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Mothers Day Brunch

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May 10, 2006, at 02:21 PM by 67.67.225.29 -
Added line 1:
[[MothersDay | This page has moved]].
May 10, 2006, at 02:21 PM by 67.67.225.29 -
Deleted lines 0-71:
! %center% ''Mothers Day Brunch'' %%\\
%center% ''Sunday, May 14th, 2006'' %%\\
%center% ''11:00am - 2:00pm'' %%

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

! %center% ''Prix Fixe Menu'' %%

%center style="text-decoration: underline"% '''[++1st Course++]''' %%

%center% [+ La Truffe Sauvage Scallops Rockefeller +] %% [[<<]]
%center% '^''over sauteed spinach with garlic, fennel, onion and celery, glazed with Hollandaise''^' %%\\
%center% [+ Louisiana Crab Cakes +] %% [[<<]]
%center% '^''cappellini pasta, lemon and balsamic vinegar''^' %%\\
%center% [+ Jumbo Lump Crabmeat Ceviché +] %% [[<<]]
%center% '^''tomato, jalapeño, red onion, lemon juice and avocado''^' %%\\
%center% [+ Angus Beef, Morel and Duck Foie Gras Mezzaluna Ravioli +] %% [[<<]]
%center% '^''a half moon ravioli with light cream sauce & Parmigiana Reggiano''^' %%

%center style="text-decoration: underline"% '''[++2nd Course++]''' %%

%center% [+ Pan Roasted Alaskan Halibut +] %% [[<<]]
%center% '^''served over lump crabmeat, steamed potatoes, haricot vert and dill butter sauce''^' %%\\
%center% [+ ''Certified Angus Beef'^'-®-'^''' Tenderloin +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Roasted Colorado Rack of Lamb with Herbes de Provence +] %% [[<<]]
%center% '^''garlic mashed potatoes, vegetable ratatouille and minted natural jus''^' %%\\
%center% [+ Louisiana Lump Crabmeat Mary Louise +] %% [[<<]]
%center% '^''crabmeat tossed with a champagne cream sauce,''^' %%\\
%center% '^''served in a crisp puff pastry shell, asparagus''^' %%\\


%center style="text-decoration: underline"% '''[++3rd Course++]''' %%

%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ White & Dark Chocolate Bread Pudding +] %% [[<<]]
%center% '^''traditional bread pudding with chunks of white and dark chocolate, served with crème anglaise''^' %%\\
%center% [+ Warm Apple Tart Tatin +] %% [[<<]]
%center% '^''with housemade vanilla gelato and apple chips''^' %%\\
%center% [+ White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''topped with dark chocolate ganache and candied pistachios''^' %%

%center% [+ Every Mother will receive a long stemmed rose +] %% [[<<]]

%center% [+ $56.50 per person +] %% [[<<]]
%center% '^''beverages, tax and gratuity additional''^' %%\\

! %center% ''Childrens Prix Fixe Menu'' %%

%center style="text-decoration: underline"% '''[++1st Course++]''' %%

%center% [+ Penne Pasta with Jumbo Shrimp +] %% [[<<]]
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%\\
%center% [+ Penne Pasta with Roasted Chicken Breast +] %% [[<<]]
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%

%center style="text-decoration: underline"% '''[++2nd Course++]''' %%

%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ White & Dark Chocolate Bread Pudding +] %% [[<<]]
%center% '^''traditional bread pudding with chunks of white and dark chocolate, served with crème anglaise''^' %%\\
%center% [+ Warm Apple Tart Tatin +] %% [[<<]]
%center% '^''with housemade vanilla gelato and apple chips''^' %%\\
%center% [+ White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''topped with dark chocolate ganache and candied pistachios''^' %%

%center% [+ $27.50 per child +] %% [[<<]]
%center% '^''beverages, tax and gratuity additional''^' %%\\

