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Special EventsMain.SpecialEvents HistoryHide minor edits - Show changes to output Changed line 7 from:
%center% '''''Sophia Silivos - violin''''' %% to:
%center% '''''Sophia Silivos - violin''''' %%\\ Changed line 9 from:
%center% '''''Chris French - cello''''' %% to:
%center% '''''Chris French - cello''''' %% Added lines 6-7:
%center% '''''Yianki Karataş - violin''''' %%\\ %center% '''''Sophia Silivos - violin''''' %% Deleted lines 9-10:
%center% '''''Sophia Silivos - violin''''' %% Changed line 60 from:
%center% [+ to:
%center% [+ +] %% [[<<]] Deleted line 59:
Added line 60:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper'' +] %% [[<<]] Changed line 60 from:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper +] %% [[<<]] to:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper'' +] %% [[<<]] Changed line 60 from:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper to:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper +] %% [[<<]] Changed line 60 from:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper'' +] %% [[<<]] to:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper '' +] %% [[<<]] Changed lines 1-3 from:
! %center% ''Chamber Music Dinner %center% '-'' to:
! %center% ''Chamber Music Dinner VI'' %%\\ %center% '-''Thursday, October 2nd, 2025''-' %% Changed line 6 from:
%center% ''''' to:
%center% '''''James Cunningham - viola''''' %%\\ Changed line 8 from:
%center% ''''' to:
%center% '''''Yianki Karataş - violin''''' %%\\ Changed line 20 from:
%center% '''''$ to:
%center% '''''$135. per person''''' %%\\ Changed lines 28-29 from:
%center% [+ '' to:
%center% [+ ''Traditional Steak Tartare'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''red onion, cornichon, capers, Dijon mustard''^' %%\\ %center% '^''egg yolk, extra virgin olive oil, Italian parsley''^' %%\\ %center% '^'' house-made potato chips with white truffle oil''^' %%\\ %center% '^''& Parmigiana Reggiano''^' %%\\ Changed lines 34-38 from:
%center% [+ '' to:
%center% [+ ''La Truffe Sauvage House Salad'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''mixed greens, tomato, Belgian Endive''^' %%\\ %center% '^''Granny Smith apple, toasted walnuts''^' %%\\ %center% '^''Gorgonzola dolce, walnut vinaigrette''^' %%\\ %center% '^''Granny Smith apple chips''^' %%\\ Changed lines 40-41 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Maine Lobster & Jerusalem Artichoke Ravioli'' +] %% [[<<]] %center% '^''leek-vermouth cream sauce ''^' %%\\ Changed lines 43-44 from:
%center% [+ ''Pan to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]] %center% '^''dried fruit brioche canapé''^' %%\\ %center% '^''Granny Smith apple terrine''^' %%\\ %center% '^''blood orange reduction''^' %%\\ Changed lines 48-52 from:
%center% [+ '' %center% '^'' %center% '^'' %center% '^'' with figs & toasted pinenuts to:
%center% [+ ''Sauté Wild Jumbo Gulf Shrimp'' +] %% [[<<]] %center% '^''garlic chips, tomato confit, roasted peppers''^' %%\\ %center% '^'' lemon, créole rémoulade ''^' %% Changed lines 54-57 from:
%center% [+ ''Slow Braised Beef Short Rib'' %center% '^' %center% '^'' to:
%center% [+ ''Slow Braised Beef Short Rib'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''single bone 14 oz. short rib braised with ''^' %%\\ %center% '^'a subtle spice hint of cinnamon, clove &''^' %%\\ %center% '^''coriander, with dauphinois potato, ''^' %%\\ %center% '^'' sauté spinach, Parmigiana Reggiano''^' %%\\ Changed lines 61-62 from:
%center% '^''saffron steamed potato, sun-dried tomato %center% '^'' to:
