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Valentines Day

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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 02:28 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 10:09 AM 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 13, 2015, at 09:09 PM 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 11:24 AM 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 11:23 AM 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 11:21 AM 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 03:54 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''+] %%\\
February 09, 2014, at 05:31 PM by 166.137.156.26 -
Changed lines 36-37 from:
%center% '^''Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction''^' %%
to:
%center% '^''Granny Smith apple terrine, biscuit de sableuse, blood orange reduction''^' %%
February 09, 2014, at 05:31 PM by 166.137.156.26 -
Changed lines 36-37 from:
%center% '^''Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction, blood orange reduction''^' %%
to:
%center% '^''Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction''^' %%
February 09, 2014, at 05:30 PM by 166.137.156.26 -
Changed lines 36-37 from:
%center% '^''Granny Smith apple terrine, biscuit de savoie, blood orange reduction''^' %%
to:
%center% '^''Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction, blood orange reduction''^' %%
January 22, 2014, at 09:16 AM by 166.137.156.33 -
Changed lines 3-5 from:
%center style="text-decoration: underline"% '''[++{+Valentine’s Dinner+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Thursday, February 14, 2013+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle''+]
%%\\
to:
%center style="text-decoration: underline"% '''[++{+Valentine’s Prequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Thursday, February 13th, 2014+}++]''' %%\\
Changed line 6 from:
%center% '''''$250. per couple''''' %%\\
to:
%center% '''''$95. for 3 courses / $105. for 4 courses (per person)''''' %%\\
Changed lines 10-11 from:
%center style="text-decoration: underline"% '''[++{+Valentine’s Sequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Friday, February 15th, 2013+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Valentine’s Dinner+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Friday, February 14, 2014+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle''+]
%%\\
Changed line 14 from:
%center% '''''$100. per person''''' %%\\
to:
%center% '''''$125. per person''''' %%\\
Changed line 20 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February 16th, 2013+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 15th, 2014+}++]''' %%\\
Changed line 22 from:
%center% '''''$85 for 3 courses, $100 for 4 courses per person''''' %%\\
to:
%center% '''''$95. for 3 courses / $105. for 4 courses (per person)''''' %%\\
Changed lines 30-31 from:
%center% [+ ''Lobster and Black Truffle Open Face Ravioli'' +] %% [[<<]]
%center% '^'' leek-vermouth cream, julienne zucchini ''^' %%\\
to:
%center% [+ ''Civet de Lapin Ravioli with shaved Winter Black Perigord Truffle'' +] %% [[<<]]
%center%
'^'' braising jus, Parmigiana Reggiano ''^' %%\\
Changed lines 33-34 from:
%center% [+ '' Shrimp Beignet'' +] %% [[<<]]
%center%
'^''sauce mousseline''^' %%\\
to:
%center% [+ '' Louisiana Lump Crab & Leek Tart'' +] %% [[<<]]
Changed lines 35-37 from:
%center% [+ ''Colossal Crab Meat, Smoked Salmon & Artichoke Dome'' +] %% [[<<]]
%center%
'^''poached quail egg & asparagus''^' %%
to:
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center% '^''Granny Smith apple terrine, biscuit de savoie, blood orange reduction''^' %%
Changed lines 40-41 from:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
%center% '^'' brunoise vegetables, duck quenelles ''^' %%\\
to:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center% '^'' with crabmeat and celery root chips ''^' %%\\
Changed lines 43-44 from:
%center% [+ ''Sunchoke Velouté'' +] %% [[<<]]
%center% '^''with sweet potato chips & beef strip''^' %%
to:
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center%
'^''24 karat gold leaf, duck quenelle''^' %%
Changed lines 46-48 from:
%center% [+ ''Tomato Tart Tatin, Burrata Cheese, Olive Tappenade & Micro Greens'' +] %% [[<<]]
%center% '^''Il Borro extra virgin olive oil, balsamic drops''^' %%
to:
%center% [+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nut, pomegranate arils''^' %%
Changed lines 51-52 from:
%center% [+ ''Crispy Gulf Red Snapper'' +] %% [[<<]]
%center%
'^''crab risotto, asparagus and lemon cream sauce''^' %%\\
to:
%center% [+ ''Center Cut Filet of Prime Beef wrapped with Bacon'' +] %% [[<<]]
%center% '^''pomme parisienne and vegetables, morel mushroom
sauce''^' %%\\
Changed lines 54-55 from:
%center% [+ ''Pan Seared Natural Sea Scallop'' +] %% [[<<]]
%center%
'^''fresh linguine pasta, roasted tomato, sauté spinach, beurre nantais''^' %%\\
to:
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center% '^''saffron risotto
''^' %%\\
Changed lines 57-59 from:
%center% [+ ''Seared Beef Tenderloin'' +] %% [[<<]]
%center%
'^''pomme duchesse, asparagus, haricot vert and carrot, Bordelaise sauce''^' %%
to:
%center% [+ ''Crispy Red Snapper with Crabmeat & Potato Gnocchi'' +] %% [[<<]]
%center% '^''bouillabaisse broth
''^' %%
Changed lines 62-63 from:
%center% [+ ''Raspberry & White Chocolate Crème Brulée Heart'' +] %% [[<<]]
to:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''macadamia nut crust, ganache glaze, raspberry sauce''^' %%\\
Changed lines 65-66 from:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue'' +] %% [[<<]]
%center% '^''chocolate ganache, raspberry coulis''^' %%\\
to:
%center% [+ ''Vanilla Crêpe Soufflé with Crème Chantilly & Vanilla Gelato'' +] %% [[<<]]
Changed lines 67-68 from:
%center% [+ ''Pear Tarte with Chocolate and Hazelnut'' +] %% [[<<]]
%center% '^''crème chiboust''^' %%
to:
%center% [+ ''Nougate Glace'' +] %% [[<<]]

