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Mothers Day

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May 10, 2020, at 02:56 AM by 74.194.1.9 -
Changed lines 11-12 from:

Quantities of main course selections

and pickup times are now very limited!

to:

SOLD OUT!!

May 09, 2020, at 03:59 PM by 74.194.1.9 -
Changed line 11 from:

Quantities of main course selections
\\

to:

Quantities of main course selections
\\

May 09, 2020, at 03:58 PM by 74.194.1.9 -
Changed line 12 from:

and pickup times are very limited at this time!

to:

and pickup times are now very limited!

May 09, 2020, at 03:58 PM by 74.194.1.9 -
Changed lines 11-12 from:

Quantities of main course selections and pickup times are very limited at this time!

to:

Quantities of main course selections

and pickup times are very limited at this time!

May 09, 2020, at 03:57 PM by 74.194.1.9 -
Added line 11:

Quantities of main course selections and pickup times are very limited at this time!

May 05, 2020, at 04:52 PM by 74.194.1.9 -
Changed lines 55-56 from:

traditional French custard with a crisp caramel crust

to:

traditional French custard
with a crisp caramel crust

Changed line 87 from:

sales tax additional

to:

sales tax additional

May 05, 2020, at 04:51 PM by 74.194.1.9 -
Added lines 31-34:

Braised Lamb Shank
roasted potatoes & caramelized onions
brussel sprouts, minted natural jus

Deleted lines 38-41:

Braised Lamb Shank
roasted potatoes & caramelized onions
brussel sprouts, minted natural jus

Changed line 86 from:

sales tax additional

to:

sales tax additional

May 05, 2020, at 04:50 PM by 74.194.1.9 -
Changed line 86 from:

tax additional

to:

sales tax additional

May 05, 2020, at 04:50 PM by 74.194.1.9 -
Changed lines 78-79 from:

traditional French custard with a crisp caramel crust

to:

traditional French custard
with a crisp caramel crust

Changed line 86 from:

beverages, tax and service charge additional

to:

tax additional

May 05, 2020, at 04:46 PM by 74.194.1.9 -
May 05, 2020, at 04:46 PM by 74.194.1.9 -
Changed line 8 from:

Early orders are encouraged as\\

to:

Early orders are encouraged as\\

May 05, 2020, at 04:46 PM by 74.194.1.9 -
Changed lines 8-9 from:

Early orders are encouraged as
!!quantities will be limited.

to:

Early orders are encouraged as
quantities will be limited.

May 05, 2020, at 04:45 PM by 74.194.1.9 -
Changed lines 8-9 from:

early orders are encouraged as
!!quantities will be limited.

to:

Early orders are encouraged as
!!quantities will be limited.

May 05, 2020, at 04:44 PM by 74.194.1.9 -
Changed line 7 from:

sales tax additional\\

to:

sales tax additional

May 05, 2020, at 04:44 PM by 74.194.1.9 -
Changed lines 8-9 from:

early orders are encouraged as
quantities will be limited.

to:

early orders are encouraged as
!!quantities will be limited.

May 05, 2020, at 04:42 PM by 74.194.1.9 -
Changed lines 1-2 from:

MOTHERS DAY LUNCH
Sunday, May 12th, 2019\\

to:

MOTHERS DAY LUNCH TO GO
Sunday, May 10th, 2020\\

Changed lines 6-10 from:

$85. per person
beverages, sales tax and gratuity additional
credit card required to secure reservation

to:

$50. per person
sales tax additional
early orders are encouraged as
quantities will be limited.

Changed lines 14-23 from:

1st Course

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

Main Lobster Bisque
with crème fraiche & Armagnac

to:

1st Choice

Maine Lobster Bisque
with crème fraiche & brandy

Mediterranean Salad
local tomatoes & cucumber
red onion, capers, avocado, pita chips
Kalamata olives, Valbresso Feta,
oregano vinaigrette

Caesar Salad
in a crisp Parmesan cheese basket

2nd Choice

Pan Sauté Wild Gulf Red Snapper
cheese grits, asparagus
dill lemon butter sauce

Braised Lamb Shank
roasted potatoes & caramelized onions
brussel sprouts, minted natural jus

Changed lines 39-46 from:

Local Tomato Salad
grown by the Coushatta Tribe
in Kinder, Louisiana
fire roasted peppers, Kalamata olives, Valbresso Feta,
eggplant tapenade, oregano vinaigrette, grissini

Pan Sauté Wild Jumbo Gulf Shrimp
cheese grits, saffron aïoli

to:

Slow Braised Single Bone Beef Short Rib
dauphinois potato, carrot, French green beans,
asparagus, Parmigiana Reggiano, natural jus

Changed lines 43-58 from:

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

2nd Course

Pan Sauté Crispy Wild Gulf Red Snapper
basil pesto gnocchi
sauté spinach, caponata sauce

Braised Lamb Shank
roasted garlic & olive oil mashed potatoes
carrot, French green beans, natural jus

to:

Pan Seared 12-14 oz Duck Confit
saffron risotto, sauté spinach
red wine sauce

3rd Choice

Lemon Gelato
lemon curd ice cream
topped with toasted meringue

Changed lines 54-56 from:

Slow Braised Single Bone Beef Short Rib
saffron risotto, carrot, French green beans,
natural jus

to:

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

Deleted lines 56-73:

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

3rd Course

Warm Almond-Pear Tart
toasted almonds

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

Roasted Hazelnut Chocolate Buttercream
served over hazelnut feuilletine
and topped with dark chocolate ganache

Changed lines 61-64 from:

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

to:
Changed lines 66-67 from:

Pan Sauté Wild Jumbo Gulf Shrimp
or Roasted Yogurt Marinated Chicken Breast

to:

Roasted Yogurt Marinated Chicken Breast

Changed lines 73-74 from:

Warm Almond-Pear Tart
toasted almonds

to:

Lemon Gelato
lemon curd ice cream
topped with toasted meringue

Deleted lines 79-82:

Roasted Hazelnut Chocolate Buttercream
served over hazelnut feuilletine
and topped with dark chocolate ganache