%center% '^''saffron steamed potato, sun-dried tomato''^' %%\\ %center% '^''artichoke, capers, asparagus tips''^' %%\\ %center% '^''lemon butter sauce & jumbo lump crabmeat''^' %%\\ Changed lines 65-67 from:
%center% [+ '' to:
%center% [+ ''Pan Seared Natural Sea Scallops'' +] %% [[<<]] %center% '^''brunoise vegetable tart''^' %%\\ %center% '^''25 yr aged balsamic vinegar''^' %%\\ Changed lines 69-78 from:
%center% [+ '' %center% '^'' %center% '^'' %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''three ingredients combined ''^' %%\\ %center% '^''to create an intense chocolate experience to:
%center% [+ ''Veal Tender Scallopini'' +] %% [[<<]] %center% '^''Morel mushroom risotto, asparagus''^' %%\\ %center% '^''lemon-thyme cream sauce''^' %%\\ Changed lines 73-74 from:
%center% [+ '' %center% ' to:
%center% [+ ''Boneless Roasted Yogurt Marinated'' +] %% [[<<]] %center% [+ ''Half Chicken'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''creamy risotto, julienne zucchini, carrot''^' %%\\ %center% '^''and yellow squash sauté with garlic &''^' %%\\ %center% '^''extra virgin olive oil, red wine sauce''^' %%\\ %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''White & Dark Chocolate'' +] %% [[<<]] %center% [+ ''Mousse Cake'' +] %% [[<<]] %center% '^''over crispy praline feulletine''^' %%\\ %center% '^''mixed berry coulis & candied pecans''^' %%\\ Changed lines 87-88 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]] %center% '^''our traditional crème brulée nestled''^' %%\\ %center% '^''in a crisp puff pastry shell with''^' %%\\ %center% '^''fresh raspberries and a crisp caramel crust''^' %%\\ Changed lines 92-97 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Lemon Soufflé'' ''' '^GF^' '''+] %% [[<<]] %center% '^''candied lemon zest''^' %%\\ %center% '^''crème anglaise chantilly with lemon curd''^' %% Changed line 99 from:
* [[EasterSunday | to:
* [[EasterSunday | ]] Changed line 104 from:
* [[PrivateDiningAndEvents | to:
* [[PrivateDiningAndEvents | ]] Changed lines 55-56 from:
%center% [+ '' %center% '^''roasted eggplant, fire roasted red pepper, sauté spinach''^' %%\\ to:
%center% [+ ''Morel Mushroom, Dried Fig & Asparagus Risotto'' +] %% [[<<]] Changed lines 9-10 from:
%center% '''''Sophia Silivos - violin''''' %% to:
%center% '''''Sophia Silivos - violin''''' %% Deleted lines 87-88:
Changed lines 1-3 from:
! %center% '' %center% '-'' to:
! %center% ''Chamber Music Dinner V'' %%\\ %center% '-''Wednesday, November 20th, 2019''-' %% Added lines 6-18:
%center% '''''Judy Dines - flute''''' %%\\ %center% '''''Chris French - cello''''' %%\\ %center% '''''Jarita Ng - viola''''' %%\\ %center% '''''Sophia Silivos - violin''''' %%\\ %center% '''''two sets starting at approximately 6:15p and 7:45p''''' %%\\ %center% '''''please arrive prior to sets starting''''' %%\\ %center% '''''to minimize interruption of the performance''''' %% %center% '''''please allow all attendees to enjoy the performance''''' %%\\ %center% '''''by keeping discussions to a minimum''''' %%\\ %center% '''''during the performance''''' %% Changed lines 21-33 from:
%center% '''''beverages, tax and %center% ''''' %center% %center% %center style="text-decoration: underline"% '''[++{+Premier Plat+}++]''' %% %center% [+ ''Almond Crusted Abalone'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''lemon-caper noisette, mizuna, ''^' %%\\ %center% '^''arugula, young spinach to:
%center% '''''beverages, tax and gratuity are additional''''' %%\\ %center% '''''reservations only / credit card required to secure reservation''''' %% %center style="text-decoration: underline"% '''[++{+1st Course+}++]''' %% %center% [+ ''Sunchoke & Morel Mushroom Ravioli'' +] %% [[<<]] %center% '^''Parmigiana Reggiano cream''^' %%\\ Changed lines 31-34 from:
%center% [+ '' %center% '^''natural veal jus, shaved Parmigiana Reggiano''^' %%\\ %center% '^''white truffle oil ''^' %%\\ to:
%center% [+ ''Maine Lobster Bisque en Croûte'' +] %% [[<<]] Changed lines 33-36 from:
%center% [+ '' %center% %center% '^''wrapped in a thin pastry and pan sauté crispy''^' %%\\ %center% '^''served with asian slaw to:
%center% [+ ''Natural Sea Scallops au Gratin'' +] %% [[<<]] %center% '^'' à la Rockefeller ''^' %%\\ Changed lines 36-44 from:
%center% [+ '' %center% %center% '^''rémouldade''^' %% %center style="text-decoration: underline"% '''[++{+Deuxième Plat+}++]''' %% %center% [+ ''Medium-Rare Nilgai Antelope Loin ''' '^GF^' ''' '' +] %% [[<<]] %center% '^''braised artichoke heart, carrot & sweet peas''^' %%\\ %center% '^''sauce Grand Veneur to:
%center% [+ ''Pan Sauté Crab Cake'' +] %% [[<<]] %center% '^'' vegetable noodles, créole rémoulade ''^' %%\\ Changed lines 39-41 from:
%center% [+ '' %center% to:
%center% [+ ''Chèvre Chaud over Young Spinach Salad'' +] %% [[<<]] %center% '^''pan sauté breadcrumb crusted goat cheese ''^' %%\\ %center% '^'' over spinach tossed with roasted shallot vinaigrette ''^' %%\\ %center% '^'' with figs & toasted pinenuts ''^' %% %center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %% %center% [+ ''Slow Braised Beef Short Rib'' +] %% [[<<]] %center% '^''single bone, 14 oz. short rib with dauphinois potato, ''^' %%\\ %center% '^''French green beans, asparagus, carrot, natural jus, ''^' %%\\ %center% '^'' shaved Parmigiana Reggiano''^' %%\\ Changed lines 51-52 from:
%center% [+ '' %center% to:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper'' +] %% [[<<]] %center% '^''saffron steamed potato, sun-dried tomato, artichoke, capers,''^' %%\\ %center% '^''asparagus tips, lemon butter sauce & jumbo lump crabmeat''^' %%\\ Changed lines 55-64 from:
%center% [+ '' %center% %center% '^''truffled roasted potato''^' %% %center style="text-decoration: underline"% '''[++{+Le Dessert+}++]''' %% %center% [+ ''Roasted Hazelnut Chocolate Buttercream Cake'' +] %% [[<<]] %center% '^''served over hazelnut feuilletine''^' %%\\ %center% '^''topped with dark chocolate ganache to:
%center% [+ ''Pesto Quinoa with Warm Goat Cheese'' +] %% [[<<]] %center% '^''roasted eggplant, fire roasted red pepper, sauté spinach''^' %%\\ Changed lines 58-60 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Jumbo Lump Crabmeat Mary Louise'' +] %% [[<<]] %center% '^''crabmeat tossed in a champagne cream sauce,''^' %%\\ %center% '^''served in a puff pastry shell with asparagus''^' %% %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''three ingredients combined ''^' %%\\ %center% '^''to create an intense chocolate experience''^' %%\\ Changed lines 69-70 from:
%center% [+ '' %center% to:
%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]] %center% '^''traditional French custard with a crisp caramel crust''^' %%\\ Changed lines 72-74 from:
%center% [+ '' %center% '^'' %center% ' to:
%center% [+ ''Grand Marnier Soufflé'' +] %% [[<<]] %center% '^''crème anglaise chantilly''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''Housemade Lemon Gelato'' +] %% [[<<]] %center% '^''lemon curd ice cream''^' %%\\ %center% '^''topped with toasted Swiss meringue''^' %% Changed line 23 from:
%center% [+ '' to:
%center% [+ ''Gorgonzola Dolce Ravioli'' +] %% [[<<]] Changed lines 34-35 from:
%center% '^'' to:
%center% '^''rémouldade''^' %% Changed line 38 from:
%center% [+ ''Medium-Rare Antelope Loin ''' '^GF^' ''' '' +] %% [[<<]] to:
%center% [+ ''Medium-Rare Nilgai Antelope Loin ''' '^GF^' ''' '' +] %% [[<<]] Changed line 56 from:
%center% [+ ''Roasted Hazelnut Chocolate Buttercream'' +] %% [[<<]] to:
%center% [+ ''Roasted Hazelnut Chocolate Buttercream Cake'' +] %% [[<<]] Added line 79:
Changed lines 61-62 from:
%center% '^''our white chocolate crème brulée %center% '^'' to:
%center% '^''our white chocolate crème brulée ''^' %%\\ %center% '^'' with fresh raspberries in a crisp puff pastry shell''^' %%\\ Added line 79:
Changed lines 8-9 from:
%center% '''''beverages, tax and %center% ''''' to:
%center% '''''beverages, tax and ''''' %%\\ %center% '''''gratuity are additional''''' %%\\ %center% '''''limited to 40 guests''''' %%\\ %center% '''''no tables larger than six''''' %%\\ Changed lines 19-20 from:
%center% '^''lemon-caper noisette, mizuna, arugula, young spinach''^' %%\\ to:
%center% '^''lemon-caper noisette, mizuna, ''^' %%\\ %center% '^''arugula, young spinach''^' %%\\ Changed lines 22-23 from:
%center% [+ ''Beef Tenderloin and Maytag Blue Cheese Ravioli'' +] %% [[<<]] to:
%center% [+ ''Beef Tenderloin and'' +] %% [[<<]] %center% [+ ''Maytag Blue Cheese Ravioli'' +] %% [[<<]] Changed line 68 from:
%center% '^''a frozen honey mousse with dried fruit,''^' %% to:
%center% '^''a frozen honey mousse with dried fruit,''^' %%\\ Changed line 46 from:
%center% '^''shallot bordelaise, asparagus, haricot vert''^' %% to:
%center% '^''shallot bordelaise, asparagus, haricot vert''^' %%\\ Changed lines 1-3 from:
! %center% '' %center% '-'' to:
! %center% ''Father’s Day Eve Dinner'' %%\\ %center% '-''Saturday, June 15th, 2019''-' %% Deleted lines 5-8:
%center% '''''will play Classical Chamber Music at 6:15p and 7:45p''''' %% Changed lines 9-16 from:
%center% ''''' %center to:
%center% '''''limited to 40 guests; no tables larger than six''''' %%\\ %center% '''''multiple tables are permitted''''' %% %center style="text-decoration: underline"% '''[++{+Premier Plat+}++]''' %% %center% [+ ''Almond Crusted Abalone'' ''' '^GF^' ''' +] %% [[<<]] %center% '^''lemon-caper noisette, mizuna, arugula, young spinach''^' %%\\ Changed lines 19-20 from:
%center% [+ '' %center% to:
%center% [+ ''Beef Tenderloin and Maytag Blue Cheese Ravioli'' +] %% [[<<]] %center% '^''natural veal jus, shaved Parmigiana Reggiano''^' %%\\ %center% '^''white truffle oil ''^' %%\\ Changed lines 23-25 from:
%center% [+ '' %center% %center% to:
%center% [+ '' Lobster Tail, Celery Root '' +] %% [[<<]] %center% [+'' & Jerusalem Artichoke Bourek '' +] %% [[<<]] %center% '^''wrapped in a thin pastry and pan sauté crispy''^' %%\\ %center% '^''served with asian slaw ''^' %%\\ Changed lines 28-36 from:
%center% [+ '' %center style="text-decoration: underline"% %center% %center% %center% '^''asparagus, carrot, natural jus, white truffle oil & shaved Parmigiana Reggiano to:
%center% [+ ''Colossal Lump Crabmeat ''' '^GF^' ''' '' +] %% [[<<]] %center% '^''organic fresh hearts of palm, avocado''^' %%\\ %center% '^''lime vinaigrette''^' %% %center style="text-decoration: underline"% '''[++{+Deuxième Plat+}++]''' %% %center% [+ ''Medium-Rare Antelope Loin ''' '^GF^' ''' '' +] %% [[<<]] %center% '^''braised artichoke heart, carrot & sweet peas''^' %%\\ %center% '^''sauce Grand Veneur''^' %%\\ Changed lines 38-40 from:
%center% [+ '' %center% %center% to:
%center% [+ ''Potