]]
%center% [+ with Curry-Tomato Cream Sauce & Penne Pasta '-14.50-' +] %% [[<<]]
to:
%center% [+ Pan Sautéed Beef Scallopine '-14.50-' +] %% [[<<]]
%center% '^''over fresh pasta and topped with capers, tomato and artichokes''^' %%
Added line 53:
Changed lines 51-52 from:
%center% [+ Pan Sautéed Calamari with Olive Oil, Garlic, Parsley, Tomato & Kalamata Olives '-14.50-' +] %% [[<<]]
to:
%center% [+ Pan Sautéed Calamari with Olive Oil, Garlic, +] %% [[<<]]
%center% [+
Parsley, Tomato & Kalamata Olives '-14.50-' +] %% [[<<]]
Changed lines 61-62 from:
%center% [+ Fresh Prince Edward Island Mussels with Curry-Tomato Cream Sauce & Penne Pasta '-14.50-' +] %% [[<<]]
to:
%center% [+ Fresh Prince Edward Island Mussels +] %% [[<<]]
%center% [+
with Curry-Tomato Cream Sauce & Penne Pasta '-14.50-' +] %% [[<<]]
Deleted lines 5-6:
%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%
Changed lines 10-14 from:
to:
%center style="text-decoration: underline"% '''[++Starters++]''' %%


%center% [+ Proscuitto di Parma, Ripe Melon & Aged Balsamic Vinegar '-12.50-' +] %% [[<<]]

Changed line 39 from:
%center% [+ Fresh Sautéed Spinach and Goat Cheese  '-8.50-' +] %% [[<<]]
to:
%center% [+ Proscuitto di Parma, Sautéed Spinach and Fresh Mozzarella '-10.50-' +] %% [[<<]]
Changed lines 51-52 from:
%center% [+ Louisiana Crab & Avocado Roll '-14.50-' +] %% [[<<]]
%center%
'^''pan sautéed crispy, carrot & zucchini noodles, fresh lemon and avocado wedge''^' %%\\
to:
%center% [+ Pan Sautéed Calamari with Olive Oil, Garlic, Parsley, Tomato & Kalamata Olives '-14.50-' +] %% [[<<]]
Changed lines 57-59 from:
%center% '^''fresh sautéed spinach, Basmati rice pilaf and carrots Vichy''^' %%\\
%center% [+ Tender Jumbo Gulf Shrimp with Penne Pasta '-14.50-' +] %% [[<<]]
%center% '^''pan sautéed with fresh garlic, tomato and fresh basil''^' %%
to:
%center% '^''mashed potatoes & fresh sautéed spinach''^' %%\\
%center% [+ Tender Jumbo Gulf Shrimp with Fresh Pasta '-14.50-' +] %% [[<<]]
%center% '^''pan sautéed with fresh garlic, tomato and fresh basil''^' %%\\
%center% [+ Fresh Prince Edward Island Mussels with Curry-Tomato Cream Sauce & Penne Pasta '-14.50-' +] %% [[<<]]
Changed lines 4-5 from:
||[++Spring 2007++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2007++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed lines 38-39 from:
%center% [+ Roasted Poblano Peppers, Kalamata Olives, Feta Cheese and Fire Roasted Peppers '-9.50-' +] %% [[<<]]
to:
%center% [+ Roasted Poblano Peppers, Kalamata Olives,  +] %% [[<<]]
%center% [+
Feta Cheese and Fire Roasted Peppers '-9.50-' +] %% [[<<]]
Changed line 9 from:
%center style="text-decoration: underline"% '''[++This is an example of our most recent menu++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++This is a sample of a recent menu++]''' %%\\
Deleted lines 16-20:
%center% [+ Cream of Mushroom with Bay Shrimp '-8.50-' +] %% [[<<]]

