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New Years Eve

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Changed lines 63-64 from:
%center% [+ '' Traditional Bûche de Noël '' +] %% [[<<]]
to:
%center% [+ '' Housemade Meyer Lemon Curd '' +] %% [[<<]]
%center% '^'' vanilla bean crème chantilly, almond tuile''^' %%\\
Changed line 17 from:
%center% '^'' crème fraiche, potato cake, quail egg, capers, minced onion''^' %%\\
to:
%center% '^'' crème fraiche, potato cake, local egg, capers, minced onion''^' %%\\
Deleted lines 53-56:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Blanquette de Veau '' +] %% [[<<]]
%center% '^'' tender braised veal shank served with roasted pearl onions  ''^' %%\\
%center% '^'' carrot, mushrooms & housemade tagliatelle pasta ''^' %%\\
Changed lines 1-2 from:
! %center% ''New Years Eve 2015'' %%\\
%center% '-''Thursday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2016'' %%\\
%center% '-''Friday, December 31st''-' %%\\
Changed lines 15-16 from:
%center% [+ '' Pan Seared Duck Foie Gras Yukon Gold Potato Pancake '' +] %% [[<<]]
%center%
'^'' Granny Smith apple terine, shaved black Perigord truffle''^' %%\\
to:
%center% [+ '' House Smoked Wild Chilean Sea Bass '' +] %% [[<<]]
%center% [+ '' with Osetra Caviar & Vodka '' +] %% [[<<]]
%center% '^'' crème fraiche, potato cake, quail egg, capers, minced onion
''^' %%\\
Changed lines 19-20 from:
%center% [+ '' Fresh House-made Tagliatelle Pasta'' +] %% [[<<]]
%center% '^'' with black Perigord truffle, shaved Parmigiana Reggiano ''^' %%\\
to:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^'' Granny Smith apple terrine, dried fruit brioche & blood orange reduction ''^' %%\\
Changed lines 22-25 from:
%center% [+ '' Jumbo Lump Crab and Leek Confit Tart'' +] %% [[<<]]
%center%
'^'' with Bechamel and Gruyere Cheese ''^' %%\\

to:
%center% [+ '' Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\

Changed lines 28-29 from:
%center% [+ '' Consommé de Canard'' +] %% [[<<]]
%center% '^'' beef & mushroom ravioli, white truffle oil ''^' %%\\
to:
%center% [+ '' Consommé of Long Island Duck'' +] %% [[<<]]
%center%
'^'' rice noodles & lightly smoked duck breast ''^' %%\\
Changed lines 31-32 from:
%center% [+ '' Spaghetti Squash Velouté with Crabmeat en Croûte'' +] %% [[<<]]
to:
%center% [+ '' Traditional Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' smoked Gouda cheese, Sherry wine ''^' %%\\
Changed lines 34-41 from:
%center% [+ '' Poached Pear, Arugula & Spinach '' +] %% [[<<]]
%center% '^'' spiced pecans, pomegranate, roasted shallot vinaigrette ''^' %%\\


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

%center% [+ '' Beef Wellington '' +] %% [[<<]]
%center% '^'' asparagus, haricot vert, carrots, Madeira wine sauce
''^' %%\\
to:
%center% [+ '' Chèvre Chaud over Young Spinach Salad '' +] %% [[<<]]
%center% '^'' warm goat cheese, figs, pinenuts & roasted shallot vinaigrette ''^' %%\\
Changed lines 37-38 from:
%center% [+ '' Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center%
'^'' mushroom risotto, leek vermouth cream sauce''^' %%\\
to:
%center% [+ '' Mediterranean Salad '' +] %% [[<<]]
%center% '^'' tomato, cucumber, avocado, Kalamata olives, capers, ''^' %%\\
%center% '^'' Valbreso Feta, extra virgin olive oil, balsamic vinegar ''^' %%


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

%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center% [+ '' with Colossal Lump Crab '' +] %% [[<<]]
%center% '^'' herbed potato gnocchi, haricot vert, saffron
cream sauce''^' %%\\
Changed lines 48-55 from:
%center% [+ '' Colorado Lamb Rack '' +] %% [[<<]]
%center% '^'' Spanakopita, black truffle mashed potatoes, Bordelaise ''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%

%center% [+ '' Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^'' with ganache and almond meringue
''^' %%\\
to:
%center% [+ '' Prime Beef Tenderloin au Poivre '' +] %% [[<<]]
%center%
'^'' pomme croquette, asparagus, carrote fondante ''^' %%\\
Changed lines 51-53 from:
%center% [+ '' Crème Brûlée '' +] %% [[<<]]
to:
%center% [+ '' Crabmeat Mary Louise '' +] %% [[<<]]
%center% '^'' jumbo lump crabmeat tossed in a champagne cream sauce ''^' %%\\
%center% '^'' served in a puff pastry shell with asparagus ''^' %%\\
Changed lines 55-57 from:
%center% [+ '' Pear Tart'' +] %% [[<<]]
to:
%center% [+ '' Blanquette de Veau '' +] %% [[<<]]
%center% '^'' tender braised veal shank served with roasted pearl onions  ''^' %%\\
%center% '^'' carrot, mushrooms & housemade tagliatelle pasta ''^' %%\\
Changed lines 59-63 from:
%center% [+ '' Lemon Cheesecake '' +] %% [[<<]]



to:
%center% [+ '' Maine Lobster & Mushroom Risotto '' +] %% [[<<]]
%center% '^'' King Oyster, White Beech, Brown Beech & Hen of the Woods mushrooms ''^' %%

%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%

%center% [+ '' Rum Savarin'' +] %% [[<<]]
%center% '^'' vanilla bean crème chantilly, fresh berries, crème anglaise''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Traditional Bûche de Noël '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Macaron Chocolate Cake'' +] %% [[<<]]
%center% '^'' dark chocolate buttercream, ganache & mousse''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' White Chocolate & Passion Fruit Cake '' +] %% [[<<]]
%center% '^'' golden chiffon sponge, white chocolate mousse & passion fruit glaze''^' %%
Changed line 41 from:
%center% [+ '' Roasted Halibut '' +] %% [[<<]]
to:
%center% [+ '' Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
Changed lines 17-18 from:
%center% '''''&#61544;''''' %%\\
%center% '''''
&#0065;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 20 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 29 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 31 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 40 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 43 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 52 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 54 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 56 from:
%center% '''''&#61544;''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Added line 58:
Added line 18:
%center% '''''&#0065;''''' %%\\
Added line 59:
Changed lines 1-2 from:
! %center% ''New Years Eve 2014'' %%\\
%center% '-''Wednesday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2015'' %%\\
%center% '-''Thursday, December 31st''-' %%\\
Changed line 6 from:
%center% '''''3 courses $95./4 courses $105 per person''''' %%\\
to:
%center% '''''3 courses $105./4 courses $120. per person''''' %%\\
Changed lines 15-26 from:
%center% [+ ''Pan Seared Moulard Duck Foie Gras Sandwich'' +] %% [[<<]]
%center%
'^''sesame seed croissant, Granny Smith apple terrine''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Jumbo Lump Crabmeat Bourek'' +] %% [[<<]]
%center%
'^''crab, green onion, mango, spicy aïoli''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Tagliatelle and Perigord Black Truffle
'' +] %% [[<<]]
%center%
'^''house-made tagliatelle pasta tossed with truffle butter, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano and Perigord truffle''^' %%


to:
%center% [+ '' Pan Seared Duck Foie Gras Yukon Gold Potato Pancake '' +] %% [[<<]]
%center%
'^'' Granny Smith apple terine, shaved black Perigord truffle''^' %%\\
%center% '''''&#61544;''''' %%\\
%center%
[+ '' Fresh House-made Tagliatelle Pasta'' +] %% [[<<]]
%center%
'^'' with black Perigord truffle, shaved Parmigiana Reggiano ''^' %%\\
%center%
'''''&#61544;''''' %%\\
%center% [+ '' Jumbo Lump Crab and Leek Confit Tart'' +] %% [[<<]]
%center% '^'' with Bechamel and Gruyere Cheese ''^' %%\\


Changed lines 27-33 from:
%center% [+ ''Citrus, Young Spinach, Asparagus & Morbier Salad'' +] %% [[<<]]
%center%
'^''orange, grapefruit & blood orange, pomegranate arils''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Roasted Chestnut, Leek & Crabmeat Velouté en Croûte'' +] %% [[<<]]


to:
%center% [+ '' Consommé de Canard'' +] %% [[<<]]
%center% '^'' beef & mushroom ravioli, white truffle oil ''^' %%\\
%center% '''''&#61544;''''' %%\\
%center% [+ '' Spaghetti Squash Velouté with Crabmeat en Croûte'' +] %% [[<<]]
%center% '''''&#61544;''''' %%\\
%center% [+ '' Poached Pear, Arugula & Spinach '' +] %% [[<<]]
%center% '^'' spiced pecans, pomegranate, roasted shallot vinaigrette ''^' %%\\


