April 03, 2022, at 01:01 AM by 74.194.3.82 -

Changed lines 1-3 from:

We are pausing our annual Easter Lunch for this year,
We wish everyone a bountiful and joyous renewal
as we all continue to re-build.

to:

We are pausing our annual Easter Lunch for this year,
We wish everyone a bountiful and joyous renewal
as we all continue to re-build.

April 03, 2022, at 01:00 AM by 74.194.3.82 -

Changed lines 1-78 from:

EASTER LUNCH
Sunday, April 9th, 2021
11:00am - 2:00pm

Prixe Fixe Menu
$85. per person
beverages, tax and gratuity are additional
credit card required to secure reservation

1st Course

Chèvre Chaud over Spinach Salad
^{warm, pan sauté breadcrumb crusted goat cheese}
^{over spinach salad tossed in our house-made}
^{roasted shallot vinaigrette}
^{with dried figs & toasted pine-nuts}
᠃ ᠅᠃
Gratin of Onion Soup
^{garlic crostini, Gruyère cheese}
᠃ ᠅᠃
Maine Lobster Bisque en Croûte
᠃ ᠅᠃
Mediterranean Salad
^{tomato, English cucumber, Kalamata olives}
^{capers, Valbreso Feta, pita chips, oregano vinaigrette}
᠃ ᠅᠃
Prime Beef Tenderloin Carpaccio
^{paper-thin raw beef tenderloin, Dijon mustard,}
^{cornichon, cracked black pepper, crostini,}
^{extra virgin olive oil, Parmigiana Reggiano}

2nd Course

Pan Sauté Crispy Wild Gulf Red Snapper
^{cheese grits, sauté spinach, lemon butter sauce}
᠃ ᠅᠃
Crabmeat Mary Louise
^{jumbo lump crabmeat 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, shallot bordelaise}
᠃ ᠅᠃
Tender Slow Braised
Moroccan Style Lamb Shank ^GF
^{with prunes, raisins, almonds,}
^{quinoa, natural jus}

Children’s Option - 6 to 13 yrs. $35. per child

Pan Sauté Jumbo Gulf Shrimp or
Yogurt Marinated Roast Chicken Breast
^{over house-made tagliatelle pasta}
^{with French green beans, light cream sauce}
^{Parmigiana Reggiano}

plus choice of dessert

3rd Course

Tart Tatin
^{warm apple tart with house-made vanilla gelato}
᠃ ᠅᠃
Flourless Chocolate Cake ^GF
^{three ingredients combined}
^{to create an intense chocolate experience}
᠃ ᠅᠃
White Chocolate Crème Brulée ^GF
^{traditional French custard with a crisp caramel crust}
᠃ ᠅᠃
Grand Marnier Soufflé ^GF
^{crème anglaise chantilly}

to:

We are pausing our annual Easter Lunch for this year,
We wish everyone a bountiful and joyous renewal
as we all continue to re-build.

April 30, 2021, at 11:55 PM by 74.194.2.180 -

Changed line 45 from:

Prime Filet of Beef Tenderloin ^GF

to:

Filet of Prime Beef Tenderloin ^GF

April 30, 2021, at 11:54 PM by 74.194.2.180 -

Changed lines 57-58 from:

Pan Sauté Jumbo Gulf Shrimp or Chicken

to:

Pan Sauté Jumbo Gulf Shrimp or
Yogurt Marinated Roast Chicken Breast

April 30, 2021, at 11:52 PM by 74.194.2.180 -

Changed line 28 from:

^{capers, Valbreso Feta, pita chips, oregano vinaigrette}

to:

^{capers, Valbreso Feta, pita chips, oregano vinaigrette} \\

Changed lines 49-50 from:

Tender Slow Braised Moroccan Style Lamb Shank ^GF

to:

Tender Slow Braised
Moroccan Style Lamb Shank ^GF

Changed line 55 from:

Children’s Option - 6 to 13 yrs. $32. per child

to:

Children’s Option - 6 to 13 yrs. $35. per child

April 30, 2021, at 11:50 PM by 74.194.2.180 -

Changed line 2 from:

Sunday, April 12th, 2020\\

to:

Sunday, April 9th, 2021\\

Changed line 6 from:

$75. per person\\

to:

$85. per person\\

Changed lines 15-16 from:

Caesar Salad
^{in a crisp Parmesan cheese basket} \\

to:

Chèvre Chaud over Spinach Salad
^{warm, pan sauté breadcrumb crusted goat cheese}
^{over spinach salad tossed in our house-made}
^{roasted shallot vinaigrette}
^{with dried figs & toasted pine-nuts} \\