%center%
'^''assorted chocolate truffles''^' %%\\
Changed lines 37-38 from:
%center% '^''poached quail egg &asparagus''^' %%
to:
%center% '^''poached quail egg & asparagus''^' %%
Changed lines 37-38 from:
%center% '^''poached quail egg, poached asparagus''^' %%
to:
%center% '^''poached quail egg &asparagus''^' %%
Changed line 22 from:
%center% '''''$85 for 3 courses or $100 for 4 courses, per person''''' %%\\
to:
%center% '''''$85 for 3 courses, $100 for 4 courses per person''''' %%\\
Changed lines 37-38 from:
%center% '^''poached quail egg, marinated fresh hearts of palm''^' %%
to:
%center% '^''poached quail egg, poached asparagus''^' %%
Changed line 45 from:
%center% '^''with sweet potato chips & beef strip''^' %%\\
to:
%center% '^''with sweet potato chips & beef strip''^' %%
Changed lines 52-53 from:
%center% [+ ''Broiled Gulf Red Snapper'' +] %% [[<<]]
%center% '^''morel mushroom risotto, asparagus and lemon sauce''^' %%\\
to:
%center% [+ ''Crispy Gulf Red Snapper'' +] %% [[<<]]
%center% '^''crab risotto, asparagus and lemon cream sauce''^' %%\\
Deleted line 69:
Changed line 45 from:
%center% '^''with sweet potato chips & beef strip''^' %%
to:
%center% '^''with sweet potato chips & beef strip''^' %%\\
Changed line 8 from:
%center% '''''beverages, tax and 20% service charge additional''''' %%\\
to:
%center% '''''beverages, tax and gratuity additional''''' %%\\
Changed line 15 from:
%center% '''''beverages, tax and 20% service charge additional''''' %%\\
to:
%center% '''''beverages, tax and gratuity additional''''' %%\\
Changed line 23 from:
%center% '''''beverages, tax and 20% service charge additional''''' %%\\
to:
%center% '''''beverages, tax and gratuity additional''''' %%\\
Changed line 22 from:
%center% '''''$85 for 3 courses, $100 for 4 courses per person''''' %%\\
to:
%center% '''''$85 for 3 courses or $100 for 4 courses, per person''''' %%\\
Changed lines 3-4 from:
%center style="text-decoration: underline"% '''[++{+Valentine’s Prequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Saturday, February 11, 2012+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Valentine’s Dinner+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Thursday, February 14, 2013+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle''+]
%%\\
Changed line 7 from:
%center% '''''$200. per couple''''' %%\\
to:
%center% '''''$250. per couple''''' %%\\
Changed lines 11-14 from:

%center style="text-decoration: underline"% '''[++{+Valentine’s Dinner+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Tuesday, February 14, 2012+}++]''' %%\\
%center% [+''Live Jazz Piano with Chester Daigle''+]
%%\\
to:
%center style="text-decoration: underline"% '''[++{+Valentine’s Sequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Friday, February 15th, 2013+}++]''' %%\\
Changed line 14 from:
%center% '''''$250. per couple''''' %%\\
to:
%center% '''''$100. per person''''' %%\\
Added lines 18-25:

%center style="text-decoration: underline"% '''[++{+Valentine’s Sequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Saturday, February 16th, 2013+}++]''' %%\\
%center% [+''Prix Fixe Menu''+] %%\\
%center% '''''$85 for 3 courses, $100 for 4 courses per person''''' %%\\
%center% '''''beverages, tax and 20% service charge additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%

Changed lines 30-31 from:
%center% [+ ''House Smoked Salmon Tartare'' +] %% [[<<]]
%center% '^'' pickled cucumber and warm potato galette ''^' %%\\
to:
%center% [+ ''Lobster and Black Truffle Open Face Ravioli'' +] %% [[<<]]
%center%
'^'' leek-vermouth cream, julienne zucchini ''^' %%\\
Changed lines 33-34 from:
%center% [+ '' Colossal Lump Crabmeat Financière'' +] %% [[<<]]
to:
%center% [+ '' Shrimp Beignet'' +] %% [[<<]]
%center% '^''sauce mousseline''^' %%\\
Changed lines 36-37 from:
%center% [+ ''Crispy Roll of Portobello & Shiitake Mushroom'' +] %% [[<<]]
%center% '^''lemon-coconut sauce''^' %%\\
to:
%center% [+ ''Colossal Crab Meat, Smoked Salmon & Artichoke Dome'' +] %% [[<<]]
%center% '^''poached quail egg, marinated fresh hearts of palm''^' %%

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

%center% [+ ''Duck Consommé'' +] %% [[<<]]
%center% '^'' brunoise vegetables, duck quenelles
''^' %%\\
Changed lines 44-51 from:
%center% [+ '' Beef Tenderloin Pailliard '' +] %% [[<<]]
%center%
'^''tagliatelle pasta with truffle butter, shaved Parmigiana Reggiano ''^' %%


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

%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' with crab, sherry & sweet potato chips''^' %%\\
to:
%center% [+ ''Sunchoke Velouté'' +] %% [[<<]]
%center% '^''with sweet potato chips & beef strip''^' %%
Changed lines 47-48 from:
%center% [+ ''Burrata Cheese & Marinated Tomato'' +] %% [[<<]]
%center%
'^''Kalamata olive tapenade, basil oil''^' %%
to:
%center% [+ ''Tomato Tart Tatin, Burrata Cheese, Olive Tappenade & Micro Greens'' +] %% [[<<]]
%center%
'^''Il Borro extra virgin olive oil, balsamic drops''^' %%

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

%center% [+ ''Broiled Gulf Red Snapper'' +] %% [[<<]]
%center% '^''morel mushroom risotto, asparagus and lemon sauce''^' %%\\
Changed lines 55-61 from:
%center% [+ ''Baked Pear, Gorgonzola Cheese & Boston Lettuce'' +] %% [[<<]]
%center% '^''spicy pecans, citrus vinaigrette''^' %%

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

%center% [+ ''Crispy Potato Crusted Red Snapper'' +] %% [[<<]]
%center% '^''over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon butter sauce
''^' %%\\
to:
%center% [+ ''Pan Seared Natural Sea Scallop'' +] %% [[<<]]
%center% '^''fresh linguine pasta, roasted tomato, sauté spinach, beurre nantais''^' %%\\
Changed lines 58-59 from:
%center% [+ ''Roasted Certified Angus Beef Tenderloin'' +] %% [[<<]]
%center% '^''dauphinois potato, carrot fondante, haricot vert, roasted squash, shallot bordelaise''^' %%\\
to:
%center% [+ ''Seared Beef Tenderloin'' +] %% [[<<]]
%center% '^''pomme duchesse, asparagus, haricot vert and carrot, Bordelaise sauce''^' %%

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

%center% [+ ''Raspberry & White Chocolate Crème Brulée Heart'' +] %% [[<<]]
Changed lines 65-67 from:

%center% [+ ''Cumin Seared Natural Sea Scallops in Saffron Broth'' +] %% [[<<]]
%center% '^''tomato confite, spinach & olive spaetzle''^' %%\\
to:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue'' +] %% [[<<]]
%center% '^''chocolate ganache, raspberry coulis''^' %%\\
Changed lines 68-80 from:
%center% [+ ''Medium-Rare Antelope Loin'' +] %% [[<<]]
%center% '^''dried fig and asparagus risotto, port wine sauce''^' %%

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

%center% [+ ''Meyer Lemon Tart with Italian Meringue'' +] %% [[<<]]
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''with marzipan & dark chocolate ganache''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Gala Apple Tart Tatin & Vanilla Bean Gelato'' +] %% [[<<]]
to:
%center% [+ ''Pear Tarte with Chocolate and Hazelnut'' +] %% [[<<]]
%center%
'^''crème chiboust''^' %%
Changed line 38 from:
%center% '^'' with sherry & sweet potato chips''^' %%\\
to:
%center% '^'' with crab, sherry & sweet potato chips''^' %%\\
Added lines 48-50:
%center% [+ ''Crispy Potato Crusted Red Snapper'' +] %% [[<<]]
%center% '^''over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon butter sauce''^' %%\\
%center% '''''~&#9829;~''''' %%\\
Changed lines 54-56 from:
%center% [+ ''Potato Crusted Red Snapper'' +] %% [[<<]]
%center% '^''over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon and olive oil''^' %%\\
%center% '''''~&#9829;~''''' %%\\
to:
Changed line 62 from:
%center% [+ ''Lemon Meyer Tart with Italian Meringue'' +] %% [[<<]]
to:
%center% [+ ''Meyer Lemon Tart with Italian Meringue'' +] %% [[<<]]
Changed line 69 from:
%center% [+ ''Gala Apple Tarte Tatin & Vanilla Bean Gelato'' +] %% [[<<]]
to:
%center% [+ ''Gala Apple Tart Tatin & Vanilla Bean Gelato'' +] %% [[<<]]
Changed line 28 from:
%center% [+ ''Crispy Roll of Chantrelle & Shitake Mushroom'' +] %% [[<<]]
to:
%center% [+ ''Crispy Roll of Portobello & Shiitake Mushroom'' +] %% [[<<]]
Changed lines 30-31 from:
%center% '''''~&#9829;~''''' %%\\%center% [+ '' Beef Tenderloin Pailliard '' +] %% [[<<]]
to:
%center% '''''~&#9829;~''''' %%\\
%center% [+ '' Beef Tenderloin Pailliard '' +] %% [[<<]]
Changed line 30 from:
%center% [+ '' Beef Tenderloin Pailliard '' +] %% [[<<]]
to:
%center% '''''~&#9829;~''''' %%\\%center% [+ '' Beef Tenderloin Pailliard '' +] %% [[<<]]
Added line 67:
%center% '''''~&#9829;~''''' %%\\
Changed lines 3-4 from:
%center style="text-decoration: underline"% '''[++{+Saturday, February 12, 2011+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Valentine’s Prequel+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Saturday, February 11, 2012
+}++]''' %%\\
Changed lines 11-12 from:
%center style="text-decoration: underline"% '''[++{+Monday, February 14, 2011+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+Valentine’s Dinner+}++]''' %%\\
%center style="text-decoration: underline"% '''[++{+Tuesday, February 14, 2012
+}++]''' %%\\
Changed lines 23-25 from:
%center% [+ ''Quail Bourek'' +] %% [[<<]]
%center% '^''with shredded potato, scallions, cilantro & quail egg, wrapped in a thin pastry sheet''^' %%\\
%center% '^''seared crispy in olive oil and served with fresh lemon
''^' %%\\
to:
%center% [+ ''House Smoked Salmon Tartare'' +] %% [[<<]]
%center%
'^'' pickled cucumber and warm potato galette ''^' %%\\
Changed lines 26-27 from:
%center% [+ ''Colossal Lump Crab with Celery Root'' +] %% [[<<]]
%center% '^''remoulade sauce''^' %%\\
to:
%center% [+ '' Colossal Lump Crabmeat Financière'' +] %% [[<<]]
Changed lines 28-31 from:
%center% [+ ''Porcini Mushroom & Black Truffle Risotto'' +] %% [[<<]]
%center% '^''with asparagus tips & shaved Parmigiana Reggiano''^' %%\\

to:
%center% [+ ''Crispy Roll of Chantrelle & Shitake Mushroom'' +] %% [[<<]]
%center% '^''lemon-coconut sauce''^' %%\\
%center% [+
'' Beef Tenderloin Pailliard '' +] %% [[<<]]
%center% '^''tagliatelle pasta with truffle butter, shaved Parmigiana Reggiano ''^' %%


