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Lunch Menu

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Changed lines 1-2 from:
! %center% ''Lunch Menu'' %%
to:
! %center% ''January 2019'' %%
Deleted line 4:
!! January 2019
Deleted line 3:
||[++Fall 2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 14-142:
%center style="text-decoration: underline"% '''[++All items can be prepared to go!++]''' %%

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

%center% [+ Kalamata Olive '-4.25-' +] %% [[<<]]
%center% [+ Chili Pesto & Feta '-4.5-' +] %% [[<<]]
%center% [+ Organic Herb '-3.-' +] %% [[<<]]

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

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

%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^''vegetable noodles, créole rémoulade''^' %%

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

%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''tomato fondue''^' %%

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

%center% [+ Heirloom Tomato '-10.5-' +] %% [[<<]]
%center% '^''fire roasted peppers, Kalamata olives, Valbresso Feta,''^' %%\\
%center% '^''oregano vinaigrette, grissini''^' %%

%center% [+ Caesar in a Crisp Parmesan Cheese Basket '-10.5-' +] %% [[<<]]
%center% '^''add jumbo shrimp $12.5, chicken $6.75 or beef tenderloin strips $10.5''^' %%

%center% [+ Beet, Spinach & Asparagus '-10.5-' +] %% [[<<]]
%center% '^''goat cheese & fresh thyme gougère,''^' %%\\
%center% '^''shallot vinaigrette''^' %%

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

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

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

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

%center% '^''all sandwiches on house-made focaccia ''^' %%\\
%center% '^''with your choice of mixed greens tossed with oregano vinaigrette ''^' %%\\
%center% '^''or pomme frites ''^' %%

%center% [+ Roasted Vegetables, Goat Cheese & Kalamata Olive Tappenade '-14.5-' +] %% [[<<]]
%center% '^''eggplant, yellow squash, zucchini & fire roasted sweet peppers''^' %%

%center% [+ Roast Chicken Breast '-14.5-' +] %% [[<<]]
%center% '^''lamb bacon, fresh mozzarella, tomato, spinach & pesto''^' %%

%center% [+ Sauté Beef Scaloppini '-16.5-' +] %% [[<<]]
%center% '^''Gorgonzola dolce, Dijon, romaine, tomato & cornichon''^' %%


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

%center% [+ Veal Pailliard '-19.5-' +] %% [[<<]]
%center% '^''house-made tagliatelle pasta, Portobello mushroom''^' %%\\
%center% '^''caper-lemon butter sauce''^' %%


%center% [+ Roasted Yogurt Marinated Half Chicken '-18.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''creamy risotto, vegetable noodles, red wine sauce''^' %%

%center% [+ Creamy Risotto Milanese '-17.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''with roasted eggplant, zucchini, squash''^' %%\\
%center% '^''Portobello mushroom, fire roasted peppers & Parmesan ''^' %%

%center% [+ Omlette du Jour '-16.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''house-made beef sausage, pomme vapeur''^' %%

%center% [+ Seafood Crêpes '-19.5-' +] %% [[<<]]
%center% '^''poached seafood with cream & Gruyere, French green beans''^' %%\\
%center% '^''dill lemon butter sauce''^' %%

%center% [+ Cauliflower Pancake with Crab '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''fresh spinach tossed with roasted shallot vinaigrette''^' %%

%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 ''^' %%

%center% [+ Crispy Duck Leg Confit '-19.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''sauté spinach, red wine sauce''^' %%

%center% [+ Pan Sauté Calves Liver with Red Onion Marmalade '-18.5-' +] %% [[<<]]
%center% '^''sauté spinach, steamed potato, balsamic vinegar''^' %%

%center% [+ SIDES '-8.-' +] %% [[<<]]
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' '''  %%\\
%center% '^''spanakopita ''^' %%\\
%center% '^''sauté spinach''^' ''' '^GF^' '''  %%


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

%center% [+ Flourless Chocolate Cake '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%

%center% [+ Lemon Gelato '-12.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''topped with toasted swiss meringue''^' %%

%center% [+ White Chocolate Crème Brulée '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust''^' %%

%center% [+ Nougat Glacé '-12.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''frozen honey mousse with toasted walnuts, almonds and dried fruit''^' %%\\
%center% '^''cherries-apricot-figs-currants-blueberries''^' %%

