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Valentines DayMain.ValentinesDay HistoryHide minor edits - Show changes to markup Changed line 47 from:
saffron risotto Milanese, tomato confite \\ to:
saffron risotto Milanese, tomato confit \\ Changed lines 5-6 from:
Saturday, February 14th to:
Friday, February 13th Changed line 9 from:
$175. per person \\ to:
$165. per person \\ Changed lines 14-15 from:
Friday, February 13th to:
Saturday, February 14th Changed line 18 from:
$165. per person \\ to:
$175. per person \\ Added line 77:
Changed lines 1-2 from:
Valentine's Dinner 2025to:
Valentine's Dinner 2026Changed lines 5-6 from:
Friday, February 14th to:
Saturday, February 14th Changed line 9 from:
$170. per person \\ to:
$175. per person \\ Changed lines 14-15 from:
Saturday, February 15th to:
Friday, February 13th Changed line 18 from:
$160. per person \\ to:
$165. per person \\ Changed lines 25-27 from:
Morel Mushroom Risotto to:
Morel Mushroom Risotto GF Changed line 29 from:
lemon-thyme cream \\ to:
black truffle cream \\ Changed lines 31-33 from:
Braised Fresh Artichoke Heart to:
Louisiana Jumbo Lump Crab Cake Changed lines 35-43 from:
Cold Smoked Salmon 2nd Course Pan Sauté Natural Sea Scallops to:
Sauté Wild Jumbo Gulf Shrimp Changed lines 38-41 from:
Venison Tenderloin - Medium-Rare to:
Traditional Steak Tartare GF 2nd Course Pan Sauté Natural Sea Scallops GF Changed lines 50-55 from:
Pan Seared Center Cut to:
Pan Seared Wild Alaskan Halibut & Changed line 58 from:
carrot, Bordelaise sauce \\ to:
carrot, Poivre sauce \\ Changed lines 60-65 from:
Pan Roasted Wild Atlantic Halibut to:
Rack of Domestic Lamb Changed lines 69-72 from:
Opera Torte to:
Mousse Chocolat Noir Changed lines 71-73 from:
White Chocolate Crème Brûlée to:
Petit Éclair Citron Added lines 74-76:
long stemmed rose for the ladies, Chef’s truffle creation Changed lines 47-49 from:
Veal Tenderloin Pailliard to:
Venison Tenderloin - Medium-Rare Changed line 44 from:
''25 year aged balsamic vinegar' \\ to:
25 year aged balsamic vinegar \\ Changed line 46 from:
Veal Tenderloin Pailliard to:
Veal Tenderloin Pailliardx Changed line 46 from:
Veal Tenderloin Pailliard to:
Veal Tenderloin Pailliard Changed line 46 from:
Veal Tenderloin Pailliard to:
Veal Tenderloin Pailliard Changed lines 1-2 from:
Valentine's Dinner 2024to:
Valentine's Dinner 2025Changed lines 5-7 from:
Friday, February 14th to:
Friday, February 14th Changed lines 12-14 from:
reservations available only for tables of two to four guests to:
reservations available only for tables of two to four guests Saturday, February 15th 5:00pm - 9:30 pm Changed lines 25-27 from:
Veal & Dried Blueberry Tortellini to:
Morel Mushroom Risotto Changed lines 29-31 from:
Pan Seared Moulard Duck Foie Gras to:
Beef Tenderloin & Dried Strawberry Ravioli Changed lines 32-35 from:
Chilled Jumbo Lump to:
Braised Fresh Artichoke Heart Changed lines 36-39 from:
Cold Water Lobster Tail Wellington to:
Cold Smoked Salmon Changed lines 42-46 from:
Pan Sauté Crispy Wild Alaskan Halibut to:
Pan Sauté Natural Sea Scallops Changed lines 46-48 from:
Filet of USDA Prime Beef Tenderloin to:
Veal Tenderloin Pailliard Changed lines 50-51 from:
Pan Seared Natural Sea Scallops to:
Pan Seared Center Cut Changed lines 55-60 from:
South Texas Antelope to:
Pan Roasted Wild Atlantic Halibut Changed line 64 from:
Orange Opera Cake to:
Opera Torte Deleted lines 74-143:
hazelnut-chocolate truffle, long stemmed rose Saturday, February 15th 5:00pm - 9:30 pm 1st Course Veal & Dried Blueberry Tortellini 2nd Course Pan Sauté Crispy Wild Alaskan Halibut 3rd Course - Dessert Trio Orange Opera Cake hazelnut-chocolate truffle, long stemmed rose Added lines 11-78:
beverages, tax and gratuity additional 1st Course Veal & Dried Blueberry Tortellini 2nd Course Pan Sauté Crispy Wild Alaskan Halibut 3rd Course - Dessert Trio Orange Opera Cake hazelnut-chocolate truffle, long stemmed rose Saturday, February 15th 5:00pm - 9:30 pm Changed line 5 from:
Friday, February 14th to:
Friday, February 14th \\ Added line 6:
menu pending, will be comparable to last year's menu below Changed lines 5-6 from:
Wednesday, February 14th to:
Friday, February 14th Changed line 9 from:
$160. per person \\ to:
$170. per person \\ Changed lines 12-13 from:
reservations available only for tables of two to four guests to:
reservations available only for tables of two to four guests Changed lines 48-49 from:
Axis Venison Tenderloin to:
South Texas Antelope Changed line 68 from:
marzipan-chocolate truffle, long stemmed rose to:
hazelnut-chocolate truffle, long stemmed rose Changed line 16 from:
''Veal & Dried Blueberry Tortellini to:
Veal & Dried Blueberry Tortellini Changed lines 5-6 from:
Wednesday, February 14th \\ to:
Wednesday, February 14th Changed line 16 from:
Veal & Dried Blueberry Tortellini +] to:
''Veal & Dried Blueberry Tortellini Changed line 5 from:
Wednesday, February 14th to:
Wednesday, February 14th \\ Added line 14:
Changed line 5 from:
Wednesday, February 14th \\ to:
Wednesday, February 14th Changed line 13 from:
1st Course \\ to:
1st Course Changed line 31 from:
2nd Course \\ to:
2nd Course Changed lines 1-2 from:
Valentine's Dinner 2023to:
Valentine's Dinner 2024Changed line 5 from:
Saturday, February 11th \\ to:
Wednesday, February 14th \\ Changed lines 8-9 from:
3 Courses - $135. per person to:
$160. per person \\ Deleted lines 12-19:
Tuesday, February 14th Changed lines 14-15 from:
Morel & Porcini Mushroom Risotto to:
Veal & Dried Blueberry Tortellini +] Changed lines 18-20 from:
Pan Seared Natural Sea Scallop to:
Pan Seared Moulard Duck Foie Gras Changed lines 22-24 from:
Chilled Louisiana Jumbo Lump to:
Chilled Jumbo Lump Changed lines 27-29 from:
Beef Tenderloin & Gorgonzola Ravioli to:
Cold Water Lobster Tail Wellington Changed lines 33-34 from:
Heirloom Tomato, Goat Cheese filled Gougère to:
Pan Sauté Crispy Wild Alaskan Halibut Changed lines 39-49 from:
Cream of Salsify with Asparagus 3rd Course to:
Filet of USDA Prime Beef Tenderloin Changed lines 43-45 from:
Potato Crusted Wild Gulf Red Snapper to:
Pan Seared Natural Sea Scallops Changed lines 46-57 from:
Wild Gulf Shrimp & 4th Course to:
Axis Venison Tenderloin 3rd Course Orange Opera Cake Changed lines 59-61 from:
Chocolate Mousse & to:
White Chocolate Crème Brûlée Changed lines 63-69 from:
Lemon Curd Cake hazelnut praline and chocolate truffle, long stemmed rose to:
Pear-Almond Tart marzipan-chocolate truffle, long stemmed rose Changed line 59 from:
Yogurt Marinated Chicken Paella to:
Roasted Chicken Paella Changed line 61 from:
Kalamata olives, tomato, sweet peas to:
calamari, tomato, sweet peas Changed line 23 from:
Morel & Porcini Mushroom Risotto to:
Morel & Porcini Mushroom Risotto Changed lines 58-62 from:
Crispy Vermicelli Wild Gulf Shrimp to:
Wild Gulf Shrimp & Changed line 76 from:
toasted cocont and \\ to:
toasted coconut and \\ Added line 81:
Changed line 20 from:
to:
reservations available only for tables of two to four guests Changed lines 11-12 from:
credit card guarantee required to secure reservation to:
credit card guarantee required to secure reservation Changed lines 1-2 from:
Valentine's Dinner 2022to:
Valentine's Dinner 2023Changed line 5 from:
Saturday, February 12th \\ to:
Saturday, February 11th \\ Changed lines 7-9 from:
Prix Fixe Menu – Menu Options subject to change to:
Prix Fixe Menu Changed line 13 from:
Monday, February 14th \\ to:
Tuesday, February 14th \\ Changed line 16 from:
$145. per person \\ to:
$160. per person \\ Changed lines 19-21 from:
Live Jazz violin by Jairus Daigle to:
Changed lines 22-23 from:
Traditional Steak Tartare to:
Morel & Porcini Mushroom Risotto Changed lines 25-28 from:
Pan Seared Moulard Duck Foie Gras to:
Pan Seared Natural Sea Scallop Changed lines 29-32 from:
House-made Beef & Crimini to:
Chilled Louisiana Jumbo Lump Changed lines 33-37 from:
Roasted Wild Jumbo Gulf Shrimp to:
Beef Tenderloin & Gorgonzola Ravioli Changed lines 38-39 from:
Louisiana Turtle Soup to:
Heirloom Tomato, Goat Cheese filled Gougère Changed lines 41-43 from:
Roasted Beet, Boston Lettuce to:
Cream of Salsify with Asparagus 3rd Course Changed lines 53-63 from:
Oxtail Consommé 3rd Course to:
Potato Crusted Wild Gulf Red Snapper Changed lines 57-60 from:
Pan Roasted Wild Gulf Red Snapper to:
Crispy Vermicelli Wild Gulf Shrimp 4th Course Changed lines 69-71 from:
Seared Natural Sea Scallops to:
Chocolate Mousse & Changed lines 73-96 from:
Veal Tenderloin Pailliard 4th Course long stemmed rose & marzipan truffle to:
Lemon Curd Cake hazelnut praline and chocolate truffle, long stemmed rose Changed lines 51-53 from:
vegetable noodles to:
julienne vegetables Changed line 65 from:
lemon butter sauce & wild Gulf shrimp \\ to:
lemon butter sauce & jumbo lump crabmeat \\ Changed lines 90-92 from:
Opera Torte to:
Opera Torte a l’Orange Changed line 48 from:
roasted shallot vinaigrette to:
roasted shallot vinaigrette \\ Changed lines 19-21 from:
Live Jazz Violin by Jairus Daigle to:
Live Jazz violin by Jairus Daigle Added line 88:
~♥~ \\ Changed lines 1-2 from:
Valentine's Dinner 2021to:
Valentine's Dinner 2022Changed line 5 from:
Saturday, February 13th \\ to:
Saturday, February 12th \\ Changed lines 7-9 from:
Prix Fixe Menu to:
Prix Fixe Menu – Menu Options subject to change Changed line 13 from:
Sunday, February 14th \\ to:
Monday, February 14th \\ Changed line 16 from:
$135. per person \\ to:
$145. per person \\ Changed lines 18-19 from:
credit card guarantee required to secure reservation to:
credit card guarantee required to secure reservation Changed lines 23-25 from:
Beef & Morel Mushroom Tortellini to:
Traditional Steak Tartare Changed lines 26-29 from:
Pan Seared Moulard Duck Foie Gras to:
Pan Seared Moulard Duck Foie Gras Changed lines 31-34 from:
Lobster Tail to:
House-made Beef & Crimini Changed lines 36-40 from:
Prime Beef Tenderloin Carpaccio to:
Roasted Wild Jumbo Gulf Shrimp Changed lines 43-44 from:
Jerusalem Artichoke Velouté to:
Louisiana Turtle Soup Changed lines 46-57 from:
La Truffe Sauvage Salad 3rd Course to:
Roasted Beet, Boston Lettuce Changed lines 50-53 from:
Filet of Prime Tenderloin to:
Oxtail Consommé 3rd Course Changed lines 61-63 from:
Jumbo Lump Crabmeat Mary Louise to:
Pan Roasted Wild Gulf Red Snapper Changed lines 66-74 from:
Veal Tenderloin Pailliard 4th Course to:
Seared Natural Sea Scallops Changed lines 70-79 from:
Opera Torte à la Orange to:
Veal Tenderloin Pailliard 4th Course Changed lines 81-84 from:
Dark Chocolate Mousse long stemmed rose & dark chocolate truffle to:
Flourless Chocolate Cake long stemmed rose & marzipan truffle Changed line 68 from:
saffron risotto, braised Belgian Endive- \\ to:
saffron risotto, braised Belgian Endive \\ Changed line 60 from:
'^''roasted carrot, French green beans to:
roasted carrot, French green beans \\ Changed lines 1-2 from:
Valentine's Dinner 2020to:
Valentine's Dinner 2021Changed line 5 from:
Friday, February 14th \\ to:
Saturday, February 13th \\ Changed lines 8-9 from:
$135. per person \\ to:
3 Courses - $110. per person Changed lines 11-15 from:
credit card guarantee required to secure reservation Saturday, February 15th \\ to:
credit card guarantee required to secure reservation Sunday, February 14th \\ Changed lines 16-17 from:
3 Courses - $110. per person to:
$135. per person \\ Changed lines 18-20 from:
credit card guarantee required to secure reservation to:
credit card guarantee required to secure reservation Changed lines 21-23 from:
Duck Rillette to:
Beef & Morel Mushroom Tortellini Deleted lines 24-26:
Pan Sauté Crab Cake Added lines 30-34:
Lobster Tail Changed line 37 from:
cornichon, cracked black pepper, \\ to:
cornichon, cracked black pepper \\ Changed lines 42-43 from:
Maine Lobster Bisque en Croûte to:
Jerusalem Artichoke Velouté Changed lines 45-46 from:
Traditional Louisiana Turtle Soup to:
La Truffe Sauvage Salad 3rd Course Changed lines 58-68 from:
Caesar Salad 3rd Course to:
Filet of Prime Tenderloin Deleted lines 62-65:
Filet of Prime Beef Tenderloin GF Changed lines 67-71 from:
Pan Sauté Natural Sea Scallops to:
Veal Tenderloin Pailliard Changed lines 74-75 from:
White Chocolate Crème Brulée GF to:
Dessert Trio Changed lines 77-79 from:
Flourless Chocolate Cake GF to:
Opera Torte à la Orange Changed lines 79-83 from:
Frozen Nougat with Dried Fruit & Nuts GF long stemmed rose & dark chocolate truffle GF to:
Dark Chocolate Mousse long stemmed rose & dark chocolate truffle Changed lines 21-22 from:
credit card guarantee required to secure reservation to:
credit card guarantee required to secure reservation Changed lines 11-13 from:
credit card guarantee required to secure reservation to:
credit card guarantee required to secure reservation Changed line 47 from:
in a crispy Parmesan cheese basket to:
in a crisp Parmesan cheese basket Changed line 80 from:
Frozen Nougat with Dried Fruit & Nuts to:
Frozen Nougat with Dried Fruit & Nuts GF Changed lines 1-2 from:
Valentine's Dinner 2019to:
Valentine's Dinner 2020Changed lines 5-7 from:
Thursday, February 14th to:
Friday, February 14th Changed line 8 from:
Live Jazz Piano with Chester Daigle to:
Live Jazz Piano Changed line 13 from:
Friday, February 15th \\ to:
Saturday, February 15th \\ Changed lines 22-24 from:
Lobster Wellington to:
Duck Rillette Changed lines 26-28 from:
Beef Tenderloin & Potato Bourek to:
Pan Sauté Crab Cake Changed lines 29-30 from:
Pan Roasted Tender Wild Gulf Shrimp Skewer to:
Pan Seared Moulard Duck Foie Gras Changed lines 34-36 from:
Chilled Louisiana Jumbo Lump Crabmeat to:
Prime Beef Tenderloin Carpaccio Changed lines 41-43 from:
Heirloom Tomato Salad to:
Maine Lobster Bisque en Croûte Changed lines 43-51 from:
Louisiana Crab, Seafood & Roasted Corn Chowder 3rd Course to:
Traditional Louisiana Turtle Soup Added lines 46-57:
Caesar Salad 3rd Course Changed lines 59-60 from:
Gorgonzola dauphinois potato, asparagus, French green beans, to:
Gorgonzola dauphinois potato Changed lines 62-70 from:
Pan Sauté Natural Sea Scallops GF 4th Course to:
Jumbo Lump Crabmeat Mary Louise Changed lines 66-68 from:
Flourless Chocolate Mousse GF to:
Pan Sauté Natural Sea Scallops 4th Course Changed lines 76-78 from:
Meyer Lemon Buttercream Cake to:
Flourless Chocolate Cake GF Changed lines 80-84 from:
Frangipane Praline Cheesecake long stemmed rose & Pralinosa chocolate truffle GF to:
Frozen Nougat with Dried Fruit & Nuts long stemmed rose & dark chocolate truffle GF Changed line 7 from:
current openings are 5pm and 9pm to:
Fully Committed!!! Changed line 7 from:
current openings are 5pm and 9pm to:
current openings are 5pm and 9pm Changed lines 43-44 from:
cheese straw to:
cheese straw Changed lines 49-50 from:
Louisiana crabmeat, asparagus, sun-dried tomato marinated artichoke & capers to:
Louisiana crabmeat, asparagus, sun-dried tomato Changed line 61 from:
4rd Course \\ to:
4th Course \\ Changed lines 1-3 from:
Valentine's Dinner 2018Wednesday, February 14 \\ to:
Valentine's Dinner 2019Thursday, February 14th \\ Added line 7:
Prix Fixe Menu Deleted line 8:
Prix Fixe Menu Changed lines 12-14 from:
to:
Friday, February 15th Changed lines 22-24 from:
House Smoked Wild Chilean Sea Bass GF to:
Lobster Wellington Changed lines 26-27 from:
Pan Sauté Crab Cake to:
Beef Tenderloin & Potato Bourek Changed lines 30-31 from:
Lobster Wellington to:
Pan Roasted Tender Wild Gulf Shrimp Skewer Changed lines 33-35 from:
House-made Beef & Duck Foie Gras Ravioli to:
Chilled Louisiana Jumbo Lump Crabmeat Changed lines 38-39 from:
Seafood & Crab Chowder to:
Heirloom Tomato Salad Changed lines 42-47 from:
Louisiana Turtle Soup to:
Louisiana Crab, Seafood & Roasted Corn Chowder Changed lines 47-49 from:
Sauté Natural Sea Scallops GF to:
Pan Seared Potato Scale Crusted Wild Gulf Red Snapper Deleted lines 50-52:
Pan Seared Medium-Rare Antelope Loin GF Changed line 52 from:
Gorgonzola dauphinois potato, asparagus, French green beans, carrot, \\ to:
Gorgonzola dauphinois potato, asparagus, French green beans, \\ Changed lines 55-65 from:
Crispy Wild Halibut 4th Course Long Stemmed Rose & Mozart Truffle GF to:
Pan Sauté Natural Sea Scallops GF 4rd Course long stemmed rose & Pralinosa chocolate truffle GF Deleted lines 1-57:
Saturday, February 10th 1st Course 2nd Course 3rd Course Long Stemmed Rose & Mozart Truffle GF Changed line 34 from:
Filet of Prime Beef Tenderloin to:
Filet of Prime Beef Tenderloin GF Changed line 37 from:
Slow Braised Beef Short Rib to:
Slow Braised Beef Short Rib GF Changed line 43 from:
White Chocolate Crème Brulée to:
White Chocolate Crème Brulée GF Changed line 46 from:
Flourless Chocolate Cake to:
Flourless Chocolate Cake GF Changed line 49 from:
Housemade Lemon Gelato & Toasted Meringue to:
Housemade Lemon Gelato & Toasted Meringue GF Changed lines 54-59 from:
glazed with dark chocolate ganache & candied pecans to:
glazed with dark chocolate ganache & candied pecans Long Stemmed Rose & Mozart Truffle GF Changed line 71 from:
House Smoked Wild Chilean Sea Bass to:
House Smoked Wild Chilean Sea Bass GF Changed line 92 from:
Burrata, Heirloom Tomato & shaved Spanish Serrano Ham to:
Burrata, Heirloom Tomato & shaved Spanish Serrano Ham GF Changed line 97 from:
Sauté Natural Sea Scallops to:
Sauté Natural Sea Scallops GF Changed line 101 from:
Pan Seared Medium-Rare Antelope Loin to:
Pan Seared Medium-Rare Antelope Loin GF Changed line 104 from:
Filet of Prime Beef Tenderloin to:
Filet of Prime Beef Tenderloin GF Changed line 118 from:
Long Stemmed Rose & Mozart Truffle to:
Long Stemmed Rose & Mozart Truffle GF Changed line 6 from:
$105. for 3 courses / $125. for 4 courses (per person) \\ to:
$85. per person \\ Deleted lines 9-18:
Wednesday, February 14 Changed lines 11-13 from:
House Smoked Wild Chilean Sea Bass to:
Gratin of Onion Soup Changed lines 14-15 from:
Pan Sauté Crab Cake to:
Caesar Salad Changed lines 17-18 from:
Lobster Wellington to:
Maine Lobster Bisque Changed lines 20-22 from:
House-made Beef & Duck Foie Gras Ravioli to:
Mediterranean Salad Changed lines 26-27 from:
Seafood & Crab Chowder to:
Pan Roasted Wild Gulf Red Snapper Changed lines 30-31 from:
Louisiana Turtle Soup to:
Jumbo Lump Crabmeat Mary Louise Changed lines 34-36 from:
Burrata, Heirloom Tomato & shaved Spanish Serrano Ham to:
Filet of Prime Beef Tenderloin Changed lines 43-45 from:
Sauté Natural Sea Scallops to:
White Chocolate Crème Brulée Changed lines 46-47 from:
Pan Seared Medium-Rare Antelope Loin to:
Flourless Chocolate Cake Changed lines 49-51 from:
Filet of Prime Beef Tenderloin to:
Housemade Lemon Gelato & Toasted Meringue Added lines 52-107:
White & Dark Chocolate Mousse Cake Wednesday, February 14 1st Course 2nd Course 3rd Course Changed lines 118-121 from:
Long Stemmed Rose & Dark Chocolate Truffle to:
Long Stemmed Rose & Mozart Truffle Changed line 6 from:
$110. for 3 courses / $125. for 4 courses (per person) \\ to:
$105. for 3 courses / $125. for 4 courses (per person) \\ Added lines 69-70:
Changed line 6 from:
$115. for 3 courses / $130. for 4 courses (per person) \\ to:
$110. for 3 courses / $125. for 4 courses (per person) \\ Changed lines 11-13 from:
5:00pm - 10:00 pm'] to:
5:00pm - 10:00 pm Changed lines 4-5 from:
5:30pm - 10:00 pm \\ to:
5:30pm - 10:00 pm Changed lines 4-5 from:
5:30pm - 10:00 pm'] to:
5:30pm - 10:00 pm \\ Added line 69:
Changed line 13 from:
Prix Fixe Menu''+] \\ to:
Prix Fixe Menu \\ Deleted lines 68-69:
Changed line 12 from:
[+''Live Jazz Piano with Chester Daigle \\ to:
''Live Jazz Piano with Chester Daigle \\ Added lines 69-70:
Changed lines 1-3 from:
Valentine's Dinner 2017Saturday, February 11th \\ to:
Valentine's Dinner 2018 Saturday, February 10th Changed line 6 from:
$105. for 3 courses / $120. for 4 courses (per person) \\ to:
$115. for 3 courses / $130. for 4 courses (per person) \\ Changed lines 10-11 from:
Tuesday, February 14 \\ to:
Wednesday, February 14 Changed line 14 from:
$125. per person \\ to:
$135. per person \\ Added lines 21-24:
House Smoked Wild Chilean Sea Bass Changed line 26 from:
vegetable noodles, creole remoulade \\ to:
sauté spinach, lemon butter sauce \\ Changed lines 28-29 from:
Maine Lobster au Gratin to:
Lobster Wellington Changed lines 31-32 from:
House-made Veal Tortellini to:
House-made Beef & Duck Foie Gras Ravioli 2nd Course Changed lines 39-45 from:
Tuna Carpaccio 2nd Course to:
Louisiana Turtle Soup Changed lines 42-43 from:
Consommé du Canard to:
Burrata, Heirloom Tomato & shaved Spanish Serrano Ham 3rd Course Changed lines 51-52 from:
La Truffe Sauvage House Salad to:
Pan Seared Medium-Rare Antelope Loin Deleted lines 53-62:
Mediterranean Salad 3rd Course Changed lines 55-56 from:
Gorgonzola dauphinois potato, asparagus, French green beans, carrot, Bordelaise sauce \\ to:
Gorgonzola dauphinois potato, asparagus, French green beans, carrot, Changed lines 58-64 from:
Roasted Rack of Lamb to:
Crispy Wild Halibut Changed lines 63-75 from:
White Chocolate Crème Brulée to:
Dessert Trio Long Stemmed Rose & Dark Chocolate Truffle Deleted lines 18-20:
House Smoked Wild Chilean Sea Bass Changed lines 59-60 from:
roasted garlic & extra virgin olive oil mashed potatoes, sauté spinach to:
truffled roast potatoes, ratatouille, mint jelly \\ Added line 79:
Changed line 43 from:
mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple to:
mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple \\ Changed lines 1-3 from:
Valentine's Dinner 2016Friday, February 12th \\ to:
Valentine's Dinner 2017Saturday, February 11th \\ Changed lines 9-10 from:
Saturday, February 13th to:
Tuesday, February 14 Deleted lines 14-20:
Sunday, February 14 Changed line 23 from:
vegetable noodles, creole remoulade, micro greens \\ to:
vegetable noodles, creole remoulade \\ Changed lines 25-26 from:
Crispy Duck Leg Confit to:
Maine Lobster au Gratin Changed lines 28-34 from:
Fresh Tagliatelle Pasta & House-made White Truffle Butter 2nd Course to:
House-made Veal Tortellini Changed lines 31-32 from:
Oxtail Consommé to:
Tuna Carpaccio 2nd Course Changed lines 39-45 from:
Tomato Tart Tatin, Arugula, Baby Spinach & Warm Goat Cheese 3rd Course to:
Consommé du Canard Changed lines 42-43 from:
Moroccan Lamb Tagine to:
La Truffe Sauvage House Salad Changed lines 45-46 from:
Potato Scale Crusted Wild Gulf Red Snapper to:
Mediterranean Salad 3rd Course Changed lines 55-61 from:
Slow Braised Beef Short Rib 4th Course to:
Filet of Prime Beef Tenderloin Changed lines 58-60 from:
Warm Pear & Marzipan Tart with Meyer Lemon Gelato to:
Roasted Rack of Lamb Changed lines 62-63 from:
Flourless Chocolate Cake to:
Jumbo Lump Crabmeat Mary Louise 4th Course Changed lines 71-73 from:
Meyer Lemon Cheesecake to:
Frozen Nougat with Dried Fruit & Nuts |