Changed lines 36-37 from:
%center% [+ ''Burrata Cheese & Heirloom Tomato'' +] %% [[<<]]
%center% '^''extra virgin olive oil, Kalamata olive tappenade, chiffonade of basil''^' %%\\
to:
%center% [+ ''Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' with sherry & sweet potato chips''^' %%\\
Changed lines 39-40 from:
%center% [+ ''Double Quail Consommé'' +] %% [[<<]]
%center% '^''brunoise root vegetables & poached shrimp quenelle''^' %%\\
to:
%center% [+ ''Burrata Cheese & Marinated Tomato'' +] %% [[<<]]
%center% '^''Kalamata olive tapenade, basil oil''^' %%
Changed lines 42-44 from:
%center% [+ ''Mediterranean Lamb and Bulghur Soup'' +] %% [[<<]]
%center% '^''with fresh mint & lemon''^' %%
to:
%center% [+ ''Baked Pear, Gorgonzola Cheese & Boston Lettuce'' +] %% [[<<]]
%center% '^''spicy pecans, citrus vinaigrette''^' %%
Changed lines 47-48 from:
%center% [+ ''Filet of Beef topped with melted Gorgonzola Cheese'' +] %% [[<<]]
%center% '^''dauphinois potato
, haricot vert, glazed carrots, yellow sunburst squash, roasted shallot bordelaise''^' %%\\
to:
%center% [+ ''Roasted Certified Angus Beef Tenderloin'' +] %% [[<<]]
%center%
'^''dauphinois potato, carrot fondante, haricot vert, roasted squash, shallot bordelaise''^' %%\\
Changed lines 50-52 from:
%center% [+ ''Pan Roasted Crispy Red Snapper with Crab'' +] %% [[<<]]
%center% '^''braised artichoke heart, asparagus tips, sun-dried tomato & spinach ravioli''^' %%\\
%center% '^''shrimp-black truffle sauce
''^' %%\\
to:
%center% [+ ''Potato Crusted Red Snapper'' +] %% [[<<]]
%center% '^''over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon and olive oil''^' %%\\
Changed lines 53-58 from:
%center% [+ ''Colorado Lamb Loin'' +] %% [[<<]]
%center%
'^''garlic & olive oil mashed potatoes, spanakopita, ratatouille, natural jus''^' %%

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

%center% [+ ''Dark Chocolate Mousse Cake'' +] %% [[<<]]
to:
%center% [+ ''Cumin Seared Natural Sea Scallops in Saffron Broth'' +] %% [[<<]]
%center% '^''tomato confite
, spinach & olive spaetzle''^' %%\\
Changed lines 56-61 from:
%center% [+ ''Raspberry & White Chocolate Crème Brulée'' +] %% [[<<]]
to:
%center% [+ ''Medium-Rare Antelope Loin'' +] %% [[<<]]
%center% '^''dried fig and asparagus risotto, port wine sauce''^' %%

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

%center% [+ ''Lemon Meyer Tart with Italian Meringue
'' +] %% [[<<]]
Changed lines 63-65 from:
%center% [+ ''Petite Pot de Crème'' +] %% [[<<]]
%center% '^''with white chocolate mousse & almond tuile''^' %%\\
%center% [+ ''Blood Orange Sorbet with Assorted Berries'' +] %% [[<<]]
to:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''with marzipan & dark chocolate ganache''^' %%\\
%center% [+ ''Gala Apple Tarte Tatin & Vanilla Bean Gelato
'' +] %% [[<<]]
Changed line 6 from:
%center% '''''beverages, tax and gratuity additional''''' %%\\
to:
%center% '''''beverages, tax and 20% service charge additional''''' %%\\
Changed line 14 from:
%center% '''''beverages, tax and gratuity additional''''' %%\\
to:
%center% '''''beverages, tax and 20% service charge additional''''' %%\\
Changed line 38 from:
%center% '^''brunoise root vegetables & poached shrimp''^' %%\\
to:
%center% '^''brunoise root vegetables & poached shrimp quenelle''^' %%\\
Added line 50:
%center% '^''shrimp-black truffle sauce''^' %%\\
Changed lines 53-54 from:
%center% '^''garlic & olive oil mashed potatoes, spanakopita, ratatouille''^' %%
to:
%center% '^''garlic & olive oil mashed potatoes, spanakopita, ratatouille, natural jus''^' %%
Changed line 11 from:
%center% [+''Live Jazz Piano with Chester Daigle''+] %%
to:
%center% [+''Live Jazz Piano with Chester Daigle''+] %%\\
Changed line 3 from:
%center% [++'-''Saturday, February 12, 2010''-'++] %%\\
to:
%center style="text-decoration: underline"% '''[++{+Saturday, February 12, 2011+}++]''' %%\\
Changed line 10 from:
%center% [++'-''Monday, February 14, 2010''-'++] %%\\
to:
%center style="text-decoration: underline"% '''[++{+Monday, February 14, 2011+}++]''' %%\\
Changed lines 1-3 from:
! %center% ''Valentine's Dinner'' %%\\

%center% '-''Saturday, February 12, 2010''-' %%\\
to:
! %center% ''Valentine's Dinner'' %%

%center% [++'-''Saturday, February 12, 2010''-'++] %%\\
Changed lines 10-11 from:
%center% '-''Monday, February 14, 2010''-' %%\\
to:
%center% [++'-''Monday, February 14, 2010''-'++] %%\\
Deleted line 11:
Changed lines 2-5 from:
%center% '-''Monday, February 14, 2010''-' %%\\

%center% [+''Live Jazz Piano with Chester Daigle''+] %%

to:

%center% '-''Saturday, February 12, 2010''-' %%\\
Changed line 5 from:
%center% '''''$250. per couple''''' %%\\
to:
%center% '''''$200. per couple''''' %%\\
Added lines 9-18:

%center% '-''Monday, February 14, 2010''-' %%\\

%center% [+''Live Jazz Piano with Chester Daigle''+] %%

%center% [+''Prix Fixe Menu''+] %%\\
%center% '''''$250. per couple''''' %%\\
%center% '''''beverages, tax and gratuity additional''''' %%\\
%center% '''''credit card guarantee required to secure reservation''''' %%

