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Valentines Day

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February 14, 2024, at 09:00 PM by 74.192.204.72 -
February 14, 2024, at 09:00 PM by 74.192.204.72 -
Changed lines 48-49 from:
%center% [+ ''Axis Venison Tenderloin'' +] %% [[<<]]
to:
%center% [+ ''South Texas Antelope'' +] %% [[<<]]
%center% [+ ''
Tenderloin'' +] %% [[<<]]
February 13, 2024, at 12:44 PM by 74.192.204.72 -
Changed line 68 from:
%center% [+ ''marzipan-chocolate truffle, long stemmed rose''+] %% [[<<]]
to:
%center% [+ ''hazelnut-chocolate truffle, long stemmed rose''+] %% [[<<]]
January 24, 2024, at 06:25 PM by 74.192.204.72 -
January 24, 2024, at 06:24 PM by 74.192.204.72 -
Changed line 16 from:
%center% [+ ''Veal & Dried Blueberry Tortellini +] %% [[<<]]
to:
%center% [+ ''Veal & Dried Blueberry Tortellini'' +] %% [[<<]]
January 24, 2024, at 06:23 PM by 74.192.204.72 -
Changed lines 5-6 from:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%
Changed line 16 from:
%center% Veal & Dried Blueberry Tortellini +] %% [[<<]]
to:
%center% [+ ''Veal & Dried Blueberry Tortellini +] %% [[<<]]
January 24, 2024, at 06:22 PM by 74.192.204.72 -
Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%
to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%\\
Added line 14:
January 24, 2024, at 05:42 PM by 74.192.204.72 -
Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%
Changed line 13 from:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%
Changed line 31 from:
%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%
January 24, 2024, at 05:42 PM by 74.192.204.72 -
Changed line 51 from:
%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%
to:
%center style="text-decoration: underline"% '''[++{+3rd Course - +}++]''' %%
January 24, 2024, at 05:41 PM by 74.192.204.72 -
Changed line 51 from:
%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%
January 24, 2024, at 05:37 PM by 74.192.204.72 -
Changed lines 1-2 from:
! %center% ''Valentine's Dinner 2023'' %%
to:
! %center% ''Valentine's Dinner 2024'' %%
Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February 11th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%\\
Changed lines 8-9 from:
%center% '''''3 Courses - $135. per person''''' %%\\
%center% '''''4 Courses - $150
. per person''''' %%\\
to:
%center% '''''$160. per person''''' %%\\
Deleted lines 12-19:
%center style="text-decoration: underline"% '''[++{+Tuesday, February 14th+}++]''' %%\\
%center% [+''5:00pm - 9:30 pm''+] %% [[<<]]
%center% [+''Prix Fixe Menu''+] %% [[<<]]
%center% '''''$160. per person''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%\\
%center% '''''reservations available only for tables of two to four guests''''' %%

Changed lines 14-15 from:
%center% [+ ''Morel & Porcini Mushroom Risotto'' +] %% [[<<]]
%center% '^''black truffle butter, Parmigiana Reggiano''^' %%\\
to:
%center% Veal & Dried Blueberry Tortellini +] %% [[<<]]
%center% '^''cream sauce, shaved Parmigiana Reggiano''^' %%\\
%center% '^''white truffle oil
''^' %%\\
Changed lines 18-20 from:
%center% [+ ''Pan Seared Natural Sea Scallop'' +] %% [[<<]]
%center% '^'' garlic rice noodles''^' %%\\
%center% '^'' Thai curry sauce''^' %%\\
to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center% '^'' dried fruit brioche, Granny Smith Apple terrine''^' %%\\
%center% '^'' blood orange reduction''^' %%\\
Changed lines 22-24 from:
%center% [+ ''Chilled Louisiana Jumbo Lump'' +] %% [[<<]]
%center% [+ ''Crabmeat Ceviché'' +] %% [[<<]]
%center% '^''avocado, sweet potato chips''^' %%\\
to:
%center% [+ ''Chilled Jumbo Lump'' +] %% [[<<]]
%center% [+ ''Crabmeat'' +] %% [[<<]]
%center% '^''cucumber, tomato, Créole rémoulade''^' %%\\
%center% '^''herb cracker
''^' %%\\
Changed lines 27-29 from:
%center% [+ ''Beef Tenderloin & Gorgonzola Ravioli'' +] %% [[<<]]
%center% '^''chardonnay cream sauce''^' %%
to:
%center% [+ ''Cold Water Lobster Tail Wellington'' +] %% [[<<]]
%center% '^''wrapped in puff pastry with mushroom duxelle''^' %%\\
%center% '^''lobster
sauce''^' %%
Changed lines 33-34 from:
%center% [+ '' Heirloom Tomato, Goat Cheese filled Gougère '' +] %% [[<<]]
%center% '^''baby spinach, balsamic vinegar, extra virgin olive oil''^' %%\\
to:
%center% [+ ''Pan Sauté Crispy Wild Alaskan Halibut'' +] %% [[<<]]
%center% [+ ''& Jumbo Wild Gulf Shrimp'' +] %% [[<<]]
%center% '^''Soubise mashed potatoes ''^' %%\\
%center% '^''julienne zucchini, yellow squash & carrot''^' %%\\
%center% '^''Hollandaise, lemon
''^' %%\\
Changed lines 39-49 from:
%center% [+ ''Cream of Salsify with Asparagus'' +] %% [[<<]]
%center% [+ ''and Louisiana Crabmeat'' +] %% [[<<]]
%center%
'^''puff pastry straw''^' %%


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

%center% [+ ''USDA Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''with melted garlic butter & beef jus''^' %%\\
%center% '^''Soubise mousseline potato''^' %%\\
%center% '^''haricot vert, glazed carrots
''^' %%\\
to:
%center% [+ ''Filet of USDA Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Parisienne potato, carrot, asparagus''^' %%\\
%center%
'^''Bordelaise sauce''^' %%\\
Changed lines 43-45 from:
%center% [+ '' Potato Crusted Wild Gulf Red Snapper '' +] %% [[<<]]
%center%
'^''Louisiana crabmeat, artichoke, capers''^' %%\\
%center% '^''sun-dried tomato, asparagus, lemon butter
''^' %%\\
to:
%center% [+ ''Pan Seared Natural Sea Scallops'' +] %% [[<<]]
%center% '^''over saffron rice Paella''^' %%\\
Changed lines 46-57 from:
%center% [+ ''Wild Gulf Shrimp &'' +] %% [[<<]]
%center% [+ ''Roasted Chicken Paella'' +] %% [[<<]]
%center%
'^''saffron Spanish rice, fire roasted peppers, ''^' %%\\
%center% '^''calamari, tomato, sweet peas''^' %%


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

%center% [+ ''Raspberry Crème Brûlée'' +] %% [[<<]]
%center% '^''our white chocolate crème brûlée''^' %%\\
%center% '^''in a crisp puff pastry shell''^' %%\\
%center% '^''with raspberries & berry purée''^' %%\\
to:
%center% [+ ''Axis Venison Tenderloin'' +] %% [[<<]]
%center% '^''basil pesto orzo, roasted eggplant purée''^' %%\\
%center% '^''tomato confite
, sauce au poivre''^' %%


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

%center% [+ ''Orange Opera Cake'' +] %% [[<<]]
%center% '^''traditional seven layere cake''^' %%\\
%center% '^''with almond sponge''^' %%\\
%center% '^''buttercream & chocolate''^' %%\\
Changed lines 59-61 from:
%center% [+ ''Chocolate Mousse &'' +] %% [[<<]]
%center% [+ ''& Raspberry Mousse'' +] %% [[<<]]
%center%
'^''almond tuile''^' %%\\
to:
%center% [+ ''White Chocolate Crème Brûlée'' +] %% [[<<]]
%center% '^''traditional French cusatard''^' %%\\
%center%
'^''with a crisp caramel crust''^' %%\\
Changed lines 63-69 from:
%center% [+ ''Lemon Curd Cake'' +] %% [[<<]]
%center% '^''toasted coconut and ''^' %%\\
%center% '^''Italian meringue''^' %%


%center%
[+ ''hazelnut praline and chocolate truffle, long stemmed rose''+] %% [[<<]]
to:
%center% [+ ''Pear-Almond Tart'' +] %% [[<<]]


%center% [+ ''marzipan-chocolate truffle, long stemmed rose''+] %% [[<<]]
Changed line 59 from:
%center% [+ ''Yogurt Marinated Chicken Paella'' +] %% [[<<]]
to:
%center% [+ ''Roasted Chicken Paella'' +] %% [[<<]]
Changed line 61 from:
%center% '^''Kalamata olives, tomato, sweet peas''^' %%
to:
%center% '^''calamari, tomato, sweet peas''^' %%
Changed line 23 from:
%center% [+ '' Morel & Porcini Mushroom Risotto '' +] %% [[<<]]
to:
%center% [+ ''Morel & Porcini Mushroom Risotto'' +] %% [[<<]]
Changed lines 58-62 from:
%center% [+ ''Crispy Vermicelli Wild Gulf Shrimp'' +] %% [[<<]]
%center% '^''roasted zucchini, spinach, orzo''^' %%\\
%center%
'^''rémoulade''^' %%

to:
%center% [+ ''Wild Gulf Shrimp &'' +] %% [[<<]]
%center% [+ ''Yogurt Marinated Chicken Paella'' +] %% [[<<]]
%center%
'^''saffron Spanish rice, fire roasted peppers, ''^' %%\\
%center% '^''Kalamata olives, tomato, sweet peas
''^' %%

Changed line 76 from:
%center% '^''toasted cocont and ''^' %%\\
to:
%center% '^''toasted coconut and ''^' %%\\
Added line 81:
Changed line 20 from:
to:
%center% '''''reservations available only for tables of two to four guests''''' %%
Changed lines 11-12 from:
%center% '''''credit card guarantee required to secure reservation''''' %%
to:
%center% '''''credit card guarantee required to secure reservation''''' %%\\
%center% '''''reservations available only for tables of two to four guests
''''' %%
Changed lines 1-2 from:
! %center% ''Valentine's Dinner 2022'' %%
to:
! %center% ''Valentine's Dinner 2023'' %%
Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February 12th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 11th+}++]''' %%\\
Changed lines 7-9 from:
%center% [+''Prix Fixe Menu – Menu Options subject to change''+] %% [[<<]]
%center%
'''''3 Courses - $120. per person''''' %%\\
%center% '''''4 Courses -
$135. per person''''' %%\\
to:
%center% [+''Prix Fixe Menu''+] %% [[<<]]
%center%
'''''3 Courses - $135. per person''''' %%\\
%center%
'''''4 Courses - $150. per person''''' %%\\
Changed line 13 from:
%center style="text-decoration: underline"% '''[++{+Monday, February 14th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Tuesday, February 14th+}++]''' %%\\
Changed line 16 from:
%center% '''''$145. per person''''' %%\\
to:
%center% '''''$160. per person''''' %%\\
Changed lines 19-21 from:
%center% [+''Live Jazz violin by Jairus Daigle''+] %%\\

to:

Changed lines 22-23 from:
%center% [+ '' Traditional Steak Tartare '' +] %% [[<<]]
%center% '^'' truffled potato chips, Parmigiana Reggiano ''^' %%\\
to:
%center% [+ '' Morel & Porcini Mushroom Risotto '' +] %% [[<<]]
%center%
'^''black truffle butter, Parmigiana Reggiano''^' %%\\
Changed lines 25-28 from:
%center% [+ '' Pan Seared Moulard Duck Foie Gras '' +] %% [[<<]]
%center% '^'' on dried fruit brioche ''^' %%\\
%center% '^'' Granny Smith Apple terrine ''^' %%\\
%center% '^'' blood orange reduction
''^' %%\\
to:
%center% [+ ''Pan Seared Natural Sea Scallop'' +] %% [[<<]]
%center% '^'' garlic rice noodles''^' %%\\
%center% '^'' Thai curry sauce''^' %%\\
Changed lines 29-32 from:
%center% [+ '' House-made Beef & Crimini '' +] %% [[<<]]
%center% [+ '' Mushroom Tortellini '' +] %% [[<<]]
%center% '^'' beef jus, white truffle oil ''^' %%\\
%center% '^'' Parmigiana Reggiano
''^' %%\\
to:
%center% [+ ''Chilled Louisiana Jumbo Lump'' +] %% [[<<]]
%center% [+ ''Crabmeat Ceviché'' +] %% [[<<]]
%center% '^''avocado, sweet potato chips''^' %%\\
Changed lines 33-37 from:
%center% [+ '' Roasted Wild Jumbo Gulf Shrimp '' +] %% [[<<]]
%center% '^'' fire roasted peppers, tomato ''^' %%\\
%center% '^'' lemon, extra virgin olive oil ''^' %%\\
%center% '^'' crostini
''^' %%
to:
%center% [+ ''Beef Tenderloin & Gorgonzola Ravioli'' +] %% [[<<]]
%center% '^''chardonnay cream sauce''^' %%
Changed lines 38-39 from:
%center% [+ '' Louisiana Turtle Soup '' +] %% [[<<]]
%center% '^'' Sherry ''^' %%\\
to:
%center% [+ '' Heirloom Tomato, Goat Cheese filled Gougère '' +] %% [[<<]]
%center%
'^''baby spinach, balsamic vinegar, extra virgin olive oil''^' %%\\
Changed lines 41-43 from:
%center% [+ '' Roasted Beet, Boston Lettuce '' +] %% [[<<]]
%center% [+ '' Belgian Endive & Warm Goat Cheese '' +] %% [[<<]]
%center%
'^'' roasted shallot vinaigrette ''^' %%\\
to:
%center% [+ ''Cream of Salsify with Asparagus'' +] %% [[<<]]
%center% [+ ''and Louisiana Crabmeat'' +] %% [[<<]]
%center%
'^''puff pastry straw''^' %%


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

%center% [+ ''USDA Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''with melted garlic butter & beef jus''^' %%\\
%center% '^''Soubise mousseline potato''^' %%\\
%center% '^''haricot vert, glazed carrots
''^' %%\\
Changed lines 53-63 from:
%center% [+ '' Oxtail Consommé '' +] %% [[<<]]
%center%
'^'' julienne vegetables ''^' %%\\
%center%
'^'' & rice noodles ''^' %%


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

%center% [+ '' Filet of Prime Tenderloin '' +] %% [[<<]]
%center% '^'' Gorgonzola dauphinois potato ''^' %%\\
%center% '^'' French green beans ''^' %%\\
%center% '^'' Bordelaise sauce
''^' %%\\
to:
%center% [+ '' Potato Crusted Wild Gulf Red Snapper '' +] %% [[<<]]
%center%
'^''Louisiana crabmeat, artichoke, capers''^' %%\\
%center%
'^''sun-dried tomato, asparagus, lemon butter''^' %%\\
Changed lines 57-60 from:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center% '^'' steamed potato, sun-dried tomato ''^' %%\\
%center% '^'' artichoke, capers, asparagus tips ''^' %%\\
%center% '^'' lemon butter sauce & jumbo lump crabmeat ''^' %%\\
to:
%center% [+ ''Crispy Vermicelli Wild Gulf Shrimp'' +] %% [[<<]]
%center% '^''roasted zucchini, spinach, orzo''^' %%\\
%center% '^''rémoulade''^' %%


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

%center% [+ ''Raspberry Crème Brûlée'' +] %% [[<<]]
%center% '^''our white chocolate crème brûlée''^' %%\\
%center% '^''in a crisp puff pastry shell''^' %%\\
%center% '^''with raspberries & berry purée
''^' %%\\
Changed lines 69-71 from:
%center% [+ '' Seared Natural Sea Scallops '' +] %% [[<<]]
%center%
'^'' mascarpone risotto, asparagus ''^' %%\\
%center%
'^'' cream sauce ''^' %%\\
to:
%center% [+ ''Chocolate Mousse &'' +] %% [[<<]]
%center% [+ ''& Raspberry Mousse'' +] %% [[<<]]
%center%
'^''almond tuile''^' %%\\
Changed lines 73-96 from:
%center% [+ '' Veal Tenderloin Pailliard '' +] %% [[<<]]
%center% '^'' Portobello mushroom, sauté spinach ''^' %%\\
%center% '^'' hollandaise ''^' %%


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

%center% [+ '' White Chocolate Crème Brulée  '' +] %% [[<<]]
%center% '^'' traditional French custard ''^' %%\\
%center% '^'' with a crisp caramel crust ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ '' Flourless Chocolate Cake '' +] %% [[<<]]
%center% '^'' three ingredients combined ''^' %%\\
%center% '^'' to create an intense chocolate experience ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ '' Warm Pear-Almond Tart '' +] %% [[<<]]
%center% '^'' strawberry gelato ''^' %%\\
%center% '^'' toasted almonds ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ '' Opera Torte a l’Orange '' +] %% [[<<]]
%center% '^'' seven layer buttercream almond cake ''^' %%\\
%center% '^'' with chocolate & ganache ''^' %%

%center% [+ ''long stemmed rose & marzipan truffle
''+] %% [[<<]]
to:
%center% [+ ''Lemon Curd Cake'' +] %% [[<<]]
%center% '^''toasted cocont and ''^' %%\\
%center% '^''Italian meringue''^' %%


%center% [+ ''hazelnut praline and chocolate truffle, long stemmed rose''+] %% [[<<]]
Changed lines 51-53 from:
%center% '^'' vegetable noodles ''^' %%\\

to:
%center% '^'' julienne vegetables ''^' %%\\
%center% '^'' & rice noodles ''^' %%


Changed line 65 from:
%center% '^'' lemon butter sauce & wild Gulf shrimp ''^' %%\\
to:
%center% '^'' lemon butter sauce & jumbo lump crabmeat ''^' %%\\
Changed lines 90-92 from:
%center% [+ '' Opera Torte '' +] %% [[<<]]
%center% '^'' traditional seven layer ''^' %%\\
%center% '^'' mocha buttercream cake ''^' %%
to:
%center% [+ '' Opera Torte a l’Orange '' +] %% [[<<]]
%center%
'^'' seven layer buttercream almond cake ''^' %%\\
%center% '^'' with chocolate & ganache ''^' %%
January 19, 2022, at 04:45 PM by 74.196.157.32 -
Changed line 48 from:
%center% '^'' roasted shallot vinaigrette ''^' %%
to:
%center% '^'' roasted shallot vinaigrette ''^' %%\\
Changed lines 19-21 from:
%center% [+''Live Jazz Violin by Jairus Daigle''+] %%\\

to:
%center% [+''Live Jazz violin by Jairus Daigle''+] %%\\

Added line 88:
%center% '''''~&#9829;~''''' %%\\
January 18, 2022, at 09:14 PM by 74.196.157.32 -
Changed lines 1-2 from:
! %center% ''Valentine's Dinner 2021'' %%
to:
! %center% ''Valentine's Dinner 2022'' %%
Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February 13th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 12th+}++]''' %%\\
Changed lines 7-9 from:
%center% [+''Prix Fixe Menu''+] %% [[<<]]
%center%
'''''3 Courses - $110. per person''''' %%\\
%center%
'''''4 Courses - $125. per person''''' %%\\
to:
%center% [+''Prix Fixe Menu – Menu Options subject to change''+] %% [[<<]]
%center%
'''''3 Courses - $120. per person''''' %%\\
%center% '''''4 Courses -
$135. per person''''' %%\\
Changed line 13 from:
%center style="text-decoration: underline"% '''[++{+Sunday, February 14th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Monday, February 14th+}++]''' %%\\
Changed line 16 from:
%center% '''''$135. per person''''' %%\\
to:
%center% '''''$145. per person''''' %%\\
Changed lines 18-19 from:
%center% '''''credit card guarantee required to secure reservation''''' %%
to:
%center% '''''credit card guarantee required to secure reservation''''' %%\\
%center% [+''Live Jazz Violin by Jairus Daigle''+] %%\\


Changed lines 23-25 from:
%center% [+ ''Beef & Morel Mushroom Tortellini'' +] %% [[<<]]
%center% '^'' beef jus, white truffle oil''^' %%\\
%center% '^'' shaved Parmigiana Reggiano
''^' %%\\
to:
%center% [+ '' Traditional Steak Tartare '' +] %% [[<<]]
%center% '^'' truffled potato chips, Parmigiana Reggiano ''^' %%\\
Changed lines 26-29 from:
%center% [+ ''Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center% '^''on dried fruit brioche canapé''^' %%\\
%center% '^''Granny Smith Apple terrine''^' %%\\
%center% '^''blood orange reduction''^' %%\\
to:
%center% [+ '' Pan Seared Moulard Duck Foie Gras '' +] %% [[<<]]
%center% '^'' on dried fruit brioche ''^' %%\\
%center% '^'' Granny Smith Apple terrine ''^' %%\\
%center% '^'' blood orange reduction ''^' %%\\
Changed lines 31-34 from:
%center% [+ ''Lobster Tail'' +] %% [[<<]]
%center%
'^'' between pasta sheet''^' %%\\
%center%
'^'' carrot, zucchini & yellow squash noodles''^' %%\\
%center%
'^'' leek-vermouth cream''^' %%\\
to:
%center% [+ '' House-made Beef & Crimini '' +] %% [[<<]]
%center% [+ '' Mushroom Tortellini '' +] %% [[<<]]
%center%
'^'' beef jus, white truffle oil ''^' %%\\
%center% '^'' Parmigiana Reggiano
''^' %%\\
Changed lines 36-40 from:
%center% [+ ''Prime Beef Tenderloin Carpaccio'' +] %% [[<<]]
%center% '^''paper thin raw beef tenderloin, Dijon mustard''^' %%\\
%center% '^''cornichon, cracked black pepper''^' %%\\
%center% '^''extra virgin olive oil, crostini, Parmigiana Reggiano''^' %%
to:
%center% [+ '' Roasted Wild Jumbo Gulf Shrimp '' +] %% [[<<]]
%center%
'^'' fire roasted peppers, tomato ''^' %%\\
%center% '^'' lemon, extra virgin olive oil ''^' %%\\
%center% '^'' crostini ''^' %%
Changed lines 43-44 from:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center% '^''with crabmeat''^' %%\\
to:
%center% [+ '' Louisiana Turtle Soup '' +] %% [[<<]]
%center%
'^'' Sherry ''^' %%\\
Changed lines 46-57 from:
%center% [+ ''La Truffe Sauvage Salad'' +] %% [[<<]]
%center% '^''field greens, Belgian Endive, Gorgonzola''^' %%\\
%center%
'^''walnuts, julienne apple & jicama, pita crisps''^' %%\\
%center% '^''roasted shallot vinaigrette''^' %%



