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Valentines DayMain.ValentinesDay HistoryHide minor edits - Show changes to output Changed lines 48-49 from:
%center% [+ '' to:
%center% [+ ''South Texas Antelope'' +] %% [[<<]] %center% [+ ''Tenderloin'' +] %% [[<<]] Changed line 68 from:
%center% [+ '' to:
%center% [+ ''hazelnut-chocolate truffle, long stemmed rose''+] %% [[<<]] Changed line 16 from:
%center% [+ ''Veal & Dried Blueberry Tortellini +] %% [[<<]] to:
%center% [+ ''Veal & Dried Blueberry Tortellini'' +] %% [[<<]] 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 +] %% [[<<]] Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %% to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%\\ Added line 14:
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+}++]''' %% Changed line 51 from:
%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% to:
%center style="text-decoration: underline"% '''[++{+3rd Course - +}++]''' %% Changed line 51 from:
%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% to:
%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% Changed lines 1-2 from:
! %center% ''Valentine's Dinner to:
! %center% ''Valentine's Dinner 2024'' %% Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+ to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14th+}++]''' %%\\ Changed lines 8-9 from:
%center% ''''' %center% '''''4 Courses - $150 to:
%center% '''''$160. per person''''' %%\\ Deleted lines 12-19:
%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% %center% '^'' to:
%center% Veal & Dried Blueberry Tortellini +] %% [[<<]] %center% '^''cream sauce, shaved Parmigiana Reggiano''^' %%\\ %center% '^''white truffle oil''^' %%\\ Changed lines 18-20 from:
%center% [+ ''Pan Seared %center% '^'' %center% '^'' 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 %center% [+ ''Crabmeat %center% '^'' to:
%center% [+ ''Chilled Jumbo Lump'' +] %% [[<<]] %center% [+ ''Crabmeat'' +] %% [[<<]] %center% '^''cucumber, tomato, Créole rémoulade''^' %%\\ %center% '^''herb cracker''^' %%\\ Changed lines 27-29 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Cold Water Lobster Tail Wellington'' +] %% [[<<]] %center% '^''wrapped in puff pastry with mushroom duxelle''^' %%\\ %center% '^''lobster sauce''^' %% Changed lines 33-34 from:
%center% [+ '' %center% ' 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% [+ '' %center% %center% %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% [+ '' %center% %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% [+ '' %center% %center% %center% '^'' %center% '^'' %center% '^'' 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 %center% %center% to:
%center% [+ ''White Chocolate Crème Brûlée'' +] %% [[<<]] %center% '^''traditional French cusatard''^' %%\\ %center% '^''with a crisp caramel crust''^' %%\\ Changed lines 63-69 from:
%center% [+ '' %center% ' %center% '^''Italian meringue''^' %% %center% to:
%center% [+ ''Pear-Almond Tart'' +] %% [[<<]] %center% [+ ''marzipan-chocolate truffle, long stemmed rose''+] %% [[<<]] Changed line 59 from:
%center% [+ '' to:
%center% [+ ''Roasted Chicken Paella'' +] %% [[<<]] Changed line 61 from:
%center% '^'' to:
%center% '^''calamari, tomato, sweet peas''^' %% Changed line 23 from:
%center% [+ '' to:
%center% [+ ''Morel & Porcini Mushroom Risotto'' +] %% [[<<]] Changed lines 58-62 from:
%center% [+ '' %center% ' %center% 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 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 to:
! %center% ''Valentine's Dinner 2023'' %% Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 11th+}++]''' %%\\ Changed lines 7-9 from:
%center% [+''Prix Fixe Menu %center% %center% '''''4 Courses - to:
%center% [+''Prix Fixe Menu''+] %% [[<<]] %center% '''''3 Courses - $135. per person''''' %%\\ %center% '''''4 Courses - $150. per person''''' %%\\ Changed line 13 from:
%center style="text-decoration: underline"% '''[++{+ to:
%center style="text-decoration: underline"% '''[++{+Tuesday, February 14th+}++]''' %%\\ Changed line 16 from:
%center% '''''$ to:
%center% '''''$160. per person''''' %%\\ Changed lines 19-21 from:
to:
Changed lines 22-23 from:
%center% [+ '' to:
%center% [+ '' Morel & Porcini Mushroom Risotto '' +] %% [[<<]] %center% '^''black truffle butter, Parmigiana Reggiano''^' %%\\ Changed lines 25-28 from:
%center% [+ '' %center% '^'' %center% '^'' %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% [+ '' %center% [+ '' %center% '^'' %center% '^'' Parmigiana Reggiano to:
%center% [+ ''Chilled Louisiana Jumbo Lump'' +] %% [[<<]] %center% [+ ''Crabmeat Ceviché'' +] %% [[<<]] %center% '^''avocado, sweet potato chips''^' %%\\ Changed lines 33-37 from:
%center% [+ '' %center% '^'' %center% '^'' lemon, extra virgin olive oil ''^' %%\\ %center% '^'' crostini to:
%center% [+ ''Beef Tenderloin & Gorgonzola Ravioli'' +] %% [[<<]] %center% '^''chardonnay cream sauce''^' %% Changed lines 38-39 from:
%center% [+ '' to:
%center% [+ '' Heirloom Tomato, Goat Cheese filled Gougère '' +] %% [[<<]] %center% '^''baby spinach, balsamic vinegar, extra virgin olive oil''^' %%\\ Changed lines 41-43 from:
%center% [+ '' %center% [+ '' %center% 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% [+ '' %center% %center% %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% [+ '' %center% '^'' %center% '^'' %center% ' 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% [+ '' %center% %center% to:
%center% [+ ''Chocolate Mousse &'' +] %% [[<<]] %center% [+ ''& Raspberry Mousse'' +] %% [[<<]] %center% '^''almond tuile''^' %%\\ Changed lines 73-96 from:
%center% [+ '' %center% '^'' %center% '^'' %center %center% [+ '' White Chocolate Crème Brulée '' +] %% [[<<]] %center% '^'' traditional French custard ''^' %%\\ %center% '^'' with a crisp caramel crust ''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ '' Flourless Chocolate Cake '' +] %% [[<<]] %center% '^'' three ingredients combined ''^' %%\\ %center% '^'' to create an intense chocolate experience ''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ '' Warm Pear-Almond Tart '' +] %% [[<<]] %center% '^'' strawberry gelato ''^' %%\\ %center% '^'' toasted almonds ''^' %%\\ %center% '''''~♥~''''' %%\\ %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% '^'' to:
%center% '^'' julienne vegetables ''^' %%\\ %center% '^'' & rice noodles ''^' %% Changed line 65 from:
%center% '^'' lemon butter sauce & to:
%center% '^'' lemon butter sauce & jumbo lump crabmeat ''^' %%\\ Changed lines 90-92 from:
%center% [+ '' Opera Torte %center% '^'' to:
%center% [+ '' Opera Torte a l’Orange '' +] %% [[<<]] %center% '^'' seven layer buttercream almond cake ''^' %%\\ %center% '^'' with chocolate & ganache ''^' %% Changed line 48 from:
%center% '^'' roasted shallot vinaigrette ''^' %% to:
%center% '^'' roasted shallot vinaigrette ''^' %%\\ Changed lines 19-21 from:
%center% [+''Live Jazz to:
%center% [+''Live Jazz violin by Jairus Daigle''+] %%\\ Added line 88:
%center% '''''~♥~''''' %%\\ Changed lines 1-2 from:
! %center% ''Valentine's Dinner to:
! %center% ''Valentine's Dinner 2022'' %% Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 12th+}++]''' %%\\ Changed lines 7-9 from:
%center% [+''Prix Fixe Menu %center% %center% to:
%center% [+''Prix Fixe Menu – Menu Options subject to change''+] %% [[<<]] %center% '''''3 Courses - $120. per person''''' %%\\ %center% '''''4 Courses - $135. per person''''' %%\\ Changed line 13 from:
%center style="text-decoration: underline"% '''[++{+ to:
%center style="text-decoration: underline"% '''[++{+Monday, February 14th+}++]''' %%\\ Changed line 16 from:
%center% '''''$ 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% [+ '' %center% '^'' %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 %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% [+ '' %center% %center% %center% to:
%center% [+ '' House-made Beef & Crimini '' +] %% [[<<]] %center% [+ '' Mushroom Tortellini '' +] %% [[<<]] %center% '^'' beef jus, white truffle oil ''^' %%\\ %center% '^'' Parmigiana Reggiano ''^' %%\\ Changed lines 36-40 from:
%center% [+ '' %center% '^'' %center% '^'' 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% [+ '' to:
%center% [+ '' Louisiana Turtle Soup '' +] %% [[<<]] %center% '^'' Sherry ''^' %%\\ Changed lines 46-57 from:
%center% [+ '' %center% %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% [+ '' %center% '^'' %center %center% ' 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% [+ '' %center% '^'' 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% [+ '' %center% '^'' %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% [+ '' 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% [+ '' %center% '^'' to:
%center% [+ '' Flourless Chocolate Cake '' +] %% [[<<]] %center% '^'' three ingredients combined ''^' %%\\ %center% '^'' to create an intense chocolate experience ''^' %%\\ %center% '''''~♥~''''' %%\\ %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''+] %% [[<<]] Changed line 68 from:
%center% '^''saffron risotto, braised Belgian Endive'' to:
%center% '^''saffron risotto, braised Belgian Endive''^' %%\\ Changed line 60 from:
%center% '^''roasted carrot, French green to:
%center% '^''roasted carrot, French green beans''^' %%\\ Changed lines 1-2 from:
! %center% ''Valentine's Dinner to:
! %center% ''Valentine's Dinner 2021'' %% Changed line 5 from:
%center style="text-decoration: underline"% '''[++{+ to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 13th+}++]''' %%\\ Changed lines 8-9 from:
%center% ''''' 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 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% ''''' %center% '''''4 Courses - $125 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% [+ '' %center% '^'' to:
%center% [+ ''Beef & Morel Mushroom Tortellini'' +] %% [[<<]] %center% '^'' beef jus, white truffle oil''^' %%\\ %center% '^'' shaved Parmigiana Reggiano''^' %%\\ Deleted lines 24-26:
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\ %center% '''''~♥~''''' %%\\ Added lines 30-34:
%center% [+ ''Lobster Tail'' +] %% [[<<]] %center% '^'' between pasta sheet''^' %%\\ %center% '^'' carrot, zucchini & yellow squash noodles''^' %%\\ %center% '^'' leek-vermouth cream''^' %%\\ %center% '''''~♥~''''' %%\\ Changed line 37 from:
%center% '^''cornichon, cracked black pepper to:
%center% '^''cornichon, cracked black pepper''^' %%\\ Changed lines 42-43 from:
%center% [+ '' to:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]] %center% '^''with crabmeat''^' %%\\ Changed lines 45-46 from:
%center% [+ '' %center% '^'' 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% [+ '' %center% [+ %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% '^''Gorgonzola dauphinois potato ''^' %%\\ %center% '^''French green beans, shallot Bordelaise sauce''^' %%\\ %center% '''''~♥~''''' %%\\ Changed lines 67-71 from:
%center% [+ '' %center% '^'' %center% '^'' to:
%center% [+ ''Veal Tenderloin Pailliard'' +] %% [[<<]] %center% '^''saffron risotto, braised Belgian Endive''- ^' %%\\ %center% '^''mushroom sauce''^' %% Changed lines 74-75 from:
%center% [+ '' %center% to:
%center% [+ ''Dessert Trio'' +] %% [[<<]] %center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]] Changed lines 77-79 from:
%center% [+ '' %center% '^''three ingredients combined''^' %%\\ %center% '^''to create an intense chocolate experience''^' %%\\ to:
%center% [+ ''Opera Torte à la Orange'' +] %% [[<<]] Changed lines 79-83 from:
%center% [+ '' %center% %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''+] %% [[<<]] 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''''' %% Changed line 12 from:
%center% ''''' 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 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 to:
! %center% ''Valentine's Dinner 2020'' %% Changed lines 5-7 from:
%center style="text-decoration: underline"% '''[++{+ %center% [+''5:00pm - %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 to:
%center% [+''Live Jazz Piano''+] %% [[<<]] Changed line 13 from:
%center style="text-decoration: underline"% '''[++{+ to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 15th+}++]''' %%\\ Changed lines 22-24 from:
%center% [+ '' %center% '^'' %center% '^'' Nantua sauce to:
%center% [+ ''Duck Rillette'' +] %% [[<<]] %center% '^'' apricot jam, pumpernickel bread''^' %%\\ %center% '^'' cornichon, butter ''^' %%\\ Changed lines 26-28 from:
%center% [+ '' %center% '^'' %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 %center% '^'' 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% [+ '' %center% '^'' 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% [+ '' %center% '^'' oregano vinaigrette & grissini ''^' %%\\ to:
%center% [+ ''Maine Lobster Bisque en Croûte'' +] %% [[<<]] Changed lines 43-51 from:
%center% [+ ''Louisiana %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% '''''~♥~''''' %%\\ Changed lines 59-60 from:
%center% '^''Gorgonzola dauphinois potato %center% '^'' to:
%center% '^''Gorgonzola dauphinois potato ''^' %%\\ %center% '^''French green beans, shallot Bordelaise sauce''^' %%\\ Changed lines 62-70 from:
%center% [+ '' %center% %center% '^'' %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% [+ '' %center% %center% '^'' 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% [+ '' %center% '^'' to:
%center% [+ ''Flourless Chocolate Cake'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''three ingredients combined''^' %%\\ %center% '^''to create an intense chocolate experience''^' %%\\ Changed lines 80-84 from:
%center% [+ '' %center% %center% '^''with an almond-cream sponge 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% [++'' 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''^' %% to:
%center% '^''Louisiana crabmeat, asparagus, sun-dried tomato''^' %%\\ %center% '^''marinated artichoke & capers''^' %%\\ Changed line 61 from:
%center style="text-decoration: underline"% '''[++{+ to:
%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\ Changed lines 1-3 from:
! %center% ''Valentine's Dinner 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:
Changed lines 12-14 from:
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% [+ '' %center% '^'' red onion, crème fraiche %center% '^'' to:
%center% [+ ''Lobster Wellington'' +] %% [[<<]] %center% '^'' lobster tail with mushroom duxelle baked in puff pastry, ''^' %%\\ %center% '^'' Nantua sauce ''^' %%\\ Changed lines 26-27 from:
%center% [+ '' %center% '^'' 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% [+ '' %center% to:
%center% [+ ''Pan Roasted Tender Wild Gulf Shrimp Skewer'' +] %% [[<<]] %center% '^''mechouia relish, garlic crostini''^' %%\\ Changed lines 33-35 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Chilled Louisiana Jumbo Lump Crabmeat'' +] %% [[<<]] %center% '^''tomato confite, pickled cucumber, cilantro, créole rémoulade''^' %% Changed lines 38-39 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Heirloom Tomato Salad'' +] %% [[<<]] %center% '^'' fire roasted peppers, Kalamata olives, Valbreso feta ''^' %%\\ %center% '^'' oregano vinaigrette & grissini ''^' %%\\ Changed lines 42-47 from:
%center% [+ ''Louisiana %center% %center% %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% [+ '' %center% '^'' 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% '^''Forbidden rice pilaf, sour cherry sauce''^' %%\\ %center% '''''~♥~''''' %%\\ Changed line 52 from:
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans to:
%center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, ''^' %%\\ Changed lines 55-65 from:
%center% [+ '' %center% %center style="text-decoration: underline"% %center% %center %center% ' %center% [+ 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% '''''~♥~''''' %%\\ %center% [+ ''Flourless Chocolate Mousse'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''with an almond-chocolate base''^' %%\\ %center% '^''& topped with dark chocolate ganache''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Meyer Lemon Buttercream Cake'' +] %% [[<<]] %center% '^''almond joconde, meyer lemon buttercream, ''^' %%\\ %center% '^''biscuit Savoie, Meyer lemon curd ''^' %%\\ %center% '''''~♥~''''' %%\\ %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% '''''~♥~''''' %%\\ %center% [+ ''Caesar Salad'' +] %% [[<<]] %center% '^'' served in a crisp Parmesan cheese basket''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Maine Lobster Bisque'' +] %% [[<<]] %center% '^''en croûte''^' %%\\ %center% '''''~♥~''''' %%\\ %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% '''''~♥~''''' %%\\ %center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]] %center% '^''tossed in a champagne cream sauce''^' %%\\ %center% '^''served in a puff pastry shell with asparagus''^' %%\\ %center% '''''~♥~''''' %%\\ %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% '''''~♥~''''' %%\\ %center% [+ ''Flourless Chocolate Cake'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''three ingredients combined to create an intense chocolate experience''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Housemade Lemon Gelato & Toasted Meringue'' ''' '^GF^' '''+] %% [[<<]] %center% '^''decadent lemon curd ice cream topped with creamy Swiss meringue ''^' %%\\ %center% '''''~♥~''''' %%\\ %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''^' %% 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% '''''$ to:
%center% '''''$85. per person''''' %%\\ Deleted lines 9-18:
%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% [+ '' %center% '^'' %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% [+ '' %center% '^'' to:
%center% [+ ''Caesar Salad'' +] %% [[<<]] %center% '^'' served in a crisp Parmesan cheese basket''^' %%\\ Changed lines 17-18 from:
%center% [+ ''Lobster %center% '^'' to:
%center% [+ ''Maine Lobster Bisque'' +] %% [[<<]] %center% '^''en croûte''^' %%\\ Changed lines 20-22 from:
%center% [+ '' %center% 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% [+ '' 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% [+ '' 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% [+ '' %center% 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% [+ '' %center% '^'' %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% [+ '' %center% '^'' to:
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''three ingredients combined to create an intense chocolate experience''^' %%\\ Changed lines 49-51 from:
%center% [+ '' %center% '^'' %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% '''''~♥~''''' %%\\ %center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]] %center% '^'' sauté spinach, lemon butter sauce''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Lobster Wellington'' +] %% [[<<]] %center% '^''lobster tail with mushroom baked in puff pastry, Nantua sauce''^' %%\\ %center% '''''~♥~''''' %%\\ %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% '''''~♥~''''' %%\\ %center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]] %center% '^''Sherry''^' %%\\ %center% '''''~♥~''''' %%\\ %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% '''''~♥~''''' %%\\ %center% [+ ''Pan Seared Medium-Rare Antelope Loin'' +] %% [[<<]] %center% '^''Forbidden rice pilaf, sour cherry sauce''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Filet of Prime Beef Tenderloin'' +] %% [[<<]] %center% '^''Gorgonzola dauphinois potato, asparagus, French green beans, carrot, ''^' %%\\ %center% '^''shallot Bordelaise sauce''^' %%\\ %center% '''''~♥~''''' %%\\ Changed lines 118-121 from:
%center% [+ ''Long Stemmed Rose & to:
%center% [+ ''Long Stemmed Rose & Mozart Truffle'' +] %% [[<<]] Changed line 6 from:
%center% '''''$ to:
%center% '''''$105. for 3 courses / $125. for 4 courses (per person)''''' %%\\ Added lines 69-70:
Changed line 6 from:
%center% '''''$ to:
%center% '''''$110. for 3 courses / $125. for 4 courses (per person)''''' %%\\ Changed lines 11-13 from:
%center% [+''5:00pm - 10:00 pm''+] %% %center% %center% to:
%center% [+''5:00pm - 10:00 pm''+] %% [[<<]] %center% [+''Live Jazz Piano with Chester Daigle''+] %% [[<<]] %center% [+''Prix Fixe Menu''+] %% [[<<]] Changed lines 4-5 from:
%center% [+''5:30pm - 10:00 pm''+] %% %center% [+''Prix Fixe Menu''+] %% to:
%center% [+''5:30pm - 10:00 pm''+] %% [[<<]] %center% [+''Prix Fixe Menu''+] %% [[<<]] Changed lines 4-5 from:
%center% [+''5:30pm - 10:00 pm''+] %%\\ to:
%center% [+''5:30pm - 10:00 pm''+] %%\\ [[<<]] %center% [+''Prix Fixe Menu''+] %%\\ [[<<]] Added line 69:
Changed line 13 from:
%center% Prix Fixe Menu''+] %%\\ to:
%center% [+''Prix Fixe Menu''+] %%\\ Deleted lines 68-69:
Changed line 12 from:
%center% [+''Live Jazz Piano with Chester Daigle %%\\ to:
%center% [+''Live Jazz Piano with Chester Daigle+] %%\\ Added lines 69-70:
Changed lines 1-3 from:
! %center% ''Valentine's Dinner %center style="text-decoration: underline"% '''[++{+Saturday, February to:
! %center% ''Valentine's Dinner 2018'' %% %center style="text-decoration: underline"% '''[++{+Saturday, February 10th+}++]''' %%\\ %center% [+''5:30pm - 10:00 pm''+] %%\\ Changed line 6 from:
%center% '''''$ to:
%center% '''''$115. for 3 courses / $130. for 4 courses (per person)''''' %%\\ Changed lines 10-11 from:
%center style="text-decoration: underline"% '''[++{+ to:
%center style="text-decoration: underline"% '''[++{+Wednesday, February 14+}++]''' %%\\ %center% [+''5:00pm - 10:00 pm''+] %%\\ Changed line 14 from:
%center% '''''$ 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% '''''~♥~''''' %%\\ Changed line 26 from:
%center% '^'' to:
%center% '^'' sauté spinach, lemon butter sauce''^' %%\\ Changed lines 28-29 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Lobster Wellington'' +] %% [[<<]] %center% '^''lobster tail with mushroom baked in puff pastry, Nantua sauce''^' %%\\ Changed lines 31-32 from:
%center% [+ ''House-made %center% 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% [+ '' %center% '^'' %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% [+ '' %center% 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% [+ '' %center% '^'' to:
%center% [+ ''Pan Seared Medium-Rare Antelope Loin'' +] %% [[<<]] %center% '^''Forbidden rice pilaf, sour cherry sauce''^' %%\\ Deleted lines 53-62:
%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% '''''~♥~''''' %%\\ 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% [+ '' %center% '^'' %center% '''''~♥~''''' %%\\ %center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]] %center% '^''crabmeat tossed in a champagne cream sauce''^' %%\\ %center% '^''and served in a puff pastry shell with to:
%center% [+ ''Crispy Wild Halibut'' +] %% [[<<]] %center% '^''saffron spaëtzle, crabmeat, artichoke, capers, tomato & asparagus''^' %% Changed lines 63-75 from:
%center% [+ '' %center% '^'' %center% %center% '^''dried apricot, blueberries, figs & currants''^' %%\\ %center% '^''with toasted walnuts & almonds folded in a (local) honey mousse''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''assorted berries & coulis de framboise''^' %%\\ %center% '''''~♥~''''' %%\\ %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% '^'' crème fraiche, capers, pomme galette, quail egg, avocado ''^' %%\\ %center% '''''~♥~''''' %%\\ Changed lines 59-60 from:
%center% '^'' %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 %center style="text-decoration: underline"% '''[++{+ to:
! %center% ''Valentine's Dinner 2017'' %% %center style="text-decoration: underline"% '''[++{+Saturday, February 11th+}++]''' %%\\ Changed lines 9-10 from:
%center style="text-decoration: underline"% '''[++{+ %center% [+''Live Jazz Piano with Chester Daigle 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 to:
%center% '^'' vegetable noodles, creole remoulade''^' %%\\ Changed lines 25-26 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Maine Lobster au Gratin'' +] %% [[<<]] %center% '^''béchamel, Gruyere, vegetable noodles, beurre blanc''^' %%\\ Changed lines 28-34 from:
%center% [+ '' %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% [+ '' %center% '^'' 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% [+ '' %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% [+ '' to:
%center% [+ ''La Truffe Sauvage House Salad'' +] %% [[<<]] %center% '^''mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple''^' %% Changed lines 45-46 from:
%center% [+ '' %center% '^''shaved Brussel sprouts 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% [+ '' %center% '^'' %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% [+ '' 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% [+ '' 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% [+ '' %center% 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% '''''~♥~''''' %%\\ %center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''assorted berries & coulis de framboise''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Meyer Lemon Gelato'' +] %% [[<<]] %center% '^''Meyer lemon curd ice cream topped with toasted swiss meringue''^' %% Changed line 44 from:
%center% '^'' 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% 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% 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"% '''[++{+ %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% '''''$ to:
%center% '''''$105. for 3 courses / $120. for 4 courses (per person)''''' %%\\ Changed lines 9-12 from:
%center style="text-decoration: underline"% '''[++{+ %center %center% [+''Live Jazz Piano with Chester Daigle\\ %center% 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 to:
%center% [+ ''House Smoked Wild Chilean Sea Bass'' +] %% [[<<]] %center% '^'' crème fraiche, capers, pomme galette, quail egg, avocado ''^' %%\\ Changed lines 29-30 from:
%center% [+ '' %center% to:
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]] %center% '^'' vegetable noodles, creole remoulade, micro greens''^' %%\\ Changed lines 32-39 from:
%center% [+ '' %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% [+ '' %center% '^'' 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% [+ '' %center% '^'' %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% [+ '' %center% %center% 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% [+ '' %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% [+ '' %center% %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% [+ '' 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% [+ '' %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% [+ '' %center% '^'' to:
%center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''assorted berries & coulis de framboise''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Meyer Lemon Cheesecake'' +] %% [[<<]] %center% '^''custard style cheesecake topped with tart Meyer lemon curd''^' %% Changed line 21 from:
%center% [+ ''House Smoked Wild to:
%center% [+ ''House Smoked Wild Halibut'' +] %% [[<<]] 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''''' %% 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''^' %%\\ 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 ''^' %% Changed lines 19-20 from:
%center% [+''Live Jazz Piano with Chester Daigle %center% 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% '''''~♥~''''' %%\\ Changed lines 3-4 from:
%center style="text-decoration: underline"% '''[++{+Valentine’s %center style="text-decoration: underline"% '''[++{+Thursday, February 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"% '''[++{+ %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% [+ '' %center% '^'' braising jus 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 & to:
%center% [+ '' Louisiana Lump Crab & Mushroom Vol-au-Vent'' +] %% [[<<]] %center% '^'' local crab with duxelle mushroom, champagne & cream ''^' %%\\ Changed lines 34-36 from:
%center% [+ '' %center% 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% [+ '' to:
%center% [+ ''Duck Consommé & Black Truffle Gnocchi'' +] %% [[<<]] %center% '^'' finished with white truffle oil ''^' %%\\ Changed lines 43-44 from:
%center% [+ '' 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% [+ '' %center% '^''spicy macadamia nut to:
%center% [+ ''Tomato Tart Tatin'' +] %% [[<<]] %center% '^''Kalamata olive tapenade, local arugula, spinach, frisée & shaved Parmigiana Reggiano''^' %% Changed lines 51-52 from:
%center% [+ '' %center% to:
%center% [+ ''Tournedos of Beef'' +] %% [[<<]] %center% '^''Maytag Blue cheese dauphinois potato, asparagus, Bordelaise sauce''^' %%\\ Changed lines 54-55 from:
%center% [+ '' %center% 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% [+ '' %center% 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% [+ '' 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% [+ '' to:
%center% [+ ''Gateau Opera'' +] %% [[<<]] %center% '^''traditional seven layer cake composed of coffee buttercream, chocolate ganache and joconde''^' %%\\ Changed lines 72-74 from:
%center% [+ ''Nougate %center% to:
%center% [+ ''Nougate Glacé with Dried Fruit and Raspberry Coulis'' +] %% [[<<]] %center% '^''frozen Italian meringue and cream with dried fruit & toasted nuts''^' %%\\ %center% '''''~♥~''''' %%\\ %center% [+ ''Poached Pear Belle Helène'' +] %% [[<<]] %center% '^''pear poached in vanilla syrup, served with vanilla gelato, crème chantilly & chocolate sauce''^' %%\\ Changed lines 12-13 from:
%center% [+''Live Jazz Piano with Chester Daigle %center% to:
%center% [+''Live Jazz Piano with Chester Daigle %%\\ %center% Prix Fixe Menu''+] %%\\ |