Changed lines 2-3 from:
%center% '-''Sunday, February 14, 2010''-' %%\\
to:
%center% '-''Monday, February 14, 2010''-' %%\\

%center% [+''Live Jazz Piano with Chester Daigle''+] %%

Changed lines 15-16 from:
%center% [+ ''Roasted Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^''Granny Smith apple terrine, caraway seed baguette, blood orange sauce''^' %%\\
to:
%center% [+ ''Quail Bourek'' +] %% [[<<]]
%center% '^''with shredded potato, scallions, cilantro & quail egg, wrapped in a thin pastry sheet''^' %%\\
%center% '^''seared crispy in olive oil and served with fresh lemon
''^' %%\\
Changed lines 19-20 from:
%center% [+ ''Colossal Lump Crab'' +] %% [[<<]]
%center% '^''black truffle & potato gnocchi, truffled cream''^' %%\\
to:
%center% [+ ''Colossal Lump Crab with Celery Root'' +] %% [[<<]]
%center%
'^''remoulade sauce''^' %%\\
Changed lines 22-25 from:
%center% [+ ''Roasted Young Duck Breast'' +] %% [[<<]]
%center% '^''black trumpet & asparagus risotto, 25 yr. aged balsamic vinegar sauce''^' %%\\

to:
%center% [+ ''Porcini Mushroom & Black Truffle Risotto'' +] %% [[<<]]
%center%
'^''with asparagus tips & shaved Parmigiana Reggiano''^' %%\\

Changed lines 28-29 from:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
%center% '^''vegetable noodles & poached shrimp''^' %%\\
to:
%center% [+ ''Burrata Cheese & Heirloom Tomato'' +] %% [[<<]]
%center%
'^''extra virgin olive oil, Kalamata olive tappenade, chiffonade of basil''^' %%\\
Changed lines 31-33 from:
%center% [+ ''Organic Hearts of Palm, Watercress, Arugula & Spinach Salad'' +] %% [[<<]]
%center% '^''shaved Parmigiana Reggiano, extra virgin olive oil & lemon vinaigrette''^' %%\\
%center% '^''served in a Parmigiana Reggiano cheese basket
''^' %%\\
to:
%center% [+ ''Double Quail Consommé'' +] %% [[<<]]
%center%
'^''brunoise root vegetables & poached shrimp''^' %%\\
Changed lines 34-35 from:
%center% [+ ''Smoked Tomato Velouté with Crabmeat en Croûte'' +] %% [[<<]]
to:
%center% [+ ''Mediterranean Lamb and Bulghur Soup'' +] %% [[<<]]
%center% '^''with fresh mint & lemon''^' %%

Changed lines 39-40 from:
%center% [+ ''Pan Sautéed Chilean Sea Bass'' +] %% [[<<]]
%center% '^''crab & cheese polenta, baby vegetables, Cardinale sauce''^' %%\\
to:
%center% [+ ''Filet of Beef topped with melted Gorgonzola Cheese'' +] %% [[<<]]
%center%
'^''dauphinois potato, haricot vert, glazed carrots, yellow sunburst squash, roasted shallot bordelaise''^' %%\\
Changed lines 42-43 from:
%center% [+ ''Certified Angus Beef Tenderloin'' +] %% [[<<]]
%center% '^''pomme croquette, asparagus, haricot vert, glazed carrot, Bordelaise sauce''^' %%\\
to:
%center% [+ ''Pan Roasted Crispy Red Snapper with Crab'' +] %% [[<<]]
%center%
'^''braised artichoke heart, asparagus tips, sun-dried tomato & spinach ravioli''^' %%\\
Changed lines 45-47 from:
%center% [+ ''Roasted Colorado Lamb Loin'' +] %% [[<<]]
%center% '^''black truffle mashed potatoes, spanakopita, ratatouille & natural jus''^' %%
to:
%center% [+ ''Colorado Lamb Loin'' +] %% [[<<]]
%center% '^''garlic & olive oil mashed potatoes, spanakopita, ratatouille''^' %%
Deleted line 50:
%center% '^''glazed with dark chocolate ganache and set on crisp chocolate meringue''^' %%\\
Changed lines 52-53 from:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''white chocolate crème brulée with fresh raspberries nestled within a crisp puff pastry shell ''^' %%\\
to:
%center% [+ ''Raspberry & White Chocolate Crème Brulée'' +] %% [[<<]]
Changed lines 54-56 from:
%center% [+ ''Organic Meyer Lemon Gelato'' +] %% [[<<]]
%center% '^''topped with toasted Italian meringue''^' %%\\
%center%
'^''organic Meyer lemons courtesy of Ann Reinauer''^' %%
to:
%center% [+ ''Petite Pot de Crème'' +] %% [[<<]]
%center% '^''with white chocolate mousse & almond tuile''^' %%\\
%center% [+ ''Blood Orange Sorbet with Assorted Berries
'' +] %% [[<<]]
Deleted lines 3-4:
%center% [+''Live Jazz Piano with Chester Daigle''+] %%
Changed lines 2-7 from:
%center% '-''Saturday, February 14th, 2009''-' %%


%center% [+''Prix Fixe Menu''+] %%

to:
%center% '-''Sunday, February 14, 2010''-' %%\\

%center% [+''Live Jazz Piano with Chester Daigle''+] %%

%center% [+''Prix Fixe Menu''+] %%\\
Changed lines 15-44 from:
%center% [+ ''Texas Quail, Morel Mushroom & Black Truffle Ravioli'' +] %% [[<<]]
%center%
'^''black truffle cream, shaved Grana Padano''^' %%\\
%center%
'''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Pan Seared Natural Sea Scallops with Roasted Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^''mushroom risotto, blood orange reduction''^' %%\\
%center%
'''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Shellfish Martini with Avocado & Sweet Red Bell Pepper Remoulade'' +] %% [[<<]]
%center% '^''colossal lump crab, Maine lobster & jumbo Gulf shrimp, herbed onion cracker
''^' %%\\


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


%center%
[+ ''Oxtail Consommé with Poached Jumbo Gulf Shrimp,'' +] %% [[<<]]
%center% [+
''Asparagus Tips & Beef Tortellini Pasta'' +] %% [[<<]]
%center%
'^''white truffle oil''^' %%\\
%center%
'''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Watercress, Arugula, Baby Spinach & Fresh Organic Hearts of Palm Salad'' +] %% [[<<]]
%center%
'^''warm goat cheese, Kalamata olive tappenade, lemon vinaigrette''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center%
[+ ''Louisiana Turtle Soup with Sherry & Crème Fraîche en Croûte'' +] %% [[<<]]


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


%center%
[+ ''Chilean Sea Bass wrapped with Puff Pastry'' +] %% [[<<]]
%center%
'^''stuffed with shrimp, crab & smoked mushroom duxelle''^' %%\\
%center% '^''julienne seven root vegetables, smoked tomato butter sauce''^' %%\\
%center%
'''''&#9829;&#9829;&#9829;''''' %%\\
to:
%center% [+ ''Roasted Moulard Duck Foie Gras'' +] %% [[<<]]
%center% '^''Granny Smith apple terrine, caraway seed baguette, blood orange sauce''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center% [+ ''Colossal Lump Crab'' +] %% [[<<]]
%center%
'^''black truffle & potato gnocchi, truffled cream''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center% [+ ''Roasted Young Duck Breast'' +] %% [[<<]]
%center%
'^''black trumpet & asparagus risotto, 25 yr. aged balsamic vinegar sauce''^' %%\\


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

%center% [+ ''Duck Consommé'' +] %% [[<<]]
%center%
'^''vegetable noodles & poached shrimp''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center%
[+ ''Organic Hearts of Palm, Watercress, Arugula & Spinach Salad'' +] %% [[<<]]
%center%
'^''shaved Parmigiana Reggiano, extra virgin olive oil & lemon vinaigrette''^' %%\\
%center% '^''served in a Parmigiana Reggiano cheese basket''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center% [+ ''Smoked Tomato Velouté with Crabmeat en Croûte'' +] %% [[<<]]

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

%center%
[+ ''Pan Sautéed Chilean Sea Bass'' +] %% [[<<]]
%center%
'^''crab & cheese polenta, baby vegetables, Cardinale sauce''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
%center% [+ ''Certified Angus Beef Tenderloin'' +] %% [[<<]]
%center%
'^''pomme croquette, asparagus, haricot vert, glazed carrot, Bordelaise sauce''^' %%\\
%center%
'''''~&#9829;~''''' %%\\
Changed lines 45-65 from:
%center% '^''spinach & feta cheese tart, soubise mashed potato, roasted shallot bordelaise sauce''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Pan Roasted Filet of Beef Rossini'' +] %% [[<<]]
%center% '^''carrot & parisienne potato, caramelized pearl onion, Madeira wine sauce''^' %%


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


%center% [+ ''Nougat Glacé'' +] %% [[<<]]
%center% '^''organic apricots, cherries, figs, currants, toasted almonds & walnuts''^' %%\\
%center% '^''folded into a light, honey mousse
''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Crème Brulée aux Framboises'' +] %% [[<<]]
%center% '^''white chocolate crème brulée with fresh raspberries nestled within a crisp puff pastry heart ''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''layers of white & dark chocolate mousse with a hint of marzipan''^' %%


%center% [+ ''Chocolate dipped strawberries & a fresh cut rose complement the evening.'' +] %% [[<<]]
to:
%center% '^''black truffle mashed potatoes, spanakopita, ratatouille & natural jus''^' %%

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

%center% [+ ''Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''glazed with dark chocolate ganache and set on crisp chocolate meringue''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''white chocolate crème brulée with fresh raspberries nestled within a crisp puff pastry shell ''^' %%\\
%center% '''''~&#9829;~''''' %%\\
%center% [+ ''Organic Meyer Lemon Gelato'' +] %% [[<<]]
%center% '^''topped with toasted Italian meringue''^' %%\\
%center% '^''organic Meyer lemons courtesy of Ann Reinauer
''^' %%
January 13, 2009, at 05:20 PM by 65.83.163.207 -
Changed lines 2-4 from:
%center% '-''Saturday, February 14th, 2009''-' %%\\

%center% [+''Prix Fixe Menu''+] %%\\
to:
%center% '-''Saturday, February 14th, 2009''-' %%


%center% [+''Prix Fixe Menu''+] %%

Changed lines 26-27 from:
%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%\\
to:
%center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %%

Changed lines 38-39 from:
%center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %%\\
to:

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

Changed lines 50-53 from:
%center% '^''carrot & parisienne potato, caramelized pearl onion, Madeira wine sauce''^' %%\\

%center style="text-decoration: underline"% '''[++{+4th Course+}++]''' %%\\
to:
%center% '^''carrot & parisienne potato, caramelized pearl onion, Madeira wine sauce''^' %%


