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Christmas Eve Dinner

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Changed line 31 from:
%center% [+ '' Oxtail Consommé +] %% [[<<]]
to:
%center% [+ '' Oxtail Consommé '' +] %% [[<<]]
Changed lines 1-2 from:
! %center% ''Christmas Eve 2017'' %%\\
%center% '-''Sunday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2018'' %%\\
%center% '-''Monday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ '' Perigord Black Winter Truffle Risotto '' +] %% [[<<]]
%center%
'^'' shaved Parmigiana Reggiano''^' %%\\
to:
%center% [+ '' Lobster Wellington '' +] %% [[<<]]
%center% '^'' nantua sauce''^' %%\\
Changed lines 18-19 from:
%center% [+ '' Lobster Wellington'' +] %% [[<<]]
%center% '^'' Nantua Sauce ''^' %%\\
to:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]]
%center%
'^'' asian slaw, extra virgin olive oil, meyer lemon zest ''^' %%\\
Changed lines 21-22 from:
%center% [+ '' Rabbit Ravioli'' +] %% [[<<]]
%center% '^'' natural braising jus ''^' %%\\
to:
%center% [+ '' Wild Smoked Salmon'' +] %% [[<<]]
%center% '^'' jumbo lump crabmeat, avocado mousse ''^' %%\\
Changed lines 24-25 from:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]]
%center% '^'' asian slaw ''^' %%\\
to:
%center% [+ '' Beef & Quail Egg Bourek'' +] %% [[<<]]
%center% '^'' mechouia relish ''^' %%

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

%center% [+ '' Shrimp & Sunchoke Velouté  '' +] %% [[<<]]
Changed lines 31-38 from:
%center% [+ '' Chilled Jumbo Lump Crabmeat'' +] %% [[<<]]
%center%
'^'' avocado relish ''^' %%


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

%center% [+ '' Oxtail Consommé '' +] %% [[<<]]
%center% '^'' beef strips, rice noodles
''^' %%\\
to:
%center% [+ '' Oxtail Consommé +] %% [[<<]]
%center% '^'' rice noodles, poached beef strips, white truffle oil ''^' %%\\
Changed lines 34-35 from:
%center% [+ '' Celery Root Velouté'' +] %% [[<<]]
%center%
'^'' celery root chips & crabmeat ''^' %%\\
to:
%center% [+ '' Mixed Greens, Granny Smith Apple & Gorgonzola '' +] %% [[<<]]
%center% '^'' dried sour cherries, spicy walnuts, walnut vinaigrette, grissini ''^' %%


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

%center% [+ '' Crispy Wild Gulf Red Snapper '' +] %% [[<<]]
%center% '^'' sweet pea risotto, vegetable noodles, red wine butter sauce
''^' %%\\
Changed lines 43-50 from:
%center% [+ '' Eggplant, Goat Cheese & Micro Green Salad '' +] %% [[<<]]
%center% '^'' herbed cracker, roasted shallot vinaigrette ''^' %%


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

%center% [+ '' Pan Seared Medium-Rare Antelope Loin '' +] %% [[<<]]
%center% '^'' Forbidden rice pilaf, sour cherry sauce
''^' %%\\
to:
%center% [+ '' Pan Seared Prime Beef Tenderloin '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potatoes, asparagus, glazed carrot ''^' %%\\
%center% '^'' roasted shallot bordelaise''^' %%\\
Deleted lines 46-49:
%center% [+ '' Filet of Prime Beef Tenderloin '' +] %% [[<<]]
%center% '^'' Gorgonzola dauphinois potato, asparagus, carrot, haricot vert ''^' %%\\
%center% '^'' roasted shallot bordelaise''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 48 from:
%center% '^'' duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce  ''^' %%\\
to:
%center% '^'' over spinach au gratin  ''^' %%\\
Changed lines 50-52 from:
%center% [+ '' Crispy Wild Halibut '' +] %% [[<<]]
%center% '^'' saffron spaëtzle, crabmeat, artichoke, capers, tomato, asparagus ''^' %%
to:
%center% [+ '' Sliced Veal Tenderloin '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potato, morel mushroom cream ''^' %%
Changed lines 55-63 from:
%center% [+ '' Dessert Trio '' +] %% [[<<]]
%center% '^'' Bûche de Noël ''^' %%\\
%center% '^'' White Chocolate Mousse Choux ''^' %%\\
%center%
'^'' Meyer Lemon Curd ''^' %%




%center% '^'' marzipan truffle
''^' %%\\
to:
%center% [+ '' Coffee Buttercream Cake '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Raspberry Crème Brulée '' +] %% [[<<]]
%center%
'^'' our white chocolate crème brulée in a crisp puff pastry shell ''^' %%\\
%center% '^'' with fresh raspberries & purée ''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Flourless Chocolate Mousse Cake '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Lemon Gelato over Genoise '' +] %% [[<<]]
%center% '^'' topped with italian meringue, meyer lemon curd ''^' %%




%center% '^'' chocolate truffle ''^' %%\\

Changed lines 1-2 from:
! %center% ''Christmas Eve 2016'' %%\\
%center% '-''Saturday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2017'' %%\\
%center% '-''Sunday, December 24th''-' %%\\
Changed line 6 from:
%center% '''''$125. per person''''' %%\\
to:
%center% '''''$135. per person''''' %%\\
Changed lines 15-17 from:
%center% [+ '' House Smoked Wild Chilean Sea Bass '' +] %% [[<<]]
%center% [+ '' with Osetra Caviar & Vodka '' +] %% [[<<]]
%center% '^'' crème fraiche, potato cake, quail egg, capers, minced onion
''^' %%\\
to:
%center% [+ '' Perigord Black Winter Truffle Risotto '' +] %% [[<<]]
%center% '^'' shaved Parmigiana Reggiano''^' %%\\
Changed lines 18-19 from:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center% '^'' Granny Smith apple terrine, dried fruit brioche & blood orange reduction
''^' %%\\
to:
%center% [+ '' Lobster Wellington'' +] %% [[<<]]
%center%
'^'' Nantua Sauce ''^' %%\\
Changed lines 21-28 from:
%center% [+ '' Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\