May 10, 2006, at 09:05 AM by Arthur Durham -
Changed lines 19-20 from:
%center% '^''a half moon ravioli with black truffle cream & Parmigiana Reggiano''^' %%
to:
%center% '^''a half moon ravioli with light cream sauce & Parmigiana Reggiano''^' %%
Changed line 24 from:
%center% '^''served over langostinos, lump crab and trumpet royale mushroom''^' %%\\
to:
%center% '^''served over lump crabmeat, steamed potatoes, haricot vert and dill butter sauce''^' %%\\
Changed line 28 from:
%center% '^''lyonnaise potato, vegetable ratatouille and minted natural jus''^' %%\\
to:
%center% '^''garlic mashed potatoes, vegetable ratatouille and minted natural jus''^' %%\\
April 18, 2006, at 02:40 PM by Arthur Durham -
Added lines 45-46:
%center% [+ Every Mother will receive a long stemmed rose +] %% [[<<]]
April 18, 2006, at 02:39 PM by Arthur Durham -
Changed lines 43-44 from:
%center% '^''topped with dark chocolate ganache and candied pistachios''^' %%\\
to:
%center% '^''topped with dark chocolate ganache and candied pistachios''^' %%
April 18, 2006, at 02:38 PM by Arthur Durham -
Changed line 5 from:
%center% ''Children's Prix Fixe Menu is available for 6-13 yrs.''\\
to:
%center% '+''Children's Prix Fixe Menu is available for 6-13 yrs.''+'\\
Changed lines 55-56 from:
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%\\
to:
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%
April 18, 2006, at 02:37 PM by Arthur Durham -
Changed lines 19-20 from:
%center% '^''a half moon ravioli with black truffle cream & Parmigiana Reggiano''^' %%\\
to:
%center% '^''a half moon ravioli with black truffle cream & Parmigiana Reggiano''^' %%
Changed lines 36-40 from:
%center% [+ Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian apple tart with crisp puff pastry and vanilla gelato''^' %%\\
%center% [+ Strawberry Cheesecake +] %% [[<<]]
%center% '^''our creamy cheesecake with the fresh taste of strawberries''^' %%\\
%center% [+ La Truffe Sauvage White Chocolate Creme Brulee
+] %% [[<<]]
to:
%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
Changed lines 38-40 from:
%center% [+ Rapsberry Creme Brulee +] %% [[<<]]
%center% '^''our white chocolate creme brulee with fresh raspberries in a crisp puff pastry shell''^' %%\\
to:
%center% [+ White & Dark Chocolate Bread Pudding +] %% [[<<]]
%center%
'^''traditional bread pudding with chunks of white and dark chocolate, served with crème anglaise''^' %%\\
%center% [+ Warm Apple Tart Tatin +] %% [[<<]]
%center% '^''with housemade vanilla gelato and apple chips''^' %%\\
%center% [+ White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''topped with dark chocolate ganache and candied pistachios
''^' %%\\
Added lines 59-67:
%center% [+ White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ White & Dark Chocolate Bread Pudding +] %% [[<<]]
%center% '^''traditional bread pudding with chunks of white and dark chocolate, served with crème anglaise''^' %%\\
%center% [+ Warm Apple Tart Tatin +] %% [[<<]]
%center% '^''with housemade vanilla gelato and apple chips''^' %%\\
%center% [+ White & Dark Chocolate Mousse Cake +] %% [[<<]]
%center% '^''topped with dark chocolate ganache and candied pistachios''^' %%

April 18, 2006, at 02:15 PM by Arthur Durham -
Changed lines 25-31 from:
%center% [+ Certified Angus Beef Medallion +] %% [[<<]]
%center% '^''roasted potatoes, asparagus, haricot vert, Bordelaise sauce''^' %%\\
%center% [+ Veal Oscar +] %% [[<<]]
%center% '^''pan sauteed veal tenderloin with sweet pea risotto & crabmeat hollandaise
''^' %%\\
%center% [+ Louisiana Crab
and Mushroom Crepes +] %% [[<<]]
%center% '^''French green beans, dill butter sauce''^'
%%\\
to:
%center% [+ ''Certified Angus Beef'^'-®-'^''' Tenderloin +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
%center% [+ Roasted Colorado Rack of Lamb with Herbes de Provence +] %% [[<<]]
%center%
'^''lyonnaise potato, vegetable ratatouille and minted natural jus''^' %%\\
%center%
[+ Louisiana Lump Crabmeat Mary Louise +] %% [[<<]]
%center% '^''crabmeat tossed with a champagne cream sauce,''^' %%
\\
%center% '^''served in a crisp puff pastry shell, asparagus''^' %%\\