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

%center% [+ ''Pan Sauté Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''cheese grits, sauté spinach''^' %%\\
%center% '^''dill-lemon butter sauce''^' %%\\
to:
%center% [+ '' Roasted Beet, Boston Lettuce '' +] %% [[<<]]
%center% [+
'' Belgian Endive & Warm Goat Cheese '' +] %% [[<<]]
%center%
'^'' roasted shallot vinaigrette ''^' %%
Changed lines 50-53 from:
%center% [+ ''Filet of Prime Tenderloin'' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus ''^' %%\\
%center% '^''roasted carrot, French green beans''^' %%\\
%center% '^''Béarnaise sauce''^' %%\\
to:
%center% [+ '' Oxtail Consommé '' +] %% [[<<]]
%center% '^'' vegetable noodles ''^' %%\\


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

%center% [+ '' Filet of Prime Tenderloin '' +] %% [[<<]]
%center% '^'' Gorgonzola dauphinois potato ''^' %%\\
%center% '^'' French green beans ''^' %%\\
%center% '^'' Bordelaise
sauce''^' %%\\
Changed lines 61-63 from:
%center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]]
%center% '^''crabmeat tossed in a champagne cream sauce ''^' %%\\
%center% '^''served in a puff pastry shell with asparagus''^' %%\\
to:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center%
'^'' steamed potato, sun-dried tomato ''^' %%\\
%center% '^'' artichoke, capers, asparagus tips ''^' %%\\
%center% '^'' lemon butter sauce & wild Gulf shrimp
''^' %%\\
Changed lines 66-74 from:
%center% [+ ''Veal Tenderloin Pailliard'' +] %% [[<<]]
%center% '^''saffron risotto, braised Belgian Endive''^' %%\\
%center% '^''mushroom sauce''^' %%


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

%center% [+ ''Dessert Trio'' +] %% [[<<]]
%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]]
to:
%center% [+ '' Seared Natural Sea Scallops '' +] %% [[<<]]
%center%
'^'' mascarpone risotto, asparagus ''^' %%\\
%center% '^'' cream sauce ''^' %%\\
Changed lines 70-79 from:
%center% [+ ''Opera Torte à la Orange'' +] %% [[<<]]
to:
%center% [+ '' Veal Tenderloin Pailliard '' +] %% [[<<]]
%center% '^'' Portobello mushroom, sauté spinach ''^' %%\\
%center% '^'' hollandaise ''^' %%


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

%center% [+ '' White Chocolate Crème Brulée  '' +] %% [[<<]]
%center% '^'' traditional French custard ''^' %%\\
%center% '^'' with a crisp caramel crust ''^' %%\\
Changed lines 81-84 from:
%center% [+ ''Dark Chocolate Mousse'' +] %% [[<<]]
%center% '^''in choux pastry''^' %%

%center% [+ ''long stemmed rose & dark chocolate truffle''+] %% [[<<]]
to:
%center% [+ '' Flourless Chocolate Cake '' +] %% [[<<]]
%center% '^'' three ingredients combined ''^' %%\\
%center% '^'' to create an intense chocolate experience ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ '' Warm Pear-Almond Tart '' +] %% [[<<]]
%center% '^'' strawberry gelato ''^' %%\\
%center% '^'' toasted almonds ''^' %%\\
%center% [+ '' Opera Torte '' +] %% [[<<]]
%center% '^'' traditional seven layer ''^' %%\\
%center% '^'' mocha buttercream cake ''^' %%

%center% [+ ''long stemmed rose & marzipan
truffle''+] %% [[<<]]
February 08, 2021, at 11:25 PM by 74.194.10.124 -
Changed line 68 from:
%center% '^''saffron risotto, braised Belgian Endive''- ^' %%\\
to:
%center% '^''saffron risotto, braised Belgian Endive''^' %%\\
February 08, 2021, at 11:25 PM by 74.194.10.124 -
Changed line 60 from:
%center% '^''roasted carrot, French green beans
to:
%center% '^''roasted carrot, French green beans''^' %%\\
February 08, 2021, at 11:24 PM by 74.194.10.124 -
Changed lines 1-2 from:
! %center% ''Valentine's Dinner 2020'' %%
to:
! %center% ''Valentine's Dinner 2021'' %%
Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Friday, February 14th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 13th+}++]''' %%\\
Changed lines 8-9 from:
%center% '''''$135. per person''''' %%\\
to:
%center% '''''3 Courses - $110. per person''''' %%\\
%center% '''''4 Courses - $125
. per person''''' %%\\
Changed lines 11-15 from:
%center% '''''credit card guarantee required to secure reservation''''' %%\\
%center% '''''SOLD OUT''''' %%


%center style="text-decoration: underline"% '''[++{+Saturday, February 15th
+}++]''' %%\\
to:
%center% '''''credit card guarantee required to secure reservation''''' %%

%center style="text-decoration: underline"% '''[++{+Sunday, February 14th+}++]''' %%\\
Changed lines 16-17 from:
%center% '''''3 Courses - $110. per person''''' %%\\
%center% '''''4 Courses - $125
. per person''''' %%\\
to:
%center% '''''$135. per person''''' %%\\
Changed lines 18-20 from:
%center% '''''credit card guarantee required to secure reservation''''' %%\\
%center% '''''SOLD OUT
''''' %%
to:
%center% '''''credit card guarantee required to secure reservation''''' %%
Changed lines 21-23 from:
%center% [+ ''Duck Rillette'' +] %% [[<<]]
%center% '^'' apricot jam, pumpernickel bread''^' %%\\
%center% '^'' cornichon, butter ''^' %%\\
to:
%center% [+ ''Beef & Morel Mushroom Tortellini'' +] %% [[<<]]
%center%
'^'' beef jus, white truffle oil''^' %%\\
%center% '^'' shaved Parmigiana Reggiano''^' %%\\
Deleted lines 24-26:
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Added lines 30-34:
%center% [+ ''Lobster Tail'' +] %% [[<<]]
%center% '^'' between pasta sheet''^' %%\\
%center% '^'' carrot, zucchini & yellow squash noodles''^' %%\\
%center% '^'' leek-vermouth cream''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed line 37 from:
%center% '^''cornichon, cracked black pepper,''^' %%\\
to:
%center% '^''cornichon, cracked black pepper''^' %%\\
Changed lines 42-43 from:
%center% [+ ''Maine Lobster Bisque en Croûte'' +] %% [[<<]]
to:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center% '^''with crabmeat''^' %%\\
Changed lines 45-46 from:
%center% [+ ''Traditional Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^''sherry''^' %%\\
to:
%center% [+ ''La Truffe Sauvage Salad'' +] %% [[<<]]
%center% '^''field greens, Belgian Endive, Gorgonzola''^' %%\\
%center% '^''walnuts, julienne apple & jicama, pita crisps''^' %%\\
%center% '^''roasted shallot vinaigrette''^' %%



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

%center% [+ ''Pan Sauté Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''cheese grits, sauté spinach''^' %%\\
%center% '^''dill-lemon butter sauce
''^' %%\\
Changed lines 58-68 from:
%center% [+ ''Caesar Salad'' +] %% [[<<]]
%center% '^''in a crisp Parmesan cheese basket''^' %%



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

%center% [+
''Pan Roasted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''steamed potato, sun-dried tomato''^' %%\\
%center% '^''artichoke, capers, asparagus tips''^' %%\\
%center% '^''lemon butter sauce, jumbo lump crabmeat
''^' %%\\
to:
%center% [+ ''Filet of Prime Tenderloin'' +] %% [[<<]]
%center%
'^''Gorgonzola dauphinois potato, asparagus ''^' %%\\
%center% '^''roasted carrot, French green beans
%center% '^''Béarnaise sauce''^' %%\\
Deleted lines 62-65:
%center% [+ ''Filet of Prime Beef Tenderloin'' ''' '^GF^' '''  +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato ''^' %%\\
%center% '^''French green beans, shallot Bordelaise sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed lines 67-71 from:
%center% [+ ''Pan Sauté Natural Sea Scallops'' +] %% [[<<]]
%center% '^''leek-spinach tart''^' %%\\
%center% '^''garlic-lemon-chive sauce''^' %%

to:
%center% [+ ''Veal Tenderloin Pailliard'' +] %% [[<<]]
%center% '^''saffron risotto, braised Belgian Endive''- ^' %%\\
%center% '^''mushroom sauce''^' %%

Changed lines 74-75 from:
%center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''traditional French custard with a crisp caramel crust ''^' %%\\
to:
%center% [+ ''Dessert Trio'' +] %% [[<<]]
%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]]
Changed lines 77-79 from:
%center% [+ ''Flourless Chocolate Cake'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''three ingredients combined''^' %%\\
%center% '^''to create an intense chocolate experience''^' %%\\
to:
%center% [+ ''Opera Torte à la Orange'' +] %% [[<<]]
Changed lines 79-83 from:
%center% [+ ''Frozen Nougat with Dried Fruit & Nuts'' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''apricot, figs & cherries, toasted almonds ''^' %%\\
%center% '^''and walnuts folded in a light honey mousse ''^' %%

%center% [+ ''long stemmed rose & dark chocolate truffle'' ''' '^GF^' '''
+] %% [[<<]]
to:
%center% [+ ''Dark Chocolate Mousse'' +] %% [[<<]]
%center%
'^''in choux pastry''^' %%

%center%
[+ ''long stemmed rose & dark chocolate truffle''+] %% [[<<]]
January 11, 2021, at 09:51 PM by 74.194.10.124 -
Deleted line 7:
%center% [+''Live Jazz Piano''+] %% [[<<]]
February 14, 2020, at 05:02 AM by 209.107.189.193 -
Changed lines 21-22 from:
%center% '''''credit card guarantee required to secure reservation''''' %%
to:
%center% '''''credit card guarantee required to secure reservation''''' %%\\
%center% '''''SOLD OUT
''''' %%
February 07, 2020, at 08:40 PM by 209.107.191.174 -
Changed line 12 from:
%center% '''''ONLY 9PM IS AVAILABLE''''' %%
to:
%center% '''''SOLD OUT''''' %%
Changed lines 11-13 from:
%center% '''''credit card guarantee required to secure reservation''''' %%
to:
%center% '''''credit card guarantee required to secure reservation''''' %%\\
%center% '''''ONLY 9PM IS AVAILABLE''''' %%

Changed line 47 from:
%center% '^''in a crispy Parmesan cheese basket''^' %%
to:
%center% '^''in a crisp Parmesan cheese basket''^' %%
Changed line 80 from:
%center% [+ ''Frozen Nougat with Dried Fruit & Nuts'' +] %% [[<<]]
to:
%center% [+ ''Frozen Nougat with Dried Fruit & Nuts'' ''' '^GF^' ''' +] %% [[<<]]
Changed lines 1-2 from:
! %center% ''Valentine's Dinner 2019'' %%
to:
! %center% ''Valentine's Dinner 2020'' %%
Changed lines 5-7 from:
%center style="text-decoration: underline"% '''[++{+Thursday, February 14th+}++]''' %%\\
%center% [+''5:00pm - 10:00 pm''+] %% [[<<]]
%center% [++''Fully Committed!!!''+
+] %% [[<<]]
to:
%center style="text-decoration: underline"% '''[++{+Friday, February 14th+}++]''' %%\\
%center% [+''5:00pm - 9:30 pm''+] %% [[<<]]
Changed line 8 from:
%center% [+''Live Jazz Piano with Chester Daigle''+] %% [[<<]]
to:
%center% [+''Live Jazz Piano''+] %% [[<<]]
Changed line 13 from:
%center style="text-decoration: underline"% '''[++{+Friday, February 15th+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 15th+}++]''' %%\\
Changed lines 22-24 from:
%center% [+ ''Lobster Wellington'' +] %% [[<<]]
%center% '^'' lobster tail with mushroom duxelle baked in puff pastry, ''^' %%\\
%center% '^'' Nantua sauce
''^' %%\\
to:
%center% [+ ''Duck Rillette'' +] %% [[<<]]
%center% '^'' apricot jam, pumpernickel bread''^' %%\\
%center% '^'' cornichon, butter
''^' %%\\
Changed lines 26-28 from:
%center% [+ ''Beef Tenderloin & Potato Bourek'' +] %% [[<<]]
%center% '^'' a crisp, pan sauté North African street food pastry ''^' %%\\
%center% '^'' filled with fire roasted peppers, green onion & quail egg
''^' %%\\
to:
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\
Changed lines 29-30 from:
%center% [+ ''Pan Roasted Tender Wild Gulf Shrimp Skewer'' +] %% [[<<]]
%center% '^''mechouia relish, garlic crostini''^' %%\\
to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center% '^''on dried fruit brioche canapé''^' %%\\
%center% '^''Granny Smith Apple terrine''^' %%\\
%center% '^''blood orange reduction
''^' %%\\
Changed lines 34-36 from:
%center% [+ ''Chilled Louisiana Jumbo Lump Crabmeat'' +] %% [[<<]]
%center% '^''tomato confite, pickled cucumber, cilantro, créole rémoulade''^' %%
to:
%center% [+ ''Prime Beef Tenderloin Carpaccio'' +] %% [[<<]]
%center% '^''paper thin raw beef tenderloin, Dijon mustard''^' %%\\
%center% '^''cornichon, cracked black pepper,''^' %%\\
%center% '^''extra virgin olive oil, crostini, Parmigiana Reggiano
''^' %%
Changed lines 41-43 from:
%center% [+ ''Heirloom Tomato Salad'' +] %% [[<<]]
%center% '^'' fire roasted peppers, Kalamata olives, Valbreso feta ''^' %%\\
%center% '^'' oregano vinaigrette & grissini ''^' %%\\
to:
%center% [+ ''Maine Lobster Bisque en Croûte'' +] %% [[<<]]
Changed lines 43-51 from:
%center% [+ ''Louisiana Crab, Seafood & Roasted Corn Chowder'' +] %% [[<<]]
%center% '^''cheese straw''^' %%


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

%center% [+ ''Pan Seared Potato Scale Crusted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''Louisiana crabmeat, asparagus, sun-dried tomato''^' %%\\
%center% '^''marinated artichoke & capers
''^' %%\\
to:
%center% [+ ''Traditional Louisiana Turtle Soup'' +] %% [[<<]]
%center%
'^''sherry''^' %%\\
Added lines 46-57:
%center% [+ ''Caesar Salad'' +] %% [[<<]]
%center% '^''in a crispy Parmesan cheese basket''^' %%



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

%center% [+ ''Pan Roasted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''steamed potato, sun-dried tomato''^' %%\\
%center% '^''artichoke, capers, asparagus tips''^' %%\\
%center% '^''lemon butter sauce, jumbo lump crabmeat''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed lines 59-60 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, ''^' %%\\
%center% '^''
shallot Bordelaise sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato ''^' %%\\
%center%
'^''French green beans, shallot Bordelaise sauce''^' %%\\
Changed lines 62-70 from:
%center% [+ ''Pan Sauté Natural Sea Scallops'' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''Morel mushroom & asparagus risotto ''^' %%\\
%center% '^''25 yr Balsamic vinegar''^' %%\\


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

%center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust
''^' %%\\
to:
%center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]]
%center% '^''crabmeat tossed in a champagne cream sauce ''^' %%\\
%center% '^''served in a puff pastry shell with asparagus''^' %%\\
Changed lines 66-68 from:
%center% [+ ''Flourless Chocolate Mousse'' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''with an almond-chocolate base''^' %%\\
%center% '^''& topped with dark chocolate ganache''^' %%\\
to:
%center% [+ ''Pan Sauté Natural Sea Scallops'' +] %% [[<<]]
%center% '^''leek-spinach tart''^' %%\\
%center% '^''garlic-lemon-chive sauce''^' %%


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

%center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust
''^' %%\\
Changed lines 76-78 from:
%center% [+ ''Meyer Lemon Buttercream Cake'' +] %% [[<<]]
%center% '^''almond joconde, meyer lemon buttercream, ''^' %%\\
%center% '^''biscuit Savoie, Meyer lemon curd ''^' %%\\
to:
%center% [+ ''Flourless Chocolate Cake'' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''three ingredients combined''^' %%\\
%center% '^''to create an intense chocolate experience''^' %%\\
Changed lines 80-84 from:
%center% [+ ''Frangipane Praline Cheesecake'' +] %% [[<<]]
%center%
'^''tender, custard style hazelnut cheesecake ''^' %%
%center% '^''with an almond-cream sponge
''^' %%

%center% [+ ''long stemmed rose & Pralinosa chocolate truffle'' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ ''Frozen Nougat with Dried Fruit & Nuts'' +] %% [[<<]]
%center%
'^''apricot, figs & cherries, toasted almonds ''^' %%\\
%center% '^''and walnuts folded in a light honey mousse ''^' %%

%center% [+ ''long stemmed rose & dark
chocolate truffle'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 7 from:
%center% [++''current openings are 5pm and 9pm''++] %% [[<<]]
to:
%center% [++''Fully Committed!!!''++] %% [[<<]]
Changed line 7 from:
%center% [+''current openings are 5pm and 9pm''+] %% [[<<]]
to:
%center% [++''current openings are 5pm and 9pm''++] %% [[<<]]
Added line 7:
%center% [+''current openings are 5pm and 9pm''+] %% [[<<]]
Changed lines 43-44 from:
%center% '^''cheese straw''^' %%\\
to:
%center% '^''cheese straw''^' %%

Changed lines 49-50 from:
%center% '^''Louisiana crabmeat, asparagus, sun-dried tomato''^' %%
%center% '^''marinated artichoke & capers''^' %%
to:
%center% '^''Louisiana crabmeat, asparagus, sun-dried tomato''^' %%\\
%center% '^''marinated artichoke & capers''^' %%\\
Changed line 61 from:
%center style="text-decoration: underline"% '''[++{+4rd Course+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\
Changed lines 1-3 from:
! %center% ''Valentine's Dinner 2018'' %%

%center style="text-decoration: underline"% '''[++{+Wednesday, February 14+}++]''' %%\\
to:
! %center% ''Valentine's Dinner 2019'' %%

||border=0 cellpadding=0 cellspacing=0 width=100%

%center style="text-decoration: underline"%
'''[++{+Thursday, February 14th+}++]''' %%\\
Added line 7:
%center% [+''Prix Fixe Menu''+] %% [[<<]]
Deleted line 8:
%center% [+''Prix Fixe Menu''+] %% [[<<]]
Changed lines 12-14 from:
||border=0 cellpadding=0 cellspacing=0 width=100%

to:

%center style="text-decoration: underline"% '''[++{+Friday, February 15th+}++]''' %%\\
%center% [+''5:00pm - 9:30 pm''+] %% [[<<]]
%center% [+''Prix Fixe Menu''+] %% [[<<]]
%center% '''''3 Courses - $110. per person''''' %%\\
%center% '''''4 Courses - $125. per person''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%

Changed lines 22-24 from:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^'' red onion, crème fraiche
, capers, pomme galette, ''^' %%\\
%center% '^'' avocado, extra virgin olive oil, lemon ''^' %%\\
to:
%center% [+ ''Lobster Wellington'' +] %% [[<<]]
%center%
'^'' lobster tail with mushroom duxelle baked in puff pastry, ''^' %%\\
%center% '^'' Nantua sauce ''^' %%\\
Changed lines 26-27 from:
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' sauté spinach, lemon butter sauce''^' %%\\
to:
%center% [+ ''Beef Tenderloin & Potato Bourek'' +] %% [[<<]]
%center% '^'' a crisp, pan sauté North African street food pastry ''^' %%\\
%center% '^'' filled with fire roasted peppers, green onion & quail egg
''^' %%\\
Changed lines 30-31 from:
%center% [+ ''Lobster Wellington'' +] %% [[<<]]
%center%
'^''lobster tail with mushroom baked in puff pastry, Nantua sauce''^' %%\\
to:
%center% [+ ''Pan Roasted Tender Wild Gulf Shrimp Skewer'' +] %% [[<<]]
%center% '^''mechouia relish, garlic crostini
''^' %%\\
Changed lines 33-35 from:
%center% [+ ''House-made Beef & Duck Foie Gras Ravioli'' +] %% [[<<]]
%center% '^''cream sauce''^' %%
to:
%center% [+ ''Chilled Louisiana Jumbo Lump Crabmeat'' +] %% [[<<]]
%center% '^''tomato confite, pickled cucumber, cilantro, créole rémoulade''^' %%
Changed lines 38-39 from:
%center% [+ ''Seafood & Crab Chowder'' +] %% [[<<]]
%center% '^'' with roasted corn ''^' %%\\
to:
%center% [+ ''Heirloom Tomato Salad'' +] %% [[<<]]
%center% '^'' fire roasted peppers, Kalamata olives, Valbreso feta ''^' %%\\
%center% '^'' oregano vinaigrette & grissini
''^' %%\\
Changed lines 42-47 from:
%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center%
'^''Sherry''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center% [+ ''Burrata, Heirloom Tomato & shaved Spanish Serrano Ham'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''fire roasted peppers, Kalamata olives''^' %%

to:
%center% [+ ''Louisiana Crab, Seafood & Roasted Corn Chowder'' +] %% [[<<]]
%center%
'^''cheese straw''^' %%\\
Changed lines 47-49 from:
%center% [+ ''Sauté Natural Sea Scallops'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''duck foie gras mashed potatoes, vegetable noodles, ''^' %%\\
%center% '^''red wine butter sauce''^' %%\\
to:
%center% [+ ''Pan Seared Potato Scale Crusted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''Louisiana crabmeat, asparagus, sun-dried tomato''^' %%
%center% '^''marinated artichoke & capers''^' %%
Deleted lines 50-52:
%center% [+ ''Pan Seared Medium-Rare Antelope Loin''''' '^GF^' '''  +] %% [[<<]]
%center% '^''Forbidden rice pilaf, sour cherry sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed line 52 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, carrot, ''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, ''^' %%\\
Changed lines 55-65 from:
%center% [+ ''Crispy Wild Halibut'' +] %% [[<<]]
%center%
'^''saffron spaëtzle, crabmeat, artichoke, capers, tomato & asparagus''^' %%

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

%center% [+ ''Dessert Trio'' +] %% [[<<]]
%center%
'^''Opera Torte''^' %%\\
%center% '^''White Chocolate Mousse Choux''^' %%\\
%center% '^''Meyer Lemon Curd''^' %%

%center% [+
''Long Stemmed Rose & Mozart Truffle'' ''' '^GF^' ''' +] %% [[<<]]
to:
%center% [+ ''Pan Sauté Natural Sea Scallops'' ''' '^GF^' ''' +] %% [[<<]]
%center%
'^''Morel mushroom & asparagus risotto ''^' %%\\
%center% '^''25 yr Balsamic vinegar''^' %%\\


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

%center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Flourless Chocolate Mousse'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''with an almond-chocolate base''^' %%\\
%center% '^''& topped with dark chocolate ganache''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Meyer Lemon Buttercream Cake'' +] %% [[<<]]
%center% '^''almond joconde, meyer lemon buttercream, ''^' %%\\
%center% '^''biscuit Savoie, Meyer lemon curd ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Frangipane Praline Cheesecake'' +] %% [[<<]]
%center% '^''tender, custard style hazelnut cheesecake ''^' %%
%center% '^''with an almond-cream sponge''^' %%

%center% [+ ''long stemmed rose & Pralinosa chocolate truffle
'' ''' '^GF^' ''' +] %% [[<<]]
Deleted lines 1-57:

%center style="text-decoration: underline"% '''[++{+Saturday, February 10th+}++]''' %%\\
%center% [+''5:30pm - 10:00 pm''+] %% [[<<]]
%center% [+''Prix Fixe Menu''+] %% [[<<]]
%center% '''''$85. per person''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%

%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%\\
%center% [+ ''Gratin of Onion Soup'' +] %% [[<<]]
%center% '^'' with thyme, garlic crostini & Gruyère cheese ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Caesar Salad'' +] %% [[<<]]
%center% '^'' served in a crisp Parmesan cheese basket''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Maine Lobster Bisque'' +] %% [[<<]]
%center% '^''en croûte''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Mediterranean Salad'' +] %% [[<<]]
%center% '^''vine ripe tomato, English cucumber, avocado, Kalamata olives''^' %%\\
%center% '^''capers, Valbreso Feta, extra virgin olive oil, balsamic vinegar, oregano''^' %%

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

%center% [+ ''Pan Roasted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^'' saffron steamed potato, sun-dried tomato, marinated artichoke, capers ''^' %%\\
%center% '^'' asparagus tips, lemon butter sauce & jumbo lump crab ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]]
%center% '^''tossed in a champagne cream sauce''^' %%\\
%center% '^''served in a puff pastry shell with asparagus''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Filet of Prime Beef Tenderloin'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, French green beans, asparagus,''^' %%\\
%center% '^''carrot, Bordelaise sauce''^' %%\\
%center% [+ ''Slow Braised Beef Short Rib'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, French green beans, asparagus,''^' %%\\
%center% '^''carrot, natural jus, white truffle oil, shaved Parmigiana Reggiano''^' %%

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

%center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Flourless Chocolate Cake'' ''' '^GF^' ''' +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Housemade Lemon Gelato & Toasted Meringue'' ''' '^GF^' '''+] %% [[<<]]
%center% '^''decadent lemon curd ice cream topped with creamy Swiss meringue ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''layers of white & dark chocolate mousse between dark chocolate chiffon sponge''^' %%\\
%center% '^''glazed with dark chocolate ganache & candied pecans''^' %%

%center% [+ ''Long Stemmed Rose & Mozart Truffle'' ''' '^GF^' ''' +] %% [[<<]]

Changed line 34 from:
%center% [+ ''Filet of Prime Beef Tenderloin'' +] %% [[<<]]
to:
%center% [+ ''Filet of Prime Beef Tenderloin'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 37 from:
%center% [+ ''Slow Braised Beef Short Rib'' +] %% [[<<]]
to:
%center% [+ ''Slow Braised Beef Short Rib'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 43 from:
%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]]
to:
%center% [+ ''White Chocolate Crème Brulée'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 46 from:
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]]
to:
%center% [+ ''Flourless Chocolate Cake'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 49 from:
%center% [+ ''Housemade Lemon Gelato & Toasted Meringue'' +] %% [[<<]]
to:
%center% [+ ''Housemade Lemon Gelato & Toasted Meringue'' ''' '^GF^' '''+] %% [[<<]]
Changed lines 54-59 from:
%center% '^''glazed with dark chocolate ganache & candied pecans''^' %%\\

%center% [+ ''Long Stemmed Rose & Mozart Truffle'' +] %% [[<<]]


to:
%center% '^''glazed with dark chocolate ganache & candied pecans''^' %%

%center% [+ ''Long Stemmed Rose & Mozart Truffle'' ''' '^GF^' ''' +] %% [[<<]]


Changed line 71 from:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
to:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 92 from:
%center% [+ ''Burrata, Heirloom Tomato & shaved Spanish Serrano Ham'' +] %% [[<<]]
to:
%center% [+ ''Burrata, Heirloom Tomato & shaved Spanish Serrano Ham'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 97 from:
%center% [+ ''Sauté Natural Sea Scallops'' +] %% [[<<]]
to:
%center% [+ ''Sauté Natural Sea Scallops'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 101 from:
%center% [+ ''Pan Seared Medium-Rare Antelope Loin'' +] %% [[<<]]
to:
%center% [+ ''Pan Seared Medium-Rare Antelope Loin''''' '^GF^' ''' +] %% [[<<]]
Changed line 104 from:
%center% [+ ''Filet of Prime Beef Tenderloin'' +] %% [[<<]]
to:
%center% [+ ''Filet of Prime Beef Tenderloin'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 118 from:
%center% [+ ''Long Stemmed Rose & Mozart Truffle'' +] %% [[<<]]
to:
%center% [+ ''Long Stemmed Rose & Mozart Truffle'' ''' '^GF^' ''' +] %% [[<<]]
Changed line 6 from:
%center% '''''$105. for 3 courses / $125. for 4 courses (per person)''''' %%\\
to:
%center% '''''$85. per person''''' %%\\
Deleted lines 9-18:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14+}++]''' %%\\
%center% [+''5:00pm - 10:00 pm''+] %% [[<<]]
%center% [+''Live Jazz Piano with Chester Daigle''+] %% [[<<]]
%center% [+''Prix Fixe Menu''+] %% [[<<]]
%center% '''''$135. per person''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%
||border=0 cellpadding=0 cellspacing=0 width=100%

Changed lines 11-13 from:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
%center% '^'' red onion, crème fraiche, capers, pomme galette, ''^' %%\\
%center% '^'' avocado, extra virgin olive oil, lemon
''^' %%\\
to:
%center% [+ ''Gratin of Onion Soup'' +] %% [[<<]]
%center% '^'' with thyme, garlic crostini & Gruyère cheese ''^' %%\\
Changed lines 14-15 from:
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' sauté spinach, lemon butter sauce''^' %%\\
to:
%center% [+ ''Caesar Salad'' +] %% [[<<]]
%center% '^'' served in a crisp Parmesan cheese basket''^' %%\\
Changed lines 17-18 from:
%center% [+ ''Lobster Wellington'' +] %% [[<<]]
%center% '^''lobster tail with mushroom baked in puff pastry, Nantua sauce''^' %%\\
to:
%center% [+ ''Maine Lobster Bisque'' +] %% [[<<]]
%center% '^''en croûte''^' %%\\
Changed lines 20-22 from:
%center% [+ ''House-made Beef & Duck Foie Gras Ravioli'' +] %% [[<<]]
%center%
'^''cream sauce''^' %%
to:
%center% [+ ''Mediterranean Salad'' +] %% [[<<]]
%center%
'^''vine ripe tomato, English cucumber, avocado, Kalamata olives''^' %%\\
%center% '^''capers, Valbreso Feta, extra virgin olive oil, balsamic vinegar, oregano
''^' %%
Changed lines 26-27 from:
%center% [+ ''Seafood & Crab Chowder'' +] %% [[<<]]
%center% '^'' with roasted corn ''^' %%\\
to:
%center% [+ ''Pan Roasted Wild Gulf Red Snapper'' +] %% [[<<]]
%center%
'^'' saffron steamed potato, sun-dried tomato, marinated artichoke, capers ''^' %%\\
%center% '^'' asparagus tips, lemon butter sauce & jumbo lump crab
''^' %%\\
Changed lines 30-31 from:
%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^''Sherry''^' %%\\
to:
%center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]]
%center%
'^''tossed in a champagne cream sauce''^' %%\\
%center% '^''served in a puff pastry shell with asparagus
''^' %%\\
Changed lines 34-36 from:
%center% [+ ''Burrata, Heirloom Tomato & shaved Spanish Serrano Ham'' +] %% [[<<]]
%center%
'^''fire roasted peppers, Kalamata olives''^' %%
to:
%center% [+ ''Filet of Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, French green beans, asparagus,''^' %%\\
%center% '^''carrot, Bordelaise sauce''^' %%\\
%center% [+ ''Slow Braised Beef Short Rib'' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, French green beans, asparagus,''^' %%\\
%center% '^''carrot, natural jus, white truffle oil, shaved Parmigiana Reggiano
''^' %%
Changed lines 43-45 from:
%center% [+ ''Sauté Natural Sea Scallops'' +] %% [[<<]]
%center% '^''duck foie gras mashed potatoes, vegetable noodles, ''^' %%\\
%center% '^''red wine butter sauce
''^' %%\\
to:
%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust ''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Pan Seared Medium-Rare Antelope Loin'' +] %% [[<<]]
%center% '^''Forbidden rice pilaf, sour cherry sauce''^' %%\\
to:
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]]
%center% '^''three ingredients combined to create an intense chocolate experience''^' %%\\
Changed lines 49-51 from:
%center% [+ ''Filet of Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, carrot, ''^' %%\\
%center% '^''shallot Bordelaise sauce
''^' %%\\
to:
%center% [+ ''Housemade Lemon Gelato & Toasted Meringue'' +] %% [[<<]]
%center% '^''decadent lemon curd ice cream topped with creamy Swiss meringue ''^' %%\\
Added lines 52-107:
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''layers of white & dark chocolate mousse between dark chocolate chiffon sponge''^' %%\\
%center% '^''glazed with dark chocolate ganache & candied pecans''^' %%\\

%center% [+ ''Long Stemmed Rose & Mozart Truffle'' +] %% [[<<]]



%center style="text-decoration: underline"% '''[++{+Wednesday, February 14+}++]''' %%\\
%center% [+''5:00pm - 10:00 pm''+] %% [[<<]]
%center% [+''Live Jazz Piano with Chester Daigle''+] %% [[<<]]
%center% [+''Prix Fixe Menu''+] %% [[<<]]
%center% '''''$135. per person''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%
||border=0 cellpadding=0 cellspacing=0 width=100%


%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%\\
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
%center% '^'' red onion, crème fraiche, capers, pomme galette, ''^' %%\\
%center% '^'' avocado, extra virgin olive oil, lemon ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' sauté spinach, lemon butter sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Lobster Wellington'' +] %% [[<<]]
%center% '^''lobster tail with mushroom baked in puff pastry, Nantua sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''House-made Beef & Duck Foie Gras Ravioli'' +] %% [[<<]]
%center% '^''cream sauce''^' %%

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

%center% [+ ''Seafood & Crab Chowder'' +] %% [[<<]]
%center% '^'' with roasted corn ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^''Sherry''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Burrata, Heirloom Tomato & shaved Spanish Serrano Ham'' +] %% [[<<]]
%center% '^''fire roasted peppers, Kalamata olives''^' %%

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

%center% [+ ''Sauté Natural Sea Scallops'' +] %% [[<<]]
%center% '^''duck foie gras mashed potatoes, vegetable noodles, ''^' %%\\
%center% '^''red wine butter sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Pan Seared Medium-Rare Antelope Loin'' +] %% [[<<]]
%center% '^''Forbidden rice pilaf, sour cherry sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Filet of Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, carrot, ''^' %%\\
%center% '^''shallot Bordelaise sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed lines 118-121 from:
%center% [+ ''Long Stemmed Rose & Dark Chocolate Truffle'' +] %% [[<<]]


to:
%center% [+ ''Long Stemmed Rose & Mozart Truffle'' +] %% [[<<]]
Changed line 6 from:
%center% '''''$110. for 3 courses / $125. for 4 courses (per person)''''' %%\\
to:
%center% '''''$105. for 3 courses / $125. for 4 courses (per person)''''' %%\\
Added lines 69-70:

Changed line 6 from:
%center% '''''$115. for 3 courses / $130. for 4 courses (per person)''''' %%\\
to:
%center% '''''$110. for 3 courses / $125. for 4 courses (per person)''''' %%\\
Changed lines 11-13 from:
%center% [+''5:00pm - 10:00 pm''+] %%\\
%center%
[+''Live Jazz Piano with Chester Daigle+] %%\\
%center%
[+''Prix Fixe Menu''+] %%\\
to:
%center% [+''5:00pm - 10:00 pm''+] %% [[<<]]
%center% [
+''Live Jazz Piano with Chester Daigle''+] %% [[<<]]
%center% [
+''Prix Fixe Menu''+] %% [[<<]]
Changed lines 4-5 from:
%center% [+''5:30pm - 10:00 pm''+] %%\\ [[<<]]
%center% [+''Prix Fixe Menu''+] %%\\ [[<<]]
to:
%center% [+''5:30pm - 10:00 pm''+] %% [[<<]]
%center% [+''Prix Fixe Menu''+] %% [[<<]]
Changed lines 4-5 from:
%center% [+''5:30pm - 10:00 pm''+] %%\\
%center% [+''Prix Fixe Menu''+] %%\\
to:
%center% [+''5:30pm - 10:00 pm''+] %%\\ [[<<]]
%center% [
+''Prix Fixe Menu''+] %%\\ [[<<]]
Added line 69:
Changed line 13 from:
%center% Prix Fixe Menu''+] %%\\
to:
%center% [+''Prix Fixe Menu''+] %%\\
Deleted lines 68-69:

Changed line 12 from:
%center% [+''Live Jazz Piano with Chester Daigle %%\\
to:
%center% [+''Live Jazz Piano with Chester Daigle+] %%\\
Added lines 69-70:

Changed lines 1-3 from:
! %center% ''Valentine's Dinner 2017'' %%

%center style="text-decoration: underline"% '''[++{+Saturday, February 11th+}++]''' %%\\
to:
! %center% ''Valentine's Dinner 2018'' %%

%center style="text-decoration: underline"% '''[++{+Saturday, February 10th+}++]''' %%\\
%center% [+''5:30pm - 10:00 pm''+]
%%\\
Changed line 6 from:
%center% '''''$105. for 3 courses / $120. for 4 courses (per person)''''' %%\\
to:
%center% '''''$115. for 3 courses / $130. for 4 courses (per person)''''' %%\\
Changed lines 10-11 from:
%center style="text-decoration: underline"% '''[++{+Tuesday, February 14+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14+}++]''' %%\\
%center% [+''5:00pm - 10:00 pm''+]
%%\\
Changed line 14 from:
%center% '''''$125. per person''''' %%\\
to:
%center% '''''$135. per person''''' %%\\
Added lines 21-24:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
%center% '^'' red onion, crème fraiche, capers, pomme galette, ''^' %%\\
%center% '^'' avocado, extra virgin olive oil, lemon ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed line 26 from:
%center% '^'' vegetable noodles, creole remoulade''^' %%\\
to:
%center% '^'' sauté spinach, lemon butter sauce''^' %%\\
Changed lines 28-29 from:
%center% [+ ''Maine Lobster au Gratin'' +] %% [[<<]]
%center% '^''béchamel, Gruyere, vegetable noodles, beurre blanc''^' %%\\
to:
%center% [+ ''Lobster Wellington'' +] %% [[<<]]
%center% '^''lobster tail with mushroom baked in puff pastry, Nantua sauce''^' %%\\
Changed lines 31-32 from:
%center% [+ ''House-made Veal Tortellini'' +] %% [[<<]]
%center%
'^''vermouth-leek cream sauce''^' %%\\
to:
%center% [+ ''House-made Beef & Duck Foie Gras Ravioli'' +] %% [[<<]]
%center% '^''cream sauce''^' %%

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

%center% [+ ''Seafood & Crab Chowder'' +] %% [[<<]]
%center% '^'' with roasted corn
''^' %%\\
Changed lines 39-45 from:
%center% [+ ''Tuna Carpaccio'' +] %% [[<<]]
%center% '^''pickled cucumber & radish''^' %%

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

%center% [+ ''Seafood & Crab Chowder'' +] %% [[<<]]
%center% '^'' with roasted corn
''^' %%\\
to:
%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^''Sherry''^' %%\\
Changed lines 42-43 from:
%center% [+ ''Consommé du Canard'' +] %% [[<<]]
%center%
'^''beef & Granny Smith apple ravioli''^' %%\\
to:
%center% [+ ''Burrata, Heirloom Tomato & shaved Spanish Serrano Ham'' +] %% [[<<]]
%center% '^''fire roasted peppers, Kalamata olives''^' %%

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

%center% [+ ''Sauté Natural Sea Scallops'' +] %% [[<<]]
%center% '^''duck foie gras mashed potatoes, vegetable noodles, ''^' %%\\
%center% '^''red wine butter sauce
''^' %%\\
Changed lines 51-52 from:
%center% [+ ''La Truffe Sauvage House Salad'' +] %% [[<<]]
%center% '^''mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple''^' %%\\
to:
%center% [+ ''Pan Seared Medium-Rare Antelope Loin'' +] %% [[<<]]
%center% '^''Forbidden rice pilaf, sour cherry sauce''^' %%\\
Deleted lines 53-62:
%center% [+ ''Mediterranean Salad'' +] %% [[<<]]
%center% '^''red onion, cucumber, tomato, avocado, Valbreso feta, capers, oregano vinaigrette''^' %%


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

%center% [+ ''Pan Roasted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''saffron steamed potato, marinated artichoke, capers, asparagus tips''^' %%\\
%center% '^''lemon butter sauce & jumbo lump crab''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed lines 55-56 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, carrot, Bordelaise sauce''^' %%\\
to:
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, carrot, ''^' %%\\
%center% '^''shallot
Bordelaise sauce''^' %%\\
Changed lines 58-64 from:
%center% [+ ''Roasted Rack of Lamb'' +] %% [[<<]]
%center% '^''truffled roast potatoes, ratatouille, mint jelly''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]]
%center% '^''crabmeat tossed in a champagne cream sauce''^' %%\\
%center% '^''and served in a puff pastry shell with
asparagus''^' %%
to:
%center% [+ ''Crispy Wild Halibut'' +] %% [[<<]]
%center% '^''saffron spaëtzle, crabmeat, artichoke, capers, tomato & asparagus''^' %%
Changed lines 63-75 from:
%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center% [+ ''Frozen Nougat with Dried Fruit & Nuts'' +] %% [[<<]]
%center% '^''dried apricot, blueberries, figs & currants''^' %%\\
%center% '^''with toasted walnuts & almonds folded in a (local) honey mousse''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]]
%center% '^''assorted berries & coulis de framboise''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Meyer Lemon Gelato'' +] %% [[<<]]
%center% '^''Meyer lemon curd ice cream topped with toasted swiss meringue''^' %%

to:
%center% [+ ''Dessert Trio'' +] %% [[<<]]
%center% '^''Opera Torte''^' %%\\
%center%
'^''White Chocolate Mousse Choux''^' %%\\
%center%
'^''Meyer Lemon Curd''^' %%

%center% [+ ''Long Stemmed Rose & Dark Chocolate Truffle'' +] %% [[<<]]
Deleted lines 18-20:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
%center% '^'' crème fraiche, capers, pomme galette, quail egg, avocado ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed lines 59-60 from:
%center% '^''roasted garlic & extra virgin olive oil mashed potatoes, sauté spinach''^' %%\\
%center% '^''ratatouille, roasted shallot bordelaise sauce
''^' %%\\
to:
%center% '^''truffled roast potatoes, ratatouille, mint jelly''^' %%\\
Added line 79:
Changed line 43 from:
%center% '^''mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple''^' %%
to:
%center% '^''mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple''^' %%\\
Changed lines 1-3 from:
! %center% ''Valentine's Dinner 2016'' %%

%center style="text-decoration: underline"% '''[++{+Friday, February 12th+}++]''' %%\\
to:
! %center% ''Valentine's Dinner 2017'' %%

%center style="text-decoration: underline"% '''[++{+Saturday, February 11th+}++]''' %%\\
Changed lines 9-10 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February 13th+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle and guest pianist %%\\
to:
%center style="text-decoration: underline"% '''[++{+Tuesday, February 14+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle %%\\
Deleted lines 14-20:

%center style="text-decoration: underline"% '''[++{+Sunday, February 14+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle %%\\
%center% Prix Fixe Menu''+] %%\\
%center% '''''$125. per person''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%
Changed line 23 from:
%center% '^'' vegetable noodles, creole remoulade, micro greens''^' %%\\
to:
%center% '^'' vegetable noodles, creole remoulade''^' %%\\
Changed lines 25-26 from:
%center% [+ ''Crispy Duck Leg Confit'' +] %% [[<<]]
%center% '^''creamy risotto, natural jus''^' %%\\
to:
%center% [+ ''Maine Lobster au Gratin'' +] %% [[<<]]
%center% '^''béchamel, Gruyere, vegetable noodles, beurre blanc''^' %%\\
Changed lines 28-34 from:
%center% [+ ''Fresh Tagliatelle Pasta & House-made White Truffle Butter'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano, asparagus tips''^' %%

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

%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' with lump crab & dry sherry
''^' %%\\
to:
%center% [+ ''House-made Veal Tortellini'' +] %% [[<<]]
%center%
'^''vermouth-leek cream sauce''^' %%\\
Changed lines 31-32 from:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''classical rich clear beef soup with beef & mushroom tortellini''^' %%\\
to:
%center% [+ ''Tuna Carpaccio'' +] %% [[<<]]
%center% '^''pickled cucumber & radish''^' %%

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

%center% [+ ''Seafood & Crab Chowder'' +] %% [[<<]]
%center% '^'' with roasted corn
''^' %%\\
Changed lines 39-45 from:
%center% [+ ''Tomato Tart Tatin, Arugula, Baby Spinach & Warm Goat Cheese'' +] %% [[<<]]
%center% '^''Kalamata olive tapenade, Il Borro extra virgin olive oil, 25 yr sherry vinegar''^' %%

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

%center% [+ ''Sauté Almond Crusted Softshell Crab'' +] %% [[<<]]
%center% '^''citrus beurre nantais, sauté spinach, pomme vapeur
''^' %%\\
to:
%center% [+ ''Consommé du Canard'' +] %% [[<<]]
%center%
'^''beef & Granny Smith apple ravioli''^' %%\\
Changed lines 42-43 from:
%center% [+ ''Moroccan Lamb Tagine'' +] %% [[<<]]
%center% '^''with prunes, raisins & almonds, risotto Milanese''^' %%\\
to:
%center% [+ ''La Truffe Sauvage House Salad'' +] %% [[<<]]
%center%
'^''mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple''^' %%
Changed lines 45-46 from:
%center% [+ ''Potato Scale Crusted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''shaved Brussel sprouts
, marinated sweet red bell pepper, red wine sauce''^' %%\\
to:
%center% [+ ''Mediterranean Salad'' +] %% [[<<]]
%center%
'^''red onion, cucumber, tomato, avocado, Valbreso feta, capers, oregano vinaigrette''^' %%


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

%center% [+ ''Pan Roasted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''saffron steamed potato, marinated artichoke, capers, asparagus tips''^' %%\\
%center% '^''lemon butter sauce & jumbo lump crab
''^' %%\\
Changed lines 55-61 from:
%center% [+ ''Slow Braised Beef Short Rib'' +] %% [[<<]]
%center% '^''roasted garlic & olive oil mashed potatoes, haricot vert, carrot fondante, natural jus''^' %%

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

%center% [+ ''Mille Feuille with Fresh Raspberries'' +] %% [[<<]]
%center% '^''crisp puff pastry layered with crème patisserie & raspberries
''^' %%\\
to:
%center% [+ ''Filet of Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, carrot, Bordelaise sauce''^' %%\\
Changed lines 58-60 from:
%center% [+ ''Warm Pear & Marzipan Tart with Meyer Lemon Gelato'' +] %% [[<<]]
to:
%center% [+ ''Roasted Rack of Lamb'' +] %% [[<<]]
%center%
'^''roasted garlic & extra virgin olive oil mashed potatoes, sauté spinach''^' %%\\
%center% '^''ratatouille, roasted shallot bordelaise sauce''^' %%\\
Changed lines 62-63 from:
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]]
%center% '^''assorted berries & coulis de framboise''^' %%\\
to:
%center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]]
%center%
'^''crabmeat tossed in a champagne cream sauce''^' %%\\
%center% '^''and served in a puff pastry shell with asparagus''^' %%

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

%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]]
%center% '^''traditional French custard with a crisp caramel crust
''^' %%\\
Changed lines 71-73 from:
%center% [+ ''Meyer Lemon Cheesecake'' +] %% [[<<]]
%center%
'^''custard style cheesecake topped with tart Meyer lemon curd''^' %%
to:
%center% [+ ''Frozen Nougat with Dried Fruit & Nuts'' +] %% [[<<]]
%center%
'^''dried apricot, blueberries, figs & currants''^' %%\\
%center% '^''with toasted walnuts & almonds folded in a (local) honey mousse''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]]
%center% '^''assorted berries & coulis de framboise''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Meyer Lemon Gelato'' +] %% [[<<]]
%center% '^''Meyer lemon curd ice cream topped with toasted swiss meringue''^' %%
Changed line 44 from:
%center% '^''traditional rich clear beef soup with beef & mushroom tortellini''^' %%\\
to:
%center% '^''classical rich clear beef soup with beef & mushroom tortellini''^' %%\\
Changed lines 10-11 from:
%center% [+''Live Jazz Piano with Chester Daigle and guest pianist''+] %%\\
%center% [+''Prix Fixe Menu''+] %%\\
to:
%center% [+''Live Jazz Piano with Chester Daigle and guest pianist %%\\
%center% Prix Fixe Menu''+] %%\\
Changed lines 17-18 from:
%center% [+''Live Jazz Piano with Chester Daigle''+] %%\\
%center% [+''Prix Fixe Menu''+] %%\\
to:
%center% [+''Live Jazz Piano with Chester Daigle %%\\
%center% Prix Fixe Menu''+] %%\\
Changed line 17 from:
%center% [+''Live Jazz Piano with Chester Daigle+]\\
to:
%center% [+''Live Jazz Piano with Chester Daigle''+] %%\\
Deleted line 74:
Changed line 10 from:
%center% [+''Live Jazz Piano with Chester Daigle and ''+] %%\\
to:
%center% [+''Live Jazz Piano with Chester Daigle and guest pianist''+] %%\\
Changed lines 17-18 from:
%center% [+''Live Jazz Piano with Chester Daigle\\
%center% Prix Fixe Menu''+] %%\\
to:
%center% [+''Live Jazz Piano with Chester Daigle+]\\
%center% [+''Prix Fixe Menu''+] %%\\
Added lines 75-76:

Changed lines 1-4 from:
! %center% ''Valentine's Dinner'' %%

%center style="text-decoration: underline"% '''[++{+Valentine’s Friday+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Friday, February 13th, 2014
+}++]''' %%\\
to:
! %center% ''Valentine's Dinner 2016'' %%

%center style="text-decoration: underline"% '''[++{+Friday, February 12th+}++]''' %%\\
Changed line 5 from:
%center% '''''$95. for 3 courses / $105. for 4 courses (per person)''''' %%\\
to:
%center% '''''$105. for 3 courses / $120. for 4 courses (per person)''''' %%\\
Changed lines 9-12 from:
%center style="text-decoration: underline"% '''[++{+Valentine’s Dinner+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Saturday, February 14, 2015+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle\\
%center%
Prix Fixe Menu''+] %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 13th+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle and …''+] %%\\
%center% [
+''Prix Fixe Menu''+] %%\\
Added lines 15-21:

%center style="text-decoration: underline"% '''[++{+Sunday, February 14+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle\\
%center% Prix Fixe Menu''+] %%\\
%center% '''''$125. per person''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%
Changed lines 26-27 from:
%center% [+ ''House Smoked Wild Halibut'' +] %% [[<<]]
%center% '^'' Yukon Gold potato pancake, crème fraiche, avocado, meyer lemon emulsion ''^' %%\\
to:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
%center%
'^'' crème fraiche, capers, pomme galette, quail egg, avocado ''^' %%\\
Changed lines 29-30 from:
%center% [+ '' Louisiana Lump Crab & Mushroom Vol-au-Vent'' +] %% [[<<]]
%center%
'^'' local crab with duxelle mushroom, champagne & cream ''^' %%\\
to:
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, creole remoulade, micro greens''^' %%\\
Changed lines 32-39 from:
%center% [+ ''Beef Bourek'' +] %% [[<<]]
%center% '^''a crispy North African appetizer including beef tenderloin strip, ''^' %%\\
%center% '^''shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil ''^' %%

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

%center% [+ ''Duck Consommé & Black Truffle Gnocchi'' +] %% [[<<]]
%center% '^'' finished with white truffle oil
''^' %%\\
to:
%center% [+ ''Crispy Duck Leg Confit'' +] %% [[<<]]
%center%
'^''creamy risotto, natural jus''^' %%\\
Changed lines 35-36 from:
%center% [+ ''Mediterranean Fish Soup with Croutons, Rouille & Gruyere Cheese'' +] %% [[<<]]
%center% '^''traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab''^' %%\\
to:
%center% [+ ''Fresh Tagliatelle Pasta & House-made White Truffle Butter'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano, asparagus tips''^' %%

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

%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' with lump crab & dry sherry
''^' %%\\
Changed lines 43-49 from:
%center% [+ ''Tomato Tart Tatin'' +] %% [[<<]]
%center% '^''Kalamata olive tapenade, local arugula, spinach, frisée & shaved Parmigiana Reggiano''^' %%

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

%center% [+ ''Tournedos of Beef'' +] %% [[<<]]
%center% '^''Maytag Blue cheese dauphinois potato, asparagus, Bordelaise sauce
''^' %%\\
to:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''traditional rich clear beef soup with beef & mushroom tortellini''^' %%\\
Changed lines 46-48 from:
%center% [+ ''Salmon Coulibiac, Sauce Oseille, Haricot Vert'' +] %% [[<<]]
%center%
'^''salmon, rice, mushroom & crabmeat baked in crispy puff pastry,''^' %%\\
%center%
'^''served with sorrel sauce''^' %%\\
to:
%center% [+ ''Tomato Tart Tatin, Arugula, Baby Spinach & Warm Goat Cheese'' +] %% [[<<]]
%center% '^''Kalamata olive tapenade, Il Borro extra virgin olive oil
, 25 yr sherry vinegar''^' %%