%center% [+ Mediterranean Salad '-8.50-' +] %% [[<<]]
%center% '^''tomato, English cucumbers, feta cheese''^' %%\\
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\
Added lines 23-28:
%center% [+ Mediterranean Salad '-8.50-' +] %% [[<<]]
%center% '^''tomato, English cucumbers, feta cheese''^' %%\\
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\
%center% [+ Insalata Caprese with Kalamata Olive Tappenade '-10.50-' +] %% [[<<]]
%center% '^''vine ripe tomato, fresh mozzarella topped with black olive tappenade,''^' %%\\
%center% '^''extra virgin olive oil and fresh basil''^' %%\\
Added lines 33-39:
%center style="text-decoration: underline"% '''[++Pizza++]''' %%\\
%center% '^''our 8-inch housemade pizza with spicy tomato sauce''^' %%\\
%center% '^''served with organic field greens tossed with oregano vinaigrette''^' %%\\
%center% [+ Smoked Salmon, Capers and Portobello Mushroom '-9.50-' +] %% [[<<]]
%center% [+ Fresh Sautéed Spinach and Goat Cheese  '-8.50-' +] %% [[<<]]
%center% [+ Roasted Poblano Peppers, Kalamata Olives, Feta Cheese and Fire Roasted Peppers '-9.50-' +] %% [[<<]]

Deleted lines 46-51:
%center style="text-decoration: underline"% '''[++Pizza++]''' %%\\
%center% '^''our 8-inch housemade pizza with spicy tomato sauce''^' %%\\
%center% '^''served with organic field greens tossed with oregano vinaigrette''^' %%\\
%center% [+ Smoked Salmon, Capers and Portobello Mushroom '-9.50-' +] %% [[<<]]
%center% [+ Fresh Sautéed Spinach and Goat Cheese  '-9.50-' +] %% [[<<]]

Changed lines 48-49 from:
%center% [+ Fresh Mussels with Spicy Tomato Cream Sauce '-12.50-' +] %% [[<<]]
%center% '^''sautéed with fresh garlic, olive oil and served with penne pasta''^' %%\\
to:
%center% [+ Louisiana Crab & Avocado Roll '-14.50-' +] %% [[<<]]
%center% '^''pan sautéed crispy, carrot & zucchini noodles, fresh lemon and avocado wedge''^' %%\\
%center% [+ Crispy Leg of Duck Confit '-14.50-' +] %% [[<<]]
%center% '^''shiitake mushroom risotto''^' %%\\
%center% [+ Shrimp, Crab & Mushroom Crepes '-14.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce
''^' %%\\
Changed lines 55-62 from:
%center% '^''mashed potatoes & fresh sautéed spinach''^' %%\\
%center% [+ Niçoise Salad with Duck Confit '-12.50-' +] %% [[<<]]
%center% '^''haricot vert, tomato, niçoise olive, cucumber, fire roasted peppers & romaine''^' %%\\
%center% '^''and tossed with oregano vinaigrette, garnished with hard cooked egg and anchovies''^' %%\\
%center% [+ Seafood, Louisiana Crab and Mushroom Crêpes '-14.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
%center% [+ Tender Jumbo Gulf Shrimp, Mushrooms & Fire Roasted Peppers '-14.50-' +] %% [[<<]]
%center% '^''with fresh fettucine pasta & cream sauce
''^' %%
to:
%center% '^''fresh sautéed spinach, Basmati rice pilaf and carrots Vichy''^' %%\\
%center% [+ Tender Jumbo Gulf Shrimp with Penne Pasta '-14.50-' +] %% [[<<]]
%center% '^''pan sautéed with fresh garlic, tomato and fresh basil''^' %%
May 29, 2007, at 10:11 AM by 65.83.163.218 -
Changed line 52 from:
%center% '^''and tossed with oregano vinaigrette, garnished with hard cooked egg and anchovies''^' %\\
to:
%center% '^''and tossed with oregano vinaigrette, garnished with hard cooked egg and anchovies''^' %%\\
May 29, 2007, at 10:10 AM by 65.83.163.218 -
Added line 16:
Added line 18:
Changed line 49 from:
%center% '^''mashed potatoes & fresh sautéed spinach''^' %%
to:
%center% '^''mashed potatoes & fresh sautéed spinach''^' %%\\
May 29, 2007, at 10:08 AM by 65.83.163.218 -
Changed lines 15-18 from:
%center% [+ Mediterranean Chicken Soup '-8.50-' +] %% [[<<]]
%center% '^''avocado, tomato, risotto and fresh cilantro''^' %%\\
%center%
[+ Cream of Asparagus with Bay Shrimp '-8.50-' +] %% [[<<]]
%center% '^''roasted almonds''^' %%\\
to:
%center% [+ Maine Lobster Bisque en Croûte '-10.50-' +] %% [[<<]]
%center% [+ Cream of Mushroom with Bay Shrimp '-8.50-' +] %% [[<<]]
Changed lines 34-36 from:
%center% [+ Beef Paillard, Tomato, Dijon Mustard and Gorgonzola Cheese '-12.50-' +] %% [[<<]]

to:
%center% [+ Beef Paillard, Tomato, Dijon Mustard and Brie Cheese '-12.50-' +] %% [[<<]]