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

%center% [+ '' Consommé of Long Island Duck'' +] %% [[<<]]
%center% '^'' rice noodles & lightly smoked duck breast
''^' %%\\
to:
%center% [+ '' Rabbit Ravioli'' +] %% [[<<]]
%center% '^'' natural braising jus ''^' %%\\
Changed lines 24-25 from:
%center% [+ '' Traditional Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' smoked Gouda cheese, Sherry wine ''^' %%\\
to:
%center% [+ '' Yellow Fin Tuna Carpaccio'' +] %% [[<<]]
%center% '^'' asian slaw ''^' %%\\
Changed lines 27-28 from:
%center% [+ '' Chèvre Chaud over Young Spinach Salad '' +] %% [[<<]]
%center%
'^'' warm goat cheese, figs, pinenuts & roasted shallot vinaigrette ''^' %%\\
to:
%center% [+ '' Chilled Jumbo Lump Crabmeat'' +] %% [[<<]]
%center% '^'' avocado relish ''^' %%


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

%center% [+ '' Oxtail Consommé '' +] %% [[<<]]
%center% '^'' beef strips, rice noodles
''^' %%\\
Changed lines 36-45 from:
%center% [+ '' Mediterranean Salad '' +] %% [[<<]]
%center% '^'' tomato, cucumber, avocado, Kalamata olives, capers, ''^' %%\\
%center% '^'' Valbreso Feta, extra virgin olive oil, balsamic vinegar ''^' %%


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

%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center% [+ '' with Colossal Lump Crab '' +] %% [[<<]]
%center% '^'' herbed potato gnocchi, haricot vert, saffron cream sauce
''^' %%\\
to:
%center% [+ '' Celery Root Velouté'' +] %% [[<<]]
%center% '^'' celery root chips & crabmeat ''^' %%\\
Changed lines 39-40 from:
%center% [+ '' Prime Beef Tenderloin au Poivre '' +] %% [[<<]]
%center% '^'' pomme croquette, asparagus, carrote fondante ''^' %%\\
to:
%center% [+ '' Eggplant, Goat Cheese & Micro Green Salad '' +] %% [[<<]]
%center%
'^'' herbed cracker, roasted shallot vinaigrette ''^' %%


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

%center% [+ '' Pan Seared Medium-Rare Antelope Loin '' +] %% [[<<]]
%center% '^'' Forbidden rice pilaf, sour cherry sauce
''^' %%\\
Changed lines 48-50 from:
%center% [+ '' Blanquette de Veau '' +] %% [[<<]]
%center% '^'' tender braised veal shank served with roasted pearl onions  ''^' %%\\
%center% '^'' carrot, mushrooms & housemade tagliatelle pasta ''^' %%\\
to:
%center% [+ '' Filet of Prime Beef Tenderloin '' +] %% [[<<]]
%center%
'^'' Gorgonzola dauphinois potato, asparagus, carrot, haricot vert ''^' %%\\
%center% '^'' roasted shallot bordelaise''^' %%\\
Changed lines 52-58 from:
%center% [+ '' Maine Lobster & Mushroom Risotto '' +] %% [[<<]]
%center% '^'' King Oyster, White Beech, Brown Beech & Hen of the Woods mushrooms ''^' %%

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

%center% [+ '' Rum Savarin'' +] %% [[<<]]
%center% '^'' vanilla bean crème chantilly, fresh berries, crème anglaise
''^' %%\\
to:
%center% [+ '' Sauté Natural Sea Scallops '' +] %% [[<<]]
%center% '^'' duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce ''^' %%\\
Changed lines 55-61 from:
%center% [+ '' Housemade Meyer Lemon Curd '' +] %% [[<<]]
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' Macaron Chocolate Cake
'' +] %% [[<<]]
%center%
'^'' dark chocolate buttercream, ganache & mousse''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' White Chocolate & Passion Fruit Cake '' +] %% [[<<]]
%center%
'^'' golden chiffon sponge, white chocolate mousse & passion fruit glaze''^' %%
to:
%center% [+ '' Crispy Wild Halibut '' +] %% [[<<]]
%center% '^'' saffron spaëtzle, crabmeat, artichoke, capers, tomato, asparagus ''^' %%

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

%center% [+ '' Dessert Trio
'' +] %% [[<<]]
%center%
'^'' Bûche de Noël ''^' %%\\
%center% '^'' White Chocolate Mousse Choux ''^' %%\\
%center%
'^'' Meyer Lemon Curd ''^' %%




%center% '^'' marzipan truffle
''^' %%\\
Changed line 63 from:
%center% [+ '' Traditional Bûche de Noël '' +] %% [[<<]]
to:
%center% [+ '' Housemade Meyer Lemon Curd '' +] %% [[<<]]
Changed lines 15-16 from:
%center% [+ '' House Smoked Wild Chilean Sea Bass with Osetra Caviar & Vodka '' +] %% [[<<]]
to:
%center% [+ '' House Smoked Wild Chilean Sea Bass '' +] %% [[<<]]
%center% [+ ''
with Osetra Caviar & Vodka '' +] %% [[<<]]
Changed lines 44-45 from:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper with Colossal Lump Crab '' +] %% [[<<]]
to:
%center% [+ '' Pan Roasted Wild Gulf Red Snapper '' +] %% [[<<]]
%center% [+ ''
with Colossal Lump Crab '' +] %% [[<<]]
Added line 54:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed lines 1-2 from:
! %center% ''Christmas Eve 2015'' %%\\
%center% '-''Thursday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2016'' %%\\
%center% '-''Saturday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ '' Pan Seared Duck Foie Gras Yukon Gold Potato Pancake '' +] %% [[<<]]
%center% '^'' Granny Smith apple terine, shaved black Perigord truffle''^' %%\\
to:
%center% [+ '' House Smoked Wild Chilean Sea Bass with Osetra Caviar & Vodka '' +] %% [[<<]]
%center% '^'' crème fraiche, potato cake, quail egg, capers, minced onion''^' %%\\
Changed lines 18-19 from:
%center% [+ '' Fresh House-made Tagliatelle Pasta'' +] %% [[<<]]
%center% '^'' with black Perigord truffle, shaved Parmigiana Reggiano ''^' %%\\
to:
%center% [+ '' Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]]
%center%
'^'' Granny Smith apple terrine, dried fruit brioche & blood orange reduction ''^' %%\\
Changed lines 21-24 from:
%center% [+ '' Jumbo Lump Crab and Leek Confit Tart'' +] %% [[<<]]
%center%
'^'' with Bechamel and Gruyere Cheese ''^' %%\\

to:
%center% [+ '' Pan Sauté Crab Cake'' +] %% [[<<]]
%center% '^'' vegetable noodles, créole rémoulade ''^' %%\\

Changed lines 27-28 from:
%center% [+ '' Consommé de Canard'' +] %% [[<<]]
%center% '^'' beef & mushroom ravioli, white truffle oil ''^' %%\\
to:
%center% [+ '' Consommé of Long Island Duck'' +] %% [[<<]]
%center%
'^'' rice noodles & lightly smoked duck breast ''^' %%\\
Changed lines 30-31 from:
%center% [+ '' Spaghetti Squash Velouté with Crabmeat en Croûte'' +] %% [[<<]]
to:
%center% [+ '' Traditional Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^'' smoked Gouda cheese, Sherry wine ''^' %%\\
Changed lines 33-41 from:
%center% [+ '' Poached Pear, Arugula & Spinach '' +] %% [[<<]]
%center% '^'' spiced pecans, pomegranate, roasted shallot vinaigrette ''^' %%\\



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

%center% [+ '' Beef Wellington '' +] %% [[<<]]
%center% '^'' asparagus, haricot vert, carrots, Madeira wine sauce
''^' %%\\
to:
%center% [+ '' Chèvre Chaud over Young Spinach Salad '' +] %% [[<<]]
%center% '^'' warm goat cheese, figs, pinenuts & roasted shallot vinaigrette ''^' %%\\
Changed lines 36-37 from:
%center% [+ '' Roasted Halibut '' +] %% [[<<]]
%center% '^'' mushroom risotto, leek vermouth cream sauce''^' %%\\
to:
%center% [+ '' Mediterranean Salad '' +] %% [[<<]]
%center% '^'' tomato, cucumber, avocado, Kalamata olives, capers, ''^' %%\\
%center% '^'' Valbreso Feta, extra virgin olive oil, balsamic vinegar ''^' %%


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

%center% [+ '' Pan Roasted Wild Gulf Red Snapper with Colossal Lump Crab '' +] %% [[<<]]
%center% '^'' herbed potato gnocchi, haricot vert, saffron
cream sauce''^' %%\\
Changed lines 46-53 from:
%center% [+ '' Colorado Lamb Rack '' +] %% [[<<]]
%center% '^'' Spanakopita, black truffle mashed potatoes, Bordelaise ''^' %%


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

%center% [+ '' Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^'' with ganache and almond meringue
''^' %%\\
to:
%center% [+ '' Prime Beef Tenderloin au Poivre '' +] %% [[<<]]
%center%
'^'' pomme croquette, asparagus, carrote fondante ''^' %%\\
Changed lines 49-58 from:
%center% [+ '' Crème Brûlée '' +] %% [[<<]]
to:
%center% [+ '' Blanquette de Veau '' +] %% [[<<]]
%center% '^'' tender braised veal shank served with roasted pearl onions  ''^' %%\\
%center% '^'' carrot, mushrooms & housemade tagliatelle pasta ''^' %%\\
%center% [+ '' Maine Lobster & Mushroom Risotto '' +] %% [[<<]]
%center% '^'' King Oyster, White Beech, Brown Beech & Hen of the Woods mushrooms ''^' %%

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

%center% [+ '' Rum Savarin'' +] %% [[<<]]
%center% '^'' vanilla bean crème chantilly, fresh berries, crème anglaise''^' %%\\
Changed line 60 from:
%center% [+ '' Pear Tart'' +] %% [[<<]]
to:
%center% [+ '' Traditional Bûche de Noël '' +] %% [[<<]]
Changed lines 62-66 from:
%center% [+ '' Lemon Cheesecake '' +] %% [[<<]]
to:
%center% [+ '' Macaron Chocolate Cake'' +] %% [[<<]]
%center% '^'' dark chocolate buttercream, ganache & mousse''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ '' White Chocolate & Passion Fruit Cake '' +] %% [[<<]]
%center% '^'' golden chiffon sponge, white chocolate mousse & passion fruit glaze''^' %%
Added line 31:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
Changed line 34 from:
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
to:
Changed line 1 from:
! %center% ''Christmas Eve 2014'' %%\\
to:
! %center% ''Christmas Eve 2015'' %%\\
Changed line 21 from:
%center% [+ '' Jumbo Lump Crab Meat and Leek Confit Tart'' +] %% [[<<]]
to:
%center% [+ '' Jumbo Lump Crab and Leek Confit Tart'' +] %% [[<<]]
Changed line 27 from:
%center% [+ '' Consommé du Canard'' +] %% [[<<]]
to:
%center% [+ '' Consommé de Canard'' +] %% [[<<]]
Changed line 2 from:
%center% '-''Wednesday, December 24th''-' %%\\
to:
%center% '-''Thursday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ ''Pan Seared Moulard Duck Foie Gras Sandwich'' +] %% [[<<]]
%center%
'^''sesame seed croissant, Granny Smith apple terrine''^' %%\\
to:
%center% [+ '' Pan Seared Duck Foie Gras Yukon Gold Potato Pancake '' +] %% [[<<]]
%center% '^'' Granny Smith apple terine, shaved black Perigord truffle
''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Jumbo Lump Crabmeat Bourek'' +] %% [[<<]]
%center% '^''crab, green onion, mango, spicy aïoli''^' %%\\
to:
%center% [+ '' Fresh House-made Tagliatelle Pasta'' +] %% [[<<]]
%center% '^'' with black Perigord truffle, shaved Parmigiana Reggiano ''^' %%\\
Changed lines 21-26 from:
%center% [+ ''Tagliatelle and Perigord Black Truffle'' +] %% [[<<]]
%center%
'^''house-made tagliatelle pasta tossed with truffle butter, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano and Perigord truffle''^' %%



to:
%center% [+ '' Jumbo Lump Crab Meat and Leek Confit Tart'' +] %% [[<<]]
%center% '^''
with Bechamel and Gruyere Cheese ''^' %%\\

Changed lines 27-28 from:
%center% [+ ''Citrus, Young Spinach, Asparagus & Morbier Salad'' +] %% [[<<]]
%center%
'^''orange, grapefruit & blood orange, pomegranate arils''^' %%\\
to:
%center% [+ '' Consommé du Canard'' +] %% [[<<]]
%center% '^'' beef & mushroom ravioli, white truffle oil ''^' %%\\
Changed lines 30-33 from:
%center% [+ ''Roasted Chestnut, Leek & Crabmeat Velouté en Croûte'' +] %% [[<<]]


to:
%center% [+ '' Spaghetti Squash Velouté with Crabmeat en Croûte'' +] %% [[<<]]
%center% [+ '' Poached Pear, Arugula & Spinach '' +] %% [[<<]]
%center% '^'' spiced pecans, pomegranate, roasted shallot vinaigrette ''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\


