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Lunch MenuMain.LunchMenu HistoryHide minor edits - Show changes to output 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:
Changed lines 4-5 from:
||[++ 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''^' %% Changed line 19 from:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '- to:
%center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-14.5-' +] %% [[<<]] Changed lines 34-35 from:
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50''^' %% to:
%center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50;''^' %%\\ %center% '^''with jumbo lump crab, add 9.50''^' %% Changed lines 57-59 from:
%center% [+ Vegan Creation '- %center% '^''steamed wild rice, to:
%center% [+ Vegan Creation '-16.5-' +] %% [[<<]] %center% '^''steamed organic wild rice, spicy cannellini beans & vegetables,''^' %% %center% '^''sautéed spinach, avocado relish''^' %% Changed line 73 from:
%center% [+ Littleneck Clams & Prince Edward Island Mussels'- to:
%center% [+ Littleneck Clams & Prince Edward Island Mussels'-16.5-' +] %% [[<<]] Changed lines 48-49 from:
%center style="text-decoration: underline"% '''[++ to:
%center style="text-decoration: underline"% '''[++Main Course++]''' %% Changed lines 4-6 from:
We apologize for the inconvenience. to:
||[++Fall 2008++] || [++Tue.-Fri. 11:00a-2:00p++]|| %center style="text-decoration: underline"% '''[++Menu Subject to Change++]''' %%\\ %center style="text-decoration: underline"% '''[++All items can be prepared to go!++]''' %% %center style="text-decoration: underline"% '''[++Appetizers++]''' %% %center% [+ Chef Mohamed’s Citrus Smoked Salmon & Potato Anna '-12.5-' +] %% [[<<]] %center% '^''crème fraîche, tomato confite & dill oil''^' %% %center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]] %center% '^''beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,''^' %% %center% '^''Parmigiana Reggiano, crostini & lemon''^' %% %center% [+ Chilled Louisiana Lump Crabmeat Ceviché '-12.5-' +] %% [[<<]] %center% '^''tossed with jalapeño, red onion, tomato, fresh lime, cilantro & avocado''^' %% %center style="text-decoration: underline"% '''[++Soups & Salads++]''' %% %center% [+ Soup du Jour +] %% [[<<]] %center% '^''a flavorful creation using fresh, seasonal ingredients''^' %% %center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]] %center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\ %center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %% %center% [+ Caesar '-8.5-' +] %% [[<<]] %center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\ %center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50''^' %% %center% [+ Mediterranean Salad '-9.5-' +] %% [[<<]] %center% '^''vine ripe tomato, English cucumbers, feta cheese''^' %%\\ %center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %% %center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]] %center% '^''with garlic crostini and gruyere cheese''^' %% %center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]] %center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad''^' %%\\ %center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %% %center style="text-decoration: underline"% '''[++Entrees++]''' %% %center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]] %center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %% %center% [+ Boneless Roasted Half Young Chicken '-14.5-' +] %% [[<<]] %center% '^''haricot vert, roasted Yukon Gold potato, red wine sauce''^' %% %center% [+ Vegan Creation '-14.5-' +] %% [[<<]] %center% '^''steamed wild rice, beans & vegetables, spinach, avocado relish''^' %% %center% [+ Roasted Tender Jumbo Gulf Shrimp '-14.5-' +] %% [[<<]] %center% '^''over penne pasta tossed in basil pesto cream, tomato & asparagus tips''^' %% %center% [+ Shrimp, Crawfish & Mushroom Crêpes '-16.5-' +] %% [[<<]] %center% '^''haricot vert, lemon-dill sauce''^' %% %center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini Pasta '-14.5-' +] %% [[<<]] %center% '^''zucchini noodles, cream sauce''^' %% %center% [+ Mushroom Risotto '-16.5-' +] %% [[<<]] %center% '^''Parmigiana Reggiano & white truffle oil''^' %% %center% [+ Littleneck Clams & Prince Edward Island Mussels'-14.5-' +] %% [[<<]] %center% '^''with penne pasta & spicy Indian curry cream sauce''^' %% %center% [+ Beef Tenderloin Pailliard '-16.5-' +] %% [[<<]] %center% '^''angel hair pasta, asparagus, shaved Parmigiana Reggiano, aged Balsamic Vinegar''^' %% %center% [+ Roasted Leg of Duck Confit '-16.5-' +] %% [[<<]] %center% '^''asparagus tips, risotto, red wine sauce''^' %% %center% [+ Chef Mohameds Fish of the Day +] %% [[<<]] %center% '^''a creative preparation of the freshest market fish available''^' %% Changed lines 4-81 from:
%center style="text-decoration: underline"% '''[++Menu Subject to Change++]''' %%\\ %center style="text-decoration: underline"% '''[++All items can be prepared to go!++]''' %% %center style="text-decoration: underline"% '''[++Starters++]''' %% %center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]] %center% '^''with garlic crostini and gruyere cheese''^' %% %center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]] %center style="text-decoration: underline"% '''[++Salads++]''' %% %center% [+ Insalata Caprese '-9.5-' +] %% [[<<]] %center% '^''traditional Italian salad with ripe tomatoes, fresh mozzarealla''^' %%\\ %center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %% %center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]] %center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad''^' %%\\ %center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %% %center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]] %center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\ %center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %% %center% [+ Mediterranean '-9.5-' +] %% [[<<]] %center% '^''tomato, English cucumbers, feta cheese''^' %%\\ %center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %% %center% [+ Caesar '-6.5-' +] %% [[<<]] %center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\ %center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50; with Louisiana crab, add 8.50''^' %% %center style="text-decoration: underline"% '''[++Entrees++]''' %% %center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]] %center% '^''beef tenderloin pounded paper thin, served with dijon mustard, extra virgin olive oil''^' %%\\ %center% '^''Parmigiana Reggiano, crostini & lemon''^' %% %center% [+ Beef Tender Pailliard with Capers & Lemon '-16.5-' +] %% [[<<]] %center% '^''with cappellini pasta & asparagus''^' %% %center% [+ Omelet with Camembert, Sautéed Spinach & Fire Roasted Peppers '-12.5-' +] %% [[<<]] %center% '^''served with roasted potatoes''^' %% %center% [+ Pheasant & Black Truffle Ravioli '-14.5-' +] %% [[<<]] %center% '^''with sautéed fresh spinach & cream sauce''^' %% %center% [+ Shrimp, Crab & Mushroom Crêpes '-16.5-' +] %% [[<<]] %center% '^''haricot vert, lemon-dill sauce''^' %% %center% [+ Roasted Leg of Duck Confit '-16.5-' +] %% [[<<]] %center% '^''asparagus tips, risotto, red wine sauce''^' %% %center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]] %center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %% %center% [+ Stone Ground Whole Wheat Pizza Provençale '-12.5-' +] %% [[<<]] %center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %% %center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini '-14.5-' +] %% [[<<]] %center% '^''with sautéed fresh spinach & cream sauce''^' %% %center% [+ Boneless Half Chicken with Garlic, Lemon & Parsley '-14.5-' +] %% [[<<]] %center% '^''with sautéed fresh spinach & cream sauce''^' %% %center% [+ Pan Roasted Jumbo Gulf Shrimp with Penne Pasta '-14.5-' +] %% [[<<]] %center% '^''fire roasted peppers, capers & tomato, tossed with basil pesto''^' %% %center% [+ Chef's Assortment of Imported Cheese '-16.5-' +] %% [[<<]] %center% '^''served with toasted French baguette & grapes''^' %%\\ %center% '^'' '''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\ %center% '^'' '''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\ %center% '^'' '''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\ %center% '^'' '''Gorgonzola''' - rich and creamy blue, with a savory, slightly pungent flavor''^' %% to:
Due to damage received from Hurricane Ike, we have suspended lunch service until all repairs can be completed. We apologize for the inconvenience. Changed lines 4-5 from:
||[++ to:
||[++Fall 2008++] || [++Tue.-Fri. 11:00a-2:00p++]|| Changed lines 13-17 from:
%center% '^''with garlic crostini and gruyere cheese''^' %% %center% '^''traditional Andalusian tomato soup with cucmber, fire roasted peppers''^' %%\\ %center% '^''& extra virgin olive oil''^' %% to:
%center% '^''with garlic crostini and gruyere cheese''^' %% %center% [+ Maine Lobster Bisque en Croûte '-10.5-' +] %% [[<<]] Changed lines 21-22 from:
%center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %% to:
%center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %% Changed lines 25-26 from:
%center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %% to:
%center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %% Changed lines 29-30 from:
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %% to:
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith Apple crisp''^' %% %center% [+ Mediterranean '-9.5-' +] %% [[<<]] Changed lines 33-34 from:
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %% to:
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %% Added lines 42-45:
%center% [+ Angus Beef Carpaccio '-12.5-' +] %% [[<<]] %center% '^''beef tenderloin pounded paper thin, served with dijon mustard, extra virgin olive oil''^' %%\\ %center% '^''Parmigiana Reggiano, crostini & lemon''^' %% Changed lines 47-50 from:
%center% '^'' %center% to:
%center% '^''with cappellini pasta & asparagus''^' %% %center% [+ Omelet with Camembert, Sautéed Spinach & Fire Roasted Peppers '-12.5-' +] %% [[<<]] %center% '^''served with roasted potatoes''^' %% %center% [+ Pheasant & Black Truffle Ravioli '-14.5-' +] %% [[<<]] %center% '^''with sautéed fresh spinach & cream sauce''^' %% Changed lines 56-58 from:
%center% '^''haricot vert, lemon-dill sauce''^' %% %center% [+ Smoked Salmon Quiche '-12.5-' +] %% [[<<]] %center% '^''served warm accompanied with a small mixed green salad''^' %%\\ to:
%center% '^''haricot vert, lemon-dill sauce''^' %% Changed lines 59-65 from:
%center% '^''asparagus tips, risotto, red wine sauce''^' %% %center% '^'' %center% [+ Omelet with Fire Roasted Peppers, Tomato Confite & Kalamata Olives '-12.5-' +] %% [[<<]] %center% '^''served with roasted potatoes''^' %%\\ %center% [+ Pan Sautéed Tender Calamari '-14.5-' +] %% [[<<]] %center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted pepper aioli''^' %%\\ to:
%center% '^''asparagus tips, risotto, red wine sauce''^' %% %center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]] %center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli''^' %% Changed lines 65-67 from:
%center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %% %center% '^'' to:
%center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %% %center% [+ Lamb-Kalamata Olive-Sundried Tomato Tortellini '-14.5-' +] %% [[<<]] %center% '^''with sautéed fresh spinach & cream sauce''^' %% %center% [+ Boneless Half Chicken with Garlic, Lemon & Parsley '-14.5-' +] %% [[<<]] %center% '^''with sautéed fresh spinach & cream sauce''^' %% %center% [+ Pan Roasted Jumbo Gulf Shrimp with Penne Pasta '-14.5-' +] %% [[<<]] %center% '^''fire roasted peppers, capers & tomato, tossed with basil pesto''^' %% Changed line 14 from:
%center% [+ Chilled Spanish Gazpacho with Avocado '- to:
%center% [+ Chilled Spanish Gazpacho with Avocado '-9.5-' +] %% [[<<]] Changed line 48 from:
%center% [+ Roasted Leg of Duck Confit '- to:
%center% [+ Roasted Leg of Duck Confit '-16.5-' +] %% [[<<]] Changed line 54 from:
%center% [+ Pan Sautéed Tender Calamari '- to:
%center% [+ Pan Sautéed Tender Calamari '-14.5-' +] %% [[<<]] Changed lines 62-65 from:
%center% '^'''''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\ %center% '^'''''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\ %center% '^'''''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\ %center% '^'''''Gorgonzola''' - rich and creamy blue, with a savory, slightly pungent flavor''^' %% to:
%center% '^'' '''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\ %center% '^'' '''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\ %center% '^'' '''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\ %center% '^'' '''Gorgonzola''' - rich and creamy blue, with a savory, slightly pungent flavor''^' %% Changed lines 6-7 from:
%center style="text-decoration: underline"% '''[++Menu Subject to Change %center style="text-decoration: underline"% '''[++This is a sample of a recent menu - Specials featured daily to:
%center style="text-decoration: underline"% '''[++Menu Subject to Change++]''' %%\\ Changed line 12 from:
%center% [+ Traditional Onion Soup '-8. to:
%center% [+ Traditional Onion Soup '-8.5-' +] %% [[<<]] Changed lines 14-16 from:
%center% [+ to:
%center% [+ Chilled Spanish Gazpacho with Avocado '-10.5-' +] %% [[<<]] %center% '^''traditional Andalusian tomato soup with cucmber, fire roasted peppers''^' %%\\ %center% '^''& extra virgin olive oil''^' %% Changed lines 20-23 from:
%center% [+ %center% '^'' %center% '^'' %center% to:
%center% [+ Insalata Caprese '-9.5-' +] %% [[<<]] %center% '^''traditional Italian salad with ripe tomatoes, fresh mozzarealla''^' %%\\ %center% '^''roasted pinenuts, extra virgin olive oil & fresh basil''^' %%\\ %center% [+ Chèvre Chaud over Spinach Salad '-10.5-' +] %% [[<<]] %center% '^''breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad''^' %%\\ %center% '^''tossed with pine nuts, dried figs & roasted shallot vinaigrette''^' %%\\ %center% [+ La Truffe Sauvage House '-9.5-' +] %% [[<<]] Changed line 29 from:
%center% [+ Mediterranean '-8. to:
%center% [+ Mediterranean '-8.5-' +] %% [[<<]] Changed lines 32-36 from:
%center% [+ %center% '^''roasted shallot vinaigrette to:
%center% [+ Caesar '-6.5-' +] %% [[<<]] %center% '^''crisp romaine, housemade Caesar dressing, croutons & Parmigiana Reggiano''^' %%\\ %center% '^''with marinated roast chicken, add 5.50; with tender Gulf shrimp, add 8.50; with Louisiana crab, add 8.50''^' %% Changed line 39 from:
%center% [+ to:
%center% [+ Beef Tender Pailliard with Capers & Lemon '-16.5-' +] %% [[<<]] Changed lines 41-48 from:
%center% [+ to:
%center% [+ Coq au Vin '-14.5-' +] %% [[<<]] %center% '^''boneless chicken marinated in red wine, cooked with root vegetables,''^' %%\\ %center% '^''and served with fresh tagliatelle pasta & carrot fondante''^' %%\\ %center% [+ Shrimp, Crab & Mushroom Crêpes '-16.5-' +] %% [[<<]] %center% '^''haricot vert, lemon-dill sauce''^' %%\\ %center% [+ Smoked Salmon Quiche '-12.5-' +] %% [[<<]] %center% '^''served warm accompanied with a small mixed green salad''^' %%\\ %center% [+ Roasted Leg of Duck Confit '-14.5-' +] %% [[<<]] Changed lines 50-65 from:
%center% [+ %center% %center% %center% %center% [+ Marinated Roasted Half Chicken %center% '^''with risotto, fresh sautéed spinach and topped with Kalamata olives, tomato, capers & red wine sauce''^' %%\\ %center% [+ Beef Paillard Sandwich with Tomato, Dijon Mustard and Morbier Cheese %center% '^'' %center% [+ %center% '^'' %center% [+ Roasted Marinated Chicken Breast Sandwich +] %% [[<<]] %center% [+ with Gruyere Cheese, Tomato & Basil Pesto %center% '^''on housemade focaccia with field greens tossed in oregano vinaigrette %center% [+ Mediterranean Pasta '-14.50-' +] %% [[<<]] %center% %center% '^''julienne Portobello mushroom, shaved Parmigiana Reggiano''^' %% to:
%center% [+ Mussels Marinière '-14.5-' +] %% [[<<]] %center% '^''fresh mussels cooked with tomato, white wine, fennel, cream & Pernod''^' %%\\ %center% [+ Omelet with Fire Roasted Peppers, Tomato Confite & Kalamata Olives '-12.5-' +] %% [[<<]] %center% '^''served with roasted potatoes''^' %%\\ %center% [+ Pan Sautéed Tender Calamari '-12.5-' +] %% [[<<]] %center% '^''with olive oil, fresh garlic, parsley & lemon, served with roasted pepper aioli''^' %%\\ %center% [+ Stone Ground Whole Wheat Pizza Provençale '-12.5-' +] %% [[<<]] %center% '^''with fire roasted peppers, black olive tappenade, anchovies & capers''^' %%\\ %center% [+ Organic Mushroom Risotto with Parmigiana Reggiano '-14.5-' +] %% [[<<]] %center% '^''Trumpet Royale, Alba Clam, Brown Alba & Baby Blue mushrooms''^' %%\\ %center% [+ Chef's Assortment of Imported Cheese '-16.5-' +] %% [[<<]] %center% '^''served with toasted French baguette & grapes''^' %%\\ %center% '^'''''Morbier''' - firm, creamy texture with a moderately pronounced flavor''^' %%\\ %center% '^'''''Gouda''' - firm, creamy texture and mild, nut-like flavor''^' %%\\ %center% '^'''''Camembert''' - soft, with a white downy rind an a smooth creamy interior''^' %%\\ %center% '^'''''Gorgonzola''' - rich and creamy blue, with a savory, slightly pungent flavor''^' %%\\ |