Changed lines 41-42 from:
%center% [+ Roasted Vegetable and Goat Cheese  '-9.50-' +] %% [[<<]]
to:
%center% [+ Fresh Sautéed Spinach and Goat Cheese  '-9.50-' +] %% [[<<]]
Changed lines 44-45 from:
%center% [+ Seafood, Louisiana Crab and Mushroom Crêpes '-14.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
to:
%center% [+ Fresh Mussels with Spicy Tomato Cream Sauce '-12.50-' +] %% [[<<]]
%center% '^''sautéed with fresh garlic, olive oil and served with penne pasta''^' %%\\
%center% [+ Marinated Boneless Half Chicken '-12.50-' +] %% [[<<]]
%center% '^''mashed potatoes & fresh sautéed spinach''^' %%
Changed lines 50-60 from:
%center% '^''and tossed with oregano vinaigrette, garnished with hard cooked egg and anchovies''^' %%\\
%center% [+ Fresh Pasta Primavera '-10.50-' +] %% [[<<]]
%center% '^''marinated zucchini, fire roasted peppers, Portobello mushroom, eggplant and tomato''^' %%\\
%center% [+ Marinated Boneless Half Chicken
'-12.50-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy & fresh sautéed spinach''^' %%
%center% [+ Roasted Jumbo Gulf Shrimp with Fresh Fettucine '-14.50-' +] %% [[<<]]
%center% '^''garlic, olive oil, Kalamata olives, tomato and capers''^' %%\\
%center% [+ Almond Crusted Halibut '-14.50-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy, fresh sautéed spinach, lemon butter sauce''^' %%\\
%center% [+ Fresh Mussels with Spicy Tomato Cream Sauce '-12.50-' +] %% [[<<]]
%center% '^''sautéed with fresh garlic, olive oil and served with penne pasta''^' %%\\
to:
%center% '^''and tossed with oregano vinaigrette, garnished with hard cooked egg and anchovies''^' %\\
%center% [+ Seafood, Louisiana Crab and Mushroom Crêpes '-14.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
%center% [+ Tender Jumbo Gulf Shrimp, Mushrooms & Fire Roasted Peppers
'-14.50-' +] %% [[<<]]
%center% '^''with fresh fettucine pasta & cream sauce''^' %%
May 17, 2007, at 09:24 AM by 216.78.13.169 -
Added lines 17-18:
%center% [+ Cream of Asparagus with Bay Shrimp '-8.50-' +] %% [[<<]]
%center% '^''roasted almonds''^' %%\\
May 16, 2007, at 10:41 AM by 65.83.160.198 -
Changed line 9 from:
%center style="text-decoration: underline"% '''[++This is an example of our most recent menu++]''' %%
to:
%center style="text-decoration: underline"% '''[++This is an example of our most recent menu++]''' %%\\
May 16, 2007, at 10:40 AM by 65.83.160.198 -
Changed lines 10-11 from:

to:
%center style="text-decoration: underline"% '''[++All items can be prepared to go!++]''' %%