Changed lines 84-94 from:

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

$35. per child
beverages, tax and service charge additional

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

to:

$23.50 per child
beverages, tax and service charge additional

Changed line 25 from:

grown by the Coushatta Tribe, \\

to:

grown by the Coushatta Tribe \\

Changed lines 84-85 from:

Pan Sauté Tender Jumbo Shrimp or Roasted Chicken Breast

to:

Pan Sauté Wild Jumbo Gulf Shrimp
or Roasted Yogurt Marinated Chicken Breast

Added line 115:
Changed line 15 from:

Prime Beef Tenderloin Carpaccio &

to:

Prime Beef Tenderloin Carpaccio

Changed lines 46-48 from:

Slow Braised Single Bone Beef Short Rib
saffron risotto, carrot,
French green beans, natural jus

to:

Braised Lamb Shank
roasted garlic & olive oil mashed potatoes
carrot, French green beans, natural jus

Added line 114:
Changed lines 2-4 from:

Sunday, May 13th, 2018
11:00am - 3:00pm

to:

Sunday, May 12th, 2019
11:00am - 2:00pm

Changed lines 15-16 from:

Gratin of Onion Soup
with thyme, garlic crostini & Gruyère cheese

to:

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

Main Lobster Bisque
with crème fraiche & Armagnac

Changed lines 24-29 from:

Heirloom Tomato Salad
roasted peppers, Kalamata olives, Valbresso Feta,
oregano vinaigrette, grissini

Maine Lobster Bisque
en croûte

to:

Local Tomato Salad
grown by the Coushatta Tribe,
in Kinder, Louisiana
fire roasted peppers, Kalamata olives, Valbresso Feta,
eggplant tapenade, oregano vinaigrette, grissini

Pan Sauté Wild Jumbo Gulf Shrimp
cheese grits, saffron aïoli

Changed lines 33-37 from:

Roasted Beet, Poached Asparagus &
Herbed Goat Cheese with Thyme
gougère, walnut vinaigrette

to:

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

Changed lines 42-48 from:

Veal Blanquette with fresh house-made Tagliatelle Pasta
slow braised veal with mushroom, pearl onion, carrot &
artichoke in a light cream sauce

Slow Braised Beef Short Rib
single bone with Gorgonzola dauphinois potato, asparagus, carrot,
French green beans, shaved Parmigiana Reggiano & white truffle oil

to:

Pan Sauté Crispy Wild Gulf Red Snapper
basil pesto gnocchi
sauté spinach, caponata sauce

Slow Braised Single Bone Beef Short Rib
saffron risotto, carrot,
French green beans, natural jus

Changed lines 50-52 from:

Pan Sauté Wild Gulf Red Snapper
saffron steamed potato, capers, asparagus tips, sun-dried tomato, artichoke,
lemon butter sauce & jumbo lump crabmeat

to:

Slow Braised Single Bone Beef Short Rib
saffron risotto, carrot, French green beans,
natural jus

Changed lines 54-55 from:

Louisiana Jumbo Lump Crabmeat Crêpes
with Gruyère cheese, sauté spinach & dill lemon butter sauce

to:

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

Added lines 62-64:

Warm Almond-Pear Tart
toasted almonds

Changed lines 68-78 from:

Dark Chocolate Mousse Cake with Marzipan
dark chocolate genoise topped with a layer of marzipan,
a layer of dark chocolate mousse and glazed with dark chocolate ganache

Dark Chocolate Bread Pudding
with crème anglaise

Rhum Savarin with House-made Vanilla Bean Gelato
crème chantilly

to:

Roasted Hazelnut Chocolate Buttercream
served over hazelnut feuilletine
and topped with dark chocolate ganache

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

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

Added lines 91-93:

Warm Almond-Pear Tart
toasted almonds

Changed lines 97-105 from:

Dark Chocolate Mousse Cake with Marzipan
dark chocolate genoise topped with a layer of marzipan,
a layer of dark chocolate mousse and glazed with dark chocolate ganache

Dark Chocolate Bread Pudding
with crème anglaise

Rhum Savarin with House-made Vanilla Bean Gelato
crème chantilly

to:

Roasted Hazelnut Chocolate Buttercream
served over hazelnut feuilletine
and topped with dark chocolate ganache

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

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

May 03, 2018, at 12:27 PM by 74.194.1.9 -
Changed line 68 from:

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken

to:

Pan Sauté Tender Jumbo Shrimp or Roasted Chicken Breast

May 03, 2018, at 12:24 PM by 74.194.1.9 -
Changed line 54 from:

dark chocolate mousse topped with a layer of marzipan, \\

to:

dark chocolate genoise topped with a layer of marzipan, \\

Changed line 79 from:

dark chocolate mousse topped with a layer of marzipan, \\

to:

dark chocolate genoise topped with a layer of marzipan, \\

May 03, 2018, at 12:23 PM by 74.194.1.9 -
Changed lines 27-28 from:

& Herbed Goat Cheese Salad
arugula, roasted shallot vinaigrette

to:

gougère, walnut vinaigrette

May 03, 2018, at 12:21 PM by 74.194.1.9 -
Added line 88:
Deleted line 93:
May 03, 2018, at 12:20 PM by 74.194.1.9 -
Added lines 88-93:

$35. per child
beverages, tax and service charge additional

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

May 03, 2018, at 12:19 PM by 74.194.1.9 -
Changed line 55 from:

dark chocolate mousse topped with a layer of marzipan, \

to:

dark chocolate mousse topped with a layer of marzipan, \\

Changed line 80 from:

dark chocolate mousse topped with a layer of marzipan, \

to:

dark chocolate mousse topped with a layer of marzipan, \\

May 03, 2018, at 12:18 PM by 74.194.1.9 -
Changed lines 55-56 from:

dark chocolate mousse topped with a layer of marzipan, \\ a layer of dark chocolate mousse and glazed with dark chocolate ganache

to:

dark chocolate mousse topped with a layer of marzipan, a layer of dark chocolate mousse and glazed with dark chocolate ganache

Changed lines 80-81 from:

dark chocolate mousse topped with a layer of marzipan, \\ a layer of dark chocolate mousse and glazed with dark chocolate ganache

to:

dark chocolate mousse topped with a layer of marzipan, a layer of dark chocolate mousse and glazed with dark chocolate ganache

Deleted lines 87-92:

$35. per child
beverages, tax and service charge additional

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

May 03, 2018, at 12:16 PM by 74.194.1.9 -
Changed lines 2-4 from:

Sunday, May 14th, 2017
10:30am - 3:00pm

to:

Sunday, May 13th, 2018
11:00am - 3:00pm

Changed line 6 from:

$75. per person\\

to:

$85. per person\\

Changed lines 15-16 from:

Chilled Gazpacho
yellow fin tuna tartare

to:

Gratin of Onion Soup
with thyme, garlic crostini & Gruyère cheese

Changed lines 18-23 from:

La Truffe Sauvage House Salad
mesclun greens, Belgian Endive, Granny Smith Apple
Roquefort cheese, walnut vinagrette

Pan Seared Crab Cake
capellini pasta, thai curry butter sauce

to:

Heirloom Tomato Salad
roasted peppers, Kalamata olives, Valbresso Feta,
oregano vinaigrette, grissini

Maine Lobster Bisque
en croûte

Changed lines 25-26 from:

Roasted Beet, Poached Asparagus

to:

Roasted Beet, Poached Asparagus &
Herbed Goat Cheese with Thyme

Changed lines 33-37 from:

Slow Braised Boneless Colorado Lamb Shoulder
Lyonnaise potato, French green beans, carrot, natural jus

Pan Roasted Wild Alaskan Halibut Puttanesca
saffron risotto

to:

Veal Blanquette with fresh house-made Tagliatelle Pasta
slow braised veal with mushroom, pearl onion, carrot &
artichoke in a light cream sauce

Slow Braised Beef Short Rib
single bone with Gorgonzola dauphinois potato, asparagus, carrot,
French green beans, shaved Parmigiana Reggiano & white truffle oil

Changed lines 41-43 from:

Paella Valencienne
saffron Valencia rice with shrimp, scallop, fish, calamari,
mussels & clams, fire roasted sweet peppers, tomato & Kalamata olive

to:

Pan Sauté Wild Gulf Red Snapper
saffron steamed potato, capers, asparagus tips, sun-dried tomato, artichoke,
lemon butter sauce & jumbo lump crabmeat

Changed lines 45-46 from:

Chicken Breast Stuffed with Spinach, Leek & Fennel
roasted garlic & olive oil mashed potatoes, red wine sauce

to:

Louisiana Jumbo Lump Crabmeat Crêpes
with Gruyère cheese, sauté spinach & dill lemon butter sauce

Changed lines 54-56 from:

Creamy Peanut Butter Cheesecake
a creamy, delicate custard style cheesecake with organic peanut butter

to:

Dark Chocolate Mousse Cake with Marzipan
dark chocolate mousse topped with a layer of marzipan, \\ a layer of dark chocolate mousse and glazed with dark chocolate ganache

Changed lines 60-64 from:

Raspberry & Meyer Lemon Tart
a crisp puff pastry shell with Meyer lemon curd topped with fresh raspberries

to:

Rhum Savarin with House-made Vanilla Bean Gelato
crème chantilly

Changed lines 69-71 from:

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

to:

with house-made tagliatelle pasta, cream sauce
French green beans, Parmigiana Reggiano

Changed lines 78-80 from:

Peanut Butter Cheesecake
a creamy, delicate custard style cheesecake with organic peanut butter

to:

Dark Chocolate Mousse Cake with Marzipan
dark chocolate mousse topped with a layer of marzipan, \\ a layer of dark chocolate mousse and glazed with dark chocolate ganache

Changed lines 84-87 from:

Raspberry & Meyer Lemon Tart
a crisp puff pastry shell with Meyer lemon curd topped with fresh raspberries

to:

Rhum Savarin with House-made Vanilla Bean Gelato
crème chantilly

Added line 91:
May 11, 2017, at 10:41 PM by 74.194.1.9 -
Changed lines 33-34 from:

Lyonnaise potato, asparagus, French green beans, carrot, natural jus

to:

Lyonnaise potato, French green beans, carrot, natural jus

Changed line 36 from:

saffron risotto, asparagus

to:

saffron risotto

Changed line 75 from:

Creamy Peanut Butter Cheesecake

to:

Peanut Butter Cheesecake

Deleted line 89:
May 02, 2017, at 03:44 PM by 74.194.1.9 -
Changed lines 2-4 from:

Sunday, May 8th, 2016
11:00am - 3:00pm

to:

Sunday, May 14th, 2017
10:30am - 3:00pm

Changed lines 15-16 from:

Veal, Leek & Sour Cherry Tortellini
vermouth-leek cream

to:

Chilled Gazpacho
yellow fin tuna tartare

Changed lines 18-19 from:

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

to:

La Truffe Sauvage House Salad
mesclun greens, Belgian Endive, Granny Smith Apple
Roquefort cheese, walnut vinagrette

Pan Seared Crab Cake
capellini pasta, thai curry butter sauce

Changed lines 25-28 from:

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

to:

Roasted Beet, Poached Asparagus
& Herbed Goat Cheese Salad
arugula, roasted shallot vinaigrette

Changed lines 32-33 from:

Pan Roasted Wild Pacific Halibut
steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab

to:

Slow Braised Boneless Colorado Lamb Shoulder
Lyonnaise potato, asparagus, French green beans, carrot, natural jus

Pan Roasted Wild Alaskan Halibut Puttanesca
saffron risotto, asparagus

Changed lines 38-39 from:

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

to:

Paella Valencienne
saffron Valencia rice with shrimp, scallop, fish, calamari,
mussels & clams, fire roasted sweet peppers, tomato & Kalamata olive

Changed lines 42-45 from:

Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, asparagus, French green beans, carrot, natural jus

to:

Chicken Breast Stuffed with Spinach, Leek & Fennel
roasted garlic & olive oil mashed potatoes, red wine sauce

Changed lines 51-52 from:

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

to:

Creamy Peanut Butter Cheesecake
a creamy, delicate custard style cheesecake with organic peanut butter

Changed lines 54-55 from:

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

to:

Dark Chocolate Bread Pudding
with crème anglaise

Changed lines 57-60 from:

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

to:

Raspberry & Meyer Lemon Tart
a crisp puff pastry shell with Meyer lemon curd topped with fresh raspberries

Changed lines 75-76 from:

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

to:

Creamy Peanut Butter Cheesecake
a creamy, delicate custard style cheesecake with organic peanut butter

Changed lines 78-79 from:

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

to:

Dark Chocolate Bread Pudding
with crème anglaise

Changed lines 81-83 from:

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

to:

Raspberry & Meyer Lemon Tart
a crisp puff pastry shell with Meyer lemon curd topped with fresh raspberries

May 04, 2016, at 03:03 PM by 74.194.2.40 -
Changed line 31 from:

shaved Brussel sprouts, fire roasted peppers, red wine butter sauce

to:

stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory Sauce

Added line 80:
May 04, 2016, at 03:02 PM by 74.194.2.40 -
Changed line 34 from:

Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus

to:

Gorgonzola dauphinois potato, asparagus, French green beans, carrot, natural jus

April 26, 2016, at 04:03 PM by 74.194.2.40 -
Changed line 28 from:

saffron steamed potato, marinated artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab

to:

steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab

April 26, 2016, at 03:45 PM by 74.194.2.40 -
Changed lines 27-28 from:

Potato Scale Crusted Wild Gulf Red Snapper
roasted tomato and asparagus risotto, dill hollandaise

to:

Pan Roasted Wild Pacific Halibut
saffron steamed potato, marinated artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab

Changed line 31 from:

shaved Brussel sprouts, fire roasted peppers, red wine butter sauce

to:

shaved Brussel sprouts, fire roasted peppers, red wine butter sauce

Changed line 34 from:

Gorgonzola dauphinois potato, carrot, French green beans, asparagus, natural jus

to:

Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus

April 17, 2016, at 11:03 PM by 74.194.2.40 -
Changed line 31 from:

shaved Brussel sprouts, fire roasted peppers, red wine butter sauce

to:

shaved Brussel sprouts, fire roasted peppers, red wine butter sauce

Changed line 34 from:

Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus

to:

Gorgonzola dauphinois potato, carrot, French green beans, asparagus, natural jus

April 01, 2016, at 06:31 PM by 74.194.2.40 -
Changed line 27 from:

Trout Filet with Crabmeat

to:

Potato Scale Crusted Wild Gulf Red Snapper

Changed line 31 from:

stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory sauce

to:

shaved Brussel sprouts, fire roasted peppers, red wine butter sauce

Changed lines 75-77 from:

$32. per child
beverages, tax and 20% service charge additional

to:

$35. per child
beverages, tax and service charge additional

Deleted line 79:
Changed line 2 from:

Sunday, May 10th, 2015\\

to:

Sunday, May 8th, 2016\\

Changed line 6 from:

$85. per person\\

to:

$75. per person\\

Changed lines 15-26 from:

Burrata & Organic Heirloom Tomato
aged balsamic vinegar, Il Borro extra virgin olive oil, cured Spanish Serrano ham

Roasted Beets & Poached White Asparagus
warm Montrachet Cheese, caramelized shallot vinaigrette

Jerusalem Artichoke Velouté
jumbo lump crabmeat, celery root chips

to:

Veal, Leek & Sour Cherry Tortellini
vermouth-leek cream

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

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

Changed lines 27-39 from:

Pan Roasted Chilean Sea Bass
over shrimp and spinach grits, shrimp sauce

Prime Beef Tenderloin
gratin dauphinois, asparagus, haricot vert, carrot fondante, bordelaise sauce

Braised Lamb Shoulder with Middle Eastern Spices
natural jus, cous cous and vegetables

to:

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

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

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

Changed lines 39-45 from:

Warm Pear & Almond Tart with Vanilla Gelato

Flourless Chocolate Cake with Assorted Berries

Raspberry-White Chocolate Crème Brulée

to:

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

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

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

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

Changed lines 56-60 from:

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

to:

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

Changed lines 62-68 from:

Warm Pear & Almond Tart with Vanilla Gelato

Flourless Chocolate Cake with Assorted Berries

Raspberry-White Chocolate Crème Brulée

to:

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

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

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

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

Changed lines 76-77 from:

beverages, tax and gratuity additional

to:

beverages, tax and 20% service charge additional

Added line 80:
April 28, 2015, at 02:28 PM by 166.137.126.76 -
Changed lines 2-4 from:

Sunday, May 11th, 2014
10:00am - 3:00pm

to:

Sunday, May 10th, 2015
11:00am - 3:00pm

Changed lines 13-28 from:

Appetizer

House Smoked Chilean Sea Bass
crème fraiche, potato blini, egg and avocado

Civet de Lapin Ravioli
vegetable noodles, braising jus, shaved Parmigiana Reggiano
truffle oil

Louisiana Lump Crabmeat Salad
fire roasted peppers, fresh organic heart of palm, sweet potato chips
creole remoulade

to:

1st Course

Burrata & Organic Heirloom Tomato
aged balsamic vinegar, Il Borro extra virgin olive oil, cured Spanish Serrano ham

Roasted Beets & Poached White Asparagus
warm Montrachet Cheese, caramelized shallot vinaigrette

Jerusalem Artichoke Velouté
jumbo lump crabmeat, celery root chips

2nd Course

Pan Roasted Chilean Sea Bass
over shrimp and spinach grits, shrimp sauce

Prime Beef Tenderloin
gratin dauphinois, asparagus, haricot vert, carrot fondante, bordelaise sauce

Braised Lamb Shoulder with Middle Eastern Spices
natural jus, cous cous and vegetables