%center% [+ Sorbet '-10.5-' ''' '^GF^' '''  +] %% [[<<]]

%center% [+ Chef’s Assortment of European Cheeses '-15.5-' +] %% [[<<]]
%center% '^'' Gruyère, Gorgonzola Dolce and goat cheese ''^' %%\\
%center% '^''with toasted baguette, butter & walnuts''^' %%

%center% [+ Soufflé du Jour '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''allow 30 minutes''^' %%\\
%center% '^''NOT RECOMMENDED TO GO ''^' %%


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

%center% [- '^'' GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.) ''^' -]%%
Changed lines 7-8 from:
'''We will be closed, January 1st until we re-open for dinner service,'''\\
'''Tuesday, January 8th at 5pm. 
Starting January 2019 we will only'''\\
to:
'''Starting January 2019 we will only'''\\
Changed line 9 from:
'''have dinner service, it will start at 5pm until 10pm'''\\
to:
'''have dinner service, it will start at 5pm until 9:30pm'''\\
Changed line 9 from:
'''have dinner service, however it will start at 5pm until 10pm'''\\
to:
'''have dinner service, it will start at 5pm until 10pm'''\\
Changed line 8 from:
'''Tuesday, January 8th at 5pm.  For the month of January we will only'''\\
to:
'''Tuesday, January 8th at 5pm.  Starting January 2019 we will only'''\\
Changed lines 10-14 from:
'''We will not have any lunch service from January 8th through February 1st'''
to:
'''This decision does not come easily, however in order for us to maintain'''
\\
'''what we've established for the last 20 years, the decision was made in'''\\
'''our mutual interests.  We look forward to providing our exceptional food, service '''\\
'''and atmosphere as we have done in the past.
'''
Added lines 5-10:

!! January 2019
'''We will be closed, January 1st until we re-open for dinner service,'''\\
'''Tuesday, January 8th at 5pm.  For the month of January we will only'''\\
'''have dinner service, however it will start at 5pm until 10pm'''\\
'''We will not have any lunch service from January 8th through February 1st'''
Changed line 59 from:
%center% '^''proscuitto, fresh mozzarella, tomato, spinach & pesto''^' %%
to:
%center% '^''lamb bacon, fresh mozzarella, tomato, spinach & pesto''^' %%
Changed line 4 from:
||[++Summer 2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 28-30:
%center% [+ House Cold Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^'' potato galette, crème fraiche, hard cooked egg ''^' %%

Changed line 124 from:
%center% '^'' Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
to:
%center% '^'' Gruyère, Gorgonzola Dolce and goat cheese ''^' %%\\
Deleted lines 19-21:
%center% [+ Braised Rabbit Ravioli '-12.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano, cream sauce''^' %%

Changed line 41 from:
%center% [+ Beet, Spinach & White Asparagus '-10.5-' +] %% [[<<]]
to:
%center% [+ Beet, Spinach & Asparagus '-10.5-' +] %% [[<<]]
Added lines 105-111:
%center% [+ SIDES '-8.-' +] %% [[<<]]
%center% '^''ratatouille''^' ''' '^GF^' ''' %%\\
%center% '^''shaved brussel sprouts with olive oil & lemon''^' ''' '^GF^' '''  %%\\
%center% '^''spanakopita ''^' %%\\
%center% '^''sauté spinach''^' ''' '^GF^' '''  %%

Deleted line 140:
Changed lines 4-5 from:
||[++Winter 2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 15-16:
%center% [+ Assorted Berries, Fruit & Whole Milk Yogurt '-9.5-' ''' '^GF^' '''  +] %% [[<<]]
Changed lines 20-26 from:
%center% [+ Beef Tenderloin, Mushroom & Duck Foie Gras Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce''^' %%

%center% [+ Chef’s Assortment of European Cheeses '-15.5-' +] %% [[<<]]
%center% '^'' Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
%center% '^''with toasted baguette, butter & walnuts
''^' %%
to:
%center% [+ Braised Rabbit Ravioli '-12.5-' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano, cream sauce''^' %%

%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^''vegetable noodles, créole rémoulade''^' %%
Added lines 32-34:
%center% [+ House Cold Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^'' potato galette, crème fraiche, hard cooked egg ''^' %%

Changed lines 37-40 from:
%center% [+ Chèvre Chaud over Spinach '-10.5-' +] %% [[<<]]
%center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini,''^' %%\\
%center% '^''pinenuts, dried figs & roasted shallot vinaigrette''^' %%
to:
%center% [+ Heirloom Tomato '-10.5-' +] %% [[<<]]
%center% '^''fire roasted peppers, Kalamata olives, Valbresso Feta,''^' %%\\
%center% '^''oregano vinaigrette, grissini''^' %%
Changed lines 42-51 from:
%center% '^''add sauté Wild Gulf Shrimp $12.5, chicken $6.75 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% [+ La Truffe Sauvage House '-10.5-' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''mixed greens, Belgian Endive, walnuts, Granny Smith apple,''^' %%\\
%center% '^''Roquefort cheese & walnut
vinaigrette''^' %%
to:
%center% '^''add jumbo shrimp $12.5, chicken $6.75 or beef tenderloin strips $10.5''^' %%

%center% [+ Beet, Spinach & White Asparagus '-10.5-' +] %% [[<<]]
%center% '^''goat
cheese & fresh thyme gougère,''^' %%\\
%center% '^''shallot vinaigrette''^' %%
Changed lines 58-60 from:
%center% '^''with your choice of hand cut pomme frites''^' %%\\
%center% '^''or organic greens tossed with oregano vinaigrette''^' %%
to:
%center% '^''with your choice of mixed greens tossed with oregano vinaigrette ''^' %%\\
%center% '^''or pomme frites ''^' %%
Changed lines 62-63 from:
%center% '^''eggplant, squash, zucchini & fire roasted sweet peppers''^' %%
to:
%center% '^''eggplant, yellow squash, zucchini & fire roasted sweet peppers''^' %%
Changed line 92 from:
%center% [+ Cauliflower Pancake with Crabmeat '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Cauliflower Pancake with Crab '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
Added lines 95-98:
%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 ''^' %%

Added lines 121-124:

%center% [+ Chef’s Assortment of European Cheeses '-15.5-' +] %% [[<<]]
%center% '^'' Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\
%center% '^''with toasted baguette, butter & walnuts''^' %%
Changed line 96 from:
%center% [+ Cauliflower Pancake with Sauté Wild Gulf Shrimp '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Cauliflower Pancake with Crabmeat '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 4-5 from:
||[++Winter 2017/2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 24-26:
%center% [+ Pan Sauté Crab Cake '-16.5-' +] %% [[<<]]
%center% '^''vegetable noodles, créole rémoulade''^' %%

Changed lines 42-43 from:
%center% '^''add jumbo lump crabmeat $8.5, chicken $6.75 or beef tenderloin strips $10.5''^' %%
to:
%center% '^''add sauté Wild Gulf Shrimp $12.5, chicken $6.75 or beef tenderloin strips $10.5''^' %%
Changed line 61 from:
%center% '^''all sandwiches on house-made bread ''^' %%\\
to:
%center% '^''all sandwiches on house-made focaccia ''^' %%\\
Changed lines 63-64 from:
%center% '^''or mixed greens tossed with oregano vinaigrette''^' %%
to:
%center% '^''or organic greens tossed with oregano vinaigrette''^' %%
Changed line 96 from:
%center% [+ Cauliflower Pancake with Crab '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Cauliflower Pancake with Sauté Wild Gulf Shrimp '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
Deleted lines 98-101:
%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 ''^' %%

Added line 130:
Changed lines 4-5 from:
||[++Fall 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Winter 2017/2018++] || [++Tue.-Fri. 11:00a-2:00p++]||
Deleted lines 21-23:
%center% [+ House Cold Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''potato cake, crème fraiche, onion, caper & hard cooked local egg''^' %%

Deleted lines 75-78:

%center% [+ House Cold Smoked Copper River Salmon '-18.5-' +] %% [[<<]]
%center% '^''on flax seed croissant with avocado, cucumber, romaine''^' %%\\
%center% '^''and topped with a fried local egg''^' %%
Changed line 137 from:
%center% '^''allow 30 minutes''^' %%
to:
%center% '^''allow 30 minutes''^' %%\\
Changed line 138 from:
to:
%center% '^''NOT RECOMMENDED TO GO ''^' %%
Changed lines 4-5 from:
||[++Summer 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Fall 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 10 from:
%center% [+ Kalamata Olive & Anchovy '-4.25-' +] %% [[<<]]
to:
%center% [+ Kalamata Olive '-4.25-' +] %% [[<<]]
Changed line 22 from:
%center% [+ House Cold Smoked Copper River Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ House Cold Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 96 from:
%center% '^''with roasted eggplant, zucchini, squash''^' %%
to:
%center% '^''with roasted eggplant, zucchini, squash''^' %%\\
Changed line 110 from:
%center% '^''crabmeat tossed in a champagne cream sauce ''^' %%
to:
%center% '^''crabmeat tossed in a champagne cream sauce ''^' %%\\
Changed lines 16-17 from:
%center% [+ Assorted Berries, Fruit & Whole Milk Yogurt '-9.5-' +] %% [[<<]]
to:
%center% [+ Assorted Berries, Fruit & Whole Milk Yogurt '-9.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 19-21 from:
%center% '^''paper thin raw beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ House Cold Smoked Copper River Salmon
'-12.5-' +] %% [[<<]]
to:
%center% '^''paper thin raw beef tenderloin, Dijon mustard, extra virgin olive oil, ''^' %%\\
%center%
'^''Parmigiana Reggiano, crostini & lemon''^' %%

%center% [+ House Cold Smoked Copper River Salmon
'-12.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed line 54 from:
%center% [+ La Truffe Sauvage House '-10.5-' +] %% [[<<]]
to:
%center% [+ La Truffe Sauvage House '-10.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 69-70 from:
%center% '^''or mixed greens tossed with oregano vinaigrette''^' %%\\
to:
%center% '^''or mixed greens tossed with oregano vinaigrette''^' %%
Changed lines 82-83 from:
%center% '^''and topped with a fried local egg''^' %%\\
to:
%center% '^''and topped with a fried local egg''^' %%

Changed lines 88-90 from:
%center% '^''house-made tagliatelle pasta, Portobello mushroom, caper-lemon butter sauce''^' %%
to:
%center% '^''house-made tagliatelle pasta, Portobello mushroom''^' %%\\
%center% '^''caper-lemon butter sauce''^' %%

Added lines 16-17:
%center% [+ Assorted Berries, Fruit & Whole Milk Yogurt '-9.5-' +] %% [[<<]]
Added lines 21-26:
%center% [+ House Cold Smoked Copper River Salmon '-12.5-' +] %% [[<<]]
%center% '^''potato cake, crème fraiche, onion, caper & hard cooked local egg''^' %%

%center% [+ Beef Tenderloin, Mushroom & Duck Foie Gras Ravioli '-12.5-' +] %% [[<<]]
%center% '^''cream sauce''^' %%

Added lines 53-56:
%center% [+ La Truffe Sauvage House '-10.5-' +] %% [[<<]]
%center% '^''mixed greens, Belgian Endive, walnuts, Granny Smith apple,''^' %%\\
%center% '^''Roquefort cheese & walnut vinaigrette''^' %%

Changed line 59 from:
%center% [+ Traditional Onion '-9.5-' +] %% [[<<]]
to:
%center% [+ Gratin of Onion '-9.5-' +] %% [[<<]]
Deleted lines 63-65:
%center% [+ Consommé de Canard '-12.5-' +] %% [[<<]]
%center% '^''Granny Smith apple-beef-fresh herb ravioli, white truffle oil''^' %%

Changed lines 66-68 from:
%center% '^''all sandwiches on house-made herb focaccia ''^' %%\\
%center% '^''served with hand cut pomme frites''^' %%
to:
%center% '^''all sandwiches on house-made bread ''^' %%\\
%center% '^''with your choice of hand cut pomme frites''^' %%\\
%center% '^''or mixed greens tossed with oregano vinaigrette''^' %%\\

Changed lines 74-75 from:
%center% '^''romaine, tomato, avocado & Gruyere''^' %%
to:
%center% '^''proscuitto, fresh mozzarella, tomato, spinach & pesto''^' %%
Added lines 79-82:
%center% [+ House Cold Smoked Copper River Salmon '-18.5-' +] %% [[<<]]
%center% '^''on flax seed croissant with avocado, cucumber, romaine''^' %%\\
%center% '^''and topped with a fried local egg''^' %%\\