May 16, 2007, at 10:38 AM by 65.83.160.198 -
Deleted lines 13-14:
%center% [+ Lamb and Bulghur Soup '-8.50-' +] %% [[<<]]
%center% '^''a rustic North African soup with fresh tomato and vegetables''^' %%\\
Changed lines 37-40 from:
%center% '^''our own housemade pizza dough and spicy tomato sauce''^' %%\\
%center% [+ Smoked Salmon, Capers and Portobello Mushroom '-12.50-' +] %% [[<<]]
%center% [+ Roasted Vegetable
and Goat Cheese  '-12.50-' +] %% [[<<]]
to:
%center% '^''our 8-inch housemade pizza with spicy tomato sauce''^' %%\\
%center% '^''served with organic field greens tossed with oregano vinaigrette''^' %%\\
%center%
[+ Smoked Salmon, Capers and Portobello Mushroom '-9.50-' +] %% [[<<]]
%center% [+ Roasted Vegetable and Goat Cheese  '-9
.50-' +] %% [[<<]]
Added lines 43-44:
%center% [+ Seafood, Louisiana Crab and Mushroom Crêpes '-14.50-' +] %% [[<<]]
%center% '^''haricot vert, lemon-dill sauce''^' %%\\
Changed lines 48-54 from:
%center% [+ Italian Seafood Pasta Salad '-12.50-' +] %% [[<<]]
%center% '^''shrimp, calamari, scallops and penne pasta with tomato, Kalamata olives,''^' %%\\
%center% '^''extra virgin olive oil & lemon''^' %%\\
%center% [+ Almond Crusted Halibut '-14.50-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy, fresh sautéed spinach, lemon butter sauce''^' %%\\
%center% [+ Pan Seared Jumbo Gulf Shrimp with Penne Pasta '-14.50-' +] %% [[<<]]
%center% '^''tomato fondue
''^' %%\\
to:
%center% [+ Fresh Pasta Primavera '-10.50-' +] %% [[<<]]
%center% '^''marinated zucchini, fire roasted peppers, Portobello mushroom, eggplant and tomato''^' %%\\
Changed lines 51-57 from:
%center% '^''Basmati rice pilaf, carrots vichy & fresh sautéed spinach''^' %%
to:
%center% '^''Basmati rice pilaf, carrots vichy & fresh sautéed spinach''^' %%
%center% [+ Roasted Jumbo Gulf Shrimp with Fresh Fettucine '-14.50-' +] %% [[<<]]
%center% '^''garlic, olive oil, Kalamata olives, tomato and capers''^' %%\\
%center% [+ Almond Crusted Halibut '-14.50-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy, fresh sautéed spinach, lemon butter sauce''^' %%\\
%center% [+ Fresh Mussels with Spicy Tomato Cream Sauce '-12.50-' +] %% [[<<]]
%center% '^''sautéed with fresh garlic, olive oil and served with penne pasta''^' %%\\
May 16, 2007, at 09:17 AM by 216.78.14.142 -
Changed line 8 from:
%center style="text-decoration: underline"% '''[++Menu Updated Daily++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++Menu Subject to Change Daily++]''' %%\\
May 16, 2007, at 09:16 AM by 216.78.14.142 -
Changed line 8 from:
%center style="text-decoration: underline"% '''[++Menu Updated Daily++]''' %%
to:
%center style="text-decoration: underline"% '''[++Menu Updated Daily++]''' %%\\
May 16, 2007, at 09:16 AM by 216.78.14.142 -
Changed lines 8-10 from:
%center style="text-decoration: underline"% '''[++Menu Updated Daily - This is an example of our most recent menu++]''' %%

to:
%center style="text-decoration: underline"% '''[++Menu Updated Daily++]''' %%
%center style="text-decoration: underline"% '''[++
This is an example of our most recent menu++]''' %%

May 16, 2007, at 09:15 AM by 216.78.14.142 -
Changed lines 6-7 from:
%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%
May 16, 2007, at 09:14 AM by 216.78.14.142 -
Changed line 6 from:
%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%
to:
%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%\\
May 16, 2007, at 09:14 AM by 216.78.14.142 -
Changed lines 7-8 from:

to:
%center style="text-decoration: underline"% '''[++Menu Updated Daily - This is an example of our most recent menu++]''' %%

May 16, 2007, at 09:13 AM by 216.78.14.142 -
Changed lines 29-30 from:
%center% '^''all sandwiches are on our housemade focaccia and served with field greens with oregano vinaigrette''^' %%
to:
%center% '^''all sandwiches are on our housemade focaccia and served with field greens with oregano vinaigrette''^' %%\\
Changed lines 36-37 from:
%center% '^''our own housemade pizza dough and spicy tomato sauce''^' %%
to:
%center% '^''our own housemade pizza dough and spicy tomato sauce''^' %%\\
May 16, 2007, at 09:12 AM by 216.78.14.142 -
Changed line 54 from:
%center% '^''Basmati rice pilaf, carrots vichy & fresh sautéed spinach''^' %%\\
to:
%center% '^''Basmati rice pilaf, carrots vichy & fresh sautéed spinach''^' %%
May 16, 2007, at 09:12 AM by 216.78.14.142 -
Changed lines 52-53 from:
%center% '^''tomato fondue''^' %%\\%center% [+ Marinated Boneless Half Chicken '-12.50-' +] %% [[<<]]
to:
%center% '^''tomato fondue''^' %%\\
%center% [+ Marinated Boneless Half Chicken '-12.50-' +] %% [[<<]]
May 16, 2007, at 09:11 AM by 216.78.14.142 -
Changed lines 43-76 from:
%center% [+ Braised Colorado Lamb Shank '-32.-' +] %% [[<<]]
%center% '^''with vegetables, saffron risotto and natural jus''^' %%\\
%center% [+ Pan Roasted Wild Halibut with Louisiana Crab '-32.-' +] %% [[<<]]
%center% '^''capers, artichoke, tomato, asparagus tips, steamed new potatoes and lemon sauce''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''blood orange and basil emulsion, Chanterelle and Black Trumpet mushroom risotto''^' %%\\
%center% [+ Louisiana Lump Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''crabmeat tossed with a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell, asparagus''^' %%\\
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Gulf Shrimp Provençale '-28.50-' +] %% [[<<]]
%center% '^''with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and artichoke''^' %%\\
%center% [+ Tournedo Rossini '-38.-' +] %% [[<<]]
%center% '^''truffled Madeira wine sauce, brioche canapé, asparagus, dauphinoise potato''^' %%\\
%center% [+ Veal Tenderloin & Broiled Portobello Mushroom Napoleon '-32.-' +] %% [[<<]]
%center% '^''pomme fondante, Morel mushroom à la crème''^' %%\\
%center% [+ Pan Sautéed Dover Sole '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, steamed potato, dill butter sauce and caper blossoms ''^' %%\\
%center% Attach:LambRack.jpg

%center% [+ Herbes de Provence crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, bordelaise sauce''^' %%\\
%center% [+ Curried Lobster Tail '-34.-' +] %% [[<<]]
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%\\
%center% Attach:LobsterTail.jpg

%center% [+ Mushroom & Black Truffle Risotto '-28.50-' +] %% [[<<]]
%center% '^''an excellent dish for vegetarians!''^' %%\\
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%



to:
%center% [+ Niçoise Salad with Duck Confit '-12.50-' +] %% [[<<]]
%center% '^''haricot vert, tomato, niçoise olive, cucumber, fire roasted peppers & romaine''^' %%\\
%center% '^''and tossed with oregano vinaigrette, garnished with hard cooked egg and anchovies''^' %%\\
%center% [+ Italian Seafood Pasta Salad '-12.50-' +] %% [[<<]]
%center% '^''shrimp, calamari, scallops and penne pasta with tomato, Kalamata olives,''^' %%\\
%center% '^''extra virgin olive oil & lemon''^' %%\\
%center% [+ Almond Crusted Halibut '-14.50-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy, fresh sautéed spinach, lemon butter sauce''^' %%\\
%center% [+ Pan Seared Jumbo Gulf Shrimp with Penne Pasta '-14.50-' +] %% [[<<]]
%center% '^''tomato fondue''^' %%\\%center% [+ Marinated Boneless Half Chicken '-12.50-' +] %% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy & fresh sautéed spinach''^' %%\\
May 15, 2007, at 09:55 PM by 216.78.13.87 -
Changed lines 1-2 from:
'''''Lunch - Spring 2007'''''
Tuesday - Friday 11 am-2pm
to:
! %center% ''Lunch Menu'' %%

||border=0 cellpadding=0 cellspacing=0 width=100%
||[++Spring 2007++] || [++Tue.-Fri. 11:00a-2:00p++]||

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


%center% [+ Traditional Onion Soup '-8.50-' +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^' %%\\
%center% [+ Lamb and Bulghur Soup '-8.50-' +] %% [[<<]]
%center% '^''a rustic North African soup with fresh tomato and vegetables''^' %%\\
%center% [+ Mediterranean Chicken Soup '-8.50-' +] %% [[<<]]
%center% '^''avocado, tomato, risotto and fresh cilantro''^' %%\\
%center% [+ Mediterranean Salad '-8.50-' +] %% [[<<]]
%center% '^''tomato, English cucumbers, feta cheese''^' %%\\
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\
%center% [+ La Truffe Sauvage House Salad '-8.50-' +] %% [[<<]]
%center% '^''organic baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%\\