Changed lines 38-39 from:
%center% [+ ''Crispy Red Snapper or Halibut'' +] %% [[<<]]
%center% '^''over shrimp risotto, spinach, carrot fondante, shrimp sauce''^' %%\\
to:
%center% [+ '' Beef Wellington '' +] %% [[<<]]
%center% '^'' asparagus, haricot vert, carrots, Madeira wine sauce''^' %%\\
Changed lines 41-42 from:
%center% [+ ''Tournedo Rossini '' +] %% [[<<]]
%center% '^''over dried fruit brioche, asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
to:
%center% [+ '' Roasted Halibut '' +] %% [[<<]]
%center% '^'' mushroom risotto, leek vermouth cream sauce''^' %%\\
Changed lines 44-47 from:
%center% [+ ''Antelope Loin, Sour Cherry & White Port Wine Sauce'' +] %% [[<<]]
%center% '^''peppered loin
, cabbage stuffed with forbidden rice pilaf''^' %%

to:
%center% [+ '' Colorado Lamb Rack '' +] %% [[<<]]
%center%
'^'' Spanakopita, black truffle mashed potatoes, Bordelaise ''^' %%

Changed lines 50-51 from:
%center% [+ ''Vacherin'' +] %% [[<<]]
%center% '^''almond meringue, white chocolate buttercream, toasted almond, passion fruit crème anglaise''^' %%\\
to:
%center% [+ '' Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^'' with ganache and almond meringue''^' %%\\
Changed lines 53-54 from:
%center% [+ ''Poire Belle Helène'' +] %% [[<<]]
%center% '^''vanilla gelato, poached half pear, chocolate sauce, crème chantilly''^' %%\\
to:
%center% [+ '' Crème Brûlée '' +] %% [[<<]]
Changed lines 55-56 from:
%center% [+ ''Trio Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark, white & milk chocolate mousse, praline crust, covered with chocolate ganache''^' %%\\
to:
%center% [+ '' Pear Tart'' +] %% [[<<]]
Changed lines 57-61 from:
%center% [+ ''White Chocolate-Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''crisp puff pastry shell filled with raspberry crème brulée''^' %%\\


to:
%center% [+ '' Lemon Cheesecake '' +] %% [[<<]]
December 19, 2014, at 03:22 AM by 166.137.136.58 -
Changed lines 1-2 from:
! %center% ''Christmas Eve 2013'' %%\\
%center% '-''Tuesday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2014'' %%\\
%center% '-''Wednesday, December 24th''-' %%\\
Changed lines 15-23 from:
%center% [+ ''Civet de Lapin Ravioli'' +] %% [[<<]]
%center% '^''shaved winter black Perigord truffle, braising jus''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center% '^''Anna potato, Portobello mushroom''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Lump Crabmeat & Leek Tart'' +] %% [[<<]]

to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras Sandwich'' +] %% [[<<]]
%center%
'^''sesame seed croissant, Granny Smith apple terrine''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Jumbo Lump Crabmeat Bourek'' +] %% [[<<]]
%center% '^''crab, green onion, mango, spicy aïoli''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Tagliatelle and Perigord Black Truffle'' +] %% [[<<]]
%center% '^''house-made tagliatelle pasta tossed with truffle butter, ''^' %%\\
%center% '^''shaved Parmigiana Reggiano and Perigord truffle''^' %%



Changed lines 29-39 from:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center%
'^''with crabmeat & celery root chips''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center%
'^''poached quail egg, duck quenelle''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nuts, pomegranate arils''^' %%



to:
%center% [+ ''Citrus, Young Spinach, Asparagus & Morbier Salad'' +] %% [[<<]]
%center%
'^''orange, grapefruit & blood orange, pomegranate arils''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ ''Roasted Chestnut, Leek & Crabmeat Velouté en Croûte'' +] %% [[<<]]


Changed lines 38-40 from:
%center% [+ ''Crispy Red Snapper with Jumbo Lump Crab'' +] %% [[<<]]
%center% '^''potato gnocchi, bouillabaisse broth''^' %%\\
%center%
'''''§''''' %%\\
to:
%center% [+ ''Crispy Red Snapper or Halibut'' +] %% [[<<]]
%center% '^''over shrimp risotto, spinach, carrot fondante, shrimp sauce''^' %%\\
%center%
'''''&#6147; &#6149;&#6147;''''' %%\\
Changed lines 42-47 from:
%center% '^''pomme parisienne & vegetables''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center%
'^''saffron risotto''^' %%

to:
%center% '^''over dried fruit brioche, asparagus, haricot vert, truffled Madeira wine sauce''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ ''Antelope Loin, Sour Cherry & White Port Wine Sauce'' +] %% [[<<]]
%center% '^''peppered loin, cabbage stuffed with forbidden rice pilaf
''^' %%

Changed lines 50-62 from:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''Macadamia crust, ganache glaze, raspberry coulis''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Gala Apple Tart Tatin'' +] %% [[<<]]
%center%
'^''blood orange gelato''^' %%\\
%center%
'^''local blood oranges grown by Ann Reinauer''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Lemon Éclair with Italian Meringue'' +] %% [[<<]]




%center% '^''assorted chocolate truffles''^' %%
to:
%center% [+ ''Vacherin'' +] %% [[<<]]
%center% '^''almond meringue, white chocolate buttercream, toasted almond, passion fruit crème anglaise''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center%
[+ ''Poire Belle Helène'' +] %% [[<<]]
%center%
'^''vanilla gelato, poached half pear, chocolate sauce, crème chantilly''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''Trio Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark, white & milk chocolate mousse, praline crust, covered with chocolate ganache''^' %%\\
%center% '''''&#6147; &#6149;&#6147;''''' %%\\
%center% [+ ''White Chocolate-Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''crisp puff pastry shell filled with raspberry crème brulée''^' %%\\


December 23, 2013, at 09:49 PM by 166.137.156.43 -
Changed line 15 from:
%center% [+ ''Civet de Lain Ravioli'' +] %% [[<<]]
to:
%center% [+ ''Civet de Lapin Ravioli'' +] %% [[<<]]
December 23, 2013, at 03:36 PM by 166.137.156.43 -
Changed lines 1-2 from:
! %center% ''Christmas Eve 2012'' %%\\
%center% '-''Monday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2013'' %%\\
%center% '-''Tuesday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ ''Shaved Black Winter Perigord Truffle with Fresh Linguini'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano
''^' %%\\
to:
%center% [+ ''Civet de Lain Ravioli'' +] %% [[<<]]
%center%
'^''shaved winter black Perigord truffle, braising jus''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Colossal Lump Crabmeat, Avocado & Herb Cannoli'' +] %% [[<<]]
%center% '^''smoked tomato aioli and lemon juice''^' %%\\
to:
%center% [+ ''Pan Seared Duck Foie Gras'' +] %% [[<<]]
%center% '^''Anna potato, Portobello mushroom''^' %%\\
Changed lines 21-24 from:
%center% [+ ''Pan Seared Moulard Duck Foie Gras on Dried Fruit Brioche'' +] %% [[<<]]
%center% '^''griottine, blood orange reduction''^' %%


to:
%center% [+ ''Lump Crabmeat & Leek Tart'' +] %% [[<<]]

Changed lines 26-27 from:
%center% [+ ''Sweet Potato Velouté with Lump Crab'' +] %% [[<<]]
%center%
'^''créme fraîche, potato crisp''^' %%\\
to:
%center% [+ ''Jerusalem Artichoke Velouté'' +] %% [[<<]]
%center% '^''with crabmeat & celery root chips''^' %%\\
Changed lines 29-30 from:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''beef ravioli, brunoise vegetables & black truffle''^' %%\\
to:
%center% [+ ''Duck Consommé with Black Truffle'' +] %% [[<<]]
%center%
'^''poached quail egg, duck quenelle''^' %%\\
Changed lines 32-36 from:
%center% [+ ''Warm Goat Cheese, Roasted Beets and Baby Spinach'' +] %% [[<<]]
%center% '^''toasted baguette, Kalamata olive tapenade, walnut vinaigrette''^' %%


to:
%center% [+ ''Local Greens, Poached Pear & Maytag Blue Cheese'' +] %% [[<<]]
%center% '^''spicy macadamia nuts, pomegranate arils''^' %%


Changed lines 39-41 from:
%center% [+ ''Pan Seared Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Maytage blue cheese dauphinois potato, carrot, asparagus and haricot vert''^' %%\\
%center% '^''roasted shallot bordelaise
''^' %%\\
to:
%center% [+ ''Crispy Red Snapper with Jumbo Lump Crab'' +] %% [[<<]]
%center%
'^''potato gnocchi, bouillabaisse broth''^' %%\\
Changed lines 42-43 from:
%center% [+ ''Baked Gulf Red Snapper with Extra Virgin Olive Oil & Lemon '' +] %% [[<<]]
%center% '^''porcini mushroom risotto and roasted tomato
''^' %%\\
to:
%center% [+ ''Tournedo Rossini '' +] %% [[<<]]
%center% '^''pomme parisienne
& vegetables''^' %%\\
Changed lines 45-48 from:
%center% [+ ''Roasted Colorado Lamb Rack'' +] %% [[<<]]
%center%
'^''black truffle mashed potato, tomato Provençale, roasted zucchini, squash and eggplant, natural jus''^' %%

to:
%center% [+ ''Moroccan Lamb Shank Tagine with Raisins, Prunes & Almonds'' +] %% [[<<]]
%center% '^''saffron risotto''^'
%%

Changed lines 51-52 from:
%center% [+ ''Warm Pear & Almond Tart with Vanilla Bean Gelato'' +] %% [[<<]]
to:
%center% [+ ''Triple Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''Macadamia crust, ganache glaze, raspberry coulis''^' %%\\
Changed lines 54-56 from:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
to:
%center% [+ ''Gala Apple Tart Tatin'' +] %% [[<<]]
%center% '^''blood orange gelato''^' %%\\
%center% '^''local blood oranges grown by Ann Reinauer''^' %%\\
Changed lines 58-63 from:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue & Chocolate Ganache'' +] %% [[<<]]
to:
%center% [+ ''Lemon Éclair with Italian Meringue'' +] %% [[<<]]




%center% '^''assorted chocolate truffles''^' %%
Changed lines 27-28 from:
%center% [+ ''Sweet Potato Velouté with Lump Crab & Black Truffle'' +] %% [[<<]]
to:
%center% [+ ''Sweet Potato Velouté with Lump Crab'' +] %% [[<<]]
%center% '^''créme fraîche, potato crisp''^' %%\\
Changed line 31 from:
%center% '^''beef ravioli, brunoise vegetables & quail egg''^' %%\\
to:
%center% '^''beef ravioli, brunoise vegetables & black truffle''^' %%\\
Deleted line 57:
Changed lines 1-2 from:
! %center% ''Christmas Eve 2011'' %%\\
%center% '-''Saturday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2012'' %%\\
%center% '-''Monday, December 24th''-' %%\\
Changed lines 15-16 from:
%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center%
'^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
to:
%center% [+ ''Shaved Black Winter Perigord Truffle with Fresh Linguini'' +] %% [[<<]]
%center% '^''
Parmigiana Reggiano''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Duck Confit'' +] %% [[<<]]
%center%
'^''zucchini noodles, caramelized onion''^' %%\\
to:
%center% [+ ''Colossal Lump Crabmeat, Avocado & Herb Cannoli'' +] %% [[<<]]
%center% '^''smoked tomato aioli and lemon juice
''^' %%\\
Changed lines 21-22 from:
%center% [+ ''Chilled Colossal Lump Crab'' +] %% [[<<]]
%center%
'^''dill aioli, french cocktail sauce''^' %%\\
to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras on Dried Fruit Brioche'' +] %% [[<<]]
%center%
'^''griottine, blood orange reduction''^' %%


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

%center% [+ ''Sweet Potato Velouté with Lump Crab & Black Truffle'' +] %% [[<<]]
Changed lines 29-35 from:
%center% [+ ''Beef Tender Brik'' +] %% [[<<]]
%center% '^''with potato, scallion, cilantro and julienne Portobello mushroom''^' %%


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

%center% [+ ''Acorn Squash Velouté with Crab & Sweet Potato Chips'' +] %% [[<<]]
to:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''beef ravioli, brunoise vegetables & quail egg''^' %%\\
Changed lines 32-41 from:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
to:
%center% [+ ''Warm Goat Cheese, Roasted Beets and Baby Spinach'' +] %% [[<<]]
%center% '^''toasted baguette, Kalamata olive tapenade, walnut vinaigrette''^' %%



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

%center% [+ ''Pan Seared Prime Beef Tenderloin'' +] %% [[<<]]
%center% '^''Maytage blue cheese dauphinois potato, carrot, asparagus and haricot vert''^' %%\\
%center% '^''roasted shallot bordelaise''^' %%\\
Changed lines 43-50 from:
%center% [+ ''Citrus Salad with Arugula, Parmigiana Reggiano and Spicy Pecans'' +] %% [[<<]]