Changed lines 38-47 from:
%center% [+ ''Crispy Red Snapper with Gulf Shrimp'' +] %% [[<<]]
%center% '^''over risotto, spinach, carrot fondante, shrimp sauce''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Prime Beef Tenderloin '' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Antelope Loin, Sour Cherry & White Port Wine Sauce'' +] %% [[<<]]
%center% '^''peppered loin
, cabbage stuffed with forbidden rice pilaf''^' %%

to:
%center% [+ '' Beef Wellington '' +] %% [[<<]]
%center% '^'' asparagus, haricot vert, carrots, Madeira wine sauce''^' %%\\
%center% '''''&#61544;''''' %%\\
%center% [+ '' Roasted Halibut '' +] %% [[<<]]
%center% '^'' mushroom risotto, leek vermouth cream sauce''^' %%\\
%center% '''''&#61544;''''' %%\\
%center% [+ '' Colorado Lamb Rack '' +] %% [[<<]]
%center%
'^'' Spanakopita, black truffle mashed potatoes, Bordelaise ''^' %%

Changed lines 50-60 from:
%center% [+ ''Vacherin'' +] %% [[<<]]
%center% '^''almond meringue, white chocolate buttercream, toasted almond, passion fruit crème anglaise''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Poire Belle Helène'' +] %% [[<<]]
%center% '^''vanilla gelato, poached half pear, chocolate sauce, crème chantilly''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Trio Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark, white & milk chocolate mousse, praline crust, covered with chocolate ganache''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''White Chocolate-Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''crisp puff pastry shell filled with raspberry crème brulée''^' %%\\
to:
%center% [+ '' Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^'' with ganache and almond meringue''^' %%\\
%center%
'''''&#61544;''''' %%\\
%center% [+ '' Crème Brûlée '' +] %% [[<<]]
%center% '''''&#61544;''''' %%\\
%center% [+ '' Pear Tart'' +] %% [[<<]]
%center%
'''''&#61544;''''' %%\\
%center% [+ '' Lemon Cheesecake '' +] %% [[<<]]
December 31, 2014, at 04:12 PM by 166.137.118.87 -
Changed lines 38-39 from:
%center% [+ ''Crispy Red Snapper or Halibut'' +] %% [[<<]]
%center% '^''over shrimp risotto, spinach, carrot fondante, shrimp sauce''^' %%\\
to:
%center% [+ ''Crispy Red Snapper with Gulf Shrimp'' +] %% [[<<]]
%center% '^''over risotto, spinach, carrot fondante, shrimp sauce''^' %%\\
December 27, 2014, at 08:07 PM by 166.137.136.122 -
Changed line 42 from:
%center% '^''asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise''^' %%\\
December 24, 2014, at 11:02 PM by 166.137.136.92 -
Changed lines 41-42 from:
%center% [+ ''Tournedo Rossini '' +] %% [[<<]]
%center% '^''over dried fruit brioche, asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
to:
%center% [+ ''Prime Beef Tenderloin '' +] %% [[<<]]
%center% '^''asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
December 18, 2014, at 08:20 PM by 166.137.136.58 -
Changed line 17 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 20 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 31 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 40 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 43 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 52 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 55 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 58 from:
%center% '''''§''''' %%\\
to:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Added line 61:
December 18, 2014, at 08:19 PM by 166.137.136.58 -
Changed lines 1-2 from:
! %center% ''New Years Eve 2013'' %%\\
%center% '-''Tuesday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2014'' %%\\
%center% '-''Wednesday, December 31st''-' %%\\
Changed line 6 from:
%center% '''''3 courses $95./4 courses $105. per person''''' %%\\
to:
%center% '''''3 courses $95./4 courses $105 per person''''' %%\\
Changed lines 15-16 from:
%center% [+ ''Civet de Lain Ravioli'' +] %% [[<<]]
%center% '^''shaved winter black Perigord truffle, braising jus''^' %%\\
to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras Sandwich'' +] %% [[<<]]
%center%
'^''sesame seed croissant, Granny Smith apple terrine''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center% '^''Anna potato, Portobello mushroom''^' %%\\
to:
%center% [+ ''Jumbo Lump Crabmeat Bourek'' +] %% [[<<]]
%center% '^''crab, green onion, mango, spicy aïoli''^' %%\\
Changed lines 21-23 from:
%center% [+ ''Lump Crabmeat & Leek Tart'' +] %% [[<<]]

to:
%center% [+ ''Tagliatelle and Perigord Black Truffle'' +] %% [[<<]]
%center% '^''house-made tagliatelle pasta tossed with truffle butter, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano and Perigord truffle''^' %%



Changed lines 29-30 from:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center%
'^''with poached shrimp & celery root chips''^' %%\\
to:
%center% [+ ''Citrus, Young Spinach, Asparagus & Morbier Salad'' +] %% [[<<]]
%center% '^''orange, grapefruit & blood orange, pomegranate arils
''^' %%\\
Changed lines 32-33 from:
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center% '^''duck quenelle''^' %%\\
to:
%center% [+ ''Roasted Chestnut, Leek & Crabmeat Velouté en Croûte'' +] %% [[<<]]



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

%center% [+ ''Crispy Red Snapper or Halibut'' +] %% [[<<]]
%center% '^''over shrimp risotto, spinach, carrot fondante, shrimp sauce
''^' %%\\
Deleted lines 40-49:
%center% [+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nuts, pomegranate arils''^' %%



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

%center% [+ ''Crispy Red Snapper with Jumbo Lump Crab'' +] %% [[<<]]
%center% '^''potato gnocchi, bouillabaisse broth''^' %%\\
%center% '''''§''''' %%\\
Changed line 42 from:
%center% '^''pomme parisienne & vegetables''^' %%\\
to:
%center% '^''over dried fruit brioche, asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
Changed lines 44-47 from:
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center% '^''saffron risotto''^' %%

to:
%center% [+ ''Antelope Loin, Sour Cherry & White Port Wine Sauce'' +] %% [[<<]]
%center% '^''peppered loin, cabbage stuffed with forbidden rice pilaf''^' %%

Changed lines 50-51 from:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''Macadamia crust, ganache glaze, raspberry coulis''^' %%\\
to:
%center% [+ ''Vacherin'' +] %% [[<<]]
%center% '^''almond meringue, white chocolate buttercream, toasted almond, passion fruit crème anglaise''^' %%\\
Changed lines 53-55 from:
%center% [+ ''Gala Apple Tart Tatin'' +] %% [[<<]]
%center% '^''blood orange gelato''^' %%\\
%center% '^''local blood oranges grown by Ann Reinauer
''^' %%\\
to:
%center% [+ ''Poire Belle Helène'' +] %% [[<<]]
%center% '^''vanilla gelato, poached half pear, chocolate sauce, crème chantilly''^' %%\\
Changed lines 56-60 from:
%center% [+ ''Lemon Éclair with Italian Meringue'' +] %% [[<<]]
to:
%center% [+ ''Trio Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark, white & milk chocolate mousse, praline crust, covered with chocolate ganache''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''White Chocolate-Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''crisp puff pastry shell filled with raspberry crème brulée''^' %%\\
December 28, 2013, at 04:25 PM by 166.137.156.32 -
Changed line 6 from:
%center% '''''3 courses $95./4 courses $105 per person''''' %%\\
to:
%center% '''''3 courses $95./4 courses $105. per person''''' %%\\
December 28, 2013, at 04:24 PM by 166.137.156.32 -
Changed line 27 from:
%center% '^''with crabmeat & celery root chips''^' %%\\
to:
%center% '^''with poached shrimp & celery root chips''^' %%\\
Changed line 30 from:
%center% '^''poached quail egg, duck quenelle''^' %%\\
to:
%center% '^''duck quenelle''^' %%\\
December 23, 2013, at 08:40 AM by 166.137.156.43 -
Changed lines 1-2 from:
! %center% ''New Years Eve 2012'' %%\\
%center% '-''Monday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2013'' %%\\
%center% '-''Tuesday, December 31st''-' %%\\
Changed lines 15-16 from:
%center% [+ ''House Smoked Scottish Salmon'' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^' %%\\
to:
%center% [+ ''Civet de Lain Ravioli'' +] %% [[<<]]
%center% '^''shaved winter black Perigord truffle, braising jus''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Shaved Black Winter Perigord Truffle with Fresh Linguini'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano''^' %%\\
to:
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center% '^''Anna potato, Portobello mushroom''^' %%\\
Changed lines 21-22 from:
%center% [+ ''Colossal Lump Crabmeat, Avocado & Herb Cannoli'' +] %% [[<<]]
%center% '^''smoked tomato aioli and lemon juice''^' %%\\
to:
%center% [+ ''Lump Crabmeat & Leek Tart'' +] %% [[<<]]


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

%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center% '^''with crabmeat & celery root chips
''^' %%\\
Changed lines 29-36 from:
%center% [+ ''Beef Ravioli'' +] %% [[<<]]
%center% '^''light cream sauce, asparagus tips, shaved Parmigiana Reggiano''^' %%


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

%center% [+ ''Sweet Potato Velouté with Lump Crab'' +] %% [[<<]]
%center% '^''créme fraîche, potato crisp
''^' %%\\
to:
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center%
'^''poached quail egg, duck quenelle''^' %%\\
Changed lines 32-36 from:
%center% [+ ''Warm Goat Cheese, Roasted Beets and Baby Spinach'' +] %% [[<<]]
%center% '^''toasted baguette, Kalamata olive tapenade, walnut vinaigrette''^' %%


to:
%center% [+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nuts, pomegranate arils''^' %%


Changed lines 39-41 from:
%center% [+ ''Pan Seared Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Maytage blue cheese dauphinois potato, carrot, asparagus and haricot vert''^' %%\\
%center% '^''roasted shallot bordelaise
''^' %%\\
to:
%center% [+ ''Crispy Red Snapper with Jumbo Lump Crab'' +] %% [[<<]]
%center%
'^''potato gnocchi, bouillabaisse broth''^' %%\\
Changed lines 42-43 from:
%center% [+ ''Baked Gulf Red Snapper with Extra Virgin Olive Oil & Lemon '' +] %% [[<<]]
%center% '^''porcini mushroom risotto and roasted tomato
''^' %%\\
to:
%center% [+ ''Tournedo Rossini '' +] %% [[<<]]
%center% '^''pomme parisienne
& vegetables''^' %%\\
Changed lines 45-48 from:
%center% [+ ''Roasted Colorado Lamb Rack'' +] %% [[<<]]
%center%
'^''black truffle mashed potato, tomato Provençale, roasted zucchini, squash and eggplant, natural jus''^' %%

to:
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center% '^''saffron risotto''^'
%%

Changed lines 51-52 from:
%center% [+ ''Warm Pear & Almond Tart with Vanilla Bean Gelato'' +] %% [[<<]]
to:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''Macadamia crust, ganache glaze, raspberry coulis''^' %%\\
Changed lines 54-56 from:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
to:
%center% [+ ''Gala Apple Tart Tatin'' +] %% [[<<]]
%center% '^''blood orange gelato''^' %%\\
%center% '^''local blood oranges grown by Ann Reinauer''^' %%\\
Changed lines 58-61 from:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue & Chocolate Ganache'' +] %% [[<<]]


to:
%center% [+ ''Lemon Éclair with Italian Meringue'' +] %% [[<<]]
Changed lines 25-27 from:
%center% '^''light cream sauce, asparagus tips, shaved Parmigiana Reggiano'^' %%

to:
%center% '^''light cream sauce, asparagus tips, shaved Parmigiana Reggiano''^' %%

Changed lines 25-27 from:
%center% '^''light cream sauce, asparagus tips, shaved Parmigiana Reggiano'^' %%

to:
%center% '^''light cream sauce, asparagus tips, shaved Parmigiana Reggiano'^' %%

Deleted lines 32-34:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''beef ravioli, brunoise vegetables & black truffle''^' %%\\
%center% '''''§''''' %%\\
Added lines 15-17:
%center% [+ ''House Smoked Scottish Salmon'' +] %% [[<<]]
%center% '^''potato galette, avocado, crème fraîche, capers & egg''^' %%\\
%center% '''''§''''' %%\\
Changed lines 24-27 from:
%center% [+ ''Pan Seared Moulard Duck Foie Gras on Dried Fruit Brioche'' +] %% [[<<]]
%center% '^''griottine
, blood orange reduction''^' %%

to:
%center% [+ ''Beef Ravioli'' +] %% [[<<]]
%center%
'^''light cream sauce, asparagus tips, shaved Parmigiana Reggiano'^' %%

Added lines 61-63:


Changed lines 27-28 from:
%center% [+ ''Sweet Potato Velouté with Lump Crab & Black Truffle'' +] %% [[<<]]
to:
%center% [+ ''Sweet Potato Velouté with Lump Crab'' +] %% [[<<]]
%center% '^''créme fraîche, potato crisp''^' %%\\
Changed line 31 from:
%center% '^''beef ravioli, brunoise vegetables & quail egg''^' %%\\
to:
%center% '^''beef ravioli, brunoise vegetables & black truffle''^' %%\\
Deleted lines 57-59:


Changed line 41 from:
%center% '^''roasted shallot bordelaise''^' %%
to:
%center% '^''roasted shallot bordelaise''^' %%\\
Changed lines 1-2 from:
! %center% ''New Years Eve 2011'' %%\\
%center% '-''Saturday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2012'' %%\\
%center% '-''Monday, December 31st''-' %%\\
Changed lines 15-16 from:
%center% [+ ''House Smoked Scottish Salmon'' +] %% [[<<]]
%center%
'^''potato Anna, tomato confite, dill oil & crème fraîche''^' %%\\
to:
%center% [+ ''Shaved Black Winter Perigord Truffle with Fresh Linguini'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano
''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center% '^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
to:
%center% [+ ''Colossal Lump Crabmeat, Avocado & Herb Cannoli'' +] %% [[<<]]
%center%
'^''smoked tomato aioli and lemon juice''^' %%\\
Changed lines 21-22 from:
%center% [+ ''Duck Confit'' +] %% [[<<]]
%center% '^''zucchini noodles, caramelized onion
''^' %%\\
to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras on Dried Fruit Brioche'' +] %% [[<<]]
%center% '^''griottine, blood orange reduction''^' %%


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

%center% [+ ''Sweet Potato Velouté with Lump Crab & Black Truffle'' +] %% [[<<]]
Changed lines 29-35 from:
%center% [+ ''Chilled Colossal Lump Crab'' +] %% [[<<]]
%center% '^''dill aioli, french cocktail sauce''^' %%


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

%center% [+ ''Acorn Squash Velouté with Crab & Sweet Potato Chips'' +] %% [[<<]]
to:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''beef ravioli, brunoise vegetables & quail egg''^' %%\\
Changed lines 32-41 from:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
to:
%center% [+ ''Warm Goat Cheese, Roasted Beets and Baby Spinach'' +] %% [[<<]]
%center% '^''toasted baguette, Kalamata olive tapenade, walnut vinaigrette''^' %%



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

%center% [+ ''Pan Seared Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Maytage blue cheese dauphinois potato, carrot, asparagus and haricot vert''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%
Changed lines 43-50 from:
%center% [+ ''Citrus Salad with Arugula, Parmigiana Reggiano and Spicy Pecans'' +] %% [[<<]]



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

%center% [+ ''Pan Seared Beef Tenderloin stuffed with Gorgonzola Cheese'' +] %% [[<<]]
%center% '^''celery root purée, haricot vert, Bordelaise sauce
''^' %%\\
to:
%center% [+ ''Baked Gulf Red Snapper with Extra Virgin Olive Oil & Lemon '' +] %% [[<<]]
%center%
'^''porcini mushroom risotto and roasted tomato''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Crispy Red Snapper'' +] %% [[<<]]
%center% '^''Nantua sauce, black truffle mashed potato, sauté spinach, yellow squash''^' %%\\
to:
%center% [+ ''Roasted Colorado Lamb Rack'' +] %% [[<<]]
%center% '^''black truffle mashed potato, tomato Provençale, roasted zucchini, squash and eggplant, natural jus''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%

%center% [+ ''Warm Pear & Almond Tart with Vanilla Bean Gelato'' +] %% [[<<]]
Deleted lines 53-60:
%center% [+ ''Texas Antelope Loin au Poivre'' +] %% [[<<]]
%center% '^''dried fig and asparagus risotto''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%

%center% [+ ''German Chocolate Cake'' +] %% [[<<]]
%center% '''''§''''' %%\\
Deleted line 54:
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
Changed lines 56-62 from:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Caramelized Pineapple Pudding Cake'' +] %% [[<<]]

to:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue & Chocolate Ganache'' +] %% [[<<]]