Changed lines 28-35 from:

^{capers, Valbreso Feta, oregano vinaigrette}

2nd Course

Tender Lamb Shank ^GF
^{slow braised, served with saffron risotto}
^{sauté spinach, natural jus} \\

to:

^{capers, Valbreso Feta, pita chips, oregano vinaigrette}

Changed lines 30-32 from:

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

to:

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

2nd Course

Pan Sauté Crispy Wild Gulf Red Snapper
^{cheese grits, sauté spinach, lemon butter sauce} \\

Changed lines 40-42 from:

Pan Roasted Wild Gulf Red Snapper
^{crab & cheese grits, asparagus}
^{dill-lemon butter sauce} \\

to:

Crabmeat Mary Louise
^{jumbo lump crabmeat tossed}
^{in a champagne cream sauce,}
^{served in a puff pastry shell with asparagus} \\

Changed lines 45-51 from:

Slow Braised Beef Short Rib ^GF
^{single bone 14 oz. short rib}
^{with dauphinois potato, French green beans}
^{asparagus, carrot, natural jus}
^{and shaved Parmigiana Reggiano}

to:

Prime Filet of Beef Tenderloin ^GF
^{Gorgonzola dauphinois potato}
^{French green beans, shallot bordelaise}
᠃ ᠅᠃
Tender Slow Braised Moroccan Style Lamb Shank ^GF
^{with prunes, raisins, almonds,}
^{quinoa, natural jus}

Added lines 65-67:

Tart Tatin
^{warm apple tart with house-made vanilla gelato}
᠃ ᠅᠃ \\

Changed lines 75-78 from:

Meyer Lemon Curd Tart
^{in a crispy tart shell}
^{topped with crème diplomat}

to:

Grand Marnier Soufflé ^GF
^{crème anglaise chantilly}

February 19, 2021, at 04:02 PM by 74.194.2.180 -

Deleted lines 70-71:

(:cellnr valign=top:) E-mail (:cell valign=top:) easter@thewildtruffle.com

March 09, 2020, at 11:26 PM by 74.194.1.9 -

Changed line 30 from:

Tender Lamb Shank

to:

Tender Lamb Shank ^GF

Deleted line 72:

March 09, 2020, at 11:24 PM by 74.194.1.9 -

Changed line 2 from:

Sunday, April 21st, 2019\\

to:

Sunday, April 12th, 2020\\

Deleted lines 14-20:

Local Tomato Salad Salad
^{hydroponic tomatoes grown by the}
^{Coushatta Tribe in Kinder, LA}
^{roasted peppers, eggplant tapenade, Kalamata olives}
^{Valbresso feta, oregano vinaigrette, grissini}
^{walnut vinaigrette, Roquefort cheese}
᠃ ᠅᠃ \\

Changed lines 18-19 from:

Louisiana Turtle Soup
^{with sherry} \\

to:

Gratin of Onion Soup
^{garlic crostini, Gruyère cheese} \\

Changed lines 21-29 from:

Sunchoke & Morel Mushroom Ravioli
^{Parmigiana Reggiano cream}

2nd Course

Flax Seed Meal crusted
Wild Pacific Halibut ^GF
^{vegetable noodles, caponata sauce, caper blossoms} \\

to:

Maine Lobster Bisque en Croûte

Changed lines 23-26 from:

Blanquette de Veau
^{braised veal shank with cream, Morel mushroom}
^{carrot, pearl onion & house-made}
^{tagliatelle pasta} \\

to:

Mediterranean Salad
^{tomato, English cucumber, Kalamata olives}
^{capers, Valbreso Feta, oregano vinaigrette}

2nd Course

Tender Lamb Shank
^{slow braised, served with saffron risotto}
^{sauté spinach, natural jus} \\

Changed lines 34-36 from:

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

to:

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

Changed lines 38-42 from:

Slow Braised Lamb Shank ^GF
^{garlic-olive oil mashed potatoes}
^{French green beans, carrot, natural jus}

to:

Pan Roasted Wild Gulf Red Snapper
^{crab & cheese grits, asparagus}
^{dill-lemon butter sauce}
᠃ ᠅᠃
Slow Braised Beef Short Rib ^GF
^{single bone 14 oz. short rib}
^{with dauphinois potato, French green beans}
^{asparagus, carrot, natural jus}
^{and shaved Parmigiana Reggiano}

Changed lines 67-75 from:

Almond-Pear Tart
^{bosc pear, almond cream, pâtè sucrée}
᠃ ᠅᠃
Frozen Nougat with Dried Fruit
& Toasted Nuts ^GF
^{figs, currants, sour cherries, blueberries,}
^{walnuts & almonds folded in a}
^{honey-meringue mousse}

to:

Meyer Lemon Curd Tart
^{in a crispy tart shell}
^{topped with crème diplomat}

Added line 73:

April 04, 2019, at 11:09 PM by 74.194.1.9 -

Changed line 26 from:

^{with sherry}

to:

^{with sherry} \\

Changed lines 57-58 from:

^{Parmigiana Reggiano} \\

to:

^{Parmigiana Reggiano}

April 04, 2019, at 11:08 PM by 74.194.1.9 -

Added line 53:

Changed lines 72-73 from:

Frozen Nougat with Dried Fruit & Toasted Nuts ^GF

to:

Frozen Nougat with Dried Fruit
& Toasted Nuts ^GF

April 04, 2019, at 11:07 PM by 74.194.1.9 -

Changed line 20 from:

  ^{walnut vinaigrette, Roquefort cheese}

to:

  ^{walnut vinaigrette, Roquefort cheese} \\

Changed line 23 from:

^{in a crisp Parmesan cheese basket}

to:

^{in a crisp Parmesan cheese basket} \\

Changed line 26 from:

^{with sherry}

to:

^{with sherry}

Changed line 36 from:

^{vegetable noodles, caponata sauce, caper blossoms}

to:

^{vegetable noodles, caponata sauce, caper blossoms} \\

Changed line 41 from:

^{tagliatelle pasta}

to:

^{tagliatelle pasta} \\

Changed lines 44-45 from:

'^''crabmeat tossed in a champagne cream sauce ^{and served in a puff pastry shell with asparagus}

to:

^{crabmeat tossed in a champagne cream sauce}
^{and served in a puff pastry shell with asparagus} \\

Changed line 66 from:

^{traditional French custard with a crisp caramel crust}

to:

^{traditional French custard with a crisp caramel crust} \\

April 04, 2019, at 11:05 PM by 74.194.1.9 -

Changed line 2 from:

Sunday, April 1st, 2018\\

to:

Sunday, April 21st, 2019\\

Changed lines 15-16 from:

La Truffe Sauvage House Salad
^{local greens, tomato, Belgian Endive, Granny Smith apple} \\

to:

Local Tomato Salad Salad
^{hydroponic tomatoes grown by the}
^{Coushatta Tribe in Kinder, LA}
^{roasted peppers, eggplant tapenade, Kalamata olives}
^{Valbresso feta, oregano vinaigrette, grissini} \\

Changed lines 21-30 from:

Mediterranean Salad
^{vine ripe tomato, English cucumber, red onion, avocado}
^{Kalamata olives, capers, Valbresso Feta, oregano vinaigrette}

Main Lobster Bisque en Crôute

Louisiana Turtle Soup with Crabmeat & Sherry

to:

᠃ ᠅᠃
Caesar Salad
^{in a crisp Parmesan cheese basket} ᠃ ᠅᠃
Louisiana Turtle Soup
^{with sherry} ᠃ ᠅᠃
Sunchoke & Morel Mushroom Ravioli
^{Parmigiana Reggiano cream}

Changed lines 34-48 from:

Pan Roasted Wild Pacific Halibut
^{saffron steamed potato, asparagus, capers, sun-dried tomato}
^{marinated artichoke, shrimp}

Slow Braised Beef Short Rib
^{Gorgonzola dauphinois potato, French green beans, carrot}
^{asparagus, natural jus, white truffle oil, shaved Parmigiana Reggiano}

Herbed Lamb Chops
^{spanakopita, orzo pasta, natural jus}

Vegetable Risotto
^{roasted eggplant, fire roasted red pepper, pesto}
^{sauté spinach, goat cheese}

to:

Flax Seed Meal crusted
Wild Pacific Halibut ^GF
^{vegetable noodles, caponata sauce, caper blossoms} ᠃ ᠅᠃
Blanquette de Veau
^{braised veal shank with cream, Morel mushroom}
^{carrot, pearl onion & house-made}
^{tagliatelle pasta} ᠃ ᠅᠃
Jumbo Lump Crabmeat Mary Louise
'^''crabmeat tossed in a champagne cream sauce ^{and served in a puff pastry shell with asparagus} ᠃ ᠅᠃
Slow Braised Lamb Shank ^GF
^{garlic-olive oil mashed potatoes}
^{French green beans, carrot, natural jus}

Changed lines 54-55 from:

^{over penne pasta with French green beans, light cream sauce} \\

to:

^{over house-made tagliatelle pasta}
^{with French green beans, light cream sauce} \\

Changed lines 61-64 from:

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

Flourless Chocolate Cake

to:

Flourless Chocolate Cake ^GF

Changed lines 63-71 from:

^{to create an intense chocolate experience}

Lemon Gelato
^{house-made lemon curd ice cream}
^{topped with toasted Swiss meringue}

White & Dark Chocolate Mousse Cake
^{layers of dark chocolate chiffon sponge with white & dark chocolate mousse}
^{finished with dark chocolate ganache, candied pecans}

to:

^{to create an intense chocolate experience}
᠃ ᠅᠃
White Chocolate Crème Brulée ^GF
^{traditional French custard with a crisp caramel crust} ᠃ ᠅᠃
Almond-Pear Tart
^{bosc pear, almond cream, pâtè sucrée}
᠃ ᠅᠃
Frozen Nougat with Dried Fruit & Toasted Nuts ^GF
^{figs, currants, sour cherries, blueberries,}
^{walnuts & almonds folded in a}
^{honey-meringue mousse}

April 01, 2018, at 03:42 AM by 74.194.1.9 -

Changed lines 25-27 from:

Louisiana Turtle Soup with Sherry

to:

Louisiana Turtle Soup with Crabmeat & Sherry

Changed line 30 from:

Pan Roasted Wild Gulf Red Snapper

to:

Pan Roasted Wild Pacific Halibut

March 17, 2018, at 08:07 PM by 74.194.1.9 -

Changed line 2 from:

Sunday, April 16th, 2017\\

to:

Sunday, April 1st, 2018\\

Changed lines 8-10 from:

credit card required to secure reservation

to:

credit card required to secure reservation

Changed lines 15-22 from:

Pan Seared Jumbo Lump Crabmeat Bourek
^{a crispy North African appetizer}
^{wrapped in pastry and pan sauté crispy}
^{filled with crab, scallion, cilantro, mango and créole rémoulade}

Traditional Louisiana Turtle Soup
^{with sherry & smoked gouda}

to:

La Truffe Sauvage House Salad
^{local greens, tomato, Belgian Endive, Granny Smith apple}
^{walnut vinaigrette, Roquefort cheese}

Changed lines 20-23 from:

^{tomato, cucmber, avocado, Kalamata olives, capers,}
^{Valbresso Feta, extra virgin olive oil & balsamic vinegar}

to:

^{vine ripe tomato, English cucumber, red onion, avocado}
^{Kalamata olives, capers, Valbresso Feta, oregano vinaigrette}

Main Lobster Bisque en Crôute

Louisiana Turtle Soup with Sherry

Changed lines 31-34 from:

^{quinoa, sauté spinach, shrimp sauce}

Beef Tenderloin Filet
^{saffron risotto, asparagus, Bordelaise sauce}

to:

^{saffron steamed potato, asparagus, capers, sun-dried tomato}
^{marinated artichoke, shrimp}

Slow Braised Beef Short Rib
^{Gorgonzola dauphinois potato, French green beans, carrot}
^{asparagus, natural jus, white truffle oil, shaved Parmigiana Reggiano}

Herbed Lamb Chops
^{spanakopita, orzo pasta, natural jus}

Vegetable Risotto
^{roasted eggplant, fire roasted red pepper, pesto}
^{sauté spinach, goat cheese}

Children’s Option - 6 to 13 yrs. $32. per child
Pan Sauté Jumbo Gulf Shrimp or Chicken
^{over penne pasta with French green beans, light cream sauce}
^{Parmigiana Reggiano}
plus choice of dessert

3rd Course

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

Changed lines 56-63 from:

Braised Lamb Shoulder
^{Lyonnaise potato, French green beans, natural jus}

3rd Course

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

to:

Flourless Chocolate Cake
^{three ingredients combined}
^{to create an intense chocolate experience}

Changed lines 60-85 from:

Chocolate Mille Feuille
^{crisp puff pastry layered with chocolate crème patisserie} ^{glazed with coffee fondant}

Frozen Nougat
^{a honey mousse with toasted walnuts, almonds & dried fruit}

Meyer Lemon Curd Éclair
^{crisp pâte à choux filled with tart Meyer lemon curd}

Flourless Chocolate Trio
^{layers of chocolate sponge, chocolate mousse and dark chocolate ganache}

Childrens Prix Fixe Menu (6-13 yrs)

Main Course

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken
^{over pasta with French green beans, light cream sauce, Parmigiana Reggiano}

plus selection of dessert

$32. per child
^{beverages, tax and gratuity are additional}

to:

Lemon Gelato
^{house-made lemon curd ice cream}
^{topped with toasted Swiss meringue}

White & Dark Chocolate Mousse Cake
^{layers of dark chocolate chiffon sponge with white & dark chocolate mousse}
^{finished with dark chocolate ganache, candied pecans}

April 16, 2017, at 05:30 AM by 74.194.1.9 -

Changed line 64 from:

^{over penne pasta with French green beans, light cream sauce, Parmigiana Reggiano}

to:

^{over pasta with French green beans, light cream sauce, Parmigiana Reggiano}

March 22, 2017, at 11:37 PM by 74.194.1.9 -

Changed line 7 from:

beverages, tax and 20% service charge\\

to:

beverages, tax and gratuity are additional\\

Changed lines 70-71 from:

^{beverages, tax and 20% service charge additional}

to:

^{beverages, tax and gratuity are additional}

Deleted lines 73-75:

March 22, 2017, at 11:36 PM by 74.194.1.9 -

Changed lines 2-4 from:

Sunday, March 27th, 2016
11:00am - 3:00pm

to:

Sunday, April 16th, 2017
11:00am - 2:00pm

Changed line 6 from:

$65. per person\\

to:

$75. per person\\

Changed lines 15-16 from:

Veal, Leek & Sour Cherry Tortellini
^{vermouth-leek cream}

to:

Pan Seared Jumbo Lump Crabmeat Bourek
^{a crispy North African appetizer}
^{wrapped in pastry and pan sauté crispy}
^{filled with crab, scallion, cilantro, mango and créole rémoulade}

Traditional Louisiana Turtle Soup
^{with sherry & smoked gouda}

Changed lines 23-29 from:

Heirloom Tomato, Warm Goat Cheese, Kalamata Olives, White Anchovies
^{arugula, fire roasted peppers, oregano vinaigrette}

Sunchoke Velouté
^{Jerusalem Artichoke soup with a touch of cream with sweet potato chips & lump crab}

to:

Mediterranean Salad
^{tomato, cucmber, avocado, Kalamata olives, capers,}
^{Valbresso Feta, extra virgin olive oil & balsamic vinegar}

Changed lines 30-34 from:

Slow Braised Beef Short Rib
^{Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus}

Pan Sauté Branzini with Crabmeat
^{roasted tomato and asparagus risotto, dill hollandaise}

to:

Pan Roasted Wild Gulf Red Snapper
^{quinoa, sauté spinach, shrimp sauce}

Beef Tenderloin Filet
^{saffron risotto, asparagus, Bordelaise sauce}

Changed lines 36-37 from:

Roasted Semi-Boneless Half Chicken
^{stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory sauce}

to:

Braised Lamb Shoulder
^{Lyonnaise potato, French green beans, natural jus}

3rd Course

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

Changed lines 45-52 from:

Braised Lamb Shank
^{fresh tagliatelle pasta, asparagus, French green beans, carrot, natural jus & shaved Parmigiana Reggiano}

3rd Course

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

to:

Chocolate Mille Feuille
^{crisp puff pastry layered with chocolate crème patisserie} ^{glazed with coffee fondant}

Changed lines 49-50 from:

Meyer Lemon Cheesecake
^{a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd}

to:

Frozen Nougat
^{a honey mousse with toasted walnuts, almonds & dried fruit}

Changed lines 52-60 from:

White & Dark Chocolate Mousse Cake
^{white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache}

Frozen Nougat
^{a honey mousse with toasted walnuts, almonds and dried fruit}

Childrens Prix Fixe Menu

to:

Meyer Lemon Curd Éclair
^{crisp pâte à choux filled with tart Meyer lemon curd}

Flourless Chocolate Trio
^{layers of chocolate sponge, chocolate mousse and dark chocolate ganache}

Childrens Prix Fixe Menu (6-13 yrs)

Changed lines 66-81 from:

Dessert

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

Meyer Lemon Cheesecake
^{a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd}

White & Dark Chocolate Mousse Cake
^{white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache}

Frozen Nougat
^{a honey mousse with toasted walnuts, almonds and dried fruit}

to:

plus selection of dessert

Added line 74:

March 27, 2016, at 03:23 AM by 74.194.2.40 -

Changed lines 27-30 from:

Trout Filet with Crabmeat

to:

Slow Braised Beef Short Rib
^{Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus}

Pan Sauté Branzini with Crabmeat

Changed lines 36-39 from:

Slow Braised Beef Short Rib
^{Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus}

to:

Braised Lamb Shank
^{fresh tagliatelle pasta, asparagus, French green beans, carrot, natural jus & shaved Parmigiana Reggiano}

Changed lines 48-49 from:

Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}

to:

White & Dark Chocolate Mousse Cake
^{white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache}

Changed lines 52-54 from:

^{a honey moussed with toasted walnuts, almonds and dried fruit}

to:

^{a honey mousse with toasted walnuts, almonds and dried fruit}

Changed lines 71-72 from:

Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}

to:

White & Dark Chocolate Mousse Cake
^{white and dark chocolate mousse layered between dark chocolate chiffon cake, glazed with dark chocolate ganache}

Changed lines 75-77 from:

^{a honey moussed with toasted walnuts, almonds and dried fruit}

to:

^{a honey mousse with toasted walnuts, almonds and dried fruit}

Added line 83:

February 26, 2016, at 02:56 AM by 74.194.2.40 -

Changed line 2 from:

Sunday, April 5th, 2015\\

to:

Sunday, March 27th, 2016\\

Changed line 6 from:

$70. per person\\

to:

$65. per person\\

Changed lines 15-16 from:

Three Tomato Salad with Chilled Jumbo Lump Crabmeat
^{creole rémoulade}

to:

Veal, Leek & Sour Cherry Tortellini
^{vermouth-leek cream}

Changed lines 18-19 from:

La Truffe Sauvage House Smoked Salmon
^{potato galette, avocado, crème fraiche & lemon}

to:

Heirloom Tomato, Warm Goat Cheese, Kalamata Olives, White Anchovies
^{arugula, fire roasted peppers, oregano vinaigrette}

Changed lines 21-25 from:

Axis Venison Bourek
^{a North African appetizer with shredded potato, scallion, cilantro & fire roasted peppers}
^{wrapped in a thin pastry and pan sauté crispy}

to:

Sunchoke Velouté
^{Jerusalem Artichoke soup with a touch of cream with sweet potato chips & lump crab}

Changed lines 27-28 from:

Moroccan Braised Lamb Shoulder with Cinnamon, Cloves & Cardamon
^{served with risotto Milanese & natural jus}

to:

Trout Filet with Crabmeat
^{roasted tomato and asparagus risotto, dill hollandaise}

Changed lines 30-31 from:

Pan Sauté Crispy Gulf Red Snapper
^{over sauté spinach, gnocchi & sauce Puttanesca}

to:

Roasted Semi-Boneless Half Chicken
^{stuffed with spinach, sweet corn & Feta cheese, roasted garlic-olive oil mashed potatoes, Ivory sauce}

Changed lines 33-36 from:

Filet of Prime Beef Tenderloin
^{Gorgonzola dauphinois potato, roasted squash, carrot & haricot vert, roasted shallot bordelaise}

to:

Slow Braised Beef Short Rib
^{Gorgonzola dauphinois potato, carrot, broccoli rabe, natural jus}

Changed lines 39-40 from:

Apple Tart Tatin
^{traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato}

to:

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

Changed lines 45-46 from:

Gateau Opéra
^{seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache}

to:

Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}

Changed lines 48-51 from:

Crème Brulée
^{a French custard topped with a crisp caramel crust}

to:

Frozen Nougat
^{a honey moussed with toasted walnuts, almonds and dried fruit}

Changed lines 62-63 from:

Apple Tart Tatin
^{traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato}

to:

White Chocolate Crème Brulée
^{traditional French custard with a crisp caramel crust}

Deleted lines 66-68:

Gateau Opéra
^{seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache}

Changed lines 68-72 from:

Crème Brulée
^{a French custard topped with a crisp caramel crust}

$35. per child

to:

Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}

Frozen Nougat
^{a honey moussed with toasted walnuts, almonds and dried fruit}

$32. per child

February 20, 2015, at 06:39 PM by 166.137.118.20 -

Changed line 17 from:



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February 20, 2015, at 06:35 PM by 166.137.118.20 -

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Sunday, April 20th, 2014\\

to:

Sunday, April 5th, 2015\\

Changed line 6 from:

$60. per person\\

to:

$70. per person\\

Changed lines 15-25 from:

Local Greens, Poached Pear & Maytag Blue Cheese
^{spicy Macadamia nuts}

Cream of Asparagus
^{with poached seafood & crab}

Mediterranean Salad
^{vine ripe tomato, English cucumber, French feta cheese, Kalamata olives,}
^{avocado, capers, red onion & oregano vinaigrette}

to:

Three Tomato Salad with Chilled Jumbo Lump Crabmeat
^{creole rémoulade}  La Truffe Sauvage House Smoked Salmon
^{potato galette, avocado, crème fraiche & lemon}  Axis Venison Bourek
^{a North African appetizer with shredded potato, scallion, cilantro & fire roasted peppers}
^{wrapped in a thin pastry and pan sauté crispy}

Changed lines 28-44 from:

Moroccan Lamb Shank Tagine with Raisins, Prunes and Almonds
^{saffron risotto}

Crispy American Red Snapper
^{lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart}

Filet of Beef Tenderloin
^{garlic-olive oil mashed potatoes, asparagus, haricot vert & carrot}

Crab & Mushroom Crêpes
^{French green beans, dill cream sauce}

Roasted Australian Rack of Lamb
^{garlic-olive oil mashed potatoes, sauté spinach, ratatouille}

to:

Moroccan Braised Lamb Shoulder with Cinnamon, Cloves & Cardamon
^{served with risotto Milanese & natural jus}  Pan Sauté Crispy Gulf Red Snapper
^{over sauté spinach, gnocchi & sauce Puttanesca}  Filet of Prime Beef Tenderloin
^{Gorgonzola dauphinois potato, roasted squash, carrot & haricot vert, roasted shallot bordelaise}

Changed lines 40-53 from:

Triple Chocolate Mousse Cake
^{hazelnut-praline crust, dark chocolate ganache}

Lemon Éclair with Italian Meringue
^{crème chantilly}

Mille-feuille au Chocolat
^{crisp puff pastry layered with with chocolate crème pâtissière}

Raspberry Crème Brulée
^{our white chocolate crème brulée tucked inside a crisp puff pastry shell}
^{with fresh raspberries & raspberry coulis}

to:

Apple Tart Tatin
^{traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato}  Meyer Lemon Cheesecake
^{a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd}  Gateau Opéra
^{seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache}  Crème Brulée
^{a French custard topped with a crisp caramel crust}

Changed lines 63-77 from:

Triple Chocolate Mousse Cake
^{hazelnut-praline crust, dark chocolate ganache}

Lemon Éclair with Italian Meringue
^{crème chantilly}

Mille-feuille au Chocolat
^{crisp puff pastry layered with with chocolate crème pâtissière}

Raspberry Crème Brulée
^{our white chocolate crème brulée tucked inside a crisp puff pastry shell}
^{with fresh raspberries & raspberry coulis}

$29. per child

to:

Apple Tart Tatin
^{traditional Alsatian upside down caramelized apple tart with house-made vanilla bean gelato}  Meyer Lemon Cheesecake
^{a creamy, delicate custard style cheesecake glazed with local Meyer Lemon curd}  Gateau Opéra
^{seven layer cake including dark chocolate, almond sponge, coffee buttercream & dark chocolate ganache}  Crème Brulée
^{a French custard topped with a crisp caramel crust}

$35. per child

Deleted line 80:

March 03, 2014, at 06:42 PM by 166.137.156.21 -

Changed line 53 from:

Mille Feuille au Chocolat

to:

Mille-feuille au Chocolat

Changed line 77 from:

Mille Feuille au Chocolat

to:

Mille-feuille au Chocolat

March 03, 2014, at 06:37 PM by 166.137.156.21 -

Changed lines 2-4 from:

Sunday, March 31st, 2013
11:00am - 2:00pm

to:

Sunday, April 20th, 2014
11:00am - 3:00pm

Changed lines 15-19 from:

Chèvre Chaud over Spinach Salad
^{sauté breadcrumb crusted goat cheese, toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette}

Seafood & Roasted Corn Chowder

to:

Local Greens, Poached Pear & Maytag Blue Cheese
^{spicy Macadamia nuts}

Cream of Asparagus
^{with poached seafood & crab}

Changed lines 28-31 from:

Slow Roasted Chaddick Farms Leg of Lamb
^{local coastal lamb raised by Chad Thielen, served with}
^{saffron risotto, sauté spinach, tomato Provençale, natural jus}

to:

Moroccan Lamb Shank Tagine with Raisins, Prunes and Almonds
^{saffron risotto}

Crispy American Red Snapper
^{lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart}

Changed lines 35-41 from:

^{pomme frites, haricot vert, zucchini & yellow squash, Bearnaise}

Chicken Breast Stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese
^{lyonnaise potato, Dijon mustard cream sauce}

to:

^{garlic-olive oil mashed potatoes, asparagus, haricot vert & carrot}

Crab & Mushroom Crêpes
^{French green beans, dill cream sauce}

Roasted Australian Rack of Lamb
^{garlic-olive oil mashed potatoes, sauté spinach, ratatouille}

