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New Years Eve

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Changed line 54 from:
%center% '^'' in a puff pastry shell with asparagus''^' %%
to:
%center% '^'' in a puff pastry shell with asparagus''^' %%\\
Deleted line 73:
Changed line 33 from:
%center% [+'' Oxtail Consommé '' %% [[<<]]
to:
%center% [+'' Oxtail Consommé ''+] %% [[<<]]
Added line 74:
Changed line 33 from:
%center% [+'' Oxtail Consommé +] %% [[<<]]
to:
%center% [+'' Oxtail Consommé '' %% [[<<]]
Deleted lines 73-75:


Changed lines 1-2 from:
! %center% ''New Years Eve 2020'' %%\\
%center% '-''Thursday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2021'' %%\\
%center% '-''Friday, December 31st''-' %%\\
Changed lines 15-17 from:
%center% [+ '' Pan Seared Natural Sea Scallop '' +] %% [[<<]]
%center% '^'' over sauté spinach in the shell''^' %%\\
%center% '^'' dill hollandaise
''^' %%\\
to:
%center% [+ '' Traditional Steak Tartare ''' '^GF^' ''' '' +] %% [[<<]]
%center%
'^'' truffled potato chips, Parmigiana Reggiano''^' %%\\
Changed line 18 from:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
to:
%center% [+ '' Pan Seared Moulard Duck Foie Gras ''' '^GF^' '''  '' +] %% [[<<]]
Changed lines 22-26 from:
%center% [+ '' Prime Beef Tenderloin Carpaccio '' +] %% [[<<]]
%center% '^'' raw beef tenderloin pounded paper thin, ''^' %%\\
%center%
'^'' Dijon mustard, cornichon ''^' %%\\
%center% '^'' cracked black pepper, extra virgin olive oil, ''^' %%\\
%center% '^'' crostini, shaved
Parmigiana Reggiano ''^' %%\\
to:
%center% [+ '' House-Made Beef & Crimini Mushroom Tortellini ''  +] %% [[<<]]
%center% [+ '' with Shaved Winter Black Perigord Truffle ''  +] %% [[<<]]
%center%
'^'' cream sauce, Parmigiana Reggiano ''^' %%\\
Changed lines 26-30 from:
%center% [+ '' Pan Sauté Crab Cake '' +] %% [[<<]]
%center% '^'' vegetable noodles - julienne zucchini ''^' %%\\
%center% '^'' yellow squash and carrot, sauté with ''^' %%\\
%center% '^'' fresh garlic & olive oil, créole rémoulade ''^' %%
to:
%center% [+ '' Scallops Rockefeller '' +] %% [[<<]]
%center% '^'' over creamed spinach ''^' %%\\
%center% '^'' with fennel & Pernod, ''^' %%\\
%center% '^'' glaçage with sauce Choron ''^' %%
Changed lines 33-34 from:
%center% [+'' Lobster Bisque '' ''' '^GF^' '''  +] %% [[<<]]
%center% '^'' with lobster tail & Armagnac
''^' %%\\
to:
%center% [+'' Oxtail Consommé +] %% [[<<]]
%center%
'^'' beef & mushroom tortellini ''^' %%\\
Changed lines 44-46 from:
%center% [+ '' Veal Tenderloin Picatta '' +] %% [[<<]]
%center%
'^'' black currant and asparagus risotto ''^' %%\\
%center% '^'' duxelles mushroom sauce
''^' %%\\
to:
%center% [+ '' Veal Tenderloin au Poivre  ''' '^GF^' '''  '' +] %% [[<<]]
%center%
'^'' duck foie gras mashed potatoes ''^' %%\\
Changed lines 48-49 from:
%center% '^'' steamed potato, sun-dried tomato, artichoke, capers ''^' %%\\
%center% '^'' asparagus tips, lemon butter sauce, jumbo lump crab
''^' %%\\
to:
%center% '^'' shrimp-asparagus risotto ''^' %%\\
%center%
'^'' red wine butter sauce ''^' %%\\
Added lines 51-55:
%center% [+ ''Crabmeat Mary Louise''  +] %% [[<<]]
%center% '^'' jumbo lump crabmeat tossed ''^' %%\\
%center% '^'' with a champagne cream sauce ''^' %%\\
%center% '^'' in a puff pastry shell with asparagus''^' %%
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed lines 62-64 from:
%center% [+ '' Meyer Lemon Curd Tart '' +] %% [[<<]]
%center% '^'' with raspberries, ''^' %%\\
%center% '^'' Italian meringue & almond tuile
''^' %%\\
to:
%center% [+ '' Bûche de Noël '' +] %% [[<<]]
%center% '^'' traditional chocolate buttercream cake ''^' %%\\
Changed lines 65-67 from:
%center% [+ '' Flourless Chocolate Cake '' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^'' three ingredients combined to create ''^' %%\\
%center% '^'' an intense chocolate experience''^' %%\\
to:
%center% [+ '' Warm Almond-Pear Tart ''  +] %% [[<<]]
%center% '^'' strawberry gelato ''^' %%\\
%center% '^'' toasted almonds''^' %%\\
Deleted lines 68-71:
%center% [+ ''Petite Bûche de Nöel'' +] %% [[<<]]
%center% '^'' traditional Christmas ''^' %%\\
%center% '^'' chocolate buttercream cake''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Deleted lines 73-75:


Changed line 6 from:
%center% '''''3 courses $110./4 courses $125. per person''''' %%\\
to:
%center% '''''3 courses $120./4 courses $135. per person''''' %%\\
December 15, 2020, at 09:58 PM by 74.194.10.212 -
Changed line 1 from:
! %center% ''New Years Eve 2019'' %%\\
to:
! %center% ''New Years Eve 2020'' %%\\
December 15, 2020, at 09:58 PM by 74.194.10.212 -
Changed line 2 from:
%center% '-''Tuesday, December 31st''-' %%\\
to:
%center% '-''Thursday, December 31st''-' %%\\
Changed lines 9-11 from:
! %center% ''Currently we only have limited'' %%\\
%center% ''openings at 5pm and 8:30pm'' %%

to:
Changed lines 15-17 from:
%center% [+ '' Cold Water Lobster Tail '' +] %% [[<<]]
%center% '^'' layered between pasta sheets with''^' %%\\
%center% '^'' zucchini noodles & Parmigiana cream''^' %%\\
to:
%center% [+ '' Pan Seared Natural Sea Scallop '' +] %% [[<<]]
%center% '^'' over sauté spinach in the shell''^' %%\\
%center% '^'' dill hollandaise''^' %%\\
Changed lines 23-24 from:
%center% [+ '' Steak Tartare '' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' house-made potato chips ''^' %%\\
to:
%center% [+ '' Prime Beef Tenderloin Carpaccio ''  +] %% [[<<]]
%center% '^'' raw beef tenderloin pounded paper thin, ''^' %%\\
%center% '^'' Dijon mustard, cornichon ''^' %%\\
%center% '^'' cracked black pepper, extra virgin olive oil, ''^' %%\\
%center% '^'' crostini, shaved Parmigiana Reggiano
''^' %%\\
Changed lines 29-31 from:
%center% [+ '' Crabmeat Rémoulade '' +] %% [[<<]]
%center% '^'' pickled cucumber, avocado, shallot crackers ''^' %%
to:
%center% [+ '' Pan Sauté Crab Cake '' +] %% [[<<]]
%center%
'^'' vegetable noodles - julienne zucchini ''^' %%\\
%center% '^'' yellow squash and carrot, sauté with ''^' %%\\
%center% '^'' fresh garlic & olive oil, créole rémoulade
''^' %%
Changed lines 36-40 from:
%center% [+'' Mediterranean Salad '' +] %% [[<<]]
%center%
'^'' vine ripe tomatoes, English cucumber ''^' %%\\
%center% '^'' red onion, avocado, Valbresso Feta ''^' %%\\
%center% '^'' Kalamata olives, pita chips''^' %%\\
%center% '^''oregano vinaigrette
''^' %%\\
to:
%center% [+'' Lobster Bisque '' ''' '^GF^' '''  +] %% [[<<]]
%center%
'^'' with lobster tail & Armagnac ''^' %%\\
Changed lines 39-41 from:
%center% [+ '' Morel & Jerusalem Artichoke Velouté '' +] %% [[<<]]
%center% '^'' en croûte ''^' %%
to:
%center% [+ '' La Truffe Sauvage NY Eve Salad '' +] %% [[<<]]
%center% '^'' mixed field greens, Belgian Endive ''^' %%\\
%center% '^'' Gorgonzola, dried figs, walnuts ''^' %%\\
%center% '^'' julienne apple & jicama, pita chips''^' %%\\
%center% '^''roasted shallot vinaigrette
''^' %%
Changed lines 47-49 from:
%center% [+ '' Guinea Fowl '' +] %% [[<<]]
%center% [+ '' stuffed with Leek and Fennel '' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' Forbidden rice, dried blueberry
sauce ''^' %%\\
to:
%center% [+ '' Veal Tenderloin Picatta '' +] %% [[<<]]
%center% '^'' black currant and asparagus risotto ''^' %%\\
%center%
'^'' duxelles mushroom sauce ''^' %%\\
Changed lines 55-58 from:
%center% [+Seared Natural Sea Scallops +] %% [[<<]]
%center% '^''leek-spinach tart, garlic-lemon-chive butter sauce''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''
Filet of Prime Beef Tenderloin '' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ ''Filet of Prime Beef Tenderloin '' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 61-65 from:
%center% [+ '' Dessert Trio '' +] %% [[<<]]
%center% [+ '' Marzipan-Hazelnut Buttercream Cake '' +] %% [[<<]]
%center% [+
'' Meyer Lemon Curd with Italian Meringue '' ''' '^GF^' ''' +] %% [[<<]]
%center% [+
'' Petite Praline Éclair '' +] %% [[<<]]
to:
%center% [+ '' Meyer Lemon Curd Tart '' +] %% [[<<]]
%center%
'^'' with raspberries, ''^' %%\\
%center%
'^'' Italian meringue & almond tuile ''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ '' Flourless Chocolate Cake '' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' three ingredients combined to create ''^' %%\\
%center% '^'' an intense chocolate experience''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Petite Bûche de Nöel'' +] %% [[<<]]
%center% '^'' traditional Christmas ''^' %%\\
%center% '^'' chocolate buttercream cake''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' '''  +] %% [[<<]]
%center% '^'' traditional French custard ''^' %%\\
%center% '^'' with a crisp caramel crust''^' %%

Added lines 78-81:



Changed line 10 from:
! %center% ''openings at 5pm and 8:30pm'' %%
to:
%center% ''openings at 5pm and 8:30pm'' %%
Changed lines 9-10 from:
! %center% Currently we only have limited
openings at 5pm and 8:30pm
to:
! %center% ''Currently we only have limited'' %%\\
! %center% ''openings at 5pm and
8:30pm'' %%
Changed lines 9-10 from:
!Currently we only have limited openings at 5pm and 8:30pm
to:
! %center% Currently we only have limited
openings at 5pm and 8:30pm
Added line 9:
!Currently we only have limited openings at 5pm and 8:30pm
Changed line 31 from:
%center% [+ Mediterranean Salad+] %% [[<<]]
to:
%center% [+'' Mediterranean Salad '' +] %% [[<<]]
Deleted lines 64-65:

Changed line 31 from:
%center% [+ Mediterranean +] %% [[<<]]
to:
%center% [+ Mediterranean Salad+] %% [[<<]]
Changed lines 31-34 from:
%center% [+ '' Warm Tomato Tarte Tatin  '' +] %% [[<<]]
%center% [+
'' with Chèvre Chaud  '' +] %% [[<<]]
%center%
'^'' micro greens, aged balsamic vinegar ''^' %%\\
%center%
'^'' extra virgin olive oil ''^' %%\\
to:
%center% [+ Mediterranean +] %% [[<<]]
%center%
'^'' vine ripe tomatoes, English cucumber ''^' %%\\
%center%
'^'' red onion, avocado, Valbresso Feta ''^' %%\\
%center%
'^'' Kalamata olives, pita chips''^' %%\\
%center% '^''oregano vinaigrette
''^' %%\\
Changed lines 50-52 from:
%center% [+ '' Pan Seared Natural Sea Scallops '' +] %% [[<<]]
%center% [+ '' in the Shell au gratin '' +] %% [[<<]]
%center% '^'' sauté spinach, sauce Mornay 
''^' %%\\
to:
%center% [+Seared Natural Sea Scallops +] %% [[<<]]
%center%
'^''leek-spinach tart, garlic-lemon-chive butter sauce''^' %%\\
Added line 65:
Changed line 3 from:
%center% '-''5:00pm - 9:30pm''-' %%\\
to:
%center% '-''5 pm - 9:30 pm''-' %%\\
Changed lines 64-67 from:
%center% '^'' chocolate truffle ''^' %%


to:
%center% '^'' chocolate truffle ''^'  ''' '^GF^' '''  %%
Changed lines 1-3 from:
! %center% ''New Years Eve 2018'' %%\\
%center% '-''Monday, December 31st''-' %%\\
%center% '-''5:00pm - 10pm''-' %%\\
to:
! %center% ''New Years Eve 2019'' %%\\
%center% '-''Tuesday, December 31st''-' %%\\
%center% '-''5:00pm - 9:30pm''-' %%\\
Changed lines 15-16 from:
%center% [+ '' Lobster Wellington '' +] %% [[<<]]
%center% '^'' nantua sauce''^' %%\\
to:
%center% [+ '' Cold Water Lobster Tail '' +] %% [[<<]]
%center%
'^'' layered between pasta sheets with''^' %%\\
%center% '^'' zucchini noodles & Parmigiana cream
''^' %%\\
Changed lines 19-20 from:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]]
%center% '^'' asian slaw, extra virgin olive oil, meyer lemon zest ''^' %%\\
to:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^'' on dried fruit brioche canapé with ''^' %%\\
%center% '^'' Granny Smith apple terrine, blood orange reduction
''^' %%\\
Changed lines 23-24 from:
%center% [+ '' Wild Smoked Salmon'' +] %% [[<<]]
%center%
'^'' jumbo lump crabmeat, avocado mousse ''^' %%\\
to:
%center% [+ '' Steak Tartare ''  ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' house-made potato chips
''^' %%\\
Changed lines 26-28 from:
%center% [+ '' Beef & Quail Egg Bourek'' +] %% [[<<]]
%center% '^'' mechouia relish ''^' %%
to:
%center% [+ '' Crabmeat Rémoulade '' +] %% [[<<]]
%center% '^'' pickled cucumber, avocado, shallot crackers ''^' %%
Changed lines 31-34 from:
%center% [+ '' Shrimp & Sunchoke Velouté  '' +] %% [[<<]]
to:
%center% [+ '' Warm Tomato Tarte Tatin  '' +] %% [[<<]]
%center% [+ '' with Chèvre Chaud  '' +] %% [[<<]]
%center% '^'' micro greens, aged balsamic vinegar ''^' %%\\
%center% '^'' extra virgin olive oil ''^' %%\\
Changed lines 36-37 from:
%center% [+ '' Oxtail Consommé '' +] %% [[<<]]
%center% '^'' rice noodles, poached beef strips, white truffle oil ''^' %%\\
to:
%center% [+ '' Morel & Jerusalem Artichoke Velouté '' +] %% [[<<]]
%center%
'^'' en croûte ''^' %%

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

%center% [+ '' Guinea Fowl '' +] %% [[<<]]
%center% [+ '' stuffed with Leek and Fennel '' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' Forbidden rice, dried blueberry sauce
''^' %%\\
Changed lines 45-52 from:
%center% [+ '' Mixed Greens, Granny Smith Apple & Gorgonzola '' +] %% [[<<]]
%center% '^'' dried sour cherries, spicy walnuts, walnut vinaigrette, grissini ''^' %%


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

%center% [+ '' Crispy Wild Gulf Red Snapper '' +] %% [[<<]]
%center% '^'' sweet pea risotto, vegetable noodles, red wine butter sauce
''^' %%\\
to:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center% '^'' steamed potato, sun-dried tomato, artichoke, capers ''^' %%\\
%center% '^'' asparagus tips, lemon butter sauce, jumbo lump crab''^' %%\\
Changed lines 49-51 from:
%center% [+ '' Pan Seared Prime Beef Tenderloin '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potatoes, asparagus, glazed carrot ''^' %%\\
%center% '^'' roasted shallot bordelaise
''^' %%\\
to:
%center% [+ '' Pan Seared Natural Sea Scallops '' +] %% [[<<]]
%center% [+ '' in the Shell au gratin '' +] %% [[<<]]
%center%
'^'' sauté spinach, sauce Mornay  ''^' %%\\
Changed lines 53-58 from:
%center% [+ '' Sauté Natural Sea Scallops '' +] %% [[<<]]
%center% '^'' over spinach au gratin  ''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Sliced Veal Tenderloin '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potato, morel mushroom cream
''^' %%
to:
%center% [+ '' Filet of Prime Beef Tenderloin '' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^'' Gorgonzola dauphinois potato ''^' %%\\
%center% '^'' French green beans, Bordelaise sauce''^' %%
Changed lines 59-73 from:
%center% [+ '' Coffee Buttercream Cake '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ '' Raspberry Crème Brulée '' +] %% [[<<]]
%center%
'^'' our white chocolate crème brulée in a crisp puff pastry shell ''^' %%\\
%center%
'^'' with fresh raspberries & purée ''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Flourless Chocolate Mousse Cake '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Lemon Gelato over Genoise '' +] %% [[<<]]
%center% '^'' topped with italian meringue, meyer lemon curd ''^' %%




%center% '^'' chocolate truffle ''^' %%\\
to:
%center% [+ '' Dessert Trio '' +] %% [[<<]]
%center% [+ '' Marzipan-Hazelnut Buttercream Cake '' +] %% [[<<]]
%center% [+
'' Meyer Lemon Curd with Italian Meringue '' ''' '^GF^' ''' +] %% [[<<]]
%center% [+ '' Petite Praline Éclair
'' +] %% [[<<]]

%center%
'^'' chocolate truffle ''^' %%
Changed lines 1-2 from:
! %center% ''New Years Eve 2017'' %%\\
%center% '-''Sunday, December 31st''-' %%\\
to:
! %center% ''New Years Eve 2018'' %%\\
%center% '-''Monday, December 31st''-' %%\\
Changed line 6 from:
%center% '''''3 courses $115./4 courses $130. per person''''' %%\\
to:
%center% '''''3 courses $110./4 courses $125. per person''''' %%\\
Changed lines 15-16 from:
%center% [+ '' Perigord Black Winter Truffle Risotto '' +] %% [[<<]]
%center%
'^'' shaved Parmigiana Reggiano''^' %%\\
to:
%center% [+ '' Lobster Wellington '' +] %% [[<<]]
%center% '^'' nantua sauce''^' %%\\
Changed lines 18-19 from:
%center% [+ '' Lobster Wellington'' +] %% [[<<]]
%center% '^'' Nantua Sauce ''^' %%\\
to:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]]
%center%
'^'' asian slaw, extra virgin olive oil, meyer lemon zest ''^' %%\\
Changed lines 21-22 from:
%center% [+ '' Rabbit Ravioli'' +] %% [[<<]]
%center% '^'' natural braising jus ''^' %%\\
to:
%center% [+ '' Wild Smoked Salmon'' +] %% [[<<]]
%center% '^'' jumbo lump crabmeat, avocado mousse ''^' %%\\
Changed lines 24-25 from:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]]
%center% '^'' asian slaw ''^' %%\\
to:
%center% [+ '' Beef & Quail Egg Bourek'' +] %% [[<<]]
%center% '^'' mechouia relish ''^' %%

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

%center% [+ '' Shrimp & Sunchoke Velouté  '' +] %% [[<<]]
Deleted lines 30-35:
%center% [+ '' Chilled Jumbo Lump Crabmeat'' +] %% [[<<]]
%center% '^'' avocado relish ''^' %%


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

Changed line 32 from:
%center% '^'' beef strips, rice noodles ''^' %%\\
to:
%center% '^'' rice noodles, poached beef strips, white truffle oil ''^' %%\\
Changed lines 34-35 from:
%center% [+ '' Celery Root Velouté'' +] %% [[<<]]
%center%
'^'' celery root chips & crabmeat ''^' %%\\
to:
%center% [+ '' Mixed Greens, Granny Smith Apple & Gorgonzola '' +] %% [[<<]]
%center% '^'' dried sour cherries, spicy walnuts, walnut vinaigrette, grissini ''^' %%


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

%center% [+ '' Crispy Wild Gulf Red Snapper '' +] %% [[<<]]
%center% '^'' sweet pea risotto, vegetable noodles, red wine butter sauce
''^' %%\\
Changed lines 43-50 from:
%center% [+ '' Eggplant, Goat Cheese & Spinach Salad '' +] %% [[<<]]
%center% '^'' herbed cracker, roasted shallot vinaigrette ''^' %%


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

%center% [+ '' Pan Seared Medium-Rare Antelope Loin '' +] %% [[<<]]
%center% '^'' Forbidden rice pilaf, sour cherry sauce
''^' %%\\
to:
%center% [+ '' Pan Seared Prime Beef Tenderloin '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potatoes, asparagus, glazed carrot ''^' %%\\
%center% '^'' roasted shallot bordelaise''^' %%\\
Deleted lines 46-49:
%center% [+ '' Filet of Prime Beef Tenderloin '' +] %% [[<<]]
%center% '^'' Gorgonzola dauphinois potato, asparagus, carrot, haricot vert ''^' %%\\
%center% '^'' roasted shallot bordelaise''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 48 from:
%center% '^'' duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce  ''^' %%\\
to:
%center% '^'' over spinach au gratin  ''^' %%\\
Changed lines 50-52 from:
%center% [+ '' Crispy Wild Halibut '' +] %% [[<<]]
%center% '^'' saffron spaëtzle, crabmeat, artichoke, capers, tomato, asparagus ''^' %%
to:
%center% [+ '' Sliced Veal Tenderloin '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potato, morel mushroom cream ''^' %%
Changed lines 55-61 from:
%center% [+ '' Dessert Trio '' +] %% [[<<]]
%center% '^'' Bûche de Noël ''^' %%\\
%center% '^'' White Chocolate Mousse Choux ''^' %%\\
%center%
'^'' Meyer Lemon Curd ''^' %%


%center% '^'' marzipan truffle
''^' %%\\
to:
%center% [+ '' Coffee Buttercream Cake '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Raspberry Crème Brulée '' +] %% [[<<]]
%center%
'^'' our white chocolate crème brulée in a crisp puff pastry shell ''^' %%\\
%center% '^'' with fresh raspberries & purée ''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Flourless Chocolate Mousse Cake '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Lemon Gelato over Genoise '' +] %% [[<<]]
%center% '^'' topped with italian meringue, meyer lemon curd ''^' %%




%center% '^'' chocolate truffle ''^' %%\\



Changed line 39 from:
%center% [+ '' Eggplant, Goat Cheese & Micro Green Salad '' +] %% [[<<]]
to:
%center% [+ '' Eggplant, Goat Cheese & Spinach Salad '' +] %% [[<<]]
Changed line 2 from:
%center% '-''Friday, December 31st''-' %%\\
to:
%center% '-''Sunday, December 31st''-' %%\\
Changed line 1 from:
! %center% ''New Years Eve 2016'' %%\\
to:
! %center% ''New Years Eve 2017'' %%\\
Changed line 3 from:
%center% '-''5:30pm - 10pm''-' %%\\
to:
%center% '-''5:00pm - 10pm''-' %%\\
Changed line 6 from:
%center% '''''3 courses $105./4 courses $120. per person''''' %%\\
to:
%center% '''''3 courses $115./4 courses $130. per person''''' %%\\
Changed lines 15-17 from:
%center% [+ '' House Smoked Wild Chilean Sea Bass '' +] %% [[<<]]
%center% [+ '' with Osetra Caviar & Vodka '' +] %% [[<<]]
%center% '^'' crème fraiche, potato cake, local egg, capers, minced onion
''^' %%\\
to:
%center% [+ '' Perigord Black Winter Truffle Risotto '' +] %% [[<<]]
%center% '^'' shaved Parmigiana Reggiano''^' %%\\
Changed lines 18-19 from:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center% '^'' Granny Smith apple terrine, dried fruit brioche & blood orange reduction
''^' %%\\
to:
%center% [+ '' Lobster Wellington'' +] %% [[<<]]
%center%
'^'' Nantua Sauce ''^' %%\\
Changed lines 21-28 from:
%center% [+ '' Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\