Changed line 30 from:
%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
to:
%center% [+ ''Acorn Squash Velouté with Crab & Sweet Potato Chips'' +] %% [[<<]]
Deleted lines 16-17:
%center% '''''§''''' %%\\%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center% '^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
Added lines 18-20:
%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center% '^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
%center% '''''§''''' %%\\
Changed lines 15-17 from:
%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
to:
%center% [+ ''House Smoked Scottish Salmon'' +] %% [[<<]]
%center% '^''potato Anna, tomato confite, dill oil & crème fraîche''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
Changed line 40 from:
%center% [+ ''Dover Sole Roulade with Gulf Shrimp'' +] %% [[<<]]
to:
%center% [+ ''Crispy Red Snapper'' +] %% [[<<]]
Changed lines 22-25 from:
%center% '^''dill aioli, french cocktail sauce''^' %%\\
%center% '''''§''''
' %%

to:
%center% '^''dill aioli, french cocktail sauce''^' %%

Added lines 23-28:
%center% '''''§''''' %%


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

%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
Deleted lines 29-36:
%center% [+ ''Beef Tender Brik'' +] %% [[<<]]
%center% '^''with potato, scallion, cilantro and julienne Portobello mushroom''^' %%


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

%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
%center% '''''§''''' %%\\
Changed line 1 from:
! %center% ''New Years Eve 2010'' %%\\
to:
! %center% ''New Years Eve 2011'' %%\\
Changed line 2 from:
%center% '-''Friday, December 31st''-' %%\\
to:
%center% '-''Saturday, December 31st''-' %%\\
Changed line 6 from:
%center% '''''3 courses $80./4 courses $95 per person''''' %%\\
to:
%center% '''''3 courses $95./4 courses $105 per person''''' %%\\
Changed lines 13-15 from:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%\\
%center% [+ ''Copper River Smoked Salmon with Osetra Caviar'' +] %% [[<<]]
%center%
'^''potato cake, crème fraîche & lemon''^' %%\\
to:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%

%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center% '^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano, white truffle oil
''^' %%\\
to:
%center% [+ ''Duck Confit'' +] %% [[<<]]
%center%
'^''zucchini noodles, caramelized onion''^' %%\\
Changed lines 21-29 from:
%center% [+ ''Quail Brik'' +] %% [[<<]]
%center% '^''fire roasted peppers, sun-dried tomato, artichoke & scallions, wrapped in a thin pastry dough''^' %%\\
%center% '^''with a soft cooked egg, pan seared crispy in olive oil & served with fresh lemon''^' %%


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

%center% [+ ''Oxtail Beef Consommé with Winter Black Truffle'' +] %% [[<<]]
%center% '^''rice noodles, baby vegetables
''^' %%\\
to:
%center% [+ ''Chilled Colossal Lump Crab'' +] %% [[<<]]
%center%
'^''dill aioli, french cocktail sauce''^' %%\\
Changed lines 24-26 from:
%center% [+ ''Burrata di Bufula & Vine Ripe Tomato'' +] %% [[<<]]
%center%
'^''handmade mozzarella di Bufula filled with mozzarella pieces and fresh cream, ''^' %%\\
%center% '^''imported from Puglia, Italy; served with extra virgin olive oil & Kalamata olive tappenade''^' %%\\
to:
%center% [+ ''Beef Tender Brik'' +] %% [[<<]]
%center%
'^''with potato, scallion, cilantro and julienne Portobello mushroom''^' %%


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

%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
Changed lines 32-40 from:
%center% [+ ''Butternut Squash Velouté en Croûte'' +] %% [[<<]]
%center% '^''lump crab meat''^' %%



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

%center% [+ ''Axis Venison Tenderloin'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, asparagus, port wine sauce''^' %%\\
to:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
Changed lines 34-35 from:
%center% [+ ''Tournedo Rossini'' +] %% [[<<]]
%center%
'^''parisienne potato, baby vegetables, Madeira wine sauce''^' %%\\
to:
%center% [+ ''Citrus Salad with Arugula, Parmigiana Reggiano and Spicy Pecans'' +] %% [[<<]]



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

%center% [+ ''Pan Seared Beef Tenderloin stuffed with Gorgonzola Cheese'' +] %% [[<<]]
%center% '^''celery root purée, haricot vert, Bordelaise
sauce''^' %%\\
Changed lines 43-44 from:
%center% [+ ''Pan Roasted Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''crab & cheese polenta, asparagus, lobster sauce''^' %%\\
to:
%center% [+ ''Dover Sole Roulade with Gulf Shrimp'' +] %% [[<<]]
%center% '^''Nantua sauce, black truffle mashed potato, sauté spinach, yellow squash''^' %%\\
Changed lines 46-51 from:
%center% [+ ''Colorado Lamb Loin'' +] %% [[<<]]
%center% '^''black truffle mashed potatoes, spanakopita, haricot vert, red wine sauce''^' %%


%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\
to:
%center% [+ ''Texas Antelope Loin au Poivre'' +] %% [[<<]]
%center%
'^''dried fig and asparagus risotto''^' %%


%center style="text-decoration: underline"%
'''[++{+4th Course+}++]''' %%

%center% [+ ''German Chocolate Cake'' +] %% [[<<]]
%center% '''''§''''' %%
\\
Changed line 55 from:
%center% '^''traditional holiday Yule log with chocolate cake, chocolate butercream & dark chocolate ganache''^' %%\\
to:
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
Changed lines 58-59 from:
%center% '^''brioche with currants and lemon, drenched with rum, finished with an apricot glaze''^' %%\\
to:
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot
glaze and topped with vanilla whipped cream''^' %%\\
Changed lines 61-70 from:
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with dark chocolate mousse, finished with dark chocolate ganache''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Gala Apple Tart Tatin with Vanilla Gelato'' +] %% [[<<]]
%center% '^''traditional caramelized upside down apple tart''^' %%



%center% '^''truffle assortment''^' %%

to:
%center% [+ ''Caramelized Pineapple Pudding Cake'' +] %% [[<<]]

Changed line 50 from:
%center% [+ ''Colorado Rack of Lamb'' +] %% [[<<]]
to:
%center% [+ ''Colorado Lamb Loin'' +] %% [[<<]]
Added lines 14-16:
%center% [+ ''Copper River Smoked Salmon with Osetra Caviar'' +] %% [[<<]]
%center% '^''potato cake, crème fraîche & lemon''^' %%\\
%center% '''''§''''' %%\\
Deleted lines 19-21:
%center% [+ ''Natural Sea Scallop en Croûte'' +] %% [[<<]]
%center% '^''with root vegetables, spinach & blood orange sauce''^' %%\\
%center% '''''§''''' %%\\
Changed lines 21-24 from:
%center% '^''with fire roasted peppers, sun-dried tomato, artichoke & scallions''^' %%\\
%center% '^''wrapped
in egg roll skin and pan seared crispy in olive oil''^' %%

to:
%center% '^''fire roasted peppers, sun-dried tomato, artichoke & scallions, wrapped in a thin pastry dough''^' %%\\
%center% '^''with a soft cooked egg, pan seared crispy in olive
oil & served with fresh lemon''^' %%

Changed line 27 from:
%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
to:
%center% [+ ''Oxtail Beef Consommé with Winter Black Truffle'' +] %% [[<<]]
Changed lines 30-31 from:
%center% [+ ''Roasted Beet & Shaved Black Truffle'' +] %% [[<<]]
%center% '^''warm chèvre and beet greens''^' %%\\
to:
%center% [+ ''Burrata di Bufula & Vine Ripe Tomato'' +] %% [[<<]]
%center% '^''handmade mozzarella di Bufula filled with mozzarella pieces and fresh cream, ''^' %%\\
%center% '^''imported from Puglia, Italy; served with extra virgin olive oil & Kalamata olive tappenade
''^' %%\\
Changed line 34 from:
%center% [+ ''Butternut Squash Velouté'' +] %% [[<<]]
to:
%center% [+ ''Butternut Squash Velouté en Croûte'' +] %% [[<<]]
Changed lines 41-42 from:
%center% [+ ''Roasted Goose'' +] %% [[<<]]
%center% '^''black truffle mashed potato, chestnut stuffing, asparagus, cranberry, natural jus''^' %%\\
to:
%center% [+ ''Axis Venison Tenderloin'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, asparagus, port wine sauce''^' %%\\
Changed lines 44-45 from:
%center% [+ ''Horseradish Crusted Beef Tenderloin'' +] %% [[<<]]
%center% '^''butternut squash, parisienne potato, haricot vert, Bordelaise sauce''^' %%\\
to:
%center% [+ ''Tournedo Rossini'' +] %% [[<<]]
%center% '^''parisienne potato, baby vegetables, Madeira wine sauce''^' %%\\
Changed lines 47-48 from:
%center% [+ ''Colorado Lamb Loin with Tomato Confite, Spinach & Fresh Herbs in Phyllo'' +] %% [[<<]]
%center% '^''orzo with Kalamata olive tappenade, red wine
sauce''^' %%\\
to:
%center% [+ ''Pan Roasted Wild Alaskan Halibut'' +] %% [[<<]]
%center%
'^''crab & cheese polenta, asparagus, lobster sauce''^' %%\\
Changed lines 50-53 from:
%center% [+ ''Roasted Dover Sole'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, piperade sauce''^' %%

to:
%center% [+ ''Colorado Rack of Lamb'' +] %% [[<<]]
%center% '^''black truffle mashed potatoes, spanakopita, haricot vert, red wine sauce''^' %%

Added lines 68-71:


%center% '^''truffle assortment''^' %%

Changed lines 61-62 from:
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with white & dark chocolate mousse, finished with dark chocolate ganache''^' %%\\
to:
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with dark chocolate mousse, finished with dark chocolate ganache''^' %%\\
Added line 66:
Changed lines 22-24 from:
%center% '^''wrapped in phyllo and pan seared in olive oil''^' %%

to:
%center% '^''wrapped in egg roll skin and pan seared crispy in olive oil''^' %%

Changed lines 1-2 from:
! %center% ''New Years Eve 2009'' %%\\
%center% '-''Thursday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2010'' %%\\
%center% '-''Friday, December 31st''-' %%\\
Changed lines 7-10 from:
%center% '''''beverages, tax and gratuity are additional''''' %%\\
%center% credit card required for reservation


to:
%center% '''''beverages, tax and gratuity are additional''''' %%

Changed lines 14-15 from:
%center% [+ ''Maine Lobster & Porcini Mushroom Risotto'' +] %% [[<<]]
%center% '^''with asparagus tips''^' %%\\
to:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano, white truffle oil''^' %%\\
Changed lines 17-18 from:
%center% [+ ''Natural Sea Scallop, Jerusalem Artichoke & Black Truffle en Croûte'' +] %% [[<<]]
%center% '^''vermouth and leek
sauce''^' %%\\
to:
%center% [+ ''Natural Sea Scallop en Croûte'' +] %% [[<<]]
%center%
'^''with root vegetables, spinach & blood orange sauce''^' %%\\
Changed lines 20-21 from:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano
, truffle cream sauce''^' %%\\
to:
%center% [+ ''Quail Brik'' +] %% [[<<]]
%center%
'^''with fire roasted peppers, sun-dried tomato, artichoke & scallions''^' %%\\
%center% '^''wrapped in phyllo and pan seared in olive oil''^' %%


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

%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, baby vegetables
''^' %%\\
Changed lines 30-37 from:
%center% [+ ''Smoked Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''potato galette, caper blossom, vodka crème fraîche''^' %%


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

%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''shrimp quenelle, white truffle oil, cheese straw
''^' %%\\
to:
%center% [+ ''Roasted Beet & Shaved Black Truffle'' +] %% [[<<]]
%center%
'^''warm chèvre and beet greens''^' %%\\
Changed lines 33-34 from:
%center% [+ ''Morel Mushrom Velouté'' +] %% [[<<]]
%center% '^''colossal lump crab, celery root chips''^' %%\\
to:
%center% [+ ''Butternut Squash Velouté'' +] %% [[<<]]
%center% '^''lump crab meat''^' %%



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

%center% [+ ''Roasted Goose'' +] %% [[<<]]
%center% '^''black truffle mashed potato, chestnut stuffing, asparagus, cranberry, natural jus
''^' %%\\
Changed lines 43-51 from:
%center% [+ ''Arugula, Clémentine & Ruby Red Grapefruit Salad'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano crisp''^' %%\\



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

%center% [+ ''Angus Beef Tenderloin au Poivre'' +] %% [[<<]]
%center% '^''Gorgonzola cheese dauphinois potato & spinach au gratin
''^' %%\\
to:
%center% [+ ''Horseradish Crusted Beef Tenderloin'' +] %% [[<<]]
%center% '^''butternut squash, parisienne potato, haricot vert, Bordelaise sauce''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Colorado Rack of Lamb Navarin'' +] %% [[<<]]
%center%
'^''with ratatouille & black truffle mashed potato''^' %%\\
to:
%center% [+ ''Colorado Lamb Loin with Tomato Confite, Spinach & Fresh Herbs in Phyllo'' +] %% [[<<]]
%center% '^''orzo with Kalamata olive tappenade, red wine sauce
''^' %%\\
Changed lines 49-52 from:
%center% [+ ''Filet of Dover Sole'' +] %% [[<<]]
%center% '^''with colossal lump crab, asparagus, tomato confite, pomme vapeur and sauce Cardinale''^' %%

to:
%center% [+ ''Roasted Dover Sole'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, piperade sauce''^' %%

Changed lines 55-56 from:
%center% [+ ''Chocolate Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional holiday dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
to:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional holiday Yule log with chocolate cake, chocolate butercream & dark chocolate ganache''^' %%\\
Deleted lines 57-59:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries in a crisp puff pastry shell''^' %%\\
%center% '''''§''''' %%\\
Changed line 59 from:
%center% '^''brioche with currants and lemon, made tender with dark rum and topped with vanilla whipped cream''^' %%\\
to:
%center% '^''brioche with currants and lemon, drenched with rum, finished with an apricot glaze''^' %%\\
Changed lines 61-62 from:
%center% [+ ''Petit Pot de Crème au Chocolate'' +] %% [[<<]]
%center% '^''a small, rich and powerful chocolate custard with a hint of coffee''^' %%
to:
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with white & dark chocolate mousse, finished with dark chocolate ganache''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Gala Apple Tart Tatin with Vanilla Gelato'' +] %% [[<<]]
%center% '^''traditional caramelized upside down apple tart
''^' %%
Changed line 56 from:
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
to:
%center% '^''traditional holiday dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
Changed lines 1-3 from:
! %center% ''New Years’ Eve'' %%\\
%center% '-''Wednesday, December 31st, 2008''-' %%
to:
! %center% ''New Years Eve 2009'' %%\\
%center% '-''Thursday, December 31st''-' %%\\
%center% '-''5:30pm - 10pm''-' %%\\
%center% [-'-''Reservations Only - Credit Card Required''-'-] %%
%center% '+''Prix Fixe Menu''+' %%\\
%center% '''''3 courses $80./4 courses $95 per person''''' %%\\
%center% '''''beverages, tax and gratuity are additional''''' %%\\
%center% credit card required for reservation


Changed lines 13-79 from:
! %center% '''''Prix Fixe Menu '''''
%center% '''''3 Courses $80.'''''\\
%center% '''''4 Courses $95.
'''''\\
%center% '''''Credit card required for reservation'''''


%center%'+'''''1st Course'''''+'

%center%'+''House Smoked Norwegian Halibut''+'\\
%center%
'^''grapefruit segment, avocado, vodka crème fraîche and Yukon Gold potato blini''^'\\
%center%~
§~\\
%center%
'+''Maine Lobster Savarin with Tender Gulf Shrimp''+'\\
%center%'^''black truffle cream, baby spinach & tomato confite''^'\\
%center%~§~\\
%center%
'+''Texas Quail stuffed with Tender Veal, Morel Mushroom & Pink Peppercorns''+'\\
%center%'^''butternut-squash, soubise sauce
''^'\\
%center%~§~\\
%center%'+''Jerusalem Artichoke and Black Truffle Ravioli''+'\\
%center%'^''leek cream, shaved fresh truffle and Grana Padano
''^'\\
%center%~§~\\
%center%'+''Organic Wild Mushroom & Black Truffle Risotto
''+'\\
%center%'^''shaved Parmigiana Reggiano''^'


%center%
'+'''''2nd Course'''''+'


%center%'+''Creamy Louisiana Turtle Soup''+'\\
%center%'^''sherry & shallot crisp''^'\\
%center%~§~\\
%center%
'+'^''Arugula, Watercress & Spinach Salad with Poached Bosc Pear''^'+'\\
%center%'^''Gorgonzola cheese cake, herbed onion wafer''^'\\
%center%~§~\\
%center%'
+''Oxtail Consommé''+'\\
%center%'^''rice noodles, shrimp quenelle, white truffle oil''^'



%center%'+'''''3rd Course'''''+'

%center%'
+''Sunflower crusted Snapper with Colossal Lump Crab''+'\\
%center%
'^''tomato spaetzle, brussel sprouts, Kalamata olives & braised artichoke''^'\\
%center%~§~\\
%center%'+''Roasted Veal Chop
''+'\\
%center%'^''with winter black truffle, pomme parisienne, morel mushroom sauce
''^'\\
%center%~§~\\
%center%
'+''Center Cut Filet of Beef''+'\\
%center%
'^''stuffed with Roquefort butter, pomme anna, asparagus & haricot vert with toasted almonds,''^'\\
%center%'^''Madeira wine sauce''^'\\
%center%~§~\\
%center%'
+''Fallow Venision Tenderloin''+'\\
%center%'^''with morel mushroom and asparagus tip risotto, pearl onion confite''^'\\
%center%'^''port-dried cherry sour cherry sauce''^'