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

%center% [+ ''Roasted Organic Turkey'' +] %% [[<<]]
%center% '^''dried fruit brioche stuffing, asparagus, carrot fondante, natural jus
''^' %%\\
to:
%center% [+ ''Baked Gulf Red Snapper with Extra Virgin Olive Oil & Lemon '' +] %% [[<<]]
%center%
'^''porcini mushroom risotto and roasted tomato''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Pan Seared Beef Tenderloin stuffed with Gorgonzola Cheese'' +] %% [[<<]]
%center% '^''celery root purée
, haricot vert, Bordelaise sauce''^' %%\\
to:
%center% [+ ''Roasted Colorado Lamb Rack'' +] %% [[<<]]
%center%
'^''black truffle mashed potato, tomato Provençale, roasted zucchini, squash and eggplant, natural jus''^' %%


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

%center% [+ ''Warm Pear & Almond Tart with Vanilla Bean Gelato'' +] %% [[<<]]
Changed lines 54-55 from:
%center% [+ ''Dover Sole Roulade with Gulf Shrimp'' +] %% [[<<]]
%center% '^''Nantua sauce, black truffle mashed potato, sauté spinach, yellow squash''^' %%\\
to:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
Changed lines 56-71 from:
%center% [+ ''Texas Antelope Loin au Poivre'' +] %% [[<<]]
%center%
'^''dried fig and asparagus risotto''^' %%


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

%center% [+ ''German Chocolate Cake'' +
] %% [[<<]]
%center% '''''§''''' %%\\
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center% [+ ''Caramelized Pineapple Pudding Cake'' +] %% [[<<]]
to:
%center% [+ ''Dark Chocolate Mousse Cake with Almond Meringue & Chocolate Ganache'' +] %% [[<<]]
Changed line 30 from:
%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
to:
%center% [+ ''Acorn Squash Velouté with Crab & Sweet Potato Chips'' +] %% [[<<]]
Changed lines 1-2 from:
! %center% ''Christmas Eve 2010'' %%\\
%center% '-''Friday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2011'' %%\\
%center% '-''Saturday, December 24th''-' %%\\
Changed lines 13-15 from:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%\\
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Black Winter Truffle'' +] %% [[<<]]
%center% '^''
Parmigiana Reggiano, white truffle oil''^' %%\\
to:
%center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %%

%center% [+ ''Pan Sauté Chanterelle Mushroom'' +] %% [[<<]]
%center%
'^''shaved Perigord black truffle, Parmigiana Reggiano''^' %%\\
Changed lines 18-19 from:
%center% [+ ''Natural Sea Scallop en Croûte'' +] %% [[<<]]
%center%
'^''with root vegetables, spinach & blood orange sauce''^' %%\\
to:
%center% [+ ''Duck Confit'' +] %% [[<<]]
%center% '^''zucchini noodles, caramelized onion''^' %%\\
Changed lines 21-29 from:
%center% [+ ''Quail Brik'' +] %% [[<<]]
%center% '^''with fire roasted peppers, sun-dried tomato, artichoke & scallions, wrapped in a thin pastry dough''^' %%\\
%center% '^''with soft cooked egg, pan seared crispy in olive oil and served with fresh lemon''^' %%


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

%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, baby vegetables
''^' %%\\
to:
%center% [+ ''Chilled Colossal Lump Crab'' +] %% [[<<]]
%center%
'^''dill aioli, french cocktail sauce''^' %%\\
Changed lines 24-25 from:
%center% [+ ''Roasted Beet & Shaved Black Truffle'' +] %% [[<<]]
%center%
'^''warm chèvre and beet greens''^' %%\\
to:
%center% [+ ''Beef Tender Brik'' +] %% [[<<]]
%center% '^''with potato, scallion, cilantro and julienne Portobello mushroom''^' %%


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

%center% [+ ''Acorn Squash Velouté with Crab & Celery Root Chips'' +] %% [[<<]]
Changed lines 32-40 from:
%center% [+ ''Butternut Squash Velouté'' +] %% [[<<]]
%center% '^''lump crab meat''^' %%\\



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

%center% [+ ''Roasted Goose'' +] %% [[<<]]
%center% '^''black truffle mashed potato, chestnut stuffing, asparagus, cranberry sauce, natural jus''^' %%\\
to:
%center% [+ ''Duck Consommé'' +] %% [[<<]]
Changed lines 34-35 from:
%center% [+ ''Horseradish Crusted Beef Tenderloin'' +] %% [[<<]]
%center%
'^''butternut squash, parisienne potato, haricot vert, Bordelaise sauce''^' %%\\
to:
%center% [+ ''Citrus Salad with Arugula, Parmigiana Reggiano and Spicy Pecans'' +] %% [[<<]]



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

%center% [+ ''Roasted Organic Turkey'' +] %% [[<<]]
%center% '^''dried fruit brioche stuffing, asparagus, carrot fondante, natural jus
''^' %%\\
Changed lines 43-44 from:
%center% [+ ''Colorado Lamb Loin with Tomato Confite, Spinach & Fresh Herbs in Phyllo'' +] %% [[<<]]
%center% '^''orzo with Kalamata olive tappenade, red wine
sauce''^' %%\\
to:
%center% [+ ''Pan Seared Beef Tenderloin stuffed with Gorgonzola Cheese'' +] %% [[<<]]
%center%
'^''celery root purée, haricot vert, Bordelaise sauce''^' %%\\
Changed lines 46-53 from:
%center% [+ ''Roasted Dover Sole with Colossal Lump Crab'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, beurre blanc''^' %%


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

%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache
''^' %%\\
to:
%center% [+ ''Dover Sole Roulade with Gulf Shrimp'' +] %% [[<<]]
%center% '^''Nantua sauce, black truffle mashed potato, sauté spinach, yellow squash''^' %%\\
Changed lines 49-51 from:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
to:
%center% [+ ''Texas Antelope Loin au Poivre'' +] %% [[<<]]
%center%
'^''dried fig and asparagus risotto''^' %%


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

%center% [+ ''German Chocolate Cake'' +] %% [[<<]]
Changed lines 57-59 from:
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with dark chocolate mousse,''^' %%\\
%center% '^''finished with
dark chocolate ganache''^' %%\\
to:
%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
Changed lines 60-65 from:
%center% [+ ''Gala Apple Tart Tatin with Vanilla Bean Gelato'' +] %% [[<<]]
%center% '^''traditional caramelized upside down apple tart
''^' %%


%center% [+ ''assorted Christmas chocolate truffles'' +] %% [[<<]]
to:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center%
'^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Caramelized Pineapple Pudding Cake'' +] %% [[<<]]
Changed lines 21-24 from:
%center% '^''with fire roasted peppers, sun-dried tomato, artichoke & scallions,''^' %%\\
%center% '^''wrapped
in egg roll skin and pan seared crispy in olive oil''^' %%

to:
%center% '^''with fire roasted peppers, sun-dried tomato, artichoke & scallions, wrapped in a thin pastry dough''^' %%\\
%center% '^''with soft cooked egg, pan seared crispy in olive
oil and served with fresh lemon''^' %%