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

%center% [+ '' Consommé of Long Island Duck'' +] %% [[<<]]
%center% '^'' rice noodles & lightly smoked duck breast
''^' %%\\
to:
%center% [+ '' Rabbit Ravioli'' +] %% [[<<]]
%center% '^'' natural braising jus ''^' %%\\
Changed lines 24-25 from:
%center% [+ '' Traditional Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' smoked Gouda cheese, Sherry wine ''^' %%\\
to:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]]
%center% '^'' asian slaw ''^' %%\\
Changed lines 27-28 from:
%center% [+ '' Chèvre Chaud over Young Spinach Salad '' +] %% [[<<]]
%center%
'^'' warm goat cheese, figs, pinenuts & roasted shallot vinaigrette ''^' %%\\
to:
%center% [+ '' Chilled Jumbo Lump Crabmeat'' +] %% [[<<]]
%center% '^'' avocado relish ''^' %%


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

%center% [+ '' Oxtail Consommé '' +] %% [[<<]]
%center% '^'' beef strips, rice noodles
''^' %%\\
Changed lines 36-45 from:
%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
''^' %%\\
to:
%center% [+ '' Celery Root Velouté'' +] %% [[<<]]
%center% '^'' celery root chips & crabmeat ''^' %%\\
Changed lines 39-40 from:
%center% [+ '' Prime Beef Tenderloin au Poivre '' +] %% [[<<]]
%center% '^'' pomme croquette, asparagus, carrote fondante ''^' %%\\
to:
%center% [+ '' Eggplant, Goat Cheese & Micro Green Salad '' +] %% [[<<]]
%center%
'^'' herbed cracker, roasted shallot vinaigrette ''^' %%


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

%center% [+ '' Pan Seared Medium-Rare Antelope Loin '' +] %% [[<<]]
%center% '^'' Forbidden rice pilaf, sour cherry sauce
''^' %%\\
Changed lines 48-50 from:
%center% [+ '' Crabmeat Mary Louise '' +] %% [[<<]]
%center% '^'' jumbo lump crabmeat tossed in a champagne cream sauce ''^' %%\\
%center% '^'' served in a puff pastry shell with asparagus ''^' %%\\
to:
%center% [+ '' Filet of Prime Beef Tenderloin '' +] %% [[<<]]
%center%
'^'' Gorgonzola dauphinois potato, asparagus, carrot, haricot vert ''^' %%\\
%center% '^'' roasted shallot bordelaise''^' %%\\
Changed lines 52-58 from:
%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
''^' %%\\
to:
%center% [+ '' Sauté Natural Sea Scallops '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce ''^' %%\\
Changed lines 55-62 from:
%center% [+ '' Housemade Meyer Lemon Curd '' +] %% [[<<]]
%center% '^'' vanilla bean crème chantilly, almond tuile''^' %%\\
%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''^' %%
to:
%center% [+ '' Crispy Wild Halibut '' +] %% [[<<]]
%center% '^'' saffron spaëtzle, crabmeat, artichoke, capers, tomato, asparagus ''^' %%

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

%center% [+ '' Dessert Trio '' +] %% [[<<]]
%center% '^'' Bûche de Noël ''^' %%\\
%center% '^'' White Chocolate Mousse Choux ''^' %%\\
%center% '^'' Meyer Lemon Curd ''^' %%


%center%
'^'' marzipan truffle ''^' %%\\
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 11:12 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 28, 2014, at 03:07 AM 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 25, 2014, at 06:02 AM 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 19, 2014, at 03:20 AM 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 19, 2014, at 03:19 AM 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 11:25 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 11:24 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 03:40 PM 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'' +] %% [[<<]]


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Page last modified on December 31, 2021, at 11:39 AM