Changed lines 85-90 from:
%center% [+ Prince Edward Island Mussels & Littleneck Clams '-16.5-' +] %% [[<<]]
%center%
'^''curry-tomato cream & Saffron steamed potato''^' %%

%center% [+ Roasted Semi-Boneless Half Chicken '-18.5-'
''' '^GF^' '''  +] %% [[<<]]
%center% '^''local Basmati rice pilaf, carrot vichy, French green beans and roasted corn relish
''^' %%
to:
%center% [+ Veal Pailliard '-19.5-' +] %% [[<<]]
%center%
'^''house-made tagliatelle pasta, Portobello mushroom, caper-lemon butter sauce''^' %%

%center% [+ Roasted Yogurt Marinated Half Chicken
'-18.5-' ''' '^GF^' '''  +] %% [[<<]]
%center%
'^''creamy risotto, vegetable noodles, red wine sauce''^' %%
Changed lines 98-101 from:
%center% [+ Pan Sauté Jumbo Shrimp '-19.5-' +] %% [[<<]]
%center% '^''housemade tagliatelle pasta, sauté spinach, tomato fondue''^' %%

%center% [+ Cauliflower Pancake with Crabmeat '-18.5-' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ Seafood Crêpes '-19.5-' +] %% [[<<]]
%center% '^''poached seafood with cream & Gruyere, French green beans''^' %%\\
%center% '^''dill lemon butter sauce''^' %%

%center% [+ Cauliflower Pancake with Crab
'-18.5-' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 110-114 from:
%center% '^''creamy risotto, red wine sauce''^' %%

%center% [+ Braised Prime Beef Short Rib '-32.-' +] %% [[<<]]
%center% '^''gratin dauphinois potato with Gorgonzola cheese, French green beans, carrot, asparagus & natural jus
''^' %%
to:
%center% '^''sauté spinach, red wine sauce''^' %%
Changed line 113 from:
%center% '^''served with hand cut pomme frites''^' %%
to:
%center% '^''sauté spinach, steamed potato, balsamic vinegar''^' %%
Changed lines 4-5 from:
||[++Spring 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Summer 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '-26.5-' +] %% [[<<]]
to:
%center% [+ Braised Prime Beef Short Rib '-32.-' +] %% [[<<]]
Deleted line 127:
May 23, 2017, at 01:16 PM by 74.194.1.9 -
Changed line 4 from:
||[++Winter 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
to:
||[++Spring 2017++] || [++Tue.-Fri. 11:00a-2:00p++]||
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 10, 2016, at 01:18 AM 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 11:08 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 09:25 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 03:27 PM 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 01:58 PM 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 06:27 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 05:57 PM 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 05:52 PM 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 05:51 PM 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 05:51 PM 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 04:23 PM 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 05:53 PM 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 05:49 PM 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 06:08 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 06:07 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 10:32 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 06:09 PM 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 09:01 PM by 166.137.118.55 -
Deleted lines 27-28:

%center% [+ Crab Cake with Creole Remoulade '-16.5-' +] %% [[<<]]
January 09, 2015, at 09:00 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 05:47 PM 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 08:38 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 08:37 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 03:58 PM 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 03:57 PM 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 03:24 PM 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 03:24 PM 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 03:22 PM 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 03:02 PM 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 11:53 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 11:52 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 06:35 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 06:20 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 06:18 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 05:29 PM 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 05:28 PM 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 05:26 PM 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 04, 2013, at 04:01 AM 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 04, 2013, at 03:58 AM 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 04, 2013, at 03:57 AM 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 04, 2013, at 03:51 AM 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 07:52 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 03:14 PM 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 05:00 PM 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 11:19 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 11:58 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 02:29 PM 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 06:53 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 16, 2013, at 01:54 AM 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 16, 2013, at 01:53 AM 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 16, 2013, at 01:52 AM 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 16, 2013, at 01:51 AM 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 11:44 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 02:37 PM 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 05:07 PM 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 08:18 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 08:17 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 08:16 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 04:48 PM 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 04:36 PM 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 09:49 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 08:46 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 02, 2010, at 12:43 AM 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 06:44 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 03:11 PM 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 04:35 PM 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 04:35 PM 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 23, 2009, at 02:22 AM 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 09:58 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 09:56 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 09:53 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 06:00 PM 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''^' %%

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Page last modified on December 29, 2018, at 07:49 PM