%center%'
+'''''4th Course'''''+'

%center%
'+''Triple Chocolate Mousse Gateau with Candied Pecans''+'\\
%center%'^''dark, milk & white chocolate mousses with crisp japonaise & dark chocolate ganache''^'\\
%center%~§~\\
%center%
'+''Flourless Chocolate Soufflé''+'\\
%center%'^''tangerine gelato, passion fruit crème anglaise''^'\\
%center%~§~\\
%center%'+''White Chocolate Buttercream Cake
''+'\\
%center%'^''with raspberries, chambord & toasted almonds
''^'
to:

%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%\\
%center% [+
''Maine Lobster & Porcini Mushroom Risotto'' +] %% [[<<]]
%center%
'^''with asparagus tips''^' %%\\
%center% '''''§''''' %%\\
%center% [
+ ''Natural Sea Scallop, Jerusalem Artichoke & Black Truffle en Croûte'' +] %% [[<<]]
%center%
'^''vermouth and leek sauce''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle
'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano
, truffle cream sauce''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Smoked Wild Alaskan Halibut'' +] %% [[<<]]
%center%
'^''potato galette, caper blossom, vodka crème fraîche''^' %%


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

%center% [+ ''Oxtail Consommé
'' +] %% [[<<]]
%center% '^''shrimp quenelle, white truffle oil, cheese straw
''^' %%\\
%center% '''''§''''' %%\\
%center% [
+ ''Morel Mushrom Velouté'' +] %% [[<<]]
%center%
'^''colossal lump crab, celery root chips''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Arugula, Clémentine & Ruby Red Grapefruit Salad'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano crisp
''^' %%\\



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

%center% [+ ''Angus Beef Tenderloin au Poivre
'' +] %% [[<<]]
%center%
'^''Gorgonzola cheese dauphinois potato & spinach au gratin''^' %%\\
%center% '''''§''''' %%\\
%center% [+
''Colorado Rack of Lamb Navarin'' +] %% [[<<]]
%center% '^''with ratatouille
& black truffle mashed potato''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Filet of Dover Sole'' +] %% [[<<]]
%center% '^''with colossal lump crab
, asparagus, tomato confite, pomme vapeur and sauce Cardinale''^' %%


%center style="text-decoration: underline"%
'''[++{+4th Course+}++]''' %%\\

%center% [+ ''Chocolate Bûche de Noël
'' +] %% [[<<]]
%center% '^''traditional Christmas dessert
with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center%
'^''our white chocolate crème brulée with fresh raspberries in a crisp puff pastry shell''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon, made tender with dark rum and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Petit Pot de Crème au Chocolate'' +] %% [[<<]]
%center% '^''a small, rich and powerful chocolate custard with a hint of coffee''^' %%
December 28, 2008, at 10:20 AM by 216.78.14.107 -
Changed lines 24-32 from:
%center%'^''leek cream, shaved fresh truffle and Grana Padano''^'



%center%'+'''''2nd Course'''''+'


%center%'+''Creamy Louisiana Turtle Soup''+'\\
%center%'^''sherry & shallot crisp
''^'\\
to:
%center%'^''leek cream, shaved fresh truffle and Grana Padano''^'\\
Added lines 26-35:
%center%'+''Organic Wild Mushroom & Black Truffle Risotto''+'\\
%center%'^''shaved Parmigiana Reggiano''^'


%center%'+'''''2nd Course'''''+'


%center%'+''Creamy Louisiana Turtle Soup''+'\\
%center%'^''sherry & shallot crisp''^'\\
%center%~§~\\
December 28, 2008, at 10:15 AM by 216.78.14.107 -
Changed line 8 from:
%center% '''''4 Courses $90.'''''\\
to:
%center% '''''4 Courses $95.'''''\\
Changed line 62 from:
%center%'+''Triple Chocolate Mousse Gateau''+'\\
to:
%center%'+''Triple Chocolate Mousse Gateau with Candied Pecans''+'\\
Changed line 68 from:
%center%'+''White Chocolate Buttercream Chiffon Cake''+'\\
to:
%center%'+''White Chocolate Buttercream Cake''+'\\
Changed lines 51-52 from:
%center%'^''stuffed with Roquefort butter, pomme anna, asparagus savarin, Madeira wine sauce''^'\\
to:
%center%'^''stuffed with Roquefort butter, pomme anna, asparagus & haricot vert with toasted almonds,''^'\\
%center%'^''
Madeira wine sauce''^'\\
December 17, 2008, at 04:21 PM by 216.78.13.182 -
Changed line 14 from:
%center%'+''House Smoked Pacific Halibut''+'\\
to:
%center%'+''House Smoked Norwegian Halibut''+'\\
Changed lines 9-11 from:
%center%'+'''''Credit card required for reservation'''''+'

to:
%center% '''''Credit card required for reservation'''''

Changed lines 7-11 from:
%center% '''''3 Courses $80.'''''
%center% '''''4 Courses $90.'''''
%center%'+'''''Credit card required for reservation'''''+'\\

to:
%center% '''''3 Courses $80.'''''\\
%center% '''''4 Courses $90.'''''\\
%center%'+'''''Credit card required for reservation'''''+'

Changed lines 7-8 from:
! %center% '''''3 Courses $80.'''''
! %center% '''''4 Courses $90.'''''
to:
%center% '''''3 Courses $80.'''''
%center% '''''4 Courses $90.'''''
Changed lines 12-13 from:
%center%'+'''''1st Course'''''+'\\
to:
%center%'+'''''1st Course'''''+'
Changed lines 27-30 from:
%center%'+'''''2nd Course'''''+'\\
to:

%center%'+'''''2nd Course'''''+'

Changed line 35 from:
%center%''Gorgonzola cheese cake, herbed onion wafer''\\
to:
%center%'^''Gorgonzola cheese cake, herbed onion wafer''^'\\
Changed lines 42-43 from:
%center%'+'''''3rd Course'''''+'\\
to:
%center%'+'''''3rd Course'''''+'
Changed lines 59-60 from:
%center%'+'''''4th Course'''''+'\\
to:
%center%'+'''''4th Course'''''+'
Changed line 14 from:
%center%''grapefruit segment, avocado, vodka crème fraîche and Yukon Gold potato blini''\\
to:
%center%'^''grapefruit segment, avocado, vodka crème fraîche and Yukon Gold potato blini''^'\\
Changed line 17 from:
%center%''black truffle cream, baby spinach & tomato confite''\\
to:
%center%'^''black truffle cream, baby spinach & tomato confite''^'\\
Changed line 20 from:
%center%''butternut-squash, soubise sauce''\\
to:
%center%'^''butternut-squash, soubise sauce''^'\\
Changed lines 23-25 from:
%center%''leek cream, shaved fresh truffle and Grana Padano''

to:
%center%'^''leek cream, shaved fresh truffle and Grana Padano''^'

Changed line 28 from:
%center%''sherry & shallot crisp''\\
to:
%center%'^''sherry & shallot crisp''^'\\
Changed line 30 from:
%center%'+''Arugula, Watercress & Spinach Salad with Poached Bosc Pear''+'\\
to:
%center%'+'^''Arugula, Watercress & Spinach Salad with Poached Bosc Pear''^'+'\\
Changed lines 34-37 from:
%center%''rice noodles, shrimp quenelle, white truffle oil''


to:
%center%'^''rice noodles, shrimp quenelle, white truffle oil''^'


Changed line 40 from:
%center%''tomato spaetzle, brussel sprouts, Kalamata olives & braised artichoke''\\
to:
%center%'^''tomato spaetzle, brussel sprouts, Kalamata olives & braised artichoke''^'\\
Changed line 43 from:
%center%''with winter black truffle, pomme parisienne, morel mushroom sauce''\\
to:
%center%'^''with winter black truffle, pomme parisienne, morel mushroom sauce''^'\\
Changed line 46 from:
%center%''stuffed with Roquefort butter, pomme anna, asparagus savarin, Madeira wine sauce''\\
to:
%center%'^''stuffed with Roquefort butter, pomme anna, asparagus savarin, Madeira wine sauce''^'\\
Changed lines 49-53 from:
%center%''with morel mushroom and asparagus tip risotto, pearl onion confite''\\
%center%''port-dried cherry sour cherry sauce''


to:
%center%'^''with morel mushroom and asparagus tip risotto, pearl onion confite''^'\\
%center%'^''port-dried cherry sour cherry sauce''^'


Changed line 56 from:
%center%''dark, milk & white chocolate mousses with crisp japonaise & dark chocolate ganache''\\
to:
%center%'^''dark, milk & white chocolate mousses with crisp japonaise & dark chocolate ganache''^'\\
Changed line 59 from:
%center%''tangerine gelato, passion fruit crème anglaise''\\
to:
%center%'^''tangerine gelato, passion fruit crème anglaise''^'\\
Changed lines 62-63 from:
%center%''with raspberries, chambord & toasted almonds''
to:
%center%'^''with raspberries, chambord & toasted almonds''^'
Changed lines 2-3 from:
%center% '-''Monday, December 31st, 2007''-' %%
to:
%center% '-''Wednesday, December 31st, 2008''-' %%
Changed lines 6-10 from:
%center%''Two menus from which to select; Scroll down to see second menu''\\


! %center% '''''Four Course Prix Fixe Menu $90.'''''
to:
! %center% '''''Prix Fixe Menu '''''
! %center% '''''3 Courses $80.
'''''
! %center% '''''4 Courses $90.'''''
%center%'+'''''Credit card required for reservation'''''+'\\


Changed lines 13-14 from:
%center%'+''Natural Sea Scallop & Brunoise Vegetable Ravioli''+'\\
%center%''shaved winter black truffle, cream sauce''\\
to:
%center%'+''House Smoked Pacific Halibut''+'\\
%center%''grapefruit segment, avocado, vodka crème fraîche and Yukon Gold potato blini''\\
Changed lines 16-17 from:
%center%'+''Moulard Duck Foie Gras Two Ways''+'\\
%center%''roasted & chilled au Torchon, Granny Smith apple terrine''\\
to:
%center%'+''Maine Lobster Savarin with Tender Gulf Shrimp''+'\\
%center%''black truffle cream, baby spinach & tomato confite''\\
Changed lines 19-20 from:
%center%'+''House Smoked Salmon & Osetra Caviar''+'\\
%center%''potato cake, tomato confit, dill oil''\\
to:
%center%'+''Texas Quail stuffed with Tender Veal, Morel Mushroom & Pink Peppercorns''+'\\
%center%''butternut-squash, soubise sauce''\\
Changed lines 22-24 from:
%center%'+''Chilled Colossal Lump Crab & Avocado''+'\\
%center%''ceviché style''
to:
%center%'+''Jerusalem Artichoke and Black Truffle Ravioli''+'\\
%center%''leek cream, shaved fresh truffle and Grana Padano''

Changed lines 27-28 from:
%center%'+''Cream of Jerusalem Artichoke Soup with Crab''+'\\
to:
%center%'+''Creamy Louisiana Turtle Soup''+'\\
%center%''sherry & shallot crisp'
'\\
Changed lines 30-31 from:
%center%'+''Double Duck Consommé''+'\\
%center%''housemade beef ravioli''\\
to:
%center%'+''Arugula, Watercress & Spinach Salad with Poached Bosc Pear''+'\\
%center%''Gorgonzola cheese cake, herbed onion wafer''\\
Changed lines 33-40 from:
%center%'+''Arugula, Curly Endive & Romaine Salad with Fresh Organic Hearts of Palm''+'\\
%center%''with candied pecans, dried figs & shaved Parmigiana''\\
%center%''and served in a Parmigiana Reggiano cheese basket''


%center%'+'''''Granny Smith Apple Sorbet'''''+'


to:
%center%'+''Oxtail Consommé''+'\\
%center%''rice noodles, shrimp quenelle, white truffle oil
''


Changed lines 39-40 from:
%center%'+''Maine Lobster Tail, Beef Medallion & Roasted Duck Foie Gras''+'\\
%center%''asparagus tips, pomme duchesse, Madeira sauce''\\
to:
%center%'+''Sunflower crusted Snapper with Colossal Lump Crab''+'\\
%center%''tomato spaetzle, brussel sprouts, Kalamata olives & braised artichoke''\\
Changed lines 42-43 from:
%center%'+''Pan Roasted Dover Sole''+'\\
%center%''topped with crabmeat, asparagus tips, capers and artichokes, lobster tortellini & lobster sauce''\\
to:
%center%'+''Roasted Veal Chop''+'\\
%center%''with winter black truffle, pomme parisienne, morel mushroom sauce''\\
Changed lines 45-46 from:
%center%'+''South Texas Antelope Chops''+'\\
%center%''poached pear, black truffle and mushroom risotto, dried tart cherry sauce''\\
to:
%center%'+''Center Cut Filet of Beef''+'\\
%center%''stuffed with Roquefort butter, pomme anna, asparagus savarin, Madeira wine sauce''\\
Changed lines 48-51 from:
%center%'+''Colorado Lamb Loin''+'\\
%center%''asparagus, haricot vert, black truffle mashed potatoes, Bordelaise sauce''

to:
%center%'+''Fallow Venision Tenderloin''+'\\
%center%''with morel mushroom and asparagus tip risotto, pearl onion confite''\\
%center%''port-dried cherry sour cherry sauce''



Changed lines 55-56 from:
%center%'+''Raspberry Creme Brulée''+'\\
%center%''fresh raspberries with our white chocolate creme brulee in a crisp puff pastry shell''\\
to:
%center%'+''Triple Chocolate Mousse Gateau''+'\\
%center%''dark, milk & white chocolate mousses with crisp japonaise & dark chocolate ganache''\\
Changed lines 58-60 from:
%center%'+''Mocha Almond Meringue Gateau''+'\\
%center%''dark chocolate cake atop crisp almond meringue, layered with mocha buttercream''\\
%center%''and topped with toasted almonds
''\\
to:
%center%'+''Flourless Chocolate Soufflé''+'\\
%center%''tangerine gelato, passion fruit crème anglaise''\\
Changed lines 61-111 from:
%center%'+''White Chocolate Mousse Cake with Fresh Raspberries''+'\\
%center%''white chocolate mousse & fresh raspberries layered between moist, golden sponge cake''\\
%center%''and finished with a white chocolate buttercream''


! %center% '''''Three Course Prix Fixe Menu $55.'''''

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

%center% [+ La Truffe Sauvage House Salad +] %% [[<<]]
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\

%center% [+ Maine Lobster Bisque en Croûte +] %% [[<<]]

%center% [+ Traditional Onion Soup +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^'%%\\

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

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

%center% [+ Braised Veal Shank +] %% [[<<]]
%center% '^''with tagliatelle pasta, natural jus, shaved Parmigiana Reggiano & truffle oil''^' %%\\

%center% [+ Potato Scale crusted Halibut with Crab +] %% [[<<]]
%center% '^''braised artichoke, asparagus tips, capers & sundried tomato''^' %%\\

%center% [+ Angus Beef Tenderloin +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\

%center% [+ Roasted Tender Gulf Shrimp over Penne Pasta +] %% [[<<]]
%center% '^''fresh braised artichoke, sundried tomato, fire roasted peppers, Kalamata olives & capers''^' %%


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


%center% [+ Flourless Chocolate Cake +] %% [[<<]]
%center% '^''three ingredients combined to create an incredible chocolate experience''^' %%\\

%center% [+ Frozen Nougat with Dried Fruit & Nuts +] %% [[<<]]
%center% '^''apricot, cherries, figs, almonds, walnuts & hazelnuts folded in a light honey mousse''^' %%\\

%center% [+ La Truffe Sauvage White Chocolate Crème Brulée +] %% [[<<]]
%center% '^''creamy French custard with white chocolate and a crisp caramel crust''^' %%\\

%center% [+ Housemade Lemon Gelato +] %% [[<<]]
%center% '^''decadent lemon ice cream topped with meringue and toasted to a golden brown''^' %%\\
to:
%center%'+''White Chocolate Buttercream Chiffon Cake''+'\\
%center%''with raspberries, chambord & toasted almonds''