3rd Course

Warm Pear & Almond Tart with Vanilla Gelato

Flourless Chocolate Cake with Assorted Berries

Raspberry-White Chocolate Crème Brulée

Childrens Prix Fixe Menu

Changed lines 55-68 from:

Braised Lamb Shank Tagine
with prunes, raisins, cinnamon and almonds, served with couscouse

Filet of Prime Beef wrapped with Applewood Smoked Bacon
black truffle mashed potatoes, asparagus, haricot vert, carrot fondante
morel mushroom sauce

Crispy American Red Snapper
crabmeat risotto, ratatouille, spinach, sauce homardine

to:

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

Changed lines 62-99 from:

Triple Chocolate Mousse Cake
giandujia hazelnut crust

Lemon Éclair
crème chantilly & Italian meringue

Mocha Petit Pot de Crème
crème chantilly, almond tuile & chocolate curl

Crema Catlana
Spanish cream with cinnamon & lemon, topped with a crisp caramel crust

Childrens Prix Fixe Menu

Main Course

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

Dessert

Triple Chocolate Mousse Cake
giandujia hazelnut crust

Lemon Éclair
crème chantilly & Italian meringue

Mocha Petit Pot de Crème
crème chantilly, almond tuile & chocolate curl

Crema Catlana
Spanish cream with cinnamon & lemon, topped with a crisp caramel crust

$29. per child

to:

Warm Pear & Almond Tart with Vanilla Gelato

Flourless Chocolate Cake with Assorted Berries

Raspberry-White Chocolate Crème Brulée

$32. per child

Deleted line 73:
April 25, 2014, at 02:49 AM by 166.137.156.18 -
Changed lines 2-4 from:

Sunday, May 12th, 2013
11:00am - 2:00pm

to:

Sunday, May 11th, 2014
10:00am - 3:00pm

Changed line 6 from:

$50. per person\\

to:

$85. per person\\

Changed lines 13-69 from:

1st Course

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

La Truffe Sauvage House Salad GF
a blend of local greens grown by Alexandra Zawadski (Moss Bluff)
and Scotty Lebleu (Dequincy), tossed in our house walnut vinaigrette with
Roquefort cheese, Belgian Endive & Granny Smith Apple crisp

Seafood Chowder with Roasted Corn & Smoked Poblano Peppers

Assiette de Charcuterie
saucisson à l’ail, Finocchiona salame, peppered salame, Proscuitto di Parma

2nd Course

Omelette with Fire Roasted Peppers, Mushroom & Gruyere Cheese GF
lyonnaise potato, chicken sausage

Poached Eggs over Smoked Salmon on Croissant topped with Hollandaise
French green beans, carrot & asparagus

Chef’s Scrambled Eggs topped with Avocado, Tomato & Feta GF
lyonnaise potato, chicken sausage

Poached Eggs over Sauté Spinach on Croissant topped with crab & Hollandaise
French green beans, carrot & asparagus

Poached Eggs over Beef Paillard on Croissant topped with Hollandaise
French green beans, carrot & asparagus

Crisp Belgian Waffle served with Assorted Berries
Vermont maple syrup and chicken sausage

Almond Crusted Red Snapper
Basmati rice pilaf, haricot vert, carrot vichy, lemon butter sauce

Chicken Breast stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese
house-made tagliatelle pasta, red wine sauce

3rd Course

Raspberry Crème Brulée

Dark Chocolate Mousse Cake with Hazelnut Crust & Ganache

Warm Pear Tart with Vanilla Gelato & Almonds

Childrens Prix Fixe Menu

to:

Appetizer

House Smoked Chilean Sea Bass
crème fraiche, potato blini, egg and avocado

Civet de Lapin Ravioli
vegetable noodles, braising jus, shaved Parmigiana Reggiano
truffle oil

Louisiana Lump Crabmeat Salad
fire roasted peppers, fresh organic heart of palm, sweet potato chips
creole remoulade

Changed lines 31-37 from:

Crisp Belgian Waffle served with Assorted Berries
Vermont maple syrup and chicken sausage

Scrambled Eggs, Lyonnaise Potato, Chicken Sausage GF

to:

Braised Lamb Shank Tagine
with prunes, raisins, cinnamon and almonds, served with couscouse

Filet of Prime Beef wrapped with Applewood Smoked Bacon
black truffle mashed potatoes, asparagus, haricot vert, carrot fondante
morel mushroom sauce

Crispy American Red Snapper
crabmeat risotto, ratatouille, spinach, sauce homardine

Changed lines 47-54 from:

Raspberry Crème Brulée

Dark Chocolate Mousse Cake with Hazelnut Crust & Ganache

Warm Pear Tart with Vanilla Gelato & Almonds

$26.5 per child

to:

Triple Chocolate Mousse Cake
giandujia hazelnut crust

Lemon Éclair
crème chantilly & Italian meringue

Mocha Petit Pot de Crème
crème chantilly, almond tuile & chocolate curl

Crema Catlana
Spanish cream with cinnamon & lemon, topped with a crisp caramel crust

Childrens Prix Fixe Menu

Main Course

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

Dessert

Triple Chocolate Mousse Cake
giandujia hazelnut crust

Lemon Éclair
crème chantilly & Italian meringue

Mocha Petit Pot de Crème
crème chantilly, almond tuile & chocolate curl

Crema Catlana
Spanish cream with cinnamon & lemon, topped with a crisp caramel crust

$29. per child

Added line 89:
May 12, 2013, at 11:57 PM by 12.73.38.144 -
Changed line 28 from:

Ossiette de Charcuterie

to:

Assiette de Charcuterie

May 11, 2013, at 01:21 AM by 12.73.39.70 -
Changed lines 49-50 from:

maple syrup and chicken sausage

to:

Vermont maple syrup and chicken sausage

Changed lines 52-54 from:

local organic Jasmine rice pilaf (grown by Kurt & Karen Unkel),
haricot vert, carrot vichy, lemon butter sauce

to:

Basmati rice pilaf, haricot vert, carrot vichy, lemon butter sauce

Changed lines 73-75 from:

maple syrup and chicken sausage

to:

Vermont maple syrup and chicken sausage

May 08, 2013, at 04:15 PM by 12.73.38.83 -
Changed lines 77-79 from:

Scrambled Eggs, Lyonnaise potato, chicken sausage GF

to:

Scrambled Eggs, Lyonnaise Potato, Chicken Sausage GF

May 08, 2013, at 04:12 PM by 12.73.38.83 -
Changed lines 90-91 from:

beverages, tax and 20% service charge additional

to:

beverages, tax and gratuity additional

May 08, 2013, at 04:11 PM by 12.73.38.83 -
Changed line 22 from:

and Scotty Lebleu (DeQuincy), tossed in our house walnut vinaigrette with \\

to:

and Scotty Lebleu (Dequincy), tossed in our house walnut vinaigrette with \\

May 08, 2013, at 04:10 PM by 12.73.38.83 -
Changed line 2 from:

Sunday, May 13th, 2012\\

to:

Sunday, May 12th, 2013\\

Changed lines 6-11 from:

$68. per person
plus beverages, sales tax and 20% service charge
credit card required to secure reservation
fresh cut long stem rose for every Mother

to:

$50. per person
beverages, sales tax and gratuity additional
credit card required to secure reservation

Changed lines 15-25 from:

Louisiana Crab Cake
citrus butter, roasted red pepper aïoli

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

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

to:

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

La Truffe Sauvage House Salad GF
a blend of local greens grown by Alexandra Zawadski (Moss Bluff)
and Scotty Lebleu (DeQuincy), tossed in our house walnut vinaigrette with
Roquefort cheese, Belgian Endive & Granny Smith Apple crisp

Seafood Chowder with Roasted Corn & Smoked Poblano Peppers

Ossiette de Charcuterie
saucisson à l’ail, Finocchiona salame, peppered salame, Proscuitto di Parma

Changed lines 33-44 from:

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

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

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

to:

Omelette with Fire Roasted Peppers, Mushroom & Gruyere Cheese GF
lyonnaise potato, chicken sausage

Poached Eggs over Smoked Salmon on Croissant topped with Hollandaise
French green beans, carrot & asparagus

Chef’s Scrambled Eggs topped with Avocado, Tomato & Feta GF
lyonnaise potato, chicken sausage

Poached Eggs over Sauté Spinach on Croissant topped with crab & Hollandaise
French green beans, carrot & asparagus

Poached Eggs over Beef Paillard on Croissant topped with Hollandaise
French green beans, carrot & asparagus

Crisp Belgian Waffle served with Assorted Berries
maple syrup and chicken sausage

Almond Crusted Red Snapper
local organic Jasmine rice pilaf (grown by Kurt & Karen Unkel),
haricot vert, carrot vichy, lemon butter sauce

Chicken Breast stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese
house-made tagliatelle pasta, red wine sauce

Changed lines 62-68 from:

Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

to:

Raspberry Crème Brulée

Dark Chocolate Mousse Cake with Hazelnut Crust & Ganache

Warm Pear Tart with Vanilla Gelato & Almonds

Changed lines 73-76 from:

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

to:

Crisp Belgian Waffle served with Assorted Berries
maple syrup and chicken sausage

Scrambled Eggs, Lyonnaise potato, chicken sausage GF

Changed lines 82-90 from:

Dark Chocolate Mousse Cake
Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

$29. per child

to:

Raspberry Crème Brulée

Dark Chocolate Mousse Cake with Hazelnut Crust & Ganache

Warm Pear Tart with Vanilla Gelato & Almonds

$26.5 per child

Deleted line 93:
April 17, 2012, at 08:17 PM by 12.73.38.171 -
Changed lines 1-10 from:

Mother's Day
Sunday, May 8th, 2011
11:00am - 2:00pm

Children's Prix Fixe Menu is available for 6-13 yrs.
Reservation Only - Credit Card Required

Prix Fixe Menu

to:

MOTHERS DAY LUNCH
Sunday, May 13th, 2012
11:00am - 2:00pm

Prixe Fixe Menu
$68. per person
plus beverages, sales tax and 20% service charge
credit card required to secure reservation
fresh cut long stem rose for every Mother

Changed lines 16-28 from:

House Smoked Atlantic Salmon & Röesti Potato
crème fraîche, tomato confite and dill oil
‡‡‡
La Truffe Sauvage House Salad
organic field greens tossed in our walnut vinaigrette with Roquefort cheese
Belgian Endive and Granny Smith apple crisp
‡‡‡
Pan Sauté Crab Cake
vegetable noodles, red pepper aïoli
‡‡‡
Porcini Mushroom Bisque en Crôute
with black truffle

to:

Louisiana Crab Cake
citrus butter, roasted red pepper aïoli

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

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

Changed lines 29-39 from:

Pan Sauté Trout
crab-cheese grits, capers, sun-dried tomato, asparagus tips, dill butter sauce
‡‡‡
Tender Braised Lamb Shank
saffron risotto, baby vegetables, natural jus & white truffle oil
‡‡‡
Angus Beef Tenderloin
Gorgonzola cheese dauphinois potato, baby vegetables
roasted shallot bordelaise

to:

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

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

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

Changed lines 43-57 from:

Spring Berry Tart
fresh berries & crème patissière on a crisp tart shell, topped with a light apricot glaze
‡‡‡
Raspberry Crème Brulée
our white chocolate crème Brulée with fresh raspberries in a crisp puff pastry shell
with a crisp, caramelized crust
‡‡‡
Bittersweet Royale Torte
intensely chocolate cake with dark chocolate butter-cream & bittersweet chocolate ganache

fresh cut long stem rose for every Mother

$65. per person
beverages, tax and gratuity additional

to:

Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

Changed line 54 from:

Pan Sautéed Tender Jumbo Gulf Shrimp or Chicken Breast

to:

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken

Changed lines 60-72 from:

Spring Berry Tart
fresh berries & crème patissière on a crisp tart shell, topped with a light apricot glaze
‡‡‡
Raspberry Crème Brulée
our white chocolate crème Brulée with fresh raspberries in a crisp puff pastry shell
with a crisp, caramelized crust
‡‡‡
Bittersweet Royale Torte
intensely chocolate cake with dark chocolate butter-cream & bittersweet chocolate ganache

$27. per child
beverages, tax and gratuity additional

to:

Dark Chocolate Mousse Cake
Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

$29. per child
beverages, tax and 20% service charge additional

Added line 73:
April 29, 2011, at 08:42 PM by 12.73.40.116 -
Changed line 2 from:

Sunday, May 8th, 2010 \\

to:

Sunday, May 8th, 2011 \\

April 29, 2011, at 08:38 PM by 12.73.40.116 -
Changed line 2 from:

Sunday, May 9th, 2010 \\

to:

Sunday, May 8th, 2010 \\

Changed lines 13-14 from:

Traditional Turtle Soup
with Sherry \\

to:

House Smoked Atlantic Salmon & Röesti Potato
crème fraîche, tomato confite and dill oil \\

Changed lines 20-21 from:

House Smoked Wild Norwegian Halibut
potato Anna, tomato confite & dill oil \\

to:

Pan Sauté Crab Cake
vegetable noodles, red pepper aïoli \\

Changed lines 23-27 from:

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

to:

Porcini Mushroom Bisque en Crôute
with black truffle

Added lines 28-30:

Pan Sauté Trout
crab-cheese grits, capers, sun-dried tomato, asparagus tips, dill butter sauce
‡‡‡ \\

Deleted lines 33-35:

Crispy Red Snapper
roasted potato, capers-tomato-asparagus tips-crab, lemon-dill sauce
‡‡‡ \\

Added lines 37-42:

3rd Course

Spring Berry Tart
fresh berries & crème patissière on a crisp tart shell, topped with a light apricot glaze \\

Changed lines 44-52 from:

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

3rd Course

Fresh Spring Berry Tart
fresh berries, crème patissière on a crisp tart shell, topped with a light apricot glaze \\

to:

Raspberry Crème Brulée
our white chocolate crème Brulée with fresh raspberries in a crisp puff pastry shell
with a crisp, caramelized crust \\

Deleted lines 47-49:

Housemade Lemon Gelato & Toasted Meringue
decadent lemon ice cream topped with creamy meringue
‡‡‡ \\

Changed lines 66-67 from:

Fresh Spring Berry Tart
fresh berries, crème patissière on a crisp tart shell, topped with a light apricot glaze \\

to:

Spring Berry Tart
fresh berries & crème patissière on a crisp tart shell, topped with a light apricot glaze \\

Changed lines 69-70 from:

Housemade Lemon Gelato & Toasted Meringue
decadent lemon ice cream topped with creamy meringue \\

to:

Raspberry Crème Brulée
our white chocolate crème Brulée with fresh raspberries in a crisp puff pastry shell
with a crisp, caramelized crust \\

April 15, 2011, at 12:45 PM by 12.73.38.135 -
Changed lines 1-12 from:

EASTER LUNCH
Sunday, April 24th , 2011
11:00am - 2:00pm

Prixe Fixe Menu
$60.00 per person
beverages, tax and gratuity additional
credit card required to secure reservation

to:

Mother's Day
Sunday, May 9th, 2010
11:00am - 2:00pm

Children's Prix Fixe Menu is available for 6-13 yrs.
Reservation Only - Credit Card Required

Prix Fixe Menu

Changed lines 13-18 from:

Cream of Asparagus & Celery Root with Morel Mushroom
white truffle oil

Lobster-Jerusalem Artichoke Ravioli
vermouth-leek sauce

to:

Traditional Turtle Soup
with Sherry
‡‡‡
La Truffe Sauvage House Salad
organic field greens tossed in our walnut vinaigrette with Roquefort cheese
Belgian Endive and Granny Smith apple crisp
‡‡‡
House Smoked Wild Norwegian Halibut
potato Anna, tomato confite & dill oil
‡‡‡ \\

Changed lines 24-27 from:

breadcrumb crusted goat cheese, lightly sautéed and served over spinach salad
with toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette

to:

sautéed breadcrumb crusted goat cheese with toasted baguette
pine-nuts, dried figs & roasted shallot vinaigrette

Changed lines 30-32 from:

Braised Lamb Shank
saffron risotto, haricot vert, natural jus, white truffle oil & shaved Parmigiana Reggiano

to:

Tender Braised Lamb Shank
saffron risotto, baby vegetables, natural jus & white truffle oil
‡‡‡
Crispy Red Snapper
roasted potato, capers-tomato-asparagus tips-crab, lemon-dill sauce
‡‡‡ \\

Changed lines 37-42 from:

Gorgonzola dauphinois potato, baby sunburst squash & zucchini, haricot vert, brussel sprouts
roasted shallot bordelaise

Slow Roasted Leg of Lamb
Lyonnaise potato, asparagus, natural jus

to:

Gorgonzola cheese dauphinois potato, baby vegetables
roasted shallot bordelaise
‡‡‡ \\

Changed line 41 from:

jumbo lump crabmeat tossed in champagne cream sauce, \\

to:

jumbo lump crabmeat tossed in a champagne cream sauce \\

Deleted line 44:
Changed lines 47-59 from:

Dark Chocolate Mousse Cake
tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache

Raspberry Crème Brulee
our white chocolate crème brulée with fresh raspberries
in a puff pastry shell with a crisp caramelized crust

Spring Berry Tart
crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries,
finished with a light apricot glaze

to:

Fresh Spring Berry Tart
fresh berries, crème patissière on a crisp tart shell, topped with a light apricot glaze
‡‡‡
Housemade Lemon Gelato & Toasted Meringue
decadent lemon ice cream topped with creamy meringue
‡‡‡
Bittersweet Royale Torte
intensely chocolate cake with dark chocolate butter-cream & bittersweet chocolate ganache

fresh cut long stem rose for every Mother

$65. per person
beverages, tax and gratuity additional

Changed lines 71-82 from:

Dark Chocolate Mousse Cake
tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache

Raspberry Crème Brulee
our white chocolate crème brulée with fresh raspberries
in a puff pastry shell with a crisp caramelized crust

Spring Berry Tart
crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries,
finished with a light apricot glaze

to:

Fresh Spring Berry Tart
fresh berries, crème patissière on a crisp tart shell, topped with a light apricot glaze
‡‡‡
Housemade Lemon Gelato & Toasted Meringue
decadent lemon ice cream topped with creamy meringue
‡‡‡
Bittersweet Royale Torte
intensely chocolate cake with dark chocolate butter-cream & bittersweet chocolate ganache

Deleted line 84:
April 15, 2011, at 12:02 PM by 12.73.38.178 -
Changed lines 29-30 from:

saffron risotto, haricot vert, natural jus, white truffle oil & shaved Parmigiana Reggiano \\

to:

saffron risotto, haricot vert, natural jus, white truffle oil & shaved Parmigiana Reggiano

Changed lines 33-34 from:

roasted shallot bordelaise \\

to:

roasted shallot bordelaise

Changed lines 36-37 from:

Lyonnaise potato, asparagus, natural jus \\

to:

Lyonnaise potato, asparagus, natural jus

Changed lines 40-42 from:

served in a crisp puff pastry shell with asparagus

to:

served in a crisp puff pastry shell with asparagus

Changed lines 47-48 from:

tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache \\

to:

tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache

Changed lines 51-52 from:

in a puff pastry shell with a crisp caramelized crust \\

to:

in a puff pastry shell with a crisp caramelized crust

Added line 58:
Changed lines 70-71 from:

tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache \\

to:

tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache

Changed lines 74-75 from:

in a puff pastry shell with a crisp caramelized crust \\

to:

in a puff pastry shell with a crisp caramelized crust

Added line 80:
Added line 86:
April 15, 2011, at 12:00 PM by 12.73.38.178 -
Changed lines 1-10 from:

Mother's Day
Sunday, May 9th, 2010
11:00am - 2:00pm

Children's Prix Fixe Menu is available for 6-13 yrs.
Reservation Only - Credit Card Required

Prix Fixe Menu

to:

EASTER LUNCH
Sunday, April 24th , 2011
11:00am - 2:00pm

Prixe Fixe Menu
$60.00 per person
beverages, tax and gratuity additional
credit card required to secure reservation

Changed lines 15-24 from:

Traditional Turtle Soup
with Sherry
‡‡‡
La Truffe Sauvage House Salad
organic field greens tossed in our walnut vinaigrette with Roquefort cheese
Belgian Endive and Granny Smith apple crisp
‡‡‡
House Smoked Wild Norwegian Halibut
potato Anna, tomato confite & dill oil
‡‡‡ \\

to:

Cream of Asparagus & Celery Root with Morel Mushroom
white truffle oil

Lobster-Jerusalem Artichoke Ravioli
vermouth-leek sauce

Changed lines 22-25 from:

sautéed breadcrumb crusted goat cheese with toasted baguette
pine-nuts, dried figs & roasted shallot vinaigrette

to:

breadcrumb crusted goat cheese, lightly sautéed and served over spinach salad
with toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette

Changed lines 28-33 from:

Tender Braised Lamb Shank
saffron risotto, baby vegetables, natural jus & white truffle oil
‡‡‡
Crispy Red Snapper
roasted potato, capers-tomato-asparagus tips-crab, lemon-dill sauce
‡‡‡ \\

to:

Braised Lamb Shank
saffron risotto, haricot vert, natural jus, white truffle oil & shaved Parmigiana Reggiano \\

Changed line 31 from:

Gorgonzola cheese dauphinois potato, baby vegetables \\

to:

Gorgonzola dauphinois potato, baby sunburst squash & zucchini, haricot vert, brussel sprouts \\

Changed lines 33-34 from:

‡‡‡ \\

to:

Slow Roasted Leg of Lamb
Lyonnaise potato, asparagus, natural jus \\

Changed lines 36-39 from:

jumbo lump crabmeat tossed in a champagne cream sauce
served in a crisp puff pastry shell with asparagus

to:

jumbo lump crabmeat tossed in champagne cream sauce,
served in a crisp puff pastry shell with asparagus

Changed lines 42-55 from:

Fresh Spring Berry Tart
fresh berries, crème patissière on a crisp tart shell, topped with a light apricot glaze
‡‡‡
Housemade Lemon Gelato & Toasted Meringue
decadent lemon ice cream topped with creamy meringue
‡‡‡
Bittersweet Royale Torte
intensely chocolate cake with dark chocolate butter-cream & bittersweet chocolate ganache

fresh cut long stem rose for every Mother

$65. per person
beverages, tax and gratuity additional

to:

Dark Chocolate Mousse Cake
tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache
Raspberry Crème Brulee
our white chocolate crème brulée with fresh raspberries
in a puff pastry shell with a crisp caramelized crust
Spring Berry Tart
crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries,
finished with a light apricot glaze

Changed lines 62-70 from:

Fresh Spring Berry Tart
fresh berries, crème patissière on a crisp tart shell, topped with a light apricot glaze
‡‡‡
Housemade Lemon Gelato & Toasted Meringue
decadent lemon ice cream topped with creamy meringue
‡‡‡
Bittersweet Royale Torte
intensely chocolate cake with dark chocolate butter-cream & bittersweet chocolate ganache

to:

Dark Chocolate Mousse Cake
tender chocolate cake layered with dark chocolate mousse and glazed with dark chocolate ganache
Raspberry Crème Brulee
our white chocolate crème brulée with fresh raspberries
in a puff pastry shell with a crisp caramelized crust
Spring Berry Tart
crispy tart shell, crème pâtissière, strawberries, raspberries, blackberries & blueberries,
finished with a light apricot glaze

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Page last modified on May 10, 2020, at 02:56 AM