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

January 13, 2009, at 05:18 PM by 65.83.163.207 -
Changed lines 2-3 from:
%center% '-''Thursday, February 14, 2008''-' %%\\
to:
%center% '-''Saturday, February 14th, 2009''-' %%\\
Changed line 5 from:
%center% '''''$170. per couple''''' %%\\
to:
%center% '''''$250. per couple''''' %%\\
Changed lines 13-26 from:
%center% [+ ''Chef Mohamed's Citrus Smoked Salmon and Potato Cake'' +] %% [[<<]]
%center% '^''topped with crème fraîche & Osetra caviar, served with tomato confite and dill oil''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Maine Lobster, Mushroom & Black Truffle Ravioli'' +] %% [[<<]]
%center%
'^''vermouth cream sauce, Parmigiana Reggiano''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Yellow Fin Tuna Tartare'' +] %% [[<<]]
%center%
'^''wasabi sauce, taro root chips, pickled cucumber''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Colossal Crabmeat, Avocado
& Ginger Bric with Lemon-Avocado Relish'' +] %% [[<<]]
%center% '^''crab, avocado, ginger, fresh cilantro & scallions wrapped in phyllo and pan seared in olive oil''^' %%



to:
%center% [+ ''Texas Quail, Morel Mushroom & Black Truffle Ravioli'' +] %% [[<<]]
%center% '^''black truffle cream, shaved Grana Padano''^' %%\\
%center%
'''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Pan Seared Natural Sea Scallops with Roasted Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^''mushroom risotto, blood orange reduction''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center%
[+ ''Shellfish Martini with Avocado & Sweet Red Bell Pepper Remoulade'' +] %% [[<<]]
%center%
'^''colossal lump crab, Maine lobster & jumbo Gulf shrimp, herbed onion cracker''^' %%\\

Changed lines 25-36 from:
%center% [+ ''Angus Beef Medallion'' +] %% [[<<]]
%center%
'^''pomme duchesse, asparagus, haricot vert, carrot fondate, mushroom sauce''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras'' +] %% [[<<]]
%center%
'^''French green lentil ragoût, 25 yr. aged balsamic vinegar''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Pan Roasted Alaskan Halibut with Crab
'' +] %% [[<<]]
%center%
'^''mushroom risotto, asparagus tips, artichoke, sundried tomato and capers''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Roasted Lamb Loin'' +] %% [[<<]]
%center%
'^''Bordelaise sauce, garlic mashed potato, salsify au gratin''^' %%
to:
%center% [+ ''Oxtail Consommé with Poached Jumbo Gulf Shrimp,'' +] %% [[<<]]
%center% [+ ''Asparagus Tips & Beef Tortellini Pasta
'' +] %% [[<<]]
%center%
'^''white truffle oil''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center%
[+ ''Watercress, Arugula, Baby Spinach & Fresh Organic Hearts of Palm Salad'' +] %% [[<<]]
%center%
'^''warm goat cheese, Kalamata olive tappenade, lemon vinaigrette''^' %%\\
%center%
'''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Louisiana Turtle Soup with Sherry & Crème Fraîche en Croûte'' +] %% [[<<]]
Changed lines 36-47 from:
%center% [+ ''Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''an expression of dark chocolate mousse, rich chocolate sponge''^' %%\\
%center% '^''and crisp chocolate almond meringue''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''white chocolate crème brulée nestled within a crispy puff pastry heart ''^' %%\\
%center% '^''with an interior of raspberry purée & fresh raspberries''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Espresso-Nocello Gelato'' +] %% [[<<]]
%center% '^''freshly brewed espresso and walnut liqueur married with Italy
's luxurious ice cream ''^' %%

to:
%center% [+ ''Chilean Sea Bass wrapped with Puff Pastry'' +] %% [[<<]]
%center%
'^''stuffed with shrimp, crab & smoked mushroom duxelle''^' %%\\
%center% '^''julienne seven root vegetables, smoked tomato butter sauce''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Roasted Colorado Lamb Loin'' +] %% [[<<]]
%center% '^''spinach & feta cheese tart, soubise mashed potato, roasted shallot bordelaise sauce''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Pan Roasted Filet of Beef Rossini'' +] %% [[<<]]
%center%
'^''carrot & parisienne potato, caramelized pearl onion, Madeira wine sauce''^' %%\\

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

%center% [+ ''Nougat Glacé'' +] %% [[<<]]
%center% '^''organic apricots, cherries, figs, currants, toasted almonds & walnuts''^' %%\\
%center% '^''folded into a light, honey mousse''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Crème Brulée aux Framboises'' +] %% [[<<]]
%center% '^''white chocolate crème brulée with fresh raspberries nestled within a crisp puff pastry heart ''^' %%\\
%center% '''''&#9829;&#9829;&#9829;''''' %%\\
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''layers of white & dark chocolate mousse with a hint of marzipan
''^' %%

Deleted lines 59-60:

February 12, 2008, at 03:43 PM by 216.78.14.119 -
Changed line 44 from:
%center% '^''a passionate expression of dark chocolate mousse, rich chocolate sponge''^' %%\\
to:
%center% '^''an expression of dark chocolate mousse, rich chocolate sponge''^' %%\\
Changed lines 48-49 from:
%center% '^''white chocolate crème brulée nestled within a crisp puff pastry heart''^' %%\\
%center% '^''with a passionate interior of raspberry purée & fresh raspberries''^' %%\\
to:
%center% '^''white chocolate crème brulée nestled within a crispy puff pastry heart ''^' %%\\
%center% '^''with an interior of raspberry purée & fresh raspberries''^' %%\\
Changed lines 52-55 from:
%center% '^''freshly brewed espresso and walnut liqueur married in Italy's special contribution to frozen desserts''^' %%\\
%center% '^''enjoy this with dark chocolate ganache & crème chantilly, while you envision yourself on the canals of Venice...
''^' %%

to:
%center% '^''freshly brewed espresso and walnut liqueur married with Italy's luxurious ice cream ''^' %%

Changed line 49 from:
%center% '^''with an interior of raspberry purée & fresh raspberries representing the color of heated passion''^' %%\\
to:
%center% '^''with a passionate interior of raspberry purée & fresh raspberries''^' %%\\
Changed lines 53-55 from:
%center% '^''enjoy this with dark chocolate ganache & crème chantilly while you imagine yourself on the canals of Venice... ''^' %%

to:
%center% '^''enjoy this with dark chocolate ganache & crème chantilly, while you envision yourself on the canals of Venice... ''^' %%

Changed lines 53-55 from:
%center% '^''with dark chocolate ganache & crème chantilly''^' %%

to:
%center% '^''enjoy this with dark chocolate ganache & crème chantilly while you imagine yourself on the canals of Venice... ''^' %%