Changed lines 49-52 from:
%center% [+ ''Roasted Dover Sole'' +] %% [[<<]]
%center%
'^''Chanterelle mushroom risotto, fresh sauté spinach, piperade sauce''^' %%

to:
%center% [+ ''Roasted Dover Sole with Colossal Lump Crab'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, beurre blanc
''^' %%

Changed lines 62-63 from:
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with white & dark chocolate mousse,''^' %%\\
to:
%center% [+ ''Chocolate Mousse Cake'' +] %% [[<<]]
%center% '^''dark chocolate chiffon layered with dark chocolate mousse,''^' %%\\
Changed lines 22-24 from:
%center% '^''wrapped in phyllo and pan seared in olive oil''^' %%

to:
%center% '^''wrapped in egg roll skin and pan seared crispy in olive oil''^' %%

Added line 71:
Changed lines 1-2 from:
! %center% ''Christmas Eve 2009'' %%\\
%center% '-''Thursday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2010'' %%\\
%center% '-''Friday, December 24th''-' %%\\
Changed lines 14-15 from:
%center% [+ ''Maine Lobster & Porcini Mushroom Risotto'' +] %% [[<<]]
%center% '^''with asparagus tips''^' %%\\
to:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Black Winter Truffle'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano, white truffle oil''^' %%\\
Changed lines 17-18 from:
%center% [+ ''Natural Sea Scallop, Jerusalem Artichoke & Black Truffle en Croûte'' +] %% [[<<]]
%center% '^''vermouth and leek
sauce''^' %%\\
to:
%center% [+ ''Natural Sea Scallop en Croûte'' +] %% [[<<]]
%center%
'^''with root vegetables, spinach & blood orange sauce''^' %%\\
Changed lines 20-21 from:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano
, truffle cream sauce''^' %%\\
to:
%center% [+ ''Quail Brik'' +] %% [[<<]]
%center%
'^''with fire roasted peppers, sun-dried tomato, artichoke & scallions,''^' %%\\
%center% '^''wrapped in phyllo and pan seared in olive oil''^' %%


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

%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, baby vegetables
''^' %%\\
Changed lines 30-37 from:
%center% [+ ''Smoked Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''potato galette, caper blossom, vodka crème fraîche''^' %%


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

%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''shrimp quenelle, white truffle oil, cheese straw
''^' %%\\
to:
%center% [+ ''Roasted Beet & Shaved Black Truffle'' +] %% [[<<]]
%center%
'^''warm chèvre and beet greens''^' %%\\
Changed lines 33-34 from:
%center% [+ ''Morel Mushrom Velouté'' +] %% [[<<]]
%center% '^''colossal lump crab, celery root chips''^' %%\\
to:
%center% [+ ''Butternut Squash Velouté'' +] %% [[<<]]
%center% '^''lump crab meat''^' %%\\



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

%center% [+ ''Roasted Goose'' +] %% [[<<]]
%center% '^''black truffle mashed potato, chestnut stuffing, asparagus, cranberry sauce, natural jus
''^' %%\\
Changed lines 43-51 from:
%center% [+ ''Arugula, Clémentine & Ruby Red Grapefruit Salad'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano crisp''^' %%\\



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

%center% [+ ''Organic All Natural Roast Turkey'' +] %% [[<<]]
%center% '^''dried fruit brioche and chestnut stuffing, haricot vert, asparagus, pomme duchesse, morel mushroom
sauce''^' %%\\
to:
%center% [+ ''Horseradish Crusted Beef Tenderloin'' +] %% [[<<]]
%center% '^''butternut squash, parisienne potato, haricot vert, Bordelaise sauce''^' %%\\
Changed lines 46-47 from:
%center% [+ ''Center Cut Angus Beef Tenderloin au Poivre'' +] %% [[<<]]
%center%
'^''Gorgonzola cheese dauphinois potato & spinach au gratin''^' %%\\
to:
%center% [+ ''Colorado Lamb Loin with Tomato Confite, Spinach & Fresh Herbs in Phyllo'' +] %% [[<<]]
%center% '^''orzo with Kalamata olive tappenade, red wine sauce
''^' %%\\
Changed lines 49-50 from:
%center% [+ ''Colorado Rack of Lamb Navarin'' +] %% [[<<]]
%center% '^''with ratatouille & black truffle mashed potato''^' %%\\
to:
%center% [+ ''Roasted Dover Sole'' +] %% [[<<]]
%center% '^''Chanterelle mushroom risotto, fresh sauté spinach, piperade sauce''^' %%


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

%center% [+ ''Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache
''^' %%\\
Changed lines 58-66 from:

%center% [+ ''Filet of Dover Sole'' +] %% [[<<]]
%center% '^''with colossal lump crab, asparagus, tomato confite, pomme vapeur and sauce Cardinale''^' %%


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

%center% [+ ''Chocolate Bûche de Noël'' +] %% [[<<]]
%center% '^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache
''^' %%\\
to:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon zest, drenched with a rum syrup''^' %%\\
%center% '^''and finished with an apricot glaze and topped with vanilla whipped cream''^' %%\\
Changed lines 62-63 from:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries in a crisp puff pastry shell''^' %%\\
to:
%center% [+ ''White & Dark Chocolate Mousse Cake'' +] %% [[<<]]
%center%
'^''dark chocolate chiffon layered with white & dark chocolate mousse,''^' %%\\
%center% '^''finished with dark chocolate ganache
''^' %%\\
Changed lines 66-71 from:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center%
'^''brioche with currants and lemon, made tender with dark rum and topped with vanilla whipped cream''^' %%\\
%center% '''''§''''' %%\\
%center%
[+ ''Petit Pot de Crème au Chocolate'' +] %% [[<<]]
%center% '^''a small rich and powerful chocolate & coffee custard''^' %%

to:
%center% [+ ''Gala Apple Tart Tatin with Vanilla Bean Gelato'' +] %% [[<<]]
%center% '^''traditional caramelized upside down apple tart''^' %%


%center% [+ ''assorted Christmas chocolate truffles
'' +] %% [[<<]]
Changed line 43 from:
%center% '^''dried fruit brioche and chestnut stuffing, pomme duchesse, morel mushroom sauce''^' %%\\
to:
%center% '^''dried fruit brioche and chestnut stuffing, haricot vert, asparagus, pomme duchesse, morel mushroom sauce''^' %%\\
Changed lines 1-2 from:
! %center% ''Christmas Eve 2008'' %%\\
%center% '-''Wednesday, December 24th''-' %%\\
to:
! %center% ''Christmas Eve 2009'' %%\\
%center% '-''Thursday, December 24th''-' %%\\
Changed lines 6-9 from:
to:
%center% '''''$125. per person''''' %%\\
%center% '''''beverages, tax and gratuity are additional''''' %%