April 18, 2006, at 02:12 PM by Arthur Durham -
Changed line 2 from:
%center% ''Sunday, May 5th, 2005'' %%\\
to:
%center% ''Sunday, May 14th, 2006'' %%\\
Deleted line 4:
%center% '+'''Two Prix Fixe Menus from which to choose - Brunch or Lunch'''+'\\
Changed lines 8-9 from:
! %center% ''Lunch Prix Fixe Menu'' %%
to:
! %center% ''Prix Fixe Menu'' %%
Changed lines 15-31 from:
%center% '^''Thai curry sauce, cappellini pasta''^' %%\\
%center% [+ Chilled Crabmeat Ceviche with Avocado +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed with fresh tomato, cilantro, red onion, jalapeno and lime''^' %%\\
%center% [+ Certified Angus Beef Carpaccio
+] %% [[<<]]
%center% '^''extra virgin olive oil, Parmigiana Reggiano, Dijon mustard, crostini''^' %%\\
%center% [+ Tortellini Pasta filled with Partridge and Mascarpone Cheese +] %% [[<<]]
%center% '^''natural veal jus''^' %%\\
%center% [+ Peppered House Smoked Salmon Tartare +] %% [[<<]]
%center% '^''pickled English cucumber''^' %%\\
%center% [+ Insalata Caprese +] %% [[<<]]
%center% '^''with sliced Serrano ham, pinenuts, extra virgin olive oil and aged balsamic vinegar''^' %%\\
%center% [+ La Truffe Sauvage House Salad +] %% [[<<]]
%center% '^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%\\


to:
%center% '^''cappellini pasta, lemon and balsamic vinegar''^' %%\\
%center% [+ Jumbo Lump Crabmeat Ceviché +] %% [[<<]]
%center% '^''tomato, jalapeño, red onion, lemon juice and avocado''^' %%\\
%center% [+ Angus Beef, Morel and Duck Foie Gras Mezzaluna Ravioli
+] %% [[<<]]
%center% '^''a half moon ravioli with black truffle cream & Parmigiana Reggiano''^' %%\\
Changed lines 23-24 from:
%center% [+ Tender Slow Roasted Leg of Lamb +] %% [[<<]]
%center% '^''roasted potatoes, haricot vert, natural jus''^' %%\\
to:
%center% [+ Pan Roasted Alaskan Halibut +] %% [[<<]]
%center% '^''served over langostinos, lump crab and trumpet royale mushroom''^' %%\\
%center% [+ Certified Angus Beef Medallion +] %% [[<<]]
%center% '^''roasted potatoes, asparagus, haricot vert, Bordelaise sauce
''^' %%\\
Changed lines 31-39 from:
%center% [+ Baked Alaskan Halibut en Papillotte +] %% [[<<]]
%center% '^''with fire roasted peppers, eggplant and zucchini, Basmati rice pilaf''^' %%\\
%center% [+ Pan Seared Jumbo Shrimp Paella Style +] %% [[<<]]
%center% '^''saffron risotto with fire roasted peppers, sweet peas and chicken''^' %%\\
%center% [+ Certified Angus Beef Medallion +] %% [[<<]]
%center% '^''roasted potatoes, asparagus, haricot vert, Bordelaise sauce''^' %%\\
%center% [+ Pan Seared Natural Sea Scallops +] %% [[<<]]
%center% '^''dried fig-asparagus tip risotto, citrus reduction''^'

to:
Changed lines 42-51 from:
%center% [+ Frozen Nougat with Dried Fruit +] %% [[<<]]
%center% '^''rasberry coulis''^' %%\\
%center% [+ Dark & White Chocolate Mousse Cake +] %% [[<<]]
%center% '^''with candied pecans''^' %%\\
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\
%center% [+ Lemon Gelato and Swiss Meringue +] %% [[<<]]
%center% '^''lemon ice cream with soft toasted meringue''^' %%

%center% [+ $43
.50 per person +] %% [[<<]]
to:

%center% [+ $56.50 per person +] %% [[<<]]
Changed lines 46-47 from:
! %center% ''Brunch Prix Fixe Menu'' %%
to:
! %center% ''Childrens Prix Fixe Menu'' %%
Changed lines 50-61 from:
%center% [+ Mediterranean Organic Salad +] %% [[<<]]
%center% '^''organic tomatoes, English cucumbers, feta cheese, Kalamata olives, avocado, oregano vinaigrette''^' %%\\
%center%
[+ Chevre Chaud with Fresh Spinach and Pistachios +] %% [[<<]]
%center% '^''warm goat cheese over sliced toasted baguette, roasted shallot vinaigrette''^' %%
\\
%center% [+ Roasted Beets, Montrachet and Asparagus +] %% [[<<]]
%center% '^''extra virgin olive oil and lemon''^' %%\\
%center% [+ La Truffe Sauvage House Salad +] %% [[<<]]
%center% '^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%\\
%center% [+ Maine Lobster Bisque en Croute +] %% [[<<]]
%center% [+ Gratin of Onion Soup with Garlic Crostini and Gruyere +] %% [[<<]]

to:
%center% [+ Penne Pasta with Jumbo Shrimp +] %% [[<<]]
%center%
'^''light cream sauce with Parmigiana Reggiano''^' %%\\
%center% [+ Penne Pasta with Roasted Chicken Breast +]
%% [[<<]]
%center% '^''light cream sauce
with Parmigiana Reggiano''^' %%\\
Changed lines 57-88 from:
%center% [+ Omelet with Ratatouille and Gruyere Cheese +] %% [[<<]]
%center% '^''filled with eggplant, tomato, fire roasted peppers, zucchini, served with potatoes and sausage''^' %%\\
%center% [+ Belgian Waffle with Pure Maple Syrup +] %% [[<<]]
%center% '^''a thick, golden brown waffle served with fresh fruit and strawberry puree''^' %%\\
%center% [+ Poached Eggs with Smoked Salmon +] %% [[<<]]
%center% '^''French green beans, hollandaise sauce''^' %%\\
%center% [+ Poached Eggs with Sauteed Spinach +] %% [[<<]]
%center% '^''crabmeat hollandaise''^' %%\\
%center% [+ Chef Mohamed's Scrambled Eggs +] %% [[<<]]
%center% '^''scrambled in olive oil, topped with tomato, Feta and avocado, with potatoes and sausage''^' %%\\


%center style="text-decoration: underline"% '''[++3rd Course++]''' %%

%center% [+ Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian apple tart with crisp puff pastry and vanilla gelato''^' %%\\
%center% [+ Strawberry Cheesecake +] %% [[<<]]
%center% '^''our creamy cheesecake with the fresh taste of strawberries''^' %%\\
%center% [+ La Truffe Sauvage White Chocolate Creme Brulee +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ Rapsberry Creme Brulee +] %% [[<<]]
%center% '^''our white chocolate creme brulee with fresh raspberries in a crisp puff pastry shell''^' %%\\
%center% [+ Frozen Nougat with Dried Fruit +] %% [[<<]]
%center% '^''rasberry coulis''^' %%\\
%center% [+ Dark & White Chocolate Mousse Cake +] %% [[<<]]
%center% '^''with candied pecans''^' %%\\
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\
%center% [+ Lemon Gelato and Swiss Meringue +] %% [[<<]]
%center% '^''lemon ice cream with soft toasted meringue''^' %%

%center% [+ $31.50 per person +] %% [[<<]]
to:
%center% [+ $27.50 per child +] %% [[<<]]
Deleted lines 59-95:

! %center% ''Childrens Prix Fixe Menu'' %%

%center style="text-decoration: underline"% '''[++1st Course++]''' %%

%center% [+ Scrambled Eggs +] %% [[<<]]
%center% '^''three eggs scrambled, with potatoes and sausage''^' %%\\
%center% [+ Belgian Waffle with Pure Maple Syrup +] %% [[<<]]
%center% '^''a thick, golden brown waffle served with fresh fruit and strawberry puree''^' %%\\
%center% [+ Penne Pasta with Jumbo Shrimp +] %% [[<<]]
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%\\
%center% [+ Penne Pasta with Roasted Chicken Breast +] %% [[<<]]
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%\\


%center style="text-decoration: underline"% '''[++2nd Course++]''' %%

%center% [+ Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian apple tart with crisp puff pastry and vanilla gelato''^' %%\\
%center% [+ Strawberry Cheesecake +] %% [[<<]]
%center% '^''our creamy cheesecake with the fresh taste of strawberries''^' %%\\
%center% [+ La Truffe Sauvage White Chocolate Creme Brulee +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ Rapsberry Creme Brulee +] %% [[<<]]
%center% '^''our white chocolate creme brulee with fresh raspberries in a crisp puff pastry shell''^' %%\\
%center% [+ Frozen Nougat with Dried Fruit +] %% [[<<]]
%center% '^''rasberry coulis''^' %%\\
%center% [+ Dark & White Chocolate Mousse Cake +] %% [[<<]]
%center% '^''with candied pecans''^' %%\\
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\
%center% [+ Lemon Gelato and Swiss Meringue +] %% [[<<]]
%center% '^''lemon ice cream with soft toasted meringue''^' %%

%center% [+ $23.00 per child +] %% [[<<]]
%center% '^''beverages, tax and gratuity additional''^' %%\\

April 27, 2005, at 03:40 AM by 216.78.14.169 -
Changed line 6 from:
%center% ''Children's Prix Fixe Menu is available for 6-13 yrs.''
to:
%center% ''Children's Prix Fixe Menu is available for 6-13 yrs.''\\
April 27, 2005, at 03:39 AM by 216.78.14.169 -
Changed lines 7-8 from:
to:
%center% '+'''Reservation Only - Credit Card Required'''+'\\
April 27, 2005, at 03:38 AM by 216.78.14.169 -
Changed lines 138-139 from:
%center style="text-decoration: underline"% '''[++3rd Course++]''' %%
to:
%center style="text-decoration: underline"% '''[++2nd Course++]''' %%
April 27, 2005, at 03:37 AM by 216.78.14.169 -
Changed lines 8-9 from:
! %center% ''Lunch Prix Fixe'' %%
to:
! %center% ''Lunch Prix Fixe Menu'' %%
Changed line 35 from:
%center% '^''roasted potatoes, haricot vert, natural jus''^' %%\\ 
to:
%center% '^''roasted potatoes, haricot vert, natural jus''^' %%\\
Added lines 71-159:
! %center% ''Brunch Prix Fixe Menu'' %%

%center style="text-decoration: underline"% '''[++1st Course++]''' %%

%center% [+ Mediterranean Organic Salad +] %% [[<<]]
%center% '^''organic tomatoes, English cucumbers, feta cheese, Kalamata olives, avocado, oregano vinaigrette''^' %%\\
%center% [+ Chevre Chaud with Fresh Spinach and Pistachios +] %% [[<<]]
%center% '^''warm goat cheese over sliced toasted baguette, roasted shallot vinaigrette''^' %%\\
%center% [+ Roasted Beets, Montrachet and Asparagus +] %% [[<<]]
%center% '^''extra virgin olive oil and lemon''^' %%\\
%center% [+ La Truffe Sauvage House Salad +] %% [[<<]]
%center% '^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%\\
%center% [+ Maine Lobster Bisque en Croute +] %% [[<<]]
%center% [+ Gratin of Onion Soup with Garlic Crostini and Gruyere +] %% [[<<]]

%center style="text-decoration: underline"% '''[++2nd Course++]''' %%

%center% [+ Omelet with Ratatouille and Gruyere Cheese +] %% [[<<]]
%center% '^''filled with eggplant, tomato, fire roasted peppers, zucchini, served with potatoes and sausage''^' %%\\
%center% [+ Belgian Waffle with Pure Maple Syrup +] %% [[<<]]
%center% '^''a thick, golden brown waffle served with fresh fruit and strawberry puree''^' %%\\
%center% [+ Poached Eggs with Smoked Salmon +] %% [[<<]]
%center% '^''French green beans, hollandaise sauce''^' %%\\
%center% [+ Poached Eggs with Sauteed Spinach +] %% [[<<]]
%center% '^''crabmeat hollandaise''^' %%\\
%center% [+ Chef Mohamed's Scrambled Eggs +] %% [[<<]]
%center% '^''scrambled in olive oil, topped with tomato, Feta and avocado, with potatoes and sausage''^' %%\\


%center style="text-decoration: underline"% '''[++3rd Course++]''' %%

%center% [+ Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian apple tart with crisp puff pastry and vanilla gelato''^' %%\\
%center% [+ Strawberry Cheesecake +] %% [[<<]]
%center% '^''our creamy cheesecake with the fresh taste of strawberries''^' %%\\
%center% [+ La Truffe Sauvage White Chocolate Creme Brulee +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ Rapsberry Creme Brulee +] %% [[<<]]
%center% '^''our white chocolate creme brulee with fresh raspberries in a crisp puff pastry shell''^' %%\\
%center% [+ Frozen Nougat with Dried Fruit +] %% [[<<]]
%center% '^''rasberry coulis''^' %%\\
%center% [+ Dark & White Chocolate Mousse Cake +] %% [[<<]]
%center% '^''with candied pecans''^' %%\\
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\
%center% [+ Lemon Gelato and Swiss Meringue +] %% [[<<]]
%center% '^''lemon ice cream with soft toasted meringue''^' %%

%center% [+ $31.50 per person +] %% [[<<]]
%center% '^''beverages, tax and gratuity additional''^' %%\\


! %center% ''Childrens Prix Fixe Menu'' %%

%center style="text-decoration: underline"% '''[++1st Course++]''' %%

%center% [+ Scrambled Eggs +] %% [[<<]]
%center% '^''three eggs scrambled, with potatoes and sausage''^' %%\\
%center% [+ Belgian Waffle with Pure Maple Syrup +] %% [[<<]]
%center% '^''a thick, golden brown waffle served with fresh fruit and strawberry puree''^' %%\\
%center% [+ Penne Pasta with Jumbo Shrimp +] %% [[<<]]
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%\\
%center% [+ Penne Pasta with Roasted Chicken Breast +] %% [[<<]]
%center% '^''light cream sauce with Parmigiana Reggiano''^' %%\\


%center style="text-decoration: underline"% '''[++3rd Course++]''' %%

%center% [+ Tart Tatin +] %% [[<<]]
%center% '^''traditional Alsatian apple tart with crisp puff pastry and vanilla gelato''^' %%\\
%center% [+ Strawberry Cheesecake +] %% [[<<]]
%center% '^''our creamy cheesecake with the fresh taste of strawberries''^' %%\\
%center% [+ La Truffe Sauvage White Chocolate Creme Brulee +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center% [+ Rapsberry Creme Brulee +] %% [[<<]]
%center% '^''our white chocolate creme brulee with fresh raspberries in a crisp puff pastry shell''^' %%\\
%center% [+ Frozen Nougat with Dried Fruit +] %% [[<<]]
%center% '^''rasberry coulis''^' %%\\
%center% [+ Dark & White Chocolate Mousse Cake +] %% [[<<]]
%center% '^''with candied pecans''^' %%\\
%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\
%center% [+ Lemon Gelato and Swiss Meringue +] %% [[<<]]
%center% '^''lemon ice cream with soft toasted meringue''^' %%

%center% [+ $23.00 per child +] %% [[<<]]
%center% '^''beverages, tax and gratuity additional''^' %%\\

April 27, 2005, at 03:23 AM by 216.78.14.169 -
Deleted line 4:
Changed line 20 from:
%center% [+ Tortellini Pasta filled with Partridge and Mascarpone Cheese0 +] %% [[<<]]
to:
%center% [+ Tortellini Pasta filled with Partridge and Mascarpone Cheese +] %% [[<<]]
Changed lines 32-73 from:
%center style="text-decoration: underline"% '''[++Soups & Salads++]''' %%

%center% [+ Gratin of Onion Soup with Garlic Crostini and Gruyere 8.50 +] %% [[<<]]
%center% [+ Maine Lobster Bisque en Croute 10.50
+] %% [[<<]]

%center% [+ Mediterranean Organic Salad 8.50 +] %% [[<<]]
%center% '^''organic tomatoes, English cucumbers, feta cheese
''^'
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\

%center%
[+ Roasted Beets, Montrachet and Asparagus 7.95 +] %% [[<<]]
%center% '^''extra virgin olive oil and lemon''^'
%%\\


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

%center% [+ Belgian Waffle with Pure Maple Syrup 12.50 +]
%% [[<<]]
%center% '^''a thick, golden brown waffle served with fresh fruit and strawberry coulis
''^' %%\\
%center% [+ Poached Eggs with House Smoked Salmon 14.50 +]
%% [[<<]]
%center% '^''French green beans, Hollandaise sauce''^'
%%\\
%center%
[+ Omelet with Ratatouille and Gruyere Cheese 13.50 +] %% [[<<]]
%center% '^''eggplant, tomato, fire roasted peppers and zucchini, served with potatoes and sausage
''^' %%\\
%center% [+ Chef Mohamed's Scrambled Eggs 13.50
+] %% [[<<]]
%center% '^''scrambled in olive oil, topped with tomato, Feta and avocado,''^' %%\\
%center% '^''served with potatoes and sausage''^' %%\\


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

%center% [+ Crispy Pan Sauteed Red Snapper 19.50 +]
%% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy, haricot vert, lemon butter sauce
''^' %%\\
%center% [+ Red Snapper in Parchment with Marinated Vegetables 19.50 +]
%% [[<<]]
%center% '^''fire roasted peppers, eggplant, zucchini and Portobello mushroom,
''^' %%\\
%center% '^''served with roasted potatoes''^' %%\\
%center% [+ Louisiana Crab and Mushroom Crepes 19.50 +]
%% [[<<]]
%center% '^''over French greeen beans and dill butter sauce
''^' %%\\
%center% [+ Roasted Marinated Half Chicken 16.50 +] %% [[<<]]
%center% '^''Basmati rice pilaf, haricot vert, red wine sauce''^' %%\\
%center%
[+ Veal Tender Scallopine 17.95 +] %% [[<<]]
%center%
'^''dried fig-asparagus risotto, topped with capers, tomato and marinated artichokes''^' %%\\
%center%
[+ Certified Angus Beef Medallions 26.50 +] %% [[<<]]
%center% '^''dauphinois potato, asparagus, haricot vert, topped with crabmeat
and hollandaise''^' %%\\
to:
%center style="text-decoration: underline"% '''[++2nd Course++]''' %%

%center% [+ Tender Slow Roasted Leg of Lamb +] %% [[<<]]
%center% '^''roasted potatoes, haricot vert, natural jus''^' %%\\
%center% [
+ Veal Oscar +] %% [[<<]]
%center% '^''pan sauteed veal tenderloin with sweet pea risotto & crabmeat hollandaise
''^' %%\\
%center% [+ Louisiana Crab
and Mushroom Crepes +] %% [[<<]]
%center% '^''French green beans, dill butter sauce''^'
%%\\
%center%
[+ Baked Alaskan Halibut en Papillotte +] %% [[<<]]
%center%
'^''with fire roasted peppers, eggplant and zucchini, Basmati rice pilaf''^' %%\\
%center%
[+ Pan Seared Jumbo Shrimp Paella Style +] %% [[<<]]
%center%
'^''saffron risotto with fire roasted peppers, sweet peas and chicken''^' %%\\
%center%
[+ Certified Angus Beef Medallion +] %% [[<<]]
%center% '^''roasted potatoes, asparagus, haricot vert, Bordelaise sauce''^'
%%\\
%center%
[+ Pan Seared Natural Sea Scallops +] %% [[<<]]
%center%
'^''dried fig-asparagus tip risotto, citrus reduction''^'

%center style="text-decoration: underline"% '''[
++3rd Course++]''' %%

%center%
[+ Tart Tatin +] %% [[<<]]
%center%
'^''traditional Alsatian apple tart with crisp puff pastry and vanilla gelato''^' %%\\
%center% [+ Strawberry Cheesecake +] %% [[<<]]
%center%
'^''our creamy cheesecake with the fresh taste of strawberries''^' %%\\
%center%
[+ La Truffe Sauvage White Chocolate Creme Brulee +] %% [[<<]]
%center%
'^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\
%center%
[+ Rapsberry Creme Brulee +] %% [[<<]]
%center%
'^''our white chocolate creme brulee with fresh raspberries in a crisp puff pastry shell''^' %%\\
%center%
[+ Frozen Nougat with Dried Fruit +] %% [[<<]]
%center%
'^''rasberry coulis''^' %%\\
%center% [+ Dark & White Chocolate Mousse Cake +] %% [[<<]]
%center% '^''with candied pecans''^' %%\\
%center% [+ Flourless Chocolate Cake +]
%% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience
''^' %%\\
%center% [+ Lemon Gelato and Swiss Meringue +]
%% [[<<]]
%center% '^''lemon ice cream with soft toasted meringue''^'
%%

%center%
[+ $43.50 per person +] %% [[<<]]
%center% '^''beverages, tax
and gratuity additional''^' %%\\
April 27, 2005, at 03:09 AM by 216.78.14.169 -
Added lines 1-74:
! %center% ''Mothers Day Brunch'' %%\\
%center% ''Sunday, May 5th, 2005'' %%\\
%center% ''11:00am - 2:00pm'' %%


%center% '+'''Two Prix Fixe Menus from which to choose - Brunch or Lunch'''+'\\
%center% ''Children's Prix Fixe Menu is available for 6-13 yrs.''

