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New Years EveMain.NewYearsEve HistoryHide minor edits - Show changes to output Changed line 6 from:
%center% '''''$ to:
%center% '''''$140. per person''''' %%\\ Changed lines 1-3 from:
! %center% '' %center% '' %center% '-''Saturday, December 31st to:
! %center% ''Christmas Eve 2023'' %%\\ %center% '-''Sunday, December 24th''-' %%\\ Changed line 6 from:
%center% ''''' to:
%center% '''''$150. per person''''' %%\\ Changed lines 15-17 from:
%center% [+ '' %center% %center% '^'' Parmigiana Reggiano to:
%center% [+ '' Maine Lobster Tail '' +] %% [[<<]] %center% '^'' with root vegetables in puff pastry ''^' %%\\ %center% '^'' lobster sauce ''^' %%\\ Changed lines 20-21 from:
%center% '^'' dried fruit brioche %center% to:
%center% '^'' dried fruit brioche, Granny Smith apple terrine ''^' %%\\ %center% '^'' blood orange reduction ''^' %%\\ Changed lines 23-25 from:
%center% [+ '' %center% %center% to:
%center% [+ '' Veal & Dried Blueberry Tortellini '' +] %% [[<<]] %center% '^'' beef jus, Parmigiana Reggiano ''^' %%\\ %center% '^'' white truffle oil ''^' %%\\ Changed lines 27-30 from:
%center% [+ '' %center% '^'' %center% '^'' to:
%center% [+ '' Chilled Louisiana Jumbo Lump Crabmeat '' +] %% [[<<]] %center% '^'' cucumber, tomato, herb cracker ''^' %%\\ %center% '^'' créole rémoulade ''^' %% Changed lines 33-34 from:
%center% [+ '' to:
%center% [+ '' Filet of USDA Prime Tenderloin '' +] %% [[<<]] %center% '^'' carrrot, asparagus, Parisienne potato ''^' %%\\ %center% '^'' Bordelaise sauce ''^' %%\\ Changed lines 37-41 from:
%center% [+ '' %center% [+ '' %center% '^'' %center% '^'' to:
%center% [+ '' Pan Sauté Wild Gulf Red Snapper '' +] %% [[<<]] %center% [+ '' & Wild Jumbo Gulf Shrimp '' +] %% [[<<]] %center% '^'' Soubise mashed potatoes ''^' %%\\ %center% '^'' asparagus, hollandaise ''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Veal Tender Pailliard '' +] %% [[<<]] %center% '^'' stuffed with Buffalo mozzarella & Parmigiana Reggiano ''^' %%\\ %center% '^'' porcini mushroom risotto, cream sauce ''^' %% Changed lines 48-63 from:
%center %center% '^'' Soubise potatoes, vegetable noodles ''^' %%\\ %center% '^'' Louisiana jumbo lump Crabmeat and lemon butter sauce with ''^' %%\\ %center% '^'' asparagus tips, capers, sun-dried tomato & artichoke ''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Tournedo of USDA Prime Tenderloin '' +] %% [[<<]] %center% [+ '' & Maine Lobster '' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' glazed carrot, asparagus ''^' %%\\ %center% '^'' pomme Parisienne, Madeira wine sauce ''^' %% %center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %% %center% [+ '' White Chocolate-Passion Fruit '' +] %% [[<<]] %center% [+ '' Mousse Cake '' +] %% [[<<]] %center% '^'' almond tuile ''^' %%\\ %center% '''''᠃ ᠅᠃'' to:
%center style="text-decoration: underline"% '''[+{+Dessert Trio+}+]''' %%\\ Changed lines 50-60 from:
%center% ' %center% %center% %center% [+ '' Warm Pear-Almond Tart '' +] %% [[<<]] %center% '^'' vanilla bean gelato ''^' %% %center% '^'' Traditional Chocolate Truffle ''^' %% to:
%center% [+ '' Vanilla Petite Pot de Crème '' +] %% [[<<]] %center% [+ '' Petite Pear-Almond Tart '' +] %% [[<<]] %center% '^'' Marzipan Chocolate Truffle ''^' %% Changed line 2 from:
to:
%center% ''Fully Committed'' %%\\ Changed line 45 from:
%center% '^'' Louisiana to:
%center% '^'' Louisiana jumbo lump Crabmeat and lemon butter sauce with ''^' %%\\ Changed lines 43-45 from:
%center% [+ '' Pan Roasted %center% '^'' %center% '^'' to:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]] %center% '^'' Soubise potatoes, vegetable noodles ''^' %%\\ %center% '^'' Louisiana Jumbo Lump Crabmeat with lemon butter sauce, ''^' %%\\ %center% '^'' asparagus tips, capers, sun-dried tomato & artichoke ''^' %%\\ Changed line 6 from:
%center% '''''3 courses $ to:
%center% '''''3 courses $135./4 courses $150. per person''''' %%\\ Added line 68:
Changed lines 1-2 from:
! %center% ''New Years Eve %center% '-'' to:
! %center% ''New Years Eve 2022'' %%\\ %center% '-''Saturday, December 31st''-' %%\\ Changed lines 15-16 from:
%center% [+ '' %center% to:
%center% [+ '' Porcini Mushroom Risotto '' +] %% [[<<]] %center% [+ '' with Perigord Black Winter Truffle ''' '^GF^' ''' '' +] %% [[<<]] %center% '^'' Parmigiana Reggiano ''^' %%\\ Changed lines 19-20 from:
%center% [+ '' Pan Seared Moulard Duck Foie Gras %center% '^'' on dried fruit brioche canapé with to:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]] %center% '^'' dried fruit brioche ''^' %%\\ Changed lines 23-25 from:
%center% [+ '' %center% [+ '' %center% '^'' to:
%center% [+ '' La Truffe Sauvage House Smoked '' +] %% [[<<]] %center% [+ '' Wild King Salmon & Ossetra Caviar '' +] %% [[<<]] %center% '^'' petite potato cake, crème fraîche ''^' %%\\ Changed lines 27-31 from:
%center% [+ '' %center% %center% '^'' glaçage with sauce Choron to:
%center% [+ '' Pan Seared Natural Sea Scallop '' +] %% [[<<]] %center% '^'' in the shell with celery root gratin, ''^' %%\\ %center% '^'' sauce Maltaise ''^' %% Changed lines 33-34 from:
%center% [+'' %center% '^'' beef & mushroom tortellini ''^' %%\\ to:
%center% [+ '' Duck Consommé '' +] %% [[<<]] %center% '^'' beef & crimini mushroom tortellini ''^' %%\\ Changed lines 36-41 from:
%center% [+ '' %center% ' %center% %center% '^'' %center% '^''roasted shallot to:
%center% [+ '' Arugula, Belgian Endive, Boston Lettuce, '' +] %% [[<<]] %center% [+ '' Baked Pear & Gorgonzola '' +] %% [[<<]] %center% '^'' herbed cannoli cracker ''^' %%\\ %center% '^'' walnut vinaigrette ''^' %% Changed lines 43-44 from:
%center% [+ '' %center% to:
%center% [+ '' Pan Roasted Chilean Sea Bass '' +] %% [[<<]] %center% '^'' red wine sauce, Soubise potatoes ''^' %%\\ %center% '^'' vegetable noodles ''^' %%\\ Changed lines 47-49 from:
%center% [+ '' %center% ' %center% to:
%center% [+ '' Tournedo of USDA Prime Tenderloin '' +] %% [[<<]] %center% [+ '' & Maine Lobster '' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' glazed carrot, asparagus ''^' %%\\ %center% '^'' pomme Parisienne, Madeira wine sauce ''^' %% %center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %% %center% [+ '' White Chocolate-Passion Fruit '' +] %% [[<<]] %center% [+ '' Mousse Cake '' +] %% [[<<]] %center% '^'' almond tuile ''^' %%\\ Changed lines 58-61 from:
%center% [+ '' %center% '^'' %center% '^'' %center% '^'' in a puff pastry shell with asparagus to:
%center% [+ '' Bûche de Noël '' +] %% [[<<]] %center% '^'' traditional Christmas ''^' %%\\ %center% '^'' chocolate buttercream cake''^' %%\\ Changed lines 62-79 from:
%center% [+ '' %center% %center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %% %center% [+ '' Bûche de Noël '' +] %% [[<<]] %center% '^'' traditional chocolate buttercream cake ''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Warm Almond-Pear Tart '' +] %% [[<<]] %center% '^'' strawberry gelato ''^' %%\\ %center% '^'' toasted almonds''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' traditional French custard ''^' %%\\ %center% '^'' with a crisp caramel crust''^' %% %center% '^'' chocolate truffle ''^' ''' '^GF^' ''' %% to:
%center% [+ '' Warm Pear-Almond Tart '' +] %% [[<<]] %center% '^'' vanilla bean gelato ''^' %% %center% '^'' Traditional Chocolate Truffle ''^' %% Changed line 6 from:
%center% '''''3 courses $ to:
%center% '''''3 courses $140./4 courses $155. per person''''' %%\\ 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 %center% '-'' to:
! %center% ''New Years Eve 2021'' %%\\ %center% '-''Friday, December 31st''-' %%\\ Changed lines 15-17 from:
%center% [+ '' %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% [+ '' %center% ' %center% %center% '^'' cracked black pepper, extra virgin olive oil, ''^' %%\\ %center% '^'' crostini, shaved 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% [+ '' %center% '^'' %center% '^'' %center% '^'' to:
%center% [+ '' Scallops Rockefeller '' +] %% [[<<]] %center% '^'' over creamed spinach ''^' %%\\ %center% '^'' with fennel & Pernod, ''^' %%\\ %center% '^'' glaçage with sauce Choron ''^' %% Changed lines 33-34 from:
%center% [+'' %center% '^'' with lobster tail & Armagnac to:
%center% [+'' Oxtail Consommé +] %% [[<<]] %center% '^'' beef & mushroom tortellini ''^' %%\\ Changed lines 44-46 from:
%center% [+ '' Veal Tenderloin %center% %center% '^'' duxelles mushroom sauce to:
%center% [+ '' Veal Tenderloin au Poivre ''' '^GF^' ''' '' +] %% [[<<]] %center% '^'' duck foie gras mashed potatoes ''^' %%\\ Changed lines 48-49 from:
%center% '^'' %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% '''''᠃ ᠅᠃''''' %%\\ Changed lines 62-64 from:
%center% [+ '' %center% '^'' %center% '^'' Italian meringue & almond tuile to:
%center% [+ '' Bûche de Noël '' +] %% [[<<]] %center% '^'' traditional chocolate buttercream cake ''^' %%\\ Changed lines 65-67 from:
%center% [+ '' %center% %center% '^'' to:
%center% [+ '' Warm Almond-Pear Tart '' +] %% [[<<]] %center% '^'' strawberry gelato ''^' %%\\ %center% '^'' toasted almonds''^' %%\\ Deleted lines 68-71:
%center% '^'' traditional Christmas ''^' %%\\ %center% '^'' chocolate buttercream cake''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ Deleted lines 73-75:
Changed line 6 from:
%center% '''''3 courses $ to:
%center% '''''3 courses $120./4 courses $135. per person''''' %%\\ Changed line 1 from:
! %center% ''New Years Eve to:
! %center% ''New Years Eve 2020'' %%\\ Changed line 2 from:
%center% '-'' to:
%center% '-''Thursday, December 31st''-' %%\\ Changed lines 9-11 from:
%center% ''openings at 5pm and 8:30pm'' %% to:
Changed lines 15-17 from:
%center% [+ '' %center% '^'' %center% '^'' to:
%center% [+ '' Pan Seared Natural Sea Scallop '' +] %% [[<<]] %center% '^'' over sauté spinach in the shell''^' %%\\ %center% '^'' dill hollandaise''^' %%\\ Changed lines 23-24 from:
%center% [+ '' %center% '^'' 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% [+ '' 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% [+'' %center% %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% [+ '' %center% '^'' 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% [+ '' %center% %center% '^'' Forbidden rice, dried blueberry to:
%center% [+ '' Veal Tenderloin Picatta '' +] %% [[<<]] %center% '^'' black currant and asparagus risotto ''^' %%\\ %center% '^'' duxelles mushroom sauce ''^' %%\\ Changed lines 55-58 from:
%center% [+ %center% '^''leek-spinach tart, garlic-lemon-chive butter sauce''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' to:
%center% [+ ''Filet of Prime Beef Tenderloin '' ''' '^GF^' ''' +] %% [[<<]] Changed lines 61-65 from:
%center% [+ '' %center% [+ %center% [+ to:
%center% [+ '' Meyer Lemon Curd Tart '' +] %% [[<<]] %center% '^'' with raspberries, ''^' %%\\ %center% '^'' Italian meringue & almond tuile ''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Flourless Chocolate Cake '' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' three ingredients combined to create ''^' %%\\ %center% '^'' an intense chocolate experience''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''Petite Bûche de Nöel'' +] %% [[<<]] %center% '^'' traditional Christmas ''^' %%\\ %center% '^'' chocolate buttercream cake''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' traditional French custard ''^' %%\\ %center% '^'' with a crisp caramel crust''^' %% Added lines 78-81:
Changed line 10 from:
to:
%center% ''openings at 5pm and 8:30pm'' %% Changed lines 9-10 from:
! %center% Currently we only have limited to:
! %center% ''Currently we only have limited'' %%\\ ! %center% ''openings at 5pm and 8:30pm'' %% Changed lines 9-10 from:
! 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% [+ %center% [+ %center% %center% 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% [+ %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 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 %center% '-'' %center% '-''5:00pm - to:
! %center% ''New Years Eve 2019'' %%\\ %center% '-''Tuesday, December 31st''-' %%\\ %center% '-''5:00pm - 9:30pm''-' %%\\ Changed lines 15-16 from:
%center% [+ '' to:
%center% [+ '' Cold Water Lobster Tail '' +] %% [[<<]] %center% '^'' layered between pasta sheets with''^' %%\\ %center% '^'' zucchini noodles & Parmigiana cream''^' %%\\ Changed lines 19-20 from:
%center% [+ '' 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% [+ '' %center% to:
%center% [+ '' Steak Tartare '' ''' '^GF^' ''' +] %% [[<<]] %center% '^'' house-made potato chips ''^' %%\\ Changed lines 26-28 from:
%center% [+ '' %center% '^'' to:
%center% [+ '' Crabmeat Rémoulade '' +] %% [[<<]] %center% '^'' pickled cucumber, avocado, shallot crackers ''^' %% Changed lines 31-34 from:
%center% [+ '' 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% [+ '' 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% [+ '' %center% '^'' %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 %center% ' %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% [+ '' %center% ''' %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% [+ '' %center% '''' %center% %center% %center% %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Flourless Chocolate Mousse Cake '' +] %% [[<<]] %center% '''''᠃ ᠅᠃''''' %%\\ %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 %center% '-'' to:
! %center% ''New Years Eve 2018'' %%\\ %center% '-''Monday, December 31st''-' %%\\ Changed line 6 from:
%center% '''''3 courses $ to:
%center% '''''3 courses $110./4 courses $125. per person''''' %%\\ Changed lines 15-16 from:
%center% [+ '' %center% to:
%center% [+ '' Lobster Wellington '' +] %% [[<<]] %center% '^'' nantua sauce''^' %%\\ Changed lines 18-19 from:
%center% [+ '' to:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]] %center% '^'' asian slaw, extra virgin olive oil, meyer lemon zest ''^' %%\\ Changed lines 21-22 from:
%center% [+ '' %center% '^'' to:
%center% [+ '' Wild Smoked Salmon'' +] %% [[<<]] %center% '^'' jumbo lump crabmeat, avocado mousse ''^' %%\\ Changed lines 24-25 from:
%center% [+ '' %center% '^'' 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% '^'' avocado relish ''^' %% %center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %% Changed line 32 from:
%center% '^'' to:
%center% '^'' rice noodles, poached beef strips, white truffle oil ''^' %%\\ Changed lines 34-35 from:
%center% [+ '' %center% 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% [+ '' %center% '^'' %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% '^'' Gorgonzola dauphinois potato, asparagus, carrot, haricot vert ''^' %%\\ %center% '^'' roasted shallot bordelaise''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ Changed line 48 from:
%center% '^'' to:
%center% '^'' over spinach au gratin ''^' %%\\ Changed lines 50-52 from:
%center% [+ '' %center% '^'' to:
%center% [+ '' Sliced Veal Tenderloin '' +] %% [[<<]] %center% '^'' duck foie gras mashed potato, morel mushroom cream ''^' %% Changed lines 55-61 from:
%center% [+ '' %center% ' %center% ' %center% %center% '^'' marzipan truffle to:
%center% [+ '' Coffee Buttercream Cake '' +] %% [[<<]] %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Raspberry Crème Brulée '' +] %% [[<<]] %center% '^'' our white chocolate crème brulée in a crisp puff pastry shell ''^' %%\\ %center% '^'' with fresh raspberries & purée ''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Flourless Chocolate Mousse Cake '' +] %% [[<<]] %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Lemon Gelato over Genoise '' +] %% [[<<]] %center% '^'' topped with italian meringue, meyer lemon curd ''^' %% %center% '^'' chocolate truffle ''^' %%\\ Changed line 39 from:
%center% [+ '' Eggplant, Goat Cheese & to:
%center% [+ '' Eggplant, Goat Cheese & Spinach Salad '' +] %% [[<<]] Changed line 2 from:
%center% '-'' to:
%center% '-''Sunday, December 31st''-' %%\\ Changed line 1 from:
! %center% ''New Years Eve to:
! %center% ''New Years Eve 2017'' %%\\ Changed line 3 from:
%center% '-''5: to:
%center% '-''5:00pm - 10pm''-' %%\\ Changed line 6 from:
%center% '''''3 courses $ to:
%center% '''''3 courses $115./4 courses $130. per person''''' %%\\ Changed lines 15-17 from:
%center% [+ '' %center% %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% [+ '' %center% '^'' Granny Smith apple terrine, dried fruit brioche & blood orange reduction to:
%center% [+ '' Lobster Wellington'' +] %% [[<<]] %center% '^'' Nantua Sauce ''^' %%\\ Changed lines 21-28 from:
%center% [+ '' %center% '^'' %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% [+ '' %center% '^'' to:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]] %center% '^'' asian slaw ''^' %%\\ Changed lines 27-28 from:
%center% [+ '' %center% 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% [+ '' %center% '^'' %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% [+ '' 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% [+ '' %center% '^'' 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% [+ '' %center% '^'' %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% [+ '' %center% '^'' %center% '^'' %center% ''' %center% %center% 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% [+ '' to:
%center% [+ '' Housemade Meyer Lemon Curd '' +] %% [[<<]] %center% '^'' vanilla bean crème chantilly, almond tuile''^' %%\\ Changed line 17 from:
%center% '^'' crème fraiche, potato cake, to:
%center% '^'' crème fraiche, potato cake, local egg, capers, minced onion''^' %%\\ Deleted lines 53-56:
%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 %center% '-'' to:
! %center% ''New Years Eve 2016'' %%\\ %center% '-''Friday, December 31st''-' %%\\ Changed lines 15-16 from:
%center% [+ '' %center% 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% [+ '' 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% [+ '' %center% to:
%center% [+ '' Pan Sauté Crab Cake'' +] %% [[<<]] %center% '^'' vegetable noodles, créole rémoulade ''^' %%\\ Changed lines 28-29 from:
%center% [+ '' Consommé to:
%center% [+ '' Consommé of Long Island Duck'' +] %% [[<<]] %center% '^'' rice noodles & lightly smoked duck breast ''^' %%\\ Changed lines 31-32 from:
%center% [+ '' to:
%center% [+ '' Traditional Louisiana Turtle Soup'' +] %% [[<<]] %center% '^'' smoked Gouda cheese, Sherry wine ''^' %%\\ Changed lines 34-41 from:
%center% [+ '' %center% '^'' %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% [+ '' %center% 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% [+ '' %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% [+ '' 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% [+ '' 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% [+ '' 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% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Traditional Bûche de Noël '' +] %% [[<<]] %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' Macaron Chocolate Cake'' +] %% [[<<]] %center% '^'' dark chocolate buttercream, ganache & mousse''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ '' White Chocolate & Passion Fruit Cake '' +] %% [[<<]] %center% '^'' golden chiffon sponge, white chocolate mousse & passion fruit glaze''^' %% Changed line 41 from:
%center% [+ '' Roasted to:
%center% [+ '' Roasted Wild Gulf Red Snapper '' +] %% [[<<]] Changed lines 17-18 from:
%center% '''''&# %center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 20 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 29 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 31 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 40 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 43 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 52 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 54 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 56 from:
%center% '''''&# to:
%center% '''''᠃ ᠅᠃''''' %%\\ Added line 58:
Changed lines 1-2 from:
! %center% ''New Years Eve %center% '-'' to:
! %center% ''New Years Eve 2015'' %%\\ %center% '-''Thursday, December 31st''-' %%\\ Changed line 6 from:
%center% '''''3 courses $ to:
%center% '''''3 courses $105./4 courses $120. per person''''' %%\\ Changed lines 15-26 from:
%center% [+ ''Pan Seared %center% %center% %center% %center% %center% %center% [+ ''Tagliatelle and Perigord Black Truffle %center% %center% ' to:
%center% [+ '' Pan Seared Duck Foie Gras Yukon Gold Potato Pancake '' +] %% [[<<]] %center% '^'' Granny Smith apple terine, shaved black Perigord truffle''^' %%\\ %center% '''''''''' %%\\ %center% [+ '' Fresh House-made Tagliatelle Pasta'' +] %% [[<<]] %center% '^'' with black Perigord truffle, shaved Parmigiana Reggiano ''^' %%\\ %center% '''''''''' %%\\ %center% [+ '' Jumbo Lump Crab and Leek Confit Tart'' +] %% [[<<]] %center% '^'' with Bechamel and Gruyere Cheese ''^' %%\\ Changed lines 27-33 from:
%center% [+ '' %center% %center% '''''&# %center% [+ '' to:
%center% [+ '' Consommé de Canard'' +] %% [[<<]] %center% '^'' beef & mushroom ravioli, white truffle oil ''^' %%\\ %center% '''''''''' %%\\ %center% [+ '' Spaghetti Squash Velouté with Crabmeat en Croûte'' +] %% [[<<]] %center% '''''''''' %%\\ %center% [+ '' Poached Pear, Arugula & Spinach '' +] %% [[<<]] %center% '^'' spiced pecans, pomegranate, roasted shallot vinaigrette ''^' %%\\ Changed lines 38-47 from:
%center% [+ '' %center% '^'' %center% '''''&# %center% [+ '' %center% '^'' %center% '''''&# %center% [+ '' %center% '^''peppered loin to:
%center% [+ '' Beef Wellington '' +] %% [[<<]] %center% '^'' asparagus, haricot vert, carrots, Madeira wine sauce''^' %%\\ %center% '''''''''' %%\\ %center% [+ '' Roasted Halibut '' +] %% [[<<]] %center% '^'' mushroom risotto, leek vermouth cream sauce''^' %%\\ %center% '''''''''' %%\\ %center% [+ '' Colorado Lamb Rack '' +] %% [[<<]] %center% '^'' Spanakopita, black truffle mashed potatoes, Bordelaise ''^' %% Changed lines 50-60 from:
%center% [+ '' %center% %center% [+ '' %center% ' %center% %center% [+ '' %center% '''''᠃ ᠅᠃''''' %%\\ %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% '''''''''' %%\\ %center% [+ '' Crème Brûlée '' +] %% [[<<]] %center% '''''''''' %%\\ %center% [+ '' Pear Tart'' +] %% [[<<]] %center% '''''''''' %%\\ %center% [+ '' Lemon Cheesecake '' +] %% [[<<]] Changed lines 38-39 from:
%center% [+ ''Crispy Red Snapper %center% '^''over to:
%center% [+ ''Crispy Red Snapper with Gulf Shrimp'' +] %% [[<<]] %center% '^''over risotto, spinach, carrot fondante, shrimp sauce''^' %%\\ Changed line 42 from:
%center% '^'' to:
%center% '^''Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise''^' %%\\ Changed lines 41-42 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Prime Beef Tenderloin '' +] %% [[<<]] %center% '^''asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\ Changed line 17 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 20 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 31 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 40 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 43 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 52 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 55 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Changed line 58 from:
%center% ''''' to:
%center% '''''᠃ ᠅᠃''''' %%\\ Added line 61:
Changed lines 1-2 from:
! %center% ''New Years Eve %center% '-'' to:
! %center% ''New Years Eve 2014'' %%\\ %center% '-''Wednesday, December 31st''-' %%\\ Changed line 6 from:
%center% '''''3 courses $95./4 courses $105 to:
%center% '''''3 courses $95./4 courses $105 per person''''' %%\\ Changed lines 15-16 from:
%center% [+ '' to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras Sandwich'' +] %% [[<<]] %center% '^''sesame seed croissant, Granny Smith apple terrine''^' %%\\ Changed lines 18-19 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Jumbo Lump Crabmeat Bourek'' +] %% [[<<]] %center% '^''crab, green onion, mango, spicy aïoli''^' %%\\ Changed lines 21-23 from:
%center% [+ '' 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% [+ '' %center% to:
%center% [+ ''Citrus, Young Spinach, Asparagus & Morbier Salad'' +] %% [[<<]] %center% '^''orange, grapefruit & blood orange, pomegranate arils''^' %%\\ Changed lines 32-33 from:
%center% [+ '' 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% '^''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% '^'' to:
%center% '^''over dried fruit brioche, asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\ Changed lines 44-47 from:
%center% [+ '' %center% '^'' 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% [+ '' %center% to:
%center% [+ ''Vacherin'' +] %% [[<<]] %center% '^''almond meringue, white chocolate buttercream, toasted almond, passion fruit crème anglaise''^' %%\\ Changed lines 53-55 from:
%center% [+ '' %center% '^'' %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% [+ '' 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''^' %%\\ Changed line 6 from:
%center% '''''3 courses $95./4 courses $105 per person''''' %%\\ to:
%center% '''''3 courses $95./4 courses $105. per person''''' %%\\ Changed line 27 from:
%center% '^''with to:
%center% '^''with poached shrimp & celery root chips''^' %%\\ Changed line 30 from:
%center% '^'' to:
%center% '^''duck quenelle''^' %%\\ Changed lines 1-2 from:
! %center% ''New Years Eve %center% '-'' to:
! %center% ''New Years Eve 2013'' %%\\ %center% '-''Tuesday, December 31st''-' %%\\ Changed lines 15-16 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Civet de Lain Ravioli'' +] %% [[<<]] %center% '^''shaved winter black Perigord truffle, braising jus''^' %%\\ Changed lines 18-19 from:
%center% [+ '' %center% to:
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]] %center% '^''Anna potato, Portobello mushroom''^' %%\\ Changed lines 21-22 from:
%center% [+ '' %center 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% [+ '' %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% [+ '' %center% '^'' to:
%center% [+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]] %center% '^''spicy macadamia nuts, pomegranate arils''^' %% Changed lines 39-41 from:
%center% [+ '' %center% '^''roasted shallot bordelaise to:
%center% [+ ''Crispy Red Snapper with Jumbo Lump Crab'' +] %% [[<<]] %center% '^''potato gnocchi, bouillabaisse broth''^' %%\\ Changed lines 42-43 from:
%center% [+ '' %center% '^''porcini mushroom risotto and roasted tomato to:
%center% [+ ''Tournedo Rossini '' +] %% [[<<]] %center% '^''pomme parisienne & vegetables''^' %%\\ Changed lines 45-48 from:
%center% [+ '' %center% to:
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]] %center% '^''saffron risotto''^' %% Changed lines 51-52 from:
%center% [+ '' to:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]] %center% '^''Macadamia crust, ganache glaze, raspberry coulis''^' %%\\ Changed lines 54-56 from:
%center% [+ '' to:
%center% [+ ''Gala Apple Tart Tatin'' +] %% [[<<]] %center% '^''blood orange gelato''^' %%\\ %center% '^''local blood oranges grown by Ann Reinauer''^' %%\\ Changed lines 58-61 from:
%center% [+ '' to:
%center% [+ ''Lemon Éclair with Italian Meringue'' +] %% [[<<]] |