Changed lines 14-15 from:
%center% [+ ''House Smoked Pacific Halibut'' +] %% [[<<]]
%center% '^''with grapefruit segments, avocado, Osetra caviar, vodka crème fraîche and Yukon Gold potato blini''^' %%\\
to:
%center% [+ ''Maine Lobster & Porcini Mushroom Risotto'' +] %% [[<<]]
%center%
'^''with asparagus tips''^' %%\\
Changed lines 17-18 from:
%center% [+ ''Pan Seared Natural Sea Scallop with Roasted Duck Foie Gras '' +] %% [[<<]]
%center% '^''pickled daikon, blood orange emulsion''^' %%\\
to:
%center% [+ ''Natural Sea Scallop, Jerusalem Artichoke & Black Truffle en Croûte'' +] %% [[<<]]
%center% '^''vermouth and leek sauce''^' %%\\
Changed lines 20-21 from:
%center% [+ ''Jerusalem Artichoke & Black Truffle Ravioli'' +] %% [[<<]]
%center% '^''leek cream, fresh truffle and Grana Padano shavings''^' %%\\
to:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved Winter Perigord Black Truffle'' +] %% [[<<]]
%center%
'^''Parmigiana Reggiano, truffle cream sauce''^' %%\\
Changed lines 23-27 from:
%center% [+ ''Semi-Boneless Texas Quail'' +] %% [[<<]]
%center% '^''stuffed with veal & duck foie gras, spaghetti squash, natural jus with thyme''^' %%


to:
%center% [+ ''Smoked Wild Alaskan Halibut'' +] %% [[<<]]
%center% '^''potato galette, caper blossom, vodka crème fraîche''^' %%

Changed lines 29-30 from:
%center% [+ ''Oxtail Beef Consommé'' +] %% [[<<]]
%center% '^''rice noodles, shrimp quenelle, white truffle oil''^' %%\\
to:
%center% [+ ''Oxtail Consommé'' +] %% [[<<]]
%center% '^''shrimp quenelle, white truffle oil, cheese straw''^' %%\\
Changed lines 32-33 from:
%center% [+ ''Creamy Louisiana Turtle Soup'' +] %% [[<<]]
%center% '^''with sherry & shallot crisp''^' %%\\
to:
%center% [+ ''Morel Mushrom Velouté'' +] %% [[<<]]
%center% '^''colossal lump crab, celery root chips''^' %%\\
Changed lines 35-39 from:
%center% [+ ''Arugula & Watercress with Poached Bosc Pear'' +] %% [[<<]]
%center% '^''Gorgonzola cheese cake, herbed onion wafer''^' %%\\


to:
%center% [+ ''Arugula, Clémentine & Ruby Red Grapefruit Salad'' +] %% [[<<]]
%center% '^''Parmigiana Reggiano crisp''^' %%\\


Changed lines 42-43 from:
%center% [+ ''Roasted Veal Chop'' +] %% [[<<]]
%center% '^''winter black truffle & duck foie gras, pomme parisienne, morel mushroom sauce''^' %%\\
to:
%center% [+ ''Organic All Natural Roast Turkey'' +] %% [[<<]]
%center%
'^''dried fruit brioche and chestnut stuffing, pomme duchesse, morel mushroom sauce''^' %%\\
Changed lines 45-46 from:
%center% [+ ''Center Cut Filet of Beef Stuffed with Roquefort Butter'' +] %% [[<<]]
%center% '^''Madeira wine sauce, pomme anna, asparagus savarin''^' %%\\
to:
%center% [+ ''Center Cut Angus Beef Tenderloin au Poivre'' +] %% [[<<]]
%center% '^''Gorgonzola cheese dauphinois potato & spinach au gratin''^' %%\\
Changed lines 48-49 from:
%center% [+ ''Fallow Venison Tenderloin'' +] %% [[<<]]
%center% '^''with Morel mushroom & asparagus tip risotto, pearl onion confite, salsify croquette''^' %%\\
to:
%center% [+ ''Colorado Rack of Lamb Navarin'' +] %% [[<<]]
%center%
'^''with ratatouille & black truffle mashed potato''^' %%\\
Changed lines 51-54 from:
%center% [+ ''Sunflower Seed Crusted Snapper with Colossal Crabmeat'' +] %% [[<<]]
%center%
'^''tomato spaetzle, brussel sprouts, Kalamata olives, braised artichoke, barigoule sauce''^' %%

to:

%center% [+ ''Filet of Dover Sole'' +] %% [[<<]]
%center% '^''with colossal lump crab, asparagus, tomato confite, pomme vapeur and sauce Cardinale''^' %%

Changed lines 58-59 from:
%center% [+ ''Triple Chocolate Mousse'' +] %% [[<<]]
%center% '^''dark, milk & white chocolate mousses with crisp japonaise & dark chocolate ganache''^' %%\\
to:
%center% [+ ''Chocolate Bûche de Noël'' +] %% [[<<]]
%center%
'^''traditional Christmas dessert with moist sponge, chocolate butercream & dark chocolate ganache''^' %%\\
Changed lines 61-62 from:
%center% [+ ''Flourless Chocolate Soufflé'' +] %% [[<<]]
%center% '^''tangerine gelato, passion fruit crème anglaise''^' %%\\
to:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]]
%center% '^''our white chocolate crème brulée with fresh raspberries in a crisp puff pastry shell''^' %%\\
Changed lines 64-72 from:
%center% [+ ''White Chocolate Buttercream Chiffon'' +] %% [[<<]]
%center% '^''with raspberries, chambord & roasted almonds''^' %%


%center% '^''Macadamia & Marzipan Truffle''^' %%


%center%
'''''$125. per person''''' %%\\
%center% '''''beverages, tax and gratuity are additional''''' %%
to:
%center% [+ ''Baba aux Rhum'' +] %% [[<<]]
%center% '^''brioche with currants and lemon, made tender with dark rum and topped with vanilla whipped cream''^' %%\\
%center%
'''''§''''' %%\\
%center% [+ ''Petit Pot de Crème au Chocolate'' +] %% [[<<]]
%center% '^''a small rich and powerful chocolate & coffee custard''^' %%

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Page last modified on December 12, 2018, at 03:43 PM