Changed line 19 from:
%center%''potato cake, tomato confit, dill oil''
to:
%center%''potato cake, tomato confit, dill oil''\\
Changed line 31 from:
%center%''with candied pecans, dried figs & shaved Parmigiana''\\ 
to:
%center%''with candied pecans, dried figs & shaved Parmigiana''\\
Changed line 58 from:
%center%''and topped with toasted almonds''
to:
%center%''and topped with toasted almonds''\\
Added line 72:
Added line 74:
Added line 77:
Added line 86:
Added line 89:
Added line 92:
Added line 102:
Added line 105:
Added line 108:
Changed lines 2-3 from:
%center% '-''Sunday, December 31st, 2006''-' %%
to:
%center% '-''Monday, December 31st, 2007''-' %%
Changed lines 9-10 from:
! %center% '''''Prix Fixe Menu $90.'''''
to:
! %center% '''''Four Course Prix Fixe Menu $90.'''''
Changed lines 12-13 from:
%center%'+''Cioppino en Croûte''+'\\
%center%''shrimp, scallop, lobster and crab with tomato, fish broth & white truffle oil''\\
to:
%center%'+''Natural Sea Scallop & Brunoise Vegetable Ravioli''+'\\
%center%''shaved winter black truffle, cream sauce''\\
Changed lines 15-16 from:
%center%'+''Roasted Duck Foie Gras''+'\\
%center%''Granny Smith apple mille feuille, 50 yr. aged balsamic vinegar''\\
to:
%center%'+''Moulard Duck Foie Gras Two Ways''+'\\
%center%''roasted & chilled au Torchon, Granny Smith apple terrine''\\
Changed lines 18-23 from:
%center%'+''Colossal Lump Crabmeat & Smoked Salmon''+'\\
%center%''Yukon Gold potato blini, avocado-cucumber relish''

%center%'+'''''2nd Course'''''+'\\
%center%'+''Fresh Organic Hearts of Palm with White & Green Asparagus and Crisp Romaine''+'\\
%center%''walnuts, Black Mission figs, Roquefort vinaigrette and served in a cracker basket''\\
to:
%center%'+''House Smoked Salmon & Osetra Caviar''+'\\
%center%''potato cake, tomato confit, dill oil''
Changed lines 21-22 from:
%center%'+''Pheasant Consommé with Pheasant & Apple Ravioli''+'\\
%center%''brunoise vegetables''\\
to:
%center%'+''Chilled Colossal Lump Crab & Avocado''+'\\
%center%''ceviché style''

%center%'+'''''2nd Course'''''+'\\
%center%'+''Cream of Jerusalem Artichoke Soup with Crab''+
'\\
Changed lines 27-36 from:
%center%'+''Cream of Celery Root with Lump Crab''+'\\
%center%''celery root chips''


%center%'+'''''Pear Sorbet'''''+'


%center%'+'''''3rd Course'''''+'\\
%center%'+''Pan Seared Jumbo Sea Scallops and Gulf Shrimp''+'\\
%center%''black truffle risotto, orange butter sauce
''\\
to:
%center%'+''Double Duck Consommé''+'\\
%center%''housemade beef ravioli''\\
Changed lines 30-31 from:
%center%'+''Napoleon of Maine Lobster, Tournedo of Black Angus and Duck Foie Gras''+'\\
%center%''potato galette, asparagus, Bordelaise sauce''\\
to:
%center%'+''Arugula, Curly Endive & Romaine Salad with Fresh Organic Hearts of Palm''+'\\
%center%''with candied pecans, dried figs & shaved Parmigiana''\\
%center%''and served in a Parmigiana Reggiano cheese basket''


%center%'+'''''Granny Smith Apple Sorbet'''''+'


%center%'+'''''3rd Course'''''+'\\
%center%'+''Maine Lobster Tail, Beef Medallion & Roasted Duck Foie Gras''+'\\
%center%''asparagus tips, pomme duchesse, Madeira
sauce''\\
Changed lines 42-48 from:
%center%'+''Pan Roasted Dover Sole stuffed with Lump Crabmeat''+'\\
%center%''saffron steamed potatoes, asparagus, haricot vert, glazed with hollandaise''


%center%'+'''''4th Course'''''+'\\
%center%'+''Strawberry Napoleon''+'\\
%center%''fresh strawberries layered with pastry cream between crisp puff pastry
''\\
to:
%center%'+''Pan Roasted Dover Sole''+'\\
%center%''topped with crabmeat, asparagus tips, capers and artichokes, lobster tortellini & lobster sauce''\\
Changed lines 45-51 from:
%center%'+''Dark Chocolate Mousse & Marinated Berries''+'\\
%center%''marinated fresh raspberries and dried sour cherries''\\
%center%''nestled inside dark chocolate mousse atop dark chocolate cake''


! %center%
'''''a la carte $55.'''''
to:
%center%'+''South Texas Antelope Chops''+'\\
%center%''poached pear, black truffle and mushroom risotto, dried tart cherry sauce''\\
%center%~§~\\
%center%
'+''Colorado Lamb Loin''+'\\
%center%
''asparagus, haricot vert, black truffle mashed potatoes, Bordelaise sauce''


%center%'+'''''4th Course'''''+'\\
%center%'+''Raspberry Creme Brulée''+'\\
%center%''fresh raspberries with our white chocolate creme brulee in a crisp puff pastry shell''\\
%center%~§~\\
%center%'+''Mocha Almond Meringue Gateau''+'\\
%center%''dark chocolate cake atop crisp almond meringue, layered with mocha buttercream''\\
%center%''and topped with toasted almonds''
%center%~§~\\
%center%'+''White Chocolate Mousse Cake with Fresh Raspberries''+'\\
%center%''white chocolate mousse & fresh raspberries layered between moist, golden sponge cake''\\
%center%''and finished with a white chocolate buttercream''


! %center% '''''Three Course Prix Fixe Menu
$55.'''''
Changed lines 70-75 from:
%center% '^''baby field greens tossed in our house walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese and Granny Smith apple''^' %%\\
%center% [+ Pan Sautéed Tender Gulf Shrimp Biscaienne +] %% [[<<]]
%center% '^''fresh garlic, jalapeño, fire roasted peppers and tomato''^' %%\\
%center% [+ Angus Beef Carpaccio +] %% [[<<]]
%center% '^''extra virgin olive oil, dijon mustard, cornichon, fresh lemon and crostini
''^' %%\\
to:
%center% '^''organic field greens tossed in our walnut vinaigrette''^' %%\\
%center% '^''with Roquefort cheese, Belgian Endive and Granny Smith apple crisp''^' %%\\
Changed lines 73-76 from:
%center% [+ Louisiana Jumbo Lump Crab Cakes +] %% [[<<]]
%center% '^''two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce''^' %%\\
%center% [+ Georges Bank Natural Sea Scallops Rockefeller +] %% [[<<]]
%center% '^''over sautéed spinach & fennel, glazed with Choron sauce
''^'%%\\
to:
%center% [+ Traditional Onion Soup +] %% [[<<]]
%center% '^''with garlic crostini and gruyere cheese''^'%%\\
Changed line 76 from:
%center% '^''organic tomatoes, English cucumbers, feta cheese''^' %%\\
to:
%center% '^''vine ripe tomatoes, English cucumbers, feta cheese''^' %%\\
Changed lines 82-84 from:
%center% '^''creamy saffron risotto, natural jus with vegetables''^' %%\\
%center% [+ Wild Alaskan Halibut with
Potato Scales +] %% [[<<]]
%center% '^''over a bed of lump crab, artichokes, capers, tomato and mushrooms, dill butter sauce''^' %%\\
to:
%center% '^''with tagliatelle pasta, natural jus, shaved Parmigiana Reggiano & truffle oil''^' %%\\
%center% [+
Potato Scale crusted Halibut with Crab +] %% [[<<]]
%center%
'^''braised artichoke, asparagus tips, capers & sundried tomato''^' %%\\
Changed lines 87-93 from:
%center% [+ Roasted Colorado Rack of Lamb with Herbes de Provence +] %% [[<<]]
%center% '^''roasted 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''^' %%\\


to:
%center% [+ Roasted Tender Gulf Shrimp over Penne Pasta +] %% [[<<]]
%center% '^''fresh braised artichoke, sundried tomato, fire roasted peppers, Kalamata olives & capers''^' %%

Changed lines 96-97 from:
%center% [+ Apple Tart Tatin +] %% [[<<]]
%center% '^''caramelized Gala apples, crisp puff pastry and housemade vanilla gelato''^' %%\\
to:
%center% [+ Frozen Nougat with Dried Fruit & Nuts +] %% [[<<]]
%center%
'^''apricot, cherries, figs, almonds, walnuts & hazelnuts folded in a light honey mousse''^' %%\\
Changed line 81 from:
%center% [+ Certified Angus Beef Tenderloin +] %% [[<<]]
to:
%center% [+ Angus Beef Tenderloin +] %% [[<<]]
Changed line 64 from:
%center% [+ ''Certified Angus Beef'^®^''' Carpaccio +] %% [[<<]]
to:
%center% [+ Angus Beef Carpaccio +] %% [[<<]]
Changed line 81 from:
%center% [+ ''Certified Angus Beef'^'-®-'^''' Tenderloin +] %% [[<<]]
to:
%center% [+ Certified Angus Beef Tenderloin +] %% [[<<]]
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Page last modified on December 31, 2016, at 11:23 AM