Changed lines 52-54 from:
%center% '^''dark chocolate ganache & crème chantilly''^' %%\\

to:
%center% '^''freshly brewed espresso and walnut liqueur married in Italy's special contribution to frozen desserts''^' %%\\
%center% '^''with dark chocolate ganache & crème chantilly''^' %%


Deleted lines 3-4:
%center% '''''Updated menu to be posted soon, below is last year's menu''''' %%
Changed lines 13-14 from:
%center% [+ ''Stuffed Semi-Boneless Quail with Veal & Duck Foie Gras'' +] %% [[<<]]
%center% '^''Morel mushroom risotto, truffled quail consommé''^' %%\\
to:
%center% [+ ''Chef Mohamed's Citrus Smoked Salmon and Potato Cake'' +] %% [[<<]]
%center% '^''topped with crème fraîche & Osetra caviar, served with tomato confite and dill oil''^' %%\\
Changed lines 16-17 from:
%center% [+ ''Cioppino en Croûte'' +] %% [[<<]]
%center%
'^''shrimp, scallop, lobster and crab with tomato, fish broth and white truffle oil''^' %%\\
to:
%center% [+ ''Maine Lobster, Mushroom & Black Truffle Ravioli'' +] %% [[<<]]
%center% '^''vermouth cream sauce
, Parmigiana Reggiano''^' %%\\
Changed lines 19-27 from:
%center% [+ ''Jumbo Lump Crabmeat Bric'' +] %% [[<<]]
%center% '^''with ginger, fresh cilantro and mango, avocado-cucumber relish and served with micro greens''^' %%\\



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

%center% [+ ''Trio of Lobster, Angus Beef Tenderloin and Duck Foie Gras'' +] %% [[<<]]
%center% '^''pomme chateau canapé , sauce Bordelaise
''^' %%\\
to:
%center% [+ ''Yellow Fin Tuna Tartare'' +] %% [[<<]]
%center% '^''wasabi sauce, taro root chips, pickled cucumber''^' %%\\
Changed lines 22-23 from:
%center% [+ ''Colorado Lamb Loin crusted with Herbs de Provençe'' +] %% [[<<]]
%center% '^''roasted garlic mashed potatoes, asparagus, haricot vert, minted natural jus''^' %%\\
to:
%center% [+ ''Colossal Crabmeat, Avocado & Ginger Bric with Lemon-Avocado Relish'' +] %% [[<<]]
%center% '^''crab, avocado, ginger, fresh cilantro & scallions wrapped in phyllo and pan seared in olive oil''^' %%



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

%center% [+ ''Angus Beef Medallion'' +] %% [[<<]]
%center% '^''pomme duchesse, asparagus, haricot vert, carrot fondate, mushroom sauce
''^' %%\\
Changed lines 32-33 from:
%center% [+ ''Angus Beef Tenderloin'' +] %% [[<<]]
%center%
'^''Gorgonzola cheese dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce''^' %%\\
to:
%center% [+ ''Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras'' +] %% [[<<]]
%center% '^''French green lentil ragoût, 25 yr. aged balsamic vinegar
''^' %%\\
Changed lines 35-41 from:
%center% [+ ''Crispy American Red Snapper with Louisiana Crabmeat'' +] %% [[<<]]
%center% '^''served over asparagus tips, tomato confite, mushroom and Jerusalem artichoke ravioli''^' %%

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

%center% [+ ''A Chocolate Lover's Delight'' +] %% [[<<]]
%center% '^''dark chocolate mousse atop rich chocolate cake
''^' %%\\
to:
%center% [+ ''Pan Roasted Alaskan Halibut with Crab'' +] %% [[<<]]
%center% '^''mushroom risotto, asparagus tips, artichoke, sundried tomato and capers''^' %%\\
Changed lines 38-39 from:
%center% [+ ''My Cold Cold Heart'' +] %% [[<<]]
%center% '^''frozen nougat with assorted dried fruit and roasted nuts''^' %%\\
to:
%center% [+ ''Roasted Lamb Loin'' +] %% [[<<]]
%center% '^''Bordelaise sauce, garlic mashed potato, salsify au gratin''^' %%

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

%center% [+ ''Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''a passionate expression of dark chocolate mousse, rich chocolate sponge''^' %%\\
%center% '^''and crisp chocolate almond meringue
''^' %%\\
Changed lines 47-50 from:
%center% [+ ''My Heart Bleeds for You'' +] %% [[<<]]
%center% '^''white chocolate crème brulée with a juicy berry interior''^' %%\\

to:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''white chocolate crème brulée nestled within a crisp puff pastry heart''^' %%\\
%center% '^''with an interior of raspberry purée & fresh raspberries representing the color of heated passion''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Espresso-Nocello Gelato'' +] %% [[<<]]
%center% '^''dark chocolate ganache & crème chantilly
''^' %%\\

January 03, 2008, at 06:05 PM by 216.78.15.228 -
Added lines 4-5:
%center% '''''Updated menu to be posted soon, below is last year's menu''''' %%
Deleted lines 10-11:
%center% '''''Updated menu to be posted soon, below is last year's menu''''' %%
January 03, 2008, at 06:00 PM by 216.78.15.228 -
Changed lines 2-4 from:
%center% '-''Wednesday, February 14, 2007''-' %%\\
%center% '-''Live Piano with Chester Daigle''-' %%

to:
%center% '-''Thursday, February 14, 2008''-' %%\\
Added lines 9-10:
%center% '''''Updated menu to be posted soon, below is last year's menu''''' %%
February 23, 2007, at 10:00 PM by 65.83.163.197 -
Deleted lines 0-3:
! %center% '-''We are currently full and have started a waiting list as of Friday, Februrary 9th.''-'\\
%center% '-''Consider Tuesday evening, as Chester will be playing piano and it will lend a romantic mood as well.''-'\\
%center% '-''We expect to fill up Tuesday evening very soon.''-'\\

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Page last modified on February 12, 2017, at 05:41 PM