Changed lines 47-52 from:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

to:

Triple Chocolate Mousse Cake
^{hazelnut-praline crust, dark chocolate ganache}

Lemon Éclair with Italian Meringue
^{crème chantilly}

Mille Feuille au Chocolat
^{crisp puff pastry layered with with chocolate crème pâtissière}

Changed lines 57-58 from:

to:

^{our white chocolate crème brulée tucked inside a crisp puff pastry shell}
^{with fresh raspberries & raspberry coulis}

Changed lines 71-76 from:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

to:

Triple Chocolate Mousse Cake
^{hazelnut-praline crust, dark chocolate ganache}

Lemon Éclair with Italian Meringue
^{crème chantilly}

Mille Feuille au Chocolat
^{crisp puff pastry layered with with chocolate crème pâtissière}

Changed lines 81-82 from:

to:

^{our white chocolate crème brulée tucked inside a crisp puff pastry shell}
^{with fresh raspberries & raspberry coulis}

Added line 90:

March 19, 2013, at 02:14 PM by 12.73.38.11 -

Changed line 2 from:

Sunday, April 8th , 2012\\

to:

Sunday, March 31st, 2013\\

Changed lines 15-25 from:

Louisiana Crab Cake
^{citrus butter, roasted red pepper aïoli}

Burrata Cheese with Vine Ripe Tomato
^{Kalamata olive tapenade & basil oil}

Shrimp Bourek
^{poached shrimp, shredded potato, julienne portobello mushroom & cilantro,}
^{wrapped in a thin pastry and pan sauté crispy, served with lemon & avocado salsa}

to:

Chèvre Chaud over Spinach Salad
^{sauté breadcrumb crusted goat cheese, toasted baguette, pine-nuts, dried figs & roasted shallot vinaigrette}

Seafood & Roasted Corn Chowder

Mediterranean Salad
^{vine ripe tomato, English cucumber, French feta cheese, Kalamata olives,}
^{avocado, capers, red onion & oregano vinaigrette}

Changed lines 27-38 from:

Slow Roasted Leg of Lamb
^{Boulangère potato, asparagus, haricot vert, carrot fondante, natural jus}

Crispy Red Snapper
^{Louisiana crab & cheese grits, sauté spinach, spaghetti squash, lemon butter sauce}

Angus Beef Tenderloin Filet
^{gorgonzola dauphinois potato, asparagus, haricot vert, carrot fondante,}
^{roasted shallot bordelaise}

to:

Slow Roasted Chaddick Farms Leg of Lamb
^{local coastal lamb raised by Chad Thielen, served with}
^{saffron risotto, sauté spinach, tomato Provençale, natural jus}

Filet of Beef Tenderloin
^{pomme frites, haricot vert, zucchini & yellow squash, Bearnaise}

Chicken Breast Stuffed with Proscuitto di Parma, Fennel, Leek & Goat Cheese
^{lyonnaise potato, Dijon mustard cream sauce}

Changed lines 41-47 from:

Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

to:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

Raspberry Crème Brulée

Changed line 54 from:

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken

to:

Pan Sauté Tender Jumbo Gulf Shrimp or Chicken

Changed lines 60-68 from:

Dark Chocolate Mousse Cake
Strawberry Napoleon

Lemon Tart with Italian Meringue

Chocolate Petite Pot de Crème

$28. per child

to:

Dark Chocolate & Hazelnut Cake

Blood Orange Tart

Lemon Gelato with Toasted Swiss Meringue

Raspberry Crème Brulée

$29. per child

Easter Sunday

Main.EasterSunday History

EASTER LUNCH
Sunday, April 9th, 2021
11:00am - 2:00pm

Prixe Fixe Menu
$85. per person
beverages, tax and gratuity are additional
credit card required to secure reservation

Childrens Prix Fixe Menu (6-13 yrs)

Childrens Prix Fixe Menu

Childrens Prix Fixe Menu (6-13 yrs)

Easter Sunday

Main.EasterSunday History

EASTER LUNCHSunday, April 9th, 202111:00am - 2:00pm

Prixe Fixe Menu$85. per personbeverages, tax and gratuity are additionalcredit card required to secure reservation

Childrens Prix Fixe Menu (6-13 yrs)

Childrens Prix Fixe Menu

Childrens Prix Fixe Menu (6-13 yrs)

EASTER LUNCH
Sunday, April 9th, 2021
11:00am - 2:00pm

Prixe Fixe Menu
$85. per person
beverages, tax and gratuity are additional
credit card required to secure reservation