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Lunch MenuMain.LunchMenu HistoryHide minor edits - Show changes to output Changed lines 1-2 from:
! %center% '' to:
! %center% ''January 2019'' %% Deleted line 4:
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%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:
''' '''Tuesday, January 8th at 5pm. to:
'''Starting January 2019 we will only'''\\ Changed line 9 from:
'''have dinner service, it will start at 5pm until to:
'''have dinner service, it will start at 5pm until 9:30pm'''\\ Changed line 9 from:
'''have dinner service, to:
'''have dinner service, it will start at 5pm until 10pm'''\\ Changed line 8 from:
'''Tuesday, January 8th at 5pm. to:
'''Tuesday, January 8th at 5pm. Starting January 2019 we will only'''\\ Changed lines 10-14 from:
''' 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% '^'' to:
%center% '^''lamb bacon, fresh mozzarella, tomato, spinach & pesto''^' %% Changed line 4 from:
||[++ to:
||[++Fall 2018++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 28-30:
%center% '^'' potato galette, crème fraiche, hard cooked egg ''^' %% Changed line 124 from:
%center% '^'' Gruyère, Gorgonzola Dolce to:
%center% '^'' Gruyère, Gorgonzola Dolce and goat cheese ''^' %%\\ Deleted lines 19-21:
%center% '^''shaved Parmigiana Reggiano, cream sauce''^' %% Changed line 41 from:
%center% [+ Beet, Spinach & 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:
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||[++ to:
||[++Summer 2018++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 15-16:
Changed lines 20-26 from:
%center% [+ %center% '^'' %center% [+ %center% '^'' %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% [+ %center% '^'' %center% '^'' 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 %center% [+ %center% %center% '^'' %center% [+ La Truffe Sauvage House '-10.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''mixed greens, Belgian Endive, walnuts, Granny Smith apple,''^' %%\\ %center% '^''Roquefort cheese & walnut 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 %center% '^''or 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 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 to:
%center% [+ Cauliflower Pancake with Crabmeat '-18.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 4-5 from:
||[++Winter to:
||[++Winter 2018++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 24-26:
%center% '^''vegetable noodles, créole rémoulade''^' %% Changed lines 42-43 from:
%center% '^''add 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 to:
%center% '^''all sandwiches on house-made focaccia ''^' %%\\ Changed lines 63-64 from:
%center% '^''or to:
%center% '^''or organic greens tossed with oregano vinaigrette''^' %% Changed line 96 from:
%center% [+ Cauliflower Pancake with to:
%center% [+ Cauliflower Pancake with Sauté Wild Gulf Shrimp '-18.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted lines 98-101:
%center% '^''crabmeat tossed in a champagne cream sauce ''^' %%\\ %center% '^''and served in a puff pastry shell with asparagus ''^' %% Added line 130:
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||[++ to:
||[++Winter 2017/2018++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 21-23:
%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:
||[++ to:
||[++Fall 2017++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 10 from:
%center% [+ Kalamata Olive to:
%center% [+ Kalamata Olive '-4.25-' +] %% [[<<]] Changed line 22 from:
%center% [+ House Cold Smoked 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, %center% [+ House Cold Smoked Copper River Salmon 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 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% [+ to:
%center% [+ Gratin of Onion '-9.5-' +] %% [[<<]] Deleted lines 63-65:
%center% '^''Granny Smith apple-beef-fresh herb ravioli, white truffle oil''^' %% Changed lines 66-68 from:
%center% '^''all sandwiches on house-made %center% '^'' 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% '^'' 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% [+ %center% %center% [+ Roasted Semi-Boneless Half Chicken '-18.5-' %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% [+ %center% '^'' 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% '^'' %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% '^'' to:
%center% '^''sauté spinach, steamed potato, balsamic vinegar''^' %% Changed lines 4-5 from:
||[++ to:
||[++Summer 2017++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '- to:
%center% [+ Braised Prime Beef Short Rib '-32.-' +] %% [[<<]] Deleted line 127:
Changed line 4 from:
||[++ to:
||[++Spring 2017++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 4 from:
||[++Winter to:
||[++Winter 2017++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 22 from:
%center% [+ Chef’s Assortment of European Cheeses '- to:
%center% [+ Chef’s Assortment of European Cheeses '-15.5-' +] %% [[<<]] Deleted lines 33-36:
%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:
||[++ to:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 35 from:
%center% '^'' to:
%center% '^''local mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\ Deleted lines 84-87:
%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% '^'' to:
%center% '^''Granny Smith apple-beef-fresh herb ravioli, white truffle oil''^' %% Deleted lines 72-74:
%center% '^''avocado, cucumber, tomato, romaine, red onion & crème fraîche''^' %% Changed lines 128-134 from:
%center% [+ %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% '^''potato galette, avocado, crème fraiche, lemon''^' %% Deleted lines 134-135:
%center% '^''allow 30 minutes''^' %% Changed line 26 from:
%center% [+House Cold Smoked Wild to:
%center% [+House Cold Smoked Wild Pacific Halibut '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 76 from:
%center% [+House Smoked to:
%center% [+House Smoked Wild Pacific Halibut '-16.5-' +] %% [[<<]] Changed lines 4-5 from:
||[++ to:
||[++Fall 2016++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 26 from:
%center% [+House Cold Smoked to:
%center% [+House Cold Smoked Wild King Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 84-86 from:
%center% [+ %center% '^'' 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% '^'' to:
%center% '^''housemade tagliatelle pasta, sauté spinach, tomato fondue''^' %% Deleted line 145:
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 to:
%center% '^''Belgian Endive & Granny Smith apple crisp''^' %% Changed lines 59-61 from:
%center% [+ Consommé de %center% '^'' to:
%center% [+ Consommé de Canard '-12.5-' +] %% [[<<]] %center% '^''veal-sour cherry tortellini, white truffle oil''^' %% Added line 146:
Changed line 23 from:
%center% '^' to:
%center% '^'Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''^' %%\\ Changed line 26 from:
%center% [+ to:
%center% [+House Cold Smoked Copper River Sockeye Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 76 from:
%center% [+ to:
%center% [+House Smoked Copper River Sockeye Salmon '-16.5-' +] %% [[<<]] Changed line 98 from:
%center% [+ Pan Sauté Jumbo Shrimp '- to:
%center% [+ Pan Sauté Jumbo Shrimp '-19.5-' +] %% [[<<]] Changed line 114 from:
%center% [+ Pan Sauté Calves Liver with Red Onion Marmalade '- to:
%center% [+ Pan Sauté Calves Liver with Red Onion Marmalade '-18.5-' +] %% [[<<]] Changed lines 4-5 from:
||[++ 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% '^''creamy risotto, red wine sauce''^' %% Changed lines 46-47 from:
%center% '^''add 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 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% [+ %center% %center% [+ %center% 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 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, 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''^' %% Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '-26.5- to:
%center% [+ Braised Prime Beef Short Rib '-26.5-' +] %% [[<<]] Deleted line 128:
Changed line 83 from:
%center% [+ Pan to:
%center% [+ Pan Sauté Jumbo Shrimp '-22.5-' +] %% [[<<]] Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '- to:
%center% [+ Braised Prime Beef Short Rib '-26.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted lines 128-130:
Changed line 97 from:
%center% [+ Braised Prime Beef Short Rib '-28.5- to:
%center% [+ Braised Prime Beef Short Rib '-28.5-' +] %% [[<<]] Changed line 97 from:
%center% [+ Prime Beef to:
%center% [+ Braised Prime Beef Short Rib '-28.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 4-5 from:
||[++ to:
||[++Spring 2016++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 83 from:
%center% [+ to:
%center% [+ Pan Saute Jumbo Shrimp '-22.5-' +] %% [[<<]] Changed line 4 from:
||[++ to:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 4-5 from:
||[++ to:
||[++Spring 2016++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 12-13 from:
%center% [+ Organic Herb '- to:
%center% [+ Organic Herb '-3.-' +] %% [[<<]] Deleted lines 15-17:
%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 to:
%center% [+ House Smoked Wild Chilean Sea Bass '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 32 from:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '- to:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-10.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted lines 37-45:
%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% '^''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 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 to:
%center% '^''gratin dauphinois potato with Gorgonzola cheese, roasted tomato, broccoli rabe''^' %% Added lines 129-132:
Changed line 4 from:
||[++ to:
||[++Winter 2016++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 50 from:
%center% '^'' to:
%center% '^''baby mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\ Deleted lines 111-115:
%center% '^''layered cake with chocolate, almond sponge, and coffee buttercream''^' %% %center% [+ Pear & Almond Tart '-12.5-' +] %% [[<<]] Deleted lines 123-124:
Changed line 4 from:
||[++ to:
||[++Fall 2015++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 26 from:
%center% [+ House Smoked to:
%center% [+ House Smoked Ōra King Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 4 from:
||[++ to:
||[++Winter 2015++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 26 from:
%center% [+ House Smoked Wild to:
%center% [+ House Smoked Wild Ivory King Salmon '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 75 from:
%center% [+ Sauté Beef 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-' to:
%center% [+ Pear & Almond Tart '-12.5-' +] %% [[<<]] Deleted line 128:
Changed lines 4-5 from:
||[++ to:
||[++Summer 2015++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 16-18 from:
%center% [+ %center% '^'' to:
%center% [+ Chilled Jumbo Lump Crabmeat '-16.5-' +] %% [[<<]] %center% '^''dill cracker basket, avocado, Créole rémoulade''^' %% Changed line 26 from:
%center% [+ House Smoked Wild 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% [+ %center% '^'' 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 %center% [+ Crispy Duck Leg Confit %center% %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, 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:
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''^' %% Added lines 110-113:
%center% '^''NO SEPARATE CHECKS - multiple parties sharing the payment are accepted''^' %% Changed line 4 from:
||[++ to:
||[++Spring 2015++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 26 from:
%center% [+ House Smoked to:
%center% [+ House Smoked Wild Halibut '-14.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted lines 27-28:
%center% [+ Crab Cake with Creole Remoulade '-16.5-' +] %% [[<<]] Changed lines 4-5 from:
||[++ to:
||[++Winter 2015++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 12-13 from:
%center% [+ Organic Herb '- 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 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% '^'' to:
%center% '^''local greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\ Changed line 88 from:
%center% [+ to:
%center% [+ Beef Tender Paillard '-19.5-' +] %% [[<<]] Changed line 96 from:
%center% [+ Flourless Chocolate Cake '- to:
%center% [+ Flourless Chocolate Cake '-12.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 99 from:
%center% [+ Lemon Gelato '- to:
%center% [+ Lemon Gelato '-12.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 102 from:
%center% [+ White Chocolate Crème Brulée '- to:
%center% [+ White Chocolate Crème Brulée '-12.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 105 from:
%center% [+ Nougat Glacé '- to:
%center% [+ Nougat Glacé '-12.5-' ''' '^GF^' ''' +] %% [[<<]] Deleted line 116:
Deleted lines 101-103:
%center% '^''a rich cake with currants & orange zest, soaked in a rum syrup''^' %% Changed lines 80-81 from:
%center% [+ Omlette du Jour with to:
%center% [+ Omlette du Jour with House-made Beef Sausage & Steamed Potato '-16.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 4-5 from:
||[++ to:
||[++Fall 2014++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 33-35 from:
%center% '^''vermouth-leek cream''^' %% to:
Changed lines 12-13 from:
%center% [+ Organic Herb '- to:
%center% [+ Organic Herb '-3.00-' +] %% [[<<]] Changed line 23 from:
%center% [+ House Smoked to:
%center% [+ House Smoked Wild King Salmon '-14.5-' ''' '^GF^' ''' +] %% [[<<]] 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''^' %% Deleted line 89:
Changed lines 93-119 from:
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.) ''^' -]%% Changed lines 60-61 from:
%center style="text-decoration: underline"% '''[++Sandwiches++]''' %% to:
%center style="text-decoration: underline"% '''[++Sandwiches++]''' %% 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.) ''^' -]%% Changed lines 4-5 from:
||[++ to:
||[++Summer 2014++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 19-22 from:
%center% [+ Chef’s Assortment of European Cheeses '- %center% '^'' %center% '^''Montrachet 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% '^''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 '- to:
%center% [+ Traditional Onion '-9.5-' +] %% [[<<]] Deleted lines 42-43:
Deleted lines 44-53:
%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 %center style="text-decoration: underline"% %center% %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% %center% %center% %center% [+ Creamy Saffron Risotto Milanese %center% '^''with Portobello mushroom and roasted local vegetables: eggplant, zucchini, squash & sweet peppers %center style="text-decoration: underline"% %center% '^''all items served with carrot vichy, French green beans %center% %center% %center% [+ Pan Sauté Calf Liver with Red Onion Marmalade & 50 yr aged Sherry Vinegar %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:
Changed line 66 from:
%center style="text-decoration: underline"% '''[++Sandwiches to:
%center style="text-decoration: underline"% '''[++Sandwiches - Pasta - Risotto++]''' %%\\ Deleted lines 82-84:
%center% '^''with tomato fondue, fresh spinach salad, Gorgonzola dolce & Granny Smith apple''^' %% Changed lines 4-5 from:
||[++ to:
||[++Winter 2014++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 74 from:
%center% [+ to:
%center% [+ Roasted Vegetables & Portobello Mushroom '-16.5-' +] %% [[<<]] Changed line 83 from:
%center% [+ Individual Whole Wheat Pizza '- to:
%center% [+ Individual Whole Wheat Pizza '-12.5-' +] %% [[<<]] Changed lines 90-91 from:
to:
Changed lines 90-91 from:
%center% [+ Fresh Fish of the Day to:
%center% [+ Fresh Fish of the Day with Lemon '-16.5-' +] %% [[<<]] Changed lines 90-91 from:
%center% [+ to:
%center% [+ Fresh Fish of the Day, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]] 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^' ''' +] %% [[<<]] 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:
Added lines 29-30:
%center% [+ House Smoked Wild Halibut, Potato Galette, Crème Fraîche '-12.5-' +] %% [[<<]] Changed lines 90-91 from:
%center% [+ to:
%center% [+ Idaho Rainbow Trout Filet, Fresh Lemon with Lemon '-16.5-' +] %% [[<<]] 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''^' %%\\ 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''^' %% 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 %center% [+ Beef Tenderloin, Dijon mustard, Gorgonzola Dolce, + %center% [+ Tomato, Caramelized Onion & Romaine 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 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-' +] %% [[<<]] 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:
Changed line 82 from:
%center style="text-decoration: underline"% '''[++Main Course++]''' %% to:
%center style="text-decoration: underline"% '''[++Main Course++]''' %%\\ Changed line 63 from:
%center style="text-decoration: underline"% '''[++Sandwiches - Pizza - Pasta - Risotto++]''' %% to:
%center style="text-decoration: underline"% '''[++Sandwiches - Pizza - Pasta - Risotto++]''' %%\\ Changed lines 4-5 from:
||[++ to:
||[++Fall 2013++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 10-13 from:
%center% [+ Kalamata Olive '- %center% [+ Chili Pesto & Feta '-5 %center% [+ Organic Herb '- to:
%center% [+ Kalamata Olive '-4.25-' +] %% [[<<]] %center% [+ Chili Pesto & Feta '-4.5-' +] %% [[<<]] %center% [+ Organic Herb '-2.75-' +] %% [[<<]] Deleted lines 15-20:
%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% '^'' to:
%center% '^''tomato fondue''^' %% %center% [+ Louisiana Lump Crab '-14.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^''creole remoulade''^' %% Changed lines 34-36 from:
%center% [+ Traditional Onion %center% '^'' to:
%center% [+ Traditional Onion '-8.5-' +] %% [[<<]] %center% '^''thyme, garlic crostini and gruyere cheese''^' %% Changed lines 39-40 from:
%center% [+ Turtle to:
%center% [+ Turtle with Sherry '-10.5-' +] %% [[<<]] Changed lines 43-49 from:
%center% [+ 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 to:
%center% [+ Chèvre Chaud over Spinach '-10.5-' +] %% [[<<]] Changed lines 61-63 from:
%center% [+ Caesar 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% %center% %center% %center% [+ House Smoked Wild King Salmon Sandwich %center% %center% %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:
to:
Changed lines 97-98 from:
to:
Changed lines 99-100 from:
to:
Deleted line 102:
Deleted lines 18-20:
%center% '^''with garlic, shallots, olive oil, curry-tomato-cream''^' %% Deleted lines 65-67:
%center% '^''served with tomato cream sauce''^' %% Deleted lines 80-82:
%center% '^''roasted eggplant, zucchini, squash, fire roasted peppers, Portobello mushrooms''^' %% Added lines 85-87:
Changed lines 4-5 from:
||[++ to:
||[++Summer 2013++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 30-32:
%center% '^''Saucisson à l’ail, Finocchiona salame, peppered salame, prosciutto di Parma''^' %% Changed lines 47-48 from:
%center% '^'' %center% '^'' to:
%center% '^''organic greens tossed in our house walnut vinaigrette, with Roquefort cheese''^' %%\\ Changed lines 55-57 from:
to:
Deleted line 93:
Deleted lines 24-26:
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %% 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 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% [+ %center% '^'' %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:
Changed line 31 from:
%center% [+ to:
%center% [+ Assiette de Charcuterie '-12.5-' +] %% [[<<]] Deleted lines 33-35:
%center% '^''five oysters with mignonette sauce''^' %% Deleted lines 24-26:
%center% '^''angel hair pasta, roasted red pepper aïoli''^' %% Changed line 56 from:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu- to:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-Dequincy ''^' %%\\ 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 ''^' %%\\ Changed line 56 from:
%center% '^''local greens grown by Alexandra Zawadski to:
%center% '^''local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-DeQuincy''^' %%\\ Changed lines 4-5 from:
||[++ to:
||[++Spring 2013++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 11 from:
%center% [+ Chili Pesto & Feta '-5. to:
%center% [+ Chili Pesto & Feta '-5.5-' +] %% [[<<]] Changed line 16 from:
%center% [+ House Smoked to:
%center% [+ House Smoked Wild King Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]] Changed lines 25-28 from:
%center% [+ 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% '^'' %center% '^''with Roquefort cheese, 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 %center% [+ House Smoked %center% '^''on house-made 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 to:
%center% [+ Roasted Jumbo Gulf Shrimp '-16.5-' +] %% [[<<]] Deleted lines 105-106:
Changed lines 4-5 from:
||[++ to:
||[++Winter 2013++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 24-26:
%center% '^''potato-onion crisp, remoualde sauce''^' %% Deleted lines 53-55:
Changed lines 61-62 from:
%center% '^''on house-made to:
%center% '^''on house-made Focaccia, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %% Changed lines 64-65 from:
%center% '^''on house-made to:
%center% '^''on house-made Focaccia with avocado, cucumber, goat cheese and romaine''^' %% Changed lines 4-5 from:
||[++ to:
||[++Fall 2012++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 16 from:
%center% [+ House Smoked to:
%center% [+ House Smoked Scottish Salmon '-12.5-' ''' '^GF^' ''' +] %% [[<<]] Changed line 69 from:
%center% [+ Smoked to:
%center% [+ House Smoked Scottish Salmon Sandwich '-16.5-' +] %% [[<<]] Added lines 97-98:
Changed lines 4-5 from:
||[++ to:
||[++Summer 2012++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 79-80 from:
%center% '^''cheese to:
%center% '^''spinach-goat cheese polenta, haricot vert, meunière sauce''^' %% Deleted lines 96-97:
Added lines 41-42:
%center% [+ Turtle Soup with Sherry '-10.5-' +] %% [[<<]] Changed lines 67-68 from:
%center% '^''on to:
%center% '^''on house-made Ciabatta, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine''^' %% Changed lines 70-71 from:
%center% '^''on to:
%center% '^''on house-made Ciabatta with avocado, cucumber, goat cheese and romaine''^' %% Added line 98:
Changed lines 89-90 from:
%center% '^''roasted eggplant, zucchini, squash, fire roasted peppers, to:
%center% '^''roasted eggplant, zucchini, squash, fire roasted peppers, Portobello mushrooms''^' %% Changed lines 77-78 from:
%center% '^''cheese grits, haricot vert, to:
%center% '^''cheese grits, haricot vert, meunière sauce''^' %% Changed lines 62-63 from:
%center% '^''served with field greens tossed in to:
%center% '^''served with field greens tossed in oregano vinaigrette''^' %% 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:
Changed lines 16-27 from:
%center% [+ House Smoked %center% '^''potato %center% [+ %center% '^''with %center% [+ %center% '^'' %center% %center% 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:
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% '^'' to:
%center% '^''organic field greens tossed in walnut vinaigrette''^' %%\\ Changed lines 52-54 from:
%center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini %center% to:
%center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini,''^' %%\\ %center% '^''pinenuts, dried figs & roasted shallot vinaigrette''^' %% Changed lines 57-59 from:
to:
Changed lines 62-79 from:
%center% '^''served with field greens tossed %center% [+ %center% %center% [+ Almond Crusted Maryland Softshell Crab %center% %center% [+ Beef Tender Scallopini %center% '^''fresh tagliatelle pasta, asparagus, aged balsamic vinegar & Parmigiana Reggiano %center% %center% %center% [+ %center% '^'' 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:
||[++ to:
||[++Winter 2012++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 11 from:
%center% [+ to:
%center% [+ Chili Pesto & Feta '-5.25-' +] %% [[<<]] Deleted lines 59-61:
%center% '^''asparagus, shaved Parimigiana Reggiano, herbed cream sauce''^' %% Changed lines 73-74 from:
%center% '^''goat cheese & spinach polenta, to:
%center% '^''goat cheese & spinach polenta, tourné vegetables, brussel sprouts, red wine sauce''^' %% Changed lines 4-5 from:
||[++ to:
||[++Fall 2011++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 16-18 from:
%center% [+ 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% '^spicy tomato fondue''^' %% Changed lines 28-31 from:
%center% [+ %center% '^ to:
%center% [+ Roasted Eggplant Stuffed with Feta & Oregano '-9.5-' ''' '^GF^' ''' +] %% [[<<]] %center% '^spicy tomato fondue''^' %% Changed lines 53-56 from:
%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% '^''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:
Changed lines 4-5 from:
||[++ to:
||[++Summer 2011++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 10-12 from:
%center% [+ %center% [+ 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% [+ %center% [+ Angus Beef Carpaccio %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, %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 %center% '^''with Roquefort cheese, Belgian Endive 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% [+ %center% '^'' %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% '^''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, %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% '^'' to:
%center% '^''tagliatelle pasta, garlic, tomato, basil, shaved Parmigiana Reggiano & aged balsamic vinegar''^' %% Changed lines 4-5 from:
||[++Winter to:
||[++Winter 2011++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 23-25:
%center% '^''crème fraîche, tomato confite and dill oil''^' %% Changed lines 4-5 from:
||[++ to:
||[++Winter 2010++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 10 from:
%center% [+ to:
%center% [+ Smoked Gouda & Gruyere '-5.25-' +] %% [[<<]] Changed lines 12-13 from:
to:
Deleted lines 20-22:
%center% '^''wasabi, cilantro, pickled cucumber & lemon''^' %% Deleted lines 23-25:
%center% '^''tomato, capers, fire roasted peppers & Kalamata olive''^' %% Deleted lines 32-35:
%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% '^''with Serrano ham, leeks, spinach & feta cheese ''^' %%\\ %center% '^''served over spinach tagliatelle pasta and red wine sauce''^' %% Changed lines 88-89 from:
%center% '^'' to:
%center% '^''fresh tagliatelle pasta, shaved Parmigiana Reggiano & aged balsamic vinegar''^' %% Changed line 41 from:
%center% '^''a handmade mozzarella di Bufula pocket 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% '^''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:
to:
Changed lines 4-5 from:
||[++ to:
||[++Fall 2010++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 16-22 from:
%center% [+ %center% '^'' %center% [+ %center% '^'' %center% [+ 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% '^'' to:
%center% '^''paper thin beef tenderloin, served with dijon mustard,''^' %%\\ Deleted lines 34-36:
%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% [+ 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% '^''goat cheese & spinach polenta, baby vegetables, red wine sauce''^' %% Changed lines 78-83 from:
%center% [+ %center% %center% 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.) ''^' -]%% Changed lines 4-5 from:
||[++ to:
||[++Summer 2010++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 10 from:
%center% [+ Kalamata Olive to:
%center% [+ Kalamata Olive '-5.-' +] %% [[<<]] Changed line 22 from:
%center% [+ House Smoked to:
%center% [+ House Smoked Copper River Salmon and Potato Anna '-12.5-' +] %% [[<<]] Deleted lines 66-68:
%center% '^''tomato & fire roasted pepper relish, asparagus, red pepper aïoli''^' %% Changed lines 55-56 from:
%center% '^'' to:
%center% '^''over creamy risotto''^' %% Deleted lines 59-61:
%center% '^''haricot vert, steamed new potato, lemon butter sauce''^' %% Deleted lines 66-68:
%center% '^''with baby vegetables, fresh tagliatelle pasta & natural jus''^' %% Deleted line 71:
Changed line 22 from:
%center% [+ House Smoked Wild to:
%center% [+ House Smoked Wild Scottish Salmon and Potato Anna '-12.5-' +] %% [[<<]] Changed lines 4-5 from:
||[++ to:
||[++Spring 2010++] || [++Tue.-Fri. 11:00a-2:00p++]|| Added line 10:
%center% [+ Kalamata Olive & Serrano Ham '-5.-' +] %% [[<<]] Changed lines 16-18 from:
%center% [+ %center% '^'' 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% [+ %center% '^'' %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% '^''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% '^''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% '^'' %center% [+ %center% '^'' %center% %center% 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:
||[++ to:
||[++Winter 2010++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed line 18 from:
%center% [+ House Smoked to:
%center% [+ House Smoked Wild Alaskan Halibut and Potato Anna '-12.5-' +] %% [[<<]] Deleted lines 41-43:
%center% '^''roasted shallot vinaigrette''^' %% Deleted lines 58-60:
%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:
||[++ to:
||[++Fall 2009++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 15-17 from:
%center% [+ %center% '^'' 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 %center% '^''Indian curry, tomato to:
%center% [+ Steamed Little Neck Clams '-12.5-' +] %% [[<<]] %center% '^''Indian curry, tomato and cream''^' %% Changed lines 39-46 from:
%center% '^'' %center% '^''with shrimp, add 8.50; with roasted chicken breast, add 6.50, with Louisiana %center% [+ Mediterranean Salad '- %center% '^''vine ripe tomato, English cucumber, feta cheese, Kalamata olives''^' %%\\ %center% '^'' %center% [+ La Truffe Sauvage House '- 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. %center% '^'' %center% '^''roasted 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% '^'' %center% '^'' 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 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% [+ %center% '^''with cappellini pasta, roasted tomato, eggplant & Portobello mushroom''^' %% %center% [+ Boneless Roasted Chicken Breast over Penne Pasta 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% '^'' %center% [+ %center% '^'' %center% '^''angel hair pasta, %center% %center% '^''sliced Portobello mushroom, fire roasted peppers, sun-dried tomato, basil pesto, cappellini pasta %center% %center% %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''^' %% Changed lines 11-12 from:
%center% [+ Organic Garden Herb'-4.-' +] %% [[<<]] to:
%center% [+ Organic Garden Herb '-4.-' +] %% [[<<]] Changed lines 4-5 from:
||[++ to:
||[++Summer 2009++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 11-12 from:
%center% [+ Organic Garden Herb to:
%center% [+ Organic Garden Herb'-4.-' +] %% [[<<]] Changed line 15 from:
%center% [+ to:
%center% [+ Veal, Mushroom & Parmigiana Reggiano Ravioli '-12.5-' +] %% [[<<]] Changed line 18 from:
%center% [+ 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% '^''roasted eggplant, Portobello mushroom, zucchini & fire roasted peppers, asparagus, oven-dried tomato''^' %%\\ %center% '^''tossed with crisp romaine & oregano vinaigrette and topped with avocado''^' %% to:
Changed lines 4-5 from:
||[++ 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% [+ %center% '^''cream sauce 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% '^''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% '^''roasted new potato, haricot vert, caper-lemon sauce''^' %% Deleted line 75:
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,''^' %%\\ Changed lines 17-19 from:
%center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, %center% '^'' 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-' +] %% [[<<]] Deleted line 5:
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% '^''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 '- to:
%center% [+ Pan Sautéed Tender Calamari '-14.5-' +] %% [[<<]] Changed lines 46-66 from:
%center% [+ Boneless Roasted Half Young Chicken '- %center% '^'' %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:
Changed lines 4-5 from:
||[++ to:
||[++Winter 2009++] || [++Tue.-Fri. 11:00a-2:00p++]|| Deleted lines 11-13:
%center% '^''crème fraîche, tomato confite & dill oil''^' %% Deleted lines 53-56:
%center% '^''steamed organic wild rice, spicy cannellini beans & vegetables,''^' %% %center% '^''sautéed spinach, avocado relish''^' %% |