%center% Attach:HouseSalad.jpg

%center% [+ Caesar Salad '-6.50-' +] %% [[<<]]
%center% '^''housemade Caesar dressing, crisp romaine, pita croutons and Parmigiana Reggiano''^' %%\\
%center% '^''topped with roasted chicken add 5.25; pan seared jumbo Gulf shrimp add 7.50; Louisiana lump crab add 7.50''^' %%

%center style="text-decoration: underline"% '''[++Sandwiches++]''' %%\\
%center% '^''all sandwiches are on our housemade focaccia and served with field greens with oregano vinaigrette''^' %%

%center% [+ Roasted Marinated Chicken Breast with Basil Pesto and Gruyere Cheese '-10.50-' +] %% [[<<]]
%center% [+ Smoked Salmon, Avocado, Tomato and Crème Fraîche  '-12.50-' +] %% [[<<]]
%center% [+ Beef Paillard, Tomato, Dijon Mustard and Gorgonzola Cheese '-12.50-' +] %% [[<<]]


%center style="text-decoration: underline"% '''[++Pizza++]''' %%\\
%center% '^''our own housemade pizza dough and spicy tomato sauce''^' %%

%center% [+ Smoked Salmon, Capers and Portobello Mushroom '-12.50-' +] %% [[<<]]
%center% [+ Roasted Vegetable and Goat Cheese  '-12.50-' +] %% [[<<]]

%center style="text-decoration: underline"% '''[++Entrees++]''' %%\\
%center% [+ Braised Colorado Lamb Shank '-32.-' +] %% [[<<]]
%center% '^''with vegetables, saffron risotto and natural jus''^' %%\\
%center% [+ Pan Roasted Wild Halibut with Louisiana Crab '-32.-' +] %% [[<<]]
%center% '^''capers, artichoke, tomato, asparagus tips, steamed new potatoes and lemon sauce''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops '-34.-' +] %% [[<<]]
%center% '^''blood orange and basil emulsion, Chanterelle and Black Trumpet mushroom risotto''^' %%\\
%center% [+ Louisiana Lump Crabmeat Mary Louise '-28.50-' +] %% [[<<]]
%center% '^''crabmeat tossed with a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell, asparagus''^' %%\\
%center% [+ Angus Beef Tenderloin '-32.-' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Gulf Shrimp Provençale '-28.50-' +] %% [[<<]]
%center% '^''with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and artichoke''^' %%\\
%center% [+ Tournedo Rossini '-38.-' +] %% [[<<]]
%center% '^''truffled Madeira wine sauce, brioche canapé, asparagus, dauphinoise potato''^' %%\\
%center% [+ Veal Tenderloin & Broiled Portobello Mushroom Napoleon '-32.-' +] %% [[<<]]
%center% '^''pomme fondante, Morel mushroom à la crème''^' %%\\
%center% [+ Pan Sautéed Dover Sole '-34.-' +] %% [[<<]]
%center% '^''vegetable ratatouille, steamed potato, dill butter sauce and caper blossoms ''^' %%\\
%center% Attach:LambRack.jpg

%center% [+ Herbes de Provence crusted Colorado Rack of Lamb '-34.-' +] %% [[<<]]
%center% '^''spinach-goat cheese polenta, bordelaise sauce''^' %%\\
%center% [+ Curried Lobster Tail '-34.-' +] %% [[<<]]
%center% '^''Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce''^' %%\\
%center% Attach:LobsterTail.jpg

%center% [+ Mushroom & Black Truffle Risotto '-28.50-' +] %% [[<<]]
%center% '^''an excellent dish for vegetarians!''^' %%\\
%center% '^''Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms''^' %%



May 15, 2007, at 09:37 PM by 216.78.13.87 -
Changed lines 1-2 from:
'''''Due to repairs needed due to hurricane Rita, we are not open for lunch at this time.'''''
to:
'''''Lunch - Spring 2007'''''
Tuesday - Friday 11 am-2pm
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Page last modified on January 03, 2017, at 10:20 AM