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

%center% [+ ''Sauté Almond Crusted Softshell Crab'' +] %% [[<<]]
%center% '^''citrus beurre nantais, sauté spinach, pomme vapeur
''^' %%\\
Changed lines 54-55 from:
%center% [+ ''Free Range Chicken Breast with Leek, Fennel, Duck Foie Gras & Black Truffle'' +] %% [[<<]]
%center% '^''organic chicken breast stuffed with root vegetables, foie gras, truffles & orzo pasta
''^' %%\\
to:
%center% [+ ''Moroccan Lamb Tagine'' +] %% [[<<]]
%center% '^''with prunes
, raisins & almonds, risotto Milanese''^' %%\\
Changed lines 57-64 from:
%center% [+ ''Braised Lamb Shoulder, Middle Eastern Spices, Vegetables & Saffron Risotto'' +] %% [[<<]]
%center%
'^''American lamb slow braised in the oven with cinnamon, cloves, cardamom, ginger and turmeric''^' %%\\
%center% '^''served with creamy Italian Arborio rice''^' %%

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

%center% [+ ''Croissant and Chocolate Pudding, Bourbon Crème Anglaise'' +] %% [[<<]]
%center% '^''warm vanilla custard, croissant croutons with dark & white chocolate
''^' %%\\
to:
%center% [+ ''Potato Scale Crusted Wild Gulf Red Snapper'' +] %% [[<<]]
%center% '^''shaved Brussel sprouts, marinated sweet red bell pepper, red wine sauce''^' %%\\
Changed lines 60-61 from:
%center% [+ ''Gateau Opera'' +] %% [[<<]]
%center% '^''traditional seven layer cake composed of coffee buttercream, chocolate ganache and joconde''^' %%\\
to:
%center% [+ ''Slow Braised Beef Short Rib'' +] %% [[<<]]
%center%
'^''roasted garlic & olive oil mashed potatoes, haricot vert, carrot fondante, natural jus''^' %%

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

%center% [+ ''Mille Feuille with Fresh Raspberries'' +] %% [[<<]]
%center% '^''crisp puff pastry layered with crème patisserie & raspberries
''^' %%\\
Changed lines 68-69 from:
%center% [+ ''Nougate Glacé with Dried Fruit and Raspberry Coulis'' +] %% [[<<]]
%center% '^''frozen Italian meringue and cream with dried fruit & toasted nuts''^' %%\\
to:
%center% [+ ''Warm Pear & Marzipan Tart with Meyer Lemon Gelato'' +] %% [[<<]]
Changed lines 70-71 from:
%center% [+ ''Poached Pear Belle Helène'' +] %% [[<<]]
%center% '^''pear poached in vanilla syrup, served with vanilla gelato, crème chantilly & chocolate sauce''^' %%\\
to:
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]]
%center% '^''assorted berries & coulis de framboise''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center% [+ ''Meyer Lemon Cheesecake'' +] %% [[<<]]
%center% '^''custard style cheesecake topped with tart Meyer lemon curd''^' %%
February 06, 2015, at 09:28 PM by 166.137.136.83 -
Changed line 21 from:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
to:
%center% [+ ''House Smoked Wild Halibut'' +] %% [[<<]]
February 01, 2015, at 05:09 PM by 166.137.136.26 -
Deleted lines 1-7:

%center style="text-decoration: underline"% '''[++{+Valentine’s Thursday+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Thursday, February 12th, 2015+}++]''' %%\\
%center% [+''Prix Fixe Menu''+] %%\\
%center% '''''$95. for 3 courses / $105. for 4 courses (per person)''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%
January 14, 2015, at 04:09 AM by 166.137.118.113 -
Changed line 62 from:
%center% '^''American lamb slow braised in oven with cinnamon, cloves, cardamom, ginger and turmeric''^' %%\\
to:
%center% '^''American lamb slow braised in the oven with cinnamon, cloves, cardamom, ginger and turmeric''^' %%\\
January 08, 2015, at 06:24 PM by 166.137.136.111 -
Changed line 36 from:
%center% '^''shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil ''^' %%\\
to:
%center% '^''shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil ''^' %%
January 08, 2015, at 06:23 PM by 166.137.136.111 -
Changed lines 19-20 from:
%center% [+''Live Jazz Piano with Chester Daigle''+] %%\\
%center% [+''Prix Fixe Menu''+] %%\\
to:
%center% [+''Live Jazz Piano with Chester Daigle\\
%center% Prix Fixe Menu''+] %%\\
Changed line 44 from:
%center% '^''traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab''^' %%
to:
%center% '^''traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab''^' %%\\
Added line 60:
%center% '''''~&#9829;~''''' %%\\
January 08, 2015, at 06:21 PM by 166.137.136.111 -
Changed lines 3-4 from:
%center style="text-decoration: underline"% '''[++{+Valentine’s Prequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Thursday, February 13th, 2014+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Valentine’s Thursday+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Thursday, February 12th, 2015+}++]''' %%\\
Added lines 10-16:
%center style="text-decoration: underline"% '''[++{+Valentine’s Friday+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Friday, February 13th, 2014+}++]''' %%\\
%center% [+''Prix Fixe Menu''+] %%\\
%center% '''''$95. for 3 courses / $105. for 4 courses (per person)''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%

Changed lines 18-20 from:
%center style="text-decoration: underline"% '''[++{+Friday, February 14, 2014+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle %%\\
%center% Prix Fixe Menu''+] %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 14, 2015+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle''+] %%\\
%center% [+''Prix Fixe Menu''+] %%\\
Deleted lines 23-31:


%center style="text-decoration: underline"% '''[++{+Valentine’s Sequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Saturday, February 15th, 2014+}++]''' %%\\
%center% [+''Prix Fixe Menu''+] %%\\
%center% '''''$95. for 3 courses / $105. for 4 courses (per person)''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%

Changed lines 28-29 from:
%center% [+ ''Civet de Lapin Ravioli with shaved Winter Black Perigord Truffle'' +] %% [[<<]]
%center% '^'' braising jus
, Parmigiana Reggiano ''^' %%\\
to:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]]
%center%
'^'' Yukon Gold potato pancake, crème fraiche, avocado, meyer lemon emulsion ''^' %%\\
Changed lines 31-32 from:
%center% [+ '' Louisiana Lump Crab & Leek Tart'' +] %% [[<<]]
to:
%center% [+ '' Louisiana Lump Crab & Mushroom Vol-au-Vent'' +] %% [[<<]]
%center% '^'' local crab with duxelle mushroom, champagne & cream ''^' %%\\
Changed lines 34-36 from:
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center%
'^''Granny Smith apple terrine, biscuit de sableuse, blood orange reduction''^' %%
to:
%center% [+ ''Beef Bourek'' +] %% [[<<]]
%center% '^''a crispy North African appetizer including beef tenderloin strip, ''^' %%\\
%center% '^''shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil ''^' %%\\

Changed lines 40-41 from:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center% '^'' with crabmeat and celery root chips ''^' %%\\
to:
%center% [+ ''Duck Consommé & Black Truffle Gnocchi'' +] %% [[<<]]
%center%
'^'' finished with white truffle oil ''^' %%\\
Changed lines 43-44 from:
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center% '^''24 karat gold leaf, duck quenelle''^' %%
to:
%center% [+ ''Mediterranean Fish Soup with Croutons, Rouille & Gruyere Cheese'' +] %% [[<<]]
%center%
'^''traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab''^' %%
Changed lines 46-48 from:
%center% [+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nut
, pomegranate arils''^' %%
to:
%center% [+ ''Tomato Tart Tatin'' +] %% [[<<]]
%center%
'^''Kalamata olive tapenade, local arugula, spinach, frisée & shaved Parmigiana Reggiano''^' %%
Changed lines 51-52 from:
%center% [+ ''Center Cut Filet of Prime Beef wrapped with Bacon'' +] %% [[<<]]
%center%
'^''pomme parisienne and vegetables, morel mushroom sauce''^' %%\\
to:
%center% [+ ''Tournedos of Beef'' +] %% [[<<]]
%center% '^''Maytag Blue cheese dauphinois potato, asparagus, Bordelaise sauce''^' %%\\
Changed lines 54-55 from:
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center%
'^''saffron risotto''^' %%\\
to:
%center% [+ ''Salmon Coulibiac, Sauce Oseille, Haricot Vert'' +] %% [[<<]]
%center% '^''salmon, rice, mushroom & crabmeat baked in crispy puff pastry,''^' %%\\
%center% '^''served with sorrel sauce
''^' %%\\
Changed lines 58-60 from:
%center% [+ ''Crispy Red Snapper with Crabmeat & Potato Gnocchi'' +] %% [[<<]]
%center%
'^''bouillabaisse broth''^' %%
to:
%center% [+ ''Free Range Chicken Breast with Leek, Fennel, Duck Foie Gras & Black Truffle'' +] %% [[<<]]
%center% '^''organic chicken breast stuffed with root vegetables, foie gras, truffles & orzo pasta''^' %%\\
%center% [+ ''Braised Lamb Shoulder, Middle Eastern Spices, Vegetables & Saffron Risotto'' +] %% [[<<]]
%center% '^''American lamb slow braised in oven with cinnamon, cloves, cardamom, ginger and turmeric''^' %%\\
%center% '^''served with creamy Italian Arborio rice
''^' %%
Changed lines 66-67 from:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''macadamia nut crust, ganache glaze, raspberry sauce''^' %%\\
to:
%center% [+ ''Croissant and Chocolate Pudding, Bourbon Crème Anglaise'' +] %% [[<<]]
%center%
'^''warm vanilla custard, croissant croutons with dark & white chocolate''^' %%\\
Changed lines 69-70 from:
%center% [+ ''Vanilla Crêpe Soufflé with Crème Chantilly & Vanilla Gelato'' +] %% [[<<]]
to:
%center% [+ ''Gateau Opera'' +] %% [[<<]]
%center%
'^''traditional seven layer cake composed of coffee buttercream, chocolate ganache and joconde''^' %%\\
Changed lines 72-74 from:
%center% [+ ''Nougate Glace'' +] %% [[<<]]

%center%
'^''assorted chocolate truffles''^' %%\\
to:
%center% [+ ''Nougate Glacé with Dried Fruit and Raspberry Coulis'' +] %% [[<<]]
%center% '^''frozen Italian meringue and cream with dried fruit & toasted nuts''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Poached Pear Belle Helène'' +] %% [[<<]]
%center% '^''pear poached in vanilla syrup, served with vanilla gelato, crème chantilly & chocolate sauce
''^' %%\\
December 28, 2014, at 10:54 PM by 166.137.136.122 -
Changed lines 12-13 from:
%center% [+''Live Jazz Piano with Chester Daigle''+] %%\\
%center% [+''Prix Fixe Menu''+] %%\\
to:
%center% [+''Live Jazz Piano with Chester Daigle %%\\
%center% Prix Fixe Menu''+] %%\\
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Page last modified on February 14, 2024, at 09:00 PM