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Valentines Day

Main.ValentinesDay History

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February 08, 2021, at 11:25 PM by 74.194.10.124 -
Changed line 68 from:

saffron risotto, braised Belgian Endive- \\

to:

saffron risotto, braised Belgian Endive \\

February 08, 2021, at 11:25 PM by 74.194.10.124 -
Changed line 60 from:

'^''roasted carrot, French green beans

to:

roasted carrot, French green beans \\

February 08, 2021, at 11:24 PM by 74.194.10.124 -
Changed lines 1-2 from:

Valentine's Dinner 2020

to:

Valentine's Dinner 2021

Changed line 5 from:

Friday, February 14th \\

to:

Saturday, February 13th \\

Changed lines 8-9 from:

$135. per person \\

to:

3 Courses - $110. per person
4 Courses - $125. per person \\

Changed lines 11-15 from:

credit card guarantee required to secure reservation
SOLD OUT

Saturday, February 15th \\

to:

credit card guarantee required to secure reservation

Sunday, February 14th \\

Changed lines 16-17 from:

3 Courses - $110. per person
4 Courses - $125. per person \\

to:

$135. per person \\

Changed lines 18-20 from:

credit card guarantee required to secure reservation
SOLD OUT

to:

credit card guarantee required to secure reservation

Changed lines 21-23 from:

Duck Rillette
apricot jam, pumpernickel bread
cornichon, butter \\

to:

Beef & Morel Mushroom Tortellini
beef jus, white truffle oil
shaved Parmigiana Reggiano \\

Deleted lines 24-26:

Pan Sauté Crab Cake
vegetable noodles, créole rémoulade
~♥~ \\

Added lines 30-34:

Lobster Tail
between pasta sheet
carrot, zucchini & yellow squash noodles
leek-vermouth cream
~♥~ \\

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
with crabmeat \\

Changed lines 45-46 from:

Traditional Louisiana Turtle Soup
sherry \\

to:

La Truffe Sauvage Salad
field greens, Belgian Endive, Gorgonzola
walnuts, julienne apple & jicama, pita crisps
roasted shallot vinaigrette

3rd Course
Pan Sauté Wild Alaskan Halibut
cheese grits, sauté spinach
dill-lemon butter sauce \\

Changed lines 58-68 from:

Caesar Salad
in a crisp Parmesan cheese basket

3rd Course
Pan Roasted Wild Gulf Red Snapper
steamed potato, sun-dried tomato
artichoke, capers, asparagus tips
lemon butter sauce, jumbo lump crabmeat \\

to:

Filet of Prime Tenderloin
Gorgonzola dauphinois potato, asparagus
'^''roasted carrot, French green beans Béarnaise sauce \\

Deleted lines 62-65:

Filet of Prime Beef Tenderloin GF
Gorgonzola dauphinois potato
French green beans, shallot Bordelaise sauce
~♥~ \\

Changed lines 67-71 from:

Pan Sauté Natural Sea Scallops
leek-spinach tart
garlic-lemon-chive sauce

to:

Veal Tenderloin Pailliard
saffron risotto, braised Belgian Endive-
mushroom sauce

Changed lines 74-75 from:

White Chocolate Crème Brulée GF
traditional French custard with a crisp caramel crust \\

to:

Dessert Trio
White Chocolate Crème Brulée

Changed lines 77-79 from:

Flourless Chocolate Cake GF
three ingredients combined
to create an intense chocolate experience \\

to:

Opera Torte à la Orange

Changed lines 79-83 from:

Frozen Nougat with Dried Fruit & Nuts GF
apricot, figs & cherries, toasted almonds
and walnuts folded in a light honey mousse

long stemmed rose & dark chocolate truffle GF

to:

Dark Chocolate Mousse
in choux pastry

long stemmed rose & dark chocolate truffle

January 11, 2021, at 09:51 PM by 74.194.10.124 -
Deleted line 7:

Live Jazz Piano

February 14, 2020, at 05:02 AM by 209.107.189.193 -
Changed lines 21-22 from:

credit card guarantee required to secure reservation

to:

credit card guarantee required to secure reservation
SOLD OUT

February 07, 2020, at 08:40 PM by 209.107.191.174 -
Changed line 12 from:

ONLY 9PM IS AVAILABLE

to:

SOLD OUT

Changed lines 11-13 from:

credit card guarantee required to secure reservation

to:

credit card guarantee required to secure reservation
ONLY 9PM IS AVAILABLE

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 2019

to:

Valentine's Dinner 2020

Changed lines 5-7 from:

Thursday, February 14th
5:00pm - 10:00 pm
Fully Committed!!!

to:

Friday, February 14th
5:00pm - 9:30 pm

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
lobster tail with mushroom duxelle baked in puff pastry,
Nantua sauce \\

to:

Duck Rillette
apricot jam, pumpernickel bread
cornichon, butter \\

Changed lines 26-28 from:

Beef Tenderloin & Potato Bourek
a crisp, pan sauté North African street food pastry
filled with fire roasted peppers, green onion & quail egg \\

to:

Pan Sauté Crab Cake
vegetable noodles, créole rémoulade \\

Changed lines 29-30 from:

Pan Roasted Tender Wild Gulf Shrimp Skewer
mechouia relish, garlic crostini \\

to:

Pan Seared Moulard Duck Foie Gras
on dried fruit brioche canapé
Granny Smith Apple terrine
blood orange reduction \\

Changed lines 34-36 from:

Chilled Louisiana Jumbo Lump Crabmeat
tomato confite, pickled cucumber, cilantro, créole rémoulade

to:

Prime Beef Tenderloin Carpaccio
paper thin raw beef tenderloin, Dijon mustard
cornichon, cracked black pepper,
extra virgin olive oil, crostini, Parmigiana Reggiano

Changed lines 41-43 from:

Heirloom Tomato Salad
fire roasted peppers, Kalamata olives, Valbreso feta
oregano vinaigrette & grissini \\

to:

Maine Lobster Bisque en Croûte

Changed lines 43-51 from:

Louisiana Crab, Seafood & Roasted Corn Chowder
cheese straw

3rd Course
Pan Seared Potato Scale Crusted Wild Gulf Red Snapper
Louisiana crabmeat, asparagus, sun-dried tomato
marinated artichoke & capers \\

to:

Traditional Louisiana Turtle Soup
sherry \\

Added lines 46-57:

Caesar Salad
in a crispy Parmesan cheese basket

3rd Course
Pan Roasted Wild Gulf Red Snapper
steamed potato, sun-dried tomato
artichoke, capers, asparagus tips
lemon butter sauce, jumbo lump crabmeat
~♥~ \\

Changed lines 59-60 from:

Gorgonzola dauphinois potato, asparagus, French green beans,
shallot Bordelaise sauce \\

to:

Gorgonzola dauphinois potato
French green beans, shallot Bordelaise sauce \\

Changed lines 62-70 from:

Pan Sauté Natural Sea Scallops GF
Morel mushroom & asparagus risotto
25 yr Balsamic vinegar

4th Course
White Chocolate Crème Brulée GF
traditional French custard with a crisp caramel crust \\

to:

Jumbo Lump Crabmeat Mary Louise
crabmeat tossed in a champagne cream sauce
served in a puff pastry shell with asparagus \\

Changed lines 66-68 from:

Flourless Chocolate Mousse GF
with an almond-chocolate base
& topped with dark chocolate ganache \\

to:

Pan Sauté Natural Sea Scallops
leek-spinach tart
garlic-lemon-chive sauce

4th Course
White Chocolate Crème Brulée GF
traditional French custard with a crisp caramel crust \\

Changed lines 76-78 from:

Meyer Lemon Buttercream Cake
almond joconde, meyer lemon buttercream,
biscuit Savoie, Meyer lemon curd \\

to:

Flourless Chocolate Cake GF
three ingredients combined
to create an intense chocolate experience \\

Changed lines 80-84 from:

Frangipane Praline Cheesecake
tender, custard style hazelnut cheesecake with an almond-cream sponge

long stemmed rose & Pralinosa chocolate truffle GF

to:

Frozen Nougat with Dried Fruit & Nuts
apricot, figs & cherries, toasted almonds
and walnuts folded in a light honey mousse

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

Added line 7:

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
marinated artichoke & capers \\

Changed line 61 from:

4rd Course \\

to:

4th Course \\

Changed lines 1-3 from:

Valentine's Dinner 2018

Wednesday, February 14 \\

to:

Valentine's Dinner 2019

Thursday, February 14th \\

Added line 7:

Prix Fixe Menu

Deleted line 8:

Prix Fixe Menu

Changed lines 12-14 from:
to:

Friday, February 15th
5:00pm - 9:30 pm
Prix Fixe Menu
3 Courses - $110. per person
4 Courses - $125. per person
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

Changed lines 22-24 from:

House Smoked Wild Chilean Sea Bass GF
red onion, crème fraiche, capers, pomme galette,
avocado, extra virgin olive oil, lemon \\

to:

Lobster Wellington
lobster tail with mushroom duxelle baked in puff pastry,
Nantua sauce \\

Changed lines 26-27 from:

Pan Sauté Crab Cake
sauté spinach, lemon butter sauce \\

to:

Beef Tenderloin & Potato Bourek
a crisp, pan sauté North African street food pastry
filled with fire roasted peppers, green onion & quail egg \\

Changed lines 30-31 from:

Lobster Wellington
lobster tail with mushroom baked in puff pastry, Nantua sauce \\

to:

Pan Roasted Tender Wild Gulf Shrimp Skewer
mechouia relish, garlic crostini \\

Changed lines 33-35 from:

House-made Beef & Duck Foie Gras Ravioli
cream sauce

to:

Chilled Louisiana Jumbo Lump Crabmeat
tomato confite, pickled cucumber, cilantro, créole rémoulade

Changed lines 38-39 from:

Seafood & Crab Chowder
with roasted corn \\

to:

Heirloom Tomato Salad
fire roasted peppers, Kalamata olives, Valbreso feta
oregano vinaigrette & grissini \\

Changed lines 42-47 from:

Louisiana Turtle Soup
Sherry
~♥~
Burrata, Heirloom Tomato & shaved Spanish Serrano Ham GF
fire roasted peppers, Kalamata olives

to:

Louisiana Crab, Seafood & Roasted Corn Chowder
cheese straw

Changed lines 47-49 from:

Sauté Natural Sea Scallops GF
duck foie gras mashed potatoes, vegetable noodles,
red wine butter sauce \\

to:

Pan Seared Potato Scale Crusted Wild Gulf Red Snapper
Louisiana crabmeat, asparagus, sun-dried tomato marinated artichoke & capers

Deleted lines 50-52:

Pan Seared Medium-Rare Antelope Loin GF
Forbidden rice pilaf, sour cherry sauce
~♥~ \\

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
saffron spaëtzle, crabmeat, artichoke, capers, tomato & asparagus

4th Course
Dessert Trio
Opera Torte
White Chocolate Mousse Choux
Meyer Lemon Curd

Long Stemmed Rose & Mozart Truffle GF

to:

Pan Sauté Natural Sea Scallops GF
Morel mushroom & asparagus risotto
25 yr Balsamic vinegar

4rd Course
White Chocolate Crème Brulée GF
traditional French custard with a crisp caramel crust
~♥~
Flourless Chocolate Mousse GF
with an almond-chocolate base
& topped with dark chocolate ganache
~♥~
Meyer Lemon Buttercream Cake
almond joconde, meyer lemon buttercream,
biscuit Savoie, Meyer lemon curd
~♥~
Frangipane Praline Cheesecake
tender, custard style hazelnut cheesecake with an almond-cream sponge

long stemmed rose & Pralinosa chocolate truffle GF

Deleted lines 1-57:

Saturday, February 10th
5:30pm - 10:00 pm
Prix Fixe Menu
$85. per person
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

1st Course
Gratin of Onion Soup
with thyme, garlic crostini & Gruyère cheese
~♥~
Caesar Salad
served in a crisp Parmesan cheese basket
~♥~
Maine Lobster Bisque
en croûte
~♥~
Mediterranean Salad
vine ripe tomato, English cucumber, avocado, Kalamata olives
capers, Valbreso Feta, extra virgin olive oil, balsamic vinegar, oregano

2nd Course
Pan Roasted Wild Gulf Red Snapper
saffron steamed potato, sun-dried tomato, marinated artichoke, capers
asparagus tips, lemon butter sauce & jumbo lump crab
~♥~
Jumbo Lump Crabmeat Mary Louise
tossed in a champagne cream sauce
served in a puff pastry shell with asparagus
~♥~
Filet of Prime Beef Tenderloin GF
Gorgonzola dauphinois potato, French green beans, asparagus,
carrot, Bordelaise sauce
Slow Braised Beef Short Rib GF
Gorgonzola dauphinois potato, French green beans, asparagus,
carrot, natural jus, white truffle oil, shaved Parmigiana Reggiano

3rd Course
White Chocolate Crème Brulée GF
traditional French custard with a crisp caramel crust
~♥~
Flourless Chocolate Cake GF
three ingredients combined to create an intense chocolate experience
~♥~
Housemade Lemon Gelato & Toasted Meringue GF
decadent lemon curd ice cream topped with creamy Swiss meringue
~♥~
White & Dark Chocolate Mousse Cake
layers of white & dark chocolate mousse between dark chocolate chiffon sponge
glazed with dark chocolate ganache & candied pecans

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
Long Stemmed Rose & Mozart Truffle

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
5:00pm - 10:00 pm
Live Jazz Piano with Chester Daigle
Prix Fixe Menu
$135. per person
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

Changed lines 11-13 from:

House Smoked Wild Chilean Sea Bass
red onion, crème fraiche, capers, pomme galette,
avocado, extra virgin olive oil, lemon \\

to:

Gratin of Onion Soup
with thyme, garlic crostini & Gruyère cheese \\

Changed lines 14-15 from:

Pan Sauté Crab Cake
sauté spinach, lemon butter sauce \\

to:

Caesar Salad
served in a crisp Parmesan cheese basket \\

Changed lines 17-18 from:

Lobster Wellington
lobster tail with mushroom baked in puff pastry, Nantua sauce \\

to:

Maine Lobster Bisque
en croûte \\

Changed lines 20-22 from:

House-made Beef & Duck Foie Gras Ravioli
cream sauce

to:

Mediterranean Salad
vine ripe tomato, English cucumber, avocado, Kalamata olives
capers, Valbreso Feta, extra virgin olive oil, balsamic vinegar, oregano

Changed lines 26-27 from:

Seafood & Crab Chowder
with roasted corn \\

to:

Pan Roasted Wild Gulf Red Snapper
saffron steamed potato, sun-dried tomato, marinated artichoke, capers
asparagus tips, lemon butter sauce & jumbo lump crab \\

Changed lines 30-31 from:

Louisiana Turtle Soup
Sherry \\

to:

Jumbo Lump Crabmeat Mary Louise
tossed in a champagne cream sauce
served in a puff pastry shell with asparagus \\

Changed lines 34-36 from:

Burrata, Heirloom Tomato & shaved Spanish Serrano Ham
fire roasted peppers, Kalamata olives

to:

Filet of Prime Beef Tenderloin
Gorgonzola dauphinois potato, French green beans, asparagus,
carrot, Bordelaise sauce
Slow Braised Beef Short Rib
Gorgonzola dauphinois potato, French green beans, asparagus,
carrot, natural jus, white truffle oil, shaved Parmigiana Reggiano

Changed lines 43-45 from:

Sauté Natural Sea Scallops
duck foie gras mashed potatoes, vegetable noodles,
red wine butter sauce \\

to:

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust \\

Changed lines 46-47 from:

Pan Seared Medium-Rare Antelope Loin
Forbidden rice pilaf, sour cherry sauce \\

to:

Flourless Chocolate Cake
three ingredients combined to create an intense chocolate experience \\

Changed lines 49-51 from:

Filet of Prime Beef Tenderloin
Gorgonzola dauphinois potato, asparagus, French green beans, carrot,
shallot Bordelaise sauce \\

to:

Housemade Lemon Gelato & Toasted Meringue
decadent lemon curd ice cream topped with creamy Swiss meringue \\

Added lines 52-107:

White & Dark Chocolate Mousse Cake
layers of white & dark chocolate mousse between dark chocolate chiffon sponge
glazed with dark chocolate ganache & candied pecans
Long Stemmed Rose & Mozart Truffle

Wednesday, February 14
5:00pm - 10:00 pm
Live Jazz Piano with Chester Daigle
Prix Fixe Menu
$135. per person
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

1st Course
House Smoked Wild Chilean Sea Bass
red onion, crème fraiche, capers, pomme galette,
avocado, extra virgin olive oil, lemon
~♥~
Pan Sauté Crab Cake
sauté spinach, lemon butter sauce
~♥~
Lobster Wellington
lobster tail with mushroom baked in puff pastry, Nantua sauce
~♥~
House-made Beef & Duck Foie Gras Ravioli
cream sauce

2nd Course
Seafood & Crab Chowder
with roasted corn
~♥~
Louisiana Turtle Soup
Sherry
~♥~
Burrata, Heirloom Tomato & shaved Spanish Serrano Ham
fire roasted peppers, Kalamata olives

3rd Course
Sauté Natural Sea Scallops
duck foie gras mashed potatoes, vegetable noodles,
red wine butter sauce
~♥~
Pan Seared Medium-Rare Antelope Loin
Forbidden rice pilaf, sour cherry sauce
~♥~
Filet of Prime Beef Tenderloin
Gorgonzola dauphinois potato, asparagus, French green beans, carrot,
shallot Bordelaise sauce
~♥~ \\

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']
[
'Live Jazz Piano with Chester Daigle

Prix Fixe Menu'' \\

to:

5:00pm - 10:00 pm
Live Jazz Piano with Chester Daigle
Prix Fixe Menu

Changed lines 4-5 from:

5:30pm - 10:00 pm \\
Prix Fixe Menu \\

to:

5:30pm - 10:00 pm
Prix Fixe Menu

Changed lines 4-5 from:

5:30pm - 10:00 pm']
[
'Prix Fixe Menu
\\

to:

5:30pm - 10:00 pm \\
Prix Fixe Menu \\

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 2017

Saturday, February 11th \\

to:

Valentine's Dinner 2018

Saturday, February 10th
5:30pm - 10:00 pm \\

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
5:00pm - 10:00 pm \\

Changed line 14 from:

$125. per person \\

to:

$135. per person \\

Added lines 21-24:

House Smoked Wild Chilean Sea Bass
red onion, crème fraiche, capers, pomme galette,
avocado, extra virgin olive oil, lemon
~♥~ \\

Changed line 26 from:

vegetable noodles, creole remoulade \\

to:

sauté spinach, lemon butter sauce \\

Changed lines 28-29 from:

Maine Lobster au Gratin
béchamel, Gruyere, vegetable noodles, beurre blanc \\

to:

Lobster Wellington
lobster tail with mushroom baked in puff pastry, Nantua sauce \\

Changed lines 31-32 from:

House-made Veal Tortellini
vermouth-leek cream sauce \\

to:

House-made Beef & Duck Foie Gras Ravioli
cream sauce

2nd Course
Seafood & Crab Chowder
with roasted corn \\

Changed lines 39-45 from:

Tuna Carpaccio
pickled cucumber & radish

2nd Course
Seafood & Crab Chowder
with roasted corn \\

to:

Louisiana Turtle Soup
Sherry \\

Changed lines 42-43 from:

Consommé du Canard
beef & Granny Smith apple ravioli \\

to:

Burrata, Heirloom Tomato & shaved Spanish Serrano Ham
fire roasted peppers, Kalamata olives

3rd Course
Sauté Natural Sea Scallops
duck foie gras mashed potatoes, vegetable noodles,
red wine butter sauce \\

Changed lines 51-52 from:

La Truffe Sauvage House Salad
mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple \\

to:

Pan Seared Medium-Rare Antelope Loin
Forbidden rice pilaf, sour cherry sauce \\

Deleted lines 53-62:

Mediterranean Salad
red onion, cucumber, tomato, avocado, Valbreso feta, capers, oregano vinaigrette

3rd Course
Pan Roasted Wild Gulf Red Snapper
saffron steamed potato, marinated artichoke, capers, asparagus tips
lemon butter sauce & jumbo lump crab
~♥~ \\

Changed lines 55-56 from:

Gorgonzola dauphinois potato, asparagus, French green beans, carrot, Bordelaise sauce \\

to:

Gorgonzola dauphinois potato, asparagus, French green beans, carrot,
shallot Bordelaise sauce \\

Changed lines 58-64 from:

Roasted Rack of Lamb
truffled roast potatoes, ratatouille, mint jelly
~♥~
Jumbo Lump Crabmeat Mary Louise
crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus

to:

Crispy Wild Halibut
saffron spaëtzle, crabmeat, artichoke, capers, tomato & asparagus

Changed lines 63-75 from:

White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust
~♥~
Frozen Nougat with Dried Fruit & Nuts
dried apricot, blueberries, figs & currants
with toasted walnuts & almonds folded in a (local) honey mousse
~♥~
Flourless Chocolate Cake
assorted berries & coulis de framboise
~♥~
Meyer Lemon Gelato
Meyer lemon curd ice cream topped with toasted swiss meringue

to:

Dessert Trio
Opera Torte
White Chocolate Mousse Choux
Meyer Lemon Curd

Long Stemmed Rose & Dark Chocolate Truffle

Deleted lines 18-20:

House Smoked Wild Chilean Sea Bass
crème fraiche, capers, pomme galette, quail egg, avocado
~♥~ \\

Changed lines 59-60 from:

roasted garlic & extra virgin olive oil mashed potatoes, sauté spinach
ratatouille, roasted shallot bordelaise sauce \\

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 2016

Friday, February 12th \\

to:

Valentine's Dinner 2017

Saturday, February 11th \\

Changed lines 9-10 from:

Saturday, February 13th
[+''Live Jazz Piano with Chester Daigle and guest pianist \\

to:

Tuesday, February 14
[+''Live Jazz Piano with Chester Daigle \\

Deleted lines 14-20:

Sunday, February 14
Live Jazz Piano with Chester Daigle
Prix Fixe Menu

$125. per person
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

Changed line 23 from:

vegetable noodles, creole remoulade, micro greens \\

to:

vegetable noodles, creole remoulade \\

Changed lines 25-26 from:

Crispy Duck Leg Confit
creamy risotto, natural jus \\

to:

Maine Lobster au Gratin
béchamel, Gruyere, vegetable noodles, beurre blanc \\

Changed lines 28-34 from:

Fresh Tagliatelle Pasta & House-made White Truffle Butter
Parmigiana Reggiano, asparagus tips

2nd Course
Louisiana Turtle Soup
with lump crab & dry sherry \\

to:

House-made Veal Tortellini
vermouth-leek cream sauce \\

Changed lines 31-32 from:

Oxtail Consommé
classical rich clear beef soup with beef & mushroom tortellini \\

to:

Tuna Carpaccio
pickled cucumber & radish

2nd Course
Seafood & Crab Chowder
with roasted corn \\

Changed lines 39-45 from:

Tomato Tart Tatin, Arugula, Baby Spinach & Warm Goat Cheese
Kalamata olive tapenade, Il Borro extra virgin olive oil, 25 yr sherry vinegar

3rd Course
Sauté Almond Crusted Softshell Crab
citrus beurre nantais, sauté spinach, pomme vapeur \\

to:

Consommé du Canard
beef & Granny Smith apple ravioli \\

Changed lines 42-43 from:

Moroccan Lamb Tagine
with prunes, raisins & almonds, risotto Milanese \\

to:

La Truffe Sauvage House Salad
mixed baby greens, Belgian Endive, Roquefort & Granny Smith apple

Changed lines 45-46 from:

Potato Scale Crusted Wild Gulf Red Snapper
shaved Brussel sprouts, marinated sweet red bell pepper, red wine sauce \\

to:

Mediterranean Salad
red onion, cucumber, tomato, avocado, Valbreso feta, capers, oregano vinaigrette

3rd Course
Pan Roasted Wild Gulf Red Snapper
saffron steamed potato, marinated artichoke, capers, asparagus tips
lemon butter sauce & jumbo lump crab \\

Changed lines 55-61 from:

Slow Braised Beef Short Rib
roasted garlic & olive oil mashed potatoes, haricot vert, carrot fondante, natural jus

4th Course
Mille Feuille with Fresh Raspberries
crisp puff pastry layered with crème patisserie & raspberries \\

to:

Filet of Prime Beef Tenderloin
Gorgonzola dauphinois potato, asparagus, French green beans, carrot, Bordelaise sauce \\

Changed lines 58-60 from:

Warm Pear & Marzipan Tart with Meyer Lemon Gelato

to:

Roasted Rack of Lamb
roasted garlic & extra virgin olive oil mashed potatoes, sauté spinach
ratatouille, roasted shallot bordelaise sauce \\

Changed lines 62-63 from:

Flourless Chocolate Cake
assorted berries & coulis de framboise \\

to:

Jumbo Lump Crabmeat Mary Louise
crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus

4th Course
White Chocolate Crème Brulée
traditional French custard with a crisp caramel crust \\

Changed lines 71-73 from:

Meyer Lemon Cheesecake
custard style cheesecake topped with tart Meyer lemon curd

to:

Frozen Nougat with Dried Fruit & Nuts
dried apricot, blueberries, figs & currants
with toasted walnuts & almonds folded in a (local) honey mousse
~♥~
Flourless Chocolate Cake
assorted berries & coulis de framboise
~♥~
Meyer Lemon Gelato
Meyer lemon curd ice cream topped with toasted swiss meringue

Changed line 44 from:

traditional rich clear beef soup with beef & mushroom tortellini \\

to:

classical rich clear beef soup with beef & mushroom tortellini \\

Changed lines 10-11 from:

Live Jazz Piano with Chester Daigle and guest pianist']
[
'Prix Fixe Menu
\\

to:

Live Jazz Piano with Chester Daigle and guest pianist
Prix Fixe Menu
\\

Changed lines 17-18 from:

Live Jazz Piano with Chester Daigle']
[
'Prix Fixe Menu
\\

to:

Live Jazz Piano with Chester Daigle
Prix Fixe Menu
\\

Changed line 17 from:

''Live Jazz Piano with Chester Daigle\\

to:

Live Jazz Piano with Chester Daigle \\

Deleted line 74:
Changed line 10 from:

Live Jazz Piano with Chester Daigle and … \\

to:

Live Jazz Piano with Chester Daigle and guest pianist \\

Changed lines 17-18 from:

Live Jazz Piano with Chester Daigle
Prix Fixe Menu
\\

to:

Live Jazz Piano with Chester Daigle
Prix Fixe Menu'' \\

Added lines 75-76:
Changed lines 1-4 from:

Valentine's Dinner

Valentine’s Friday
Friday, February 13th, 2014 \\

to:

Valentine's Dinner 2016

Friday, February 12th \\

Changed line 5 from:

$95. for 3 courses / $105. for 4 courses (per person) \\

to:

$105. for 3 courses / $120. for 4 courses (per person) \\

Changed lines 9-12 from:

Valentine’s Dinner
Saturday, February 14, 2015
Live Jazz Piano with Chester Daigle
Prix Fixe Menu
\\

to:

Saturday, February 13th
Live Jazz Piano with Chester Daigle and …']
[
'Prix Fixe Menu
\\

Added lines 15-21:

Sunday, February 14
Live Jazz Piano with Chester Daigle
Prix Fixe Menu

$125. per person
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

Changed lines 26-27 from:

House Smoked Wild Halibut
Yukon Gold potato pancake, crème fraiche, avocado, meyer lemon emulsion \\

to:

House Smoked Wild Chilean Sea Bass
crème fraiche, capers, pomme galette, quail egg, avocado \\

Changed lines 29-30 from:

Louisiana Lump Crab & Mushroom Vol-au-Vent
local crab with duxelle mushroom, champagne & cream \\

to:

Pan Sauté Crab Cake
vegetable noodles, creole remoulade, micro greens \\

Changed lines 32-39 from:

Beef Bourek
a crispy North African appetizer including beef tenderloin strip,
shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil

2nd Course
Duck Consommé & Black Truffle Gnocchi
finished with white truffle oil \\

to:

Crispy Duck Leg Confit
creamy risotto, natural jus \\

Changed lines 35-36 from:

Mediterranean Fish Soup with Croutons, Rouille & Gruyere Cheese
traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab \\

to:

Fresh Tagliatelle Pasta & House-made White Truffle Butter
Parmigiana Reggiano, asparagus tips

2nd Course
Louisiana Turtle Soup
with lump crab & dry sherry \\

Changed lines 43-49 from:

Tomato Tart Tatin
Kalamata olive tapenade, local arugula, spinach, frisée & shaved Parmigiana Reggiano

3rd Course
Tournedos of Beef
Maytag Blue cheese dauphinois potato, asparagus, Bordelaise sauce \\

to:

Oxtail Consommé
traditional rich clear beef soup with beef & mushroom tortellini \\

Changed lines 46-48 from:

Salmon Coulibiac, Sauce Oseille, Haricot Vert
salmon, rice, mushroom & crabmeat baked in crispy puff pastry,
served with sorrel sauce \\

to:

Tomato Tart Tatin, Arugula, Baby Spinach & Warm Goat Cheese
Kalamata olive tapenade, Il Borro extra virgin olive oil, 25 yr sherry vinegar

3rd Course
Sauté Almond Crusted Softshell Crab
citrus beurre nantais, sauté spinach, pomme vapeur \\

Changed lines 54-55 from:

Free Range Chicken Breast with Leek, Fennel, Duck Foie Gras & Black Truffle
organic chicken breast stuffed with root vegetables, foie gras, truffles & orzo pasta \\

to:

Moroccan Lamb Tagine
with prunes, raisins & almonds, risotto Milanese \\

Changed lines 57-64 from:

Braised Lamb Shoulder, Middle Eastern Spices, Vegetables & Saffron Risotto
American lamb slow braised in the oven with cinnamon, cloves, cardamom, ginger and turmeric
served with creamy Italian Arborio rice

4th Course
Croissant and Chocolate Pudding, Bourbon Crème Anglaise
warm vanilla custard, croissant croutons with dark & white chocolate \\

to:

Potato Scale Crusted Wild Gulf Red Snapper
shaved Brussel sprouts, marinated sweet red bell pepper, red wine sauce \\

Changed lines 60-61 from:

Gateau Opera
traditional seven layer cake composed of coffee buttercream, chocolate ganache and joconde \\

to:

Slow Braised Beef Short Rib
roasted garlic & olive oil mashed potatoes, haricot vert, carrot fondante, natural jus

4th Course
Mille Feuille with Fresh Raspberries
crisp puff pastry layered with crème patisserie & raspberries \\

Changed lines 68-69 from:

Nougate Glacé with Dried Fruit and Raspberry Coulis
frozen Italian meringue and cream with dried fruit & toasted nuts \\

to:

Warm Pear & Marzipan Tart with Meyer Lemon Gelato

Changed lines 70-71 from:

Poached Pear Belle Helène
pear poached in vanilla syrup, served with vanilla gelato, crème chantilly & chocolate sauce \\

to:

Flourless Chocolate Cake
assorted berries & coulis de framboise
~♥~
Meyer Lemon Cheesecake
custard style cheesecake topped with tart Meyer lemon curd

February 06, 2015, at 09:28 PM by 166.137.136.83 -
Changed line 21 from:

House Smoked Wild Chilean Sea Bass

to:

House Smoked Wild Halibut

February 01, 2015, at 05:09 PM by 166.137.136.26 -
Deleted lines 1-7:

Valentine’s Thursday
Thursday, February 12th, 2015
Prix Fixe Menu
$95. for 3 courses / $105. for 4 courses (per person)
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

January 14, 2015, at 04:09 AM by 166.137.118.113 -
Changed line 62 from:

American lamb slow braised in oven with cinnamon, cloves, cardamom, ginger and turmeric \\

to:

American lamb slow braised in the oven with cinnamon, cloves, cardamom, ginger and turmeric \\

January 08, 2015, at 06:24 PM by 166.137.136.111 -
Changed line 36 from:

shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil \\

to:

shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil

January 08, 2015, at 06:23 PM by 166.137.136.111 -
Changed lines 19-20 from:

Live Jazz Piano with Chester Daigle']
[
'Prix Fixe Menu
\\

to:

Live Jazz Piano with Chester Daigle
Prix Fixe Menu
\\

Changed line 44 from:

traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab

to:

traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab \\

Added line 60:

~♥~ \\

January 08, 2015, at 06:21 PM by 166.137.136.111 -
Changed lines 3-4 from:

Valentine’s Prequel
Thursday, February 13th, 2014 \\

to:

Valentine’s Thursday
Thursday, February 12th, 2015 \\

Added lines 10-16:

Valentine’s Friday
Friday, February 13th, 2014
Prix Fixe Menu
$95. for 3 courses / $105. for 4 courses (per person)
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

Changed lines 18-20 from:

Friday, February 14, 2014
Live Jazz Piano with Chester Daigle
Prix Fixe Menu
\\

to:

Saturday, February 14, 2015
Live Jazz Piano with Chester Daigle']
[
'Prix Fixe Menu
\\

Deleted lines 23-31:

Valentine’s Sequel
Saturday, February 15th, 2014
Prix Fixe Menu
$95. for 3 courses / $105. for 4 courses (per person)
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

Changed lines 28-29 from:

Civet de Lapin Ravioli with shaved Winter Black Perigord Truffle
braising jus, Parmigiana Reggiano \\

to:

House Smoked Wild Chilean Sea Bass
Yukon Gold potato pancake, crème fraiche, avocado, meyer lemon emulsion \\

Changed lines 31-32 from:

Louisiana Lump Crab & Leek Tart

to:

Louisiana Lump Crab & Mushroom Vol-au-Vent
local crab with duxelle mushroom, champagne & cream \\

Changed lines 34-36 from:

Pan Seared Duck Foie Gras
Granny Smith apple terrine, biscuit de sableuse, blood orange reduction

to:

Beef Bourek
a crispy North African appetizer including beef tenderloin strip,
shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil

Changed lines 40-41 from:

Jerusalem Artichoke Velouté
with crabmeat and celery root chips \\

to:

Duck Consommé & Black Truffle Gnocchi
finished with white truffle oil \\

Changed lines 43-44 from:

Duck Consommé with Black Truffle
24 karat gold leaf, duck quenelle

to:

Mediterranean Fish Soup with Croutons, Rouille & Gruyere Cheese
traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab

Changed lines 46-48 from:

Local Greens, Poached Pear & Maytag Blue Cheese
spicy macadamia nut, pomegranate arils

to:

Tomato Tart Tatin
Kalamata olive tapenade, local arugula, spinach, frisée & shaved Parmigiana Reggiano

Changed lines 51-52 from:

Center Cut Filet of Prime Beef wrapped with Bacon
pomme parisienne and vegetables, morel mushroom sauce \\

to:

Tournedos of Beef
Maytag Blue cheese dauphinois potato, asparagus, Bordelaise sauce \\

Changed lines 54-55 from:

Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds
saffron risotto \\

to:

Salmon Coulibiac, Sauce Oseille, Haricot Vert
salmon, rice, mushroom & crabmeat baked in crispy puff pastry,
served with sorrel sauce \\

Changed lines 58-60 from:

Crispy Red Snapper with Crabmeat & Potato Gnocchi
bouillabaisse broth

to:

Free Range Chicken Breast with Leek, Fennel, Duck Foie Gras & Black Truffle
organic chicken breast stuffed with root vegetables, foie gras, truffles & orzo pasta
Braised Lamb Shoulder, Middle Eastern Spices, Vegetables & Saffron Risotto
American lamb slow braised in oven with cinnamon, cloves, cardamom, ginger and turmeric
served with creamy Italian Arborio rice

Changed lines 66-67 from:

Triple Chocolate Mousse Cake
macadamia nut crust, ganache glaze, raspberry sauce \\

to:

Croissant and Chocolate Pudding, Bourbon Crème Anglaise
warm vanilla custard, croissant croutons with dark & white chocolate \\

Changed lines 69-70 from:

Vanilla Crêpe Soufflé with Crème Chantilly & Vanilla Gelato

to:

Gateau Opera
traditional seven layer cake composed of coffee buttercream, chocolate ganache and joconde \\

Changed lines 72-74 from:

Nougate Glace

assorted chocolate truffles \\

to:

Nougate Glacé with Dried Fruit and Raspberry Coulis
frozen Italian meringue and cream with dried fruit & toasted nuts
~♥~
Poached Pear Belle Helène
pear poached in vanilla syrup, served with vanilla gelato, crème chantilly & chocolate sauce \\

December 28, 2014, at 10:54 PM by 166.137.136.122 -
Changed lines 12-13 from:

Live Jazz Piano with Chester Daigle']
[
'Prix Fixe Menu
\\

to:

Live Jazz Piano with Chester Daigle
Prix Fixe Menu
\\

February 10, 2014, at 12:31 AM by 166.137.156.26 -
Changed lines 36-37 from:

Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction

to:

Granny Smith apple terrine, biscuit de sableuse, blood orange reduction

February 10, 2014, at 12:31 AM by 166.137.156.26 -
Changed lines 36-37 from:

Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction, blood orange reduction

to:

Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction

February 10, 2014, at 12:30 AM by 166.137.156.26 -
Changed lines 36-37 from:

Granny Smith apple terrine, biscuit de savoie, blood orange reduction

to:

Granny Smith apple terrine, biscuit de apple terrine, biscuit de sableuse, blood orange reduction, blood orange reduction

January 22, 2014, at 04:16 PM by 166.137.156.33 -
Changed lines 3-5 from:

Valentine’s Dinner
Thursday, February 14, 2013
Live Jazz Piano with Chester Daigle \\

to:

Valentine’s Prequel
Thursday, February 13th, 2014 \\

Changed line 6 from:

$250. per couple \\

to:

$95. for 3 courses / $105. for 4 courses (per person) \\

Changed lines 10-11 from:

Valentine’s Sequel
Friday, February 15th, 2013 \\

to:

Valentine’s Dinner
Friday, February 14, 2014
Live Jazz Piano with Chester Daigle \\

Changed line 14 from:

$100. per person \\

to:

$125. per person \\

Changed line 20 from:

Saturday, February 16th, 2013 \\

to:

Saturday, February 15th, 2014 \\

Changed line 22 from:

$85 for 3 courses, $100 for 4 courses per person \\

to:

$95. for 3 courses / $105. for 4 courses (per person) \\

Changed lines 30-31 from:

Lobster and Black Truffle Open Face Ravioli
leek-vermouth cream, julienne zucchini \\

to:

Civet de Lapin Ravioli with shaved Winter Black Perigord Truffle
braising jus, Parmigiana Reggiano \\

Changed lines 33-34 from:

Shrimp Beignet
sauce mousseline \\

to:

Louisiana Lump Crab & Leek Tart

Changed lines 35-37 from:

Colossal Crab Meat, Smoked Salmon & Artichoke Dome
poached quail egg & asparagus

to:

Pan Seared Duck Foie Gras
Granny Smith apple terrine, biscuit de savoie, blood orange reduction

Changed lines 40-41 from:

Duck Consommé
brunoise vegetables, duck quenelles \\

to:

Jerusalem Artichoke Velouté
with crabmeat and celery root chips \\

Changed lines 43-44 from:

Sunchoke Velouté
with sweet potato chips & beef strip

to:

Duck Consommé with Black Truffle
24 karat gold leaf, duck quenelle

Changed lines 46-48 from:

Tomato Tart Tatin, Burrata Cheese, Olive Tappenade & Micro Greens
Il Borro extra virgin olive oil, balsamic drops

to:

Local Greens, Poached Pear & Maytag Blue Cheese
spicy macadamia nut, pomegranate arils

Changed lines 51-52 from:

Crispy Gulf Red Snapper
crab risotto, asparagus and lemon cream sauce \\

to:

Center Cut Filet of Prime Beef wrapped with Bacon
pomme parisienne and vegetables, morel mushroom sauce \\

Changed lines 54-55 from:

Pan Seared Natural Sea Scallop
fresh linguine pasta, roasted tomato, sauté spinach, beurre nantais \\

to:

Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds
saffron risotto \\

Changed lines 57-59 from:

Seared Beef Tenderloin
pomme duchesse, asparagus, haricot vert and carrot, Bordelaise sauce

to:

Crispy Red Snapper with Crabmeat & Potato Gnocchi
bouillabaisse broth

Changed lines 62-63 from:

Raspberry & White Chocolate Crème Brulée Heart

to:

Triple Chocolate Mousse Cake
macadamia nut crust, ganache glaze, raspberry sauce \\

Changed lines 65-66 from:

Dark Chocolate Mousse Cake with Almond Meringue
chocolate ganache, raspberry coulis \\

to:

Vanilla Crêpe Soufflé with Crème Chantilly & Vanilla Gelato

Changed lines 67-68 from:

Pear Tarte with Chocolate and Hazelnut
crème chiboust

to:

Nougate Glace

assorted chocolate truffles \\

Changed lines 37-38 from:

poached quail egg &asparagus

to:

poached quail egg & asparagus

Changed lines 37-38 from:

poached quail egg, poached asparagus

to:

poached quail egg &asparagus

Changed line 22 from:

$85 for 3 courses or $100 for 4 courses, per person \\

to:

$85 for 3 courses, $100 for 4 courses per person \\

Changed lines 37-38 from:

poached quail egg, marinated fresh hearts of palm

to:

poached quail egg, poached asparagus

Changed line 45 from:

with sweet potato chips & beef strip \\

to:

with sweet potato chips & beef strip

Changed lines 52-53 from:

Broiled Gulf Red Snapper
morel mushroom risotto, asparagus and lemon sauce \\

to:

Crispy Gulf Red Snapper
crab risotto, asparagus and lemon cream sauce \\

Deleted line 69:
Changed line 45 from:

with sweet potato chips & beef strip

to:

with sweet potato chips & beef strip \\

Changed line 8 from:

beverages, tax and 20% service charge additional \\

to:

beverages, tax and gratuity additional \\

Changed line 15 from:

beverages, tax and 20% service charge additional \\

to:

beverages, tax and gratuity additional \\

Changed line 23 from:

beverages, tax and 20% service charge additional \\

to:

beverages, tax and gratuity additional \\

Changed line 22 from:

$85 for 3 courses, $100 for 4 courses per person \\

to:

$85 for 3 courses or $100 for 4 courses, per person \\

Changed lines 3-4 from:

Valentine’s Prequel
Saturday, February 11, 2012 \\

to:

Valentine’s Dinner
Thursday, February 14, 2013
Live Jazz Piano with Chester Daigle \\

Changed line 7 from:

$200. per couple \\

to:

$250. per couple \\

Changed lines 11-14 from:

Valentine’s Dinner
Tuesday, February 14, 2012
Live Jazz Piano with Chester Daigle \\

to:

Valentine’s Sequel
Friday, February 15th, 2013 \\

Changed line 14 from:

$250. per couple \\

to:

$100. per person \\

Added lines 18-25:

Valentine’s Sequel
Saturday, February 16th, 2013
Prix Fixe Menu
$85 for 3 courses, $100 for 4 courses per person
beverages, tax and 20% service charge additional
credit card guarantee required to secure reservation

Changed lines 30-31 from:

House Smoked Salmon Tartare
pickled cucumber and warm potato galette \\

to:

Lobster and Black Truffle Open Face Ravioli
leek-vermouth cream, julienne zucchini \\

Changed lines 33-34 from:

Colossal Lump Crabmeat Financière

to:

Shrimp Beignet
sauce mousseline \\

Changed lines 36-37 from:

Crispy Roll of Portobello & Shiitake Mushroom
lemon-coconut sauce \\

to:

Colossal Crab Meat, Smoked Salmon & Artichoke Dome
poached quail egg, marinated fresh hearts of palm

2nd Course
Duck Consommé
brunoise vegetables, duck quenelles \\

Changed lines 44-51 from:

Beef Tenderloin Pailliard
tagliatelle pasta with truffle butter, shaved Parmigiana Reggiano

2nd Course
Louisiana Turtle Soup
with crab, sherry & sweet potato chips \\

to:

Sunchoke Velouté
with sweet potato chips & beef strip

Changed lines 47-48 from:

Burrata Cheese & Marinated Tomato
Kalamata olive tapenade, basil oil

to:

Tomato Tart Tatin, Burrata Cheese, Olive Tappenade & Micro Greens
Il Borro extra virgin olive oil, balsamic drops

3rd Course
Broiled Gulf Red Snapper
morel mushroom risotto, asparagus and lemon sauce \\

Changed lines 55-61 from:

Baked Pear, Gorgonzola Cheese & Boston Lettuce
spicy pecans, citrus vinaigrette

3rd Course
Crispy Potato Crusted Red Snapper
over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon butter sauce \\

to:

Pan Seared Natural Sea Scallop
fresh linguine pasta, roasted tomato, sauté spinach, beurre nantais \\

Changed lines 58-59 from:

Roasted Certified Angus Beef Tenderloin
dauphinois potato, carrot fondante, haricot vert, roasted squash, shallot bordelaise \\

to:

Seared Beef Tenderloin
pomme duchesse, asparagus, haricot vert and carrot, Bordelaise sauce

4th Course
Raspberry & White Chocolate Crème Brulée Heart

Changed lines 65-67 from:

Cumin Seared Natural Sea Scallops in Saffron Broth
tomato confite, spinach & olive spaetzle \\

to:

Dark Chocolate Mousse Cake with Almond Meringue
chocolate ganache, raspberry coulis \\

Changed lines 68-80 from:

Medium-Rare Antelope Loin
dried fig and asparagus risotto, port wine sauce

4th Course
Meyer Lemon Tart with Italian Meringue
~♥~
Raspberry Crème Brulée
~♥~
Chocolate Mousse Cake
with marzipan & dark chocolate ganache
~♥~
Gala Apple Tart Tatin & Vanilla Bean Gelato

to:

Pear Tarte with Chocolate and Hazelnut
crème chiboust

Changed line 38 from:

with sherry & sweet potato chips \\

to:

with crab, sherry & sweet potato chips \\

Added lines 48-50:

Crispy Potato Crusted Red Snapper
over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon butter sauce
~♥~ \\

Changed lines 54-56 from:

Potato Crusted Red Snapper
over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon and olive oil
~♥~ \\

to:
Changed line 62 from:

Lemon Meyer Tart with Italian Meringue

to:

Meyer Lemon Tart with Italian Meringue

Changed line 69 from:

Gala Apple Tarte Tatin & Vanilla Bean Gelato

to:

Gala Apple Tart Tatin & Vanilla Bean Gelato

Changed line 28 from:

Crispy Roll of Chantrelle & Shitake Mushroom

to:

Crispy Roll of Portobello & Shiitake Mushroom

Changed lines 30-31 from:

~♥~ \\ Beef Tenderloin Pailliard

to:

~♥~
Beef Tenderloin Pailliard

Changed line 30 from:

Beef Tenderloin Pailliard

to:

~♥~ \\ Beef Tenderloin Pailliard

Added line 67:

~♥~ \\

Changed lines 3-4 from:

Saturday, February 12, 2011 \\

to:

Valentine’s Prequel
Saturday, February 11, 2012 \\

Changed lines 11-12 from:

Monday, February 14, 2011 \\

to:

Valentine’s Dinner
Tuesday, February 14, 2012 \\

Changed lines 23-25 from:

Quail Bourek
with shredded potato, scallions, cilantro & quail egg, wrapped in a thin pastry sheet
seared crispy in olive oil and served with fresh lemon \\

to:

House Smoked Salmon Tartare
pickled cucumber and warm potato galette \\

Changed lines 26-27 from:

Colossal Lump Crab with Celery Root
remoulade sauce \\

to:

Colossal Lump Crabmeat Financière

Changed lines 28-31 from:

Porcini Mushroom & Black Truffle Risotto
with asparagus tips & shaved Parmigiana Reggiano

to:

Crispy Roll of Chantrelle & Shitake Mushroom
lemon-coconut sauce
Beef Tenderloin Pailliard
tagliatelle pasta with truffle butter, shaved Parmigiana Reggiano

Changed lines 36-37 from:

Burrata Cheese & Heirloom Tomato
extra virgin olive oil, Kalamata olive tappenade, chiffonade of basil \\

to:

Louisiana Turtle Soup
with sherry & sweet potato chips \\

Changed lines 39-40 from:

Double Quail Consommé
brunoise root vegetables & poached shrimp quenelle \\

to:

Burrata Cheese & Marinated Tomato
Kalamata olive tapenade, basil oil

Changed lines 42-44 from:

Mediterranean Lamb and Bulghur Soup
with fresh mint & lemon

to:

Baked Pear, Gorgonzola Cheese & Boston Lettuce
spicy pecans, citrus vinaigrette

Changed lines 47-48 from:

Filet of Beef topped with melted Gorgonzola Cheese
dauphinois potato, haricot vert, glazed carrots, yellow sunburst squash, roasted shallot bordelaise \\

to:

Roasted Certified Angus Beef Tenderloin
dauphinois potato, carrot fondante, haricot vert, roasted squash, shallot bordelaise \\

Changed lines 50-52 from:

Pan Roasted Crispy Red Snapper with Crab
braised artichoke heart, asparagus tips, sun-dried tomato & spinach ravioli
shrimp-black truffle sauce \\

to:

Potato Crusted Red Snapper
over lump crab, artichoke, sun-dried tomato, asparagus tips, capers, lemon and olive oil \\

Changed lines 53-58 from:

Colorado Lamb Loin
garlic & olive oil mashed potatoes, spanakopita, ratatouille, natural jus

4th Course
Dark Chocolate Mousse Cake

to:

Cumin Seared Natural Sea Scallops in Saffron Broth
tomato confite, spinach & olive spaetzle \\

Changed lines 56-61 from:

Raspberry & White Chocolate Crème Brulée

to:

Medium-Rare Antelope Loin
dried fig and asparagus risotto, port wine sauce

4th Course
Lemon Meyer Tart with Italian Meringue

Changed lines 63-65 from:

Petite Pot de Crème
with white chocolate mousse & almond tuile
Blood Orange Sorbet with Assorted Berries

to:

Raspberry Crème Brulée
~♥~
Chocolate Mousse Cake
with marzipan & dark chocolate ganache
Gala Apple Tarte Tatin & Vanilla Bean Gelato

Changed line 6 from:

beverages, tax and gratuity additional \\

to:

beverages, tax and 20% service charge additional \\

Changed line 14 from:

beverages, tax and gratuity additional \\

to:

beverages, tax and 20% service charge additional \\

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Page last modified on February 08, 2021, at 11:25 PM