! %center% ''Lunch Prix Fixe'' %%

%center style="text-decoration: underline"% '''[++1st Course++]''' %%

%center% [+ La Truffe Sauvage Scallops Rockefeller +] %% [[<<]]
%center% '^''over sauteed spinach with garlic, fennel, onion and celery, glazed with Hollandaise''^' %%\\
%center% [+ Louisiana Crab Cakes +] %% [[<<]]
%center% '^''Thai curry sauce, cappellini pasta''^' %%\\
%center% [+ Chilled Crabmeat Ceviche with Avocado +] %% [[<<]]
%center% '^''jumbo lump crabmeat tossed with fresh tomato, cilantro, red onion, jalapeno and lime''^' %%\\
%center% [+ Certified Angus Beef Carpaccio +] %% [[<<]]
%center% '^''extra virgin olive oil, Parmigiana Reggiano, Dijon mustard, crostini''^' %%\\
%center% [+ Tortellini Pasta filled with Partridge and Mascarpone Cheese0 +] %% [[<<]]
%center% '^''natural veal jus''^' %%\\
%center% [+ Peppered House Smoked Salmon Tartare +] %% [[<<]]
%center% '^''pickled English cucumber''^' %%\\
%center% [+ Insalata Caprese +] %% [[<<]]
%center% '^''with sliced Serrano ham, pinenuts, extra virgin olive oil and aged balsamic vinegar''^' %%\\
%center% [+ La Truffe Sauvage House Salad +] %% [[<<]]
%center% '^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%\\



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

%center% [+ Gratin of Onion Soup with Garlic Crostini and Gruyere 8.50 +] %% [[<<]]
%center% [+ Maine Lobster Bisque en Croute 10.50 +] %% [[<<]]

%center% [+ Mediterranean Organic Salad 8.50 +] %% [[<<]]
%center% '^''organic tomatoes, English cucumbers, feta cheese''^'
%center% '^''Kalamata olives, avocado and oregano vinaigrette''^' %%\\

%center% [+ Roasted Beets, Montrachet and Asparagus 7.95 +] %% [[<<]]
%center% '^''extra virgin olive oil and lemon''^' %%\\


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

%center% [+ Belgian Waffle with Pure Maple Syrup 12.50 +] %% [[<<]]
%center% '^''a thick, golden brown waffle served with fresh fruit and strawberry coulis''^' %%\\
%center% [+ Poached Eggs with House Smoked Salmon 14.50 +] %% [[<<]]
%center% '^''French green beans, Hollandaise sauce''^' %%\\
%center% [+ Omelet with Ratatouille and Gruyere Cheese 13.50 +] %% [[<<]]
%center% '^''eggplant, tomato, fire roasted peppers and zucchini, served with potatoes and sausage''^' %%\\
%center% [+ Chef Mohamed's Scrambled Eggs 13.50 +] %% [[<<]]
%center% '^''scrambled in olive oil, topped with tomato, Feta and avocado,''^' %%\\
%center% '^''served with potatoes and sausage''^' %%\\


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

%center% [+ Crispy Pan Sauteed Red Snapper 19.50 +] %% [[<<]]
%center% '^''Basmati rice pilaf, carrots vichy, haricot vert, lemon butter sauce''^' %%\\
%center% [+ Red Snapper in Parchment with Marinated Vegetables 19.50 +] %% [[<<]]
%center% '^''fire roasted peppers, eggplant, zucchini and Portobello mushroom,''^' %%\\
%center% '^''served with roasted potatoes''^' %%\\
%center% [+ Louisiana Crab and Mushroom Crepes 19.50 +] %% [[<<]]
%center% '^''over French greeen beans and dill butter sauce''^' %%\\
%center% [+ Roasted Marinated Half Chicken 16.50 +] %% [[<<]]
%center% '^''Basmati rice pilaf, haricot vert, red wine sauce''^' %%\\
%center% [+ Veal Tender Scallopine 17.95 +] %% [[<<]]
%center% '^''dried fig-asparagus risotto, topped with capers, tomato and marinated artichokes''^' %%\\
%center% [+ Certified Angus Beef Medallions 26.50 +] %% [[<<]]
%center% '^''dauphinois potato, asparagus, haricot vert, topped with crabmeat and hollandaise''^' %%\\

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Page last modified on May 10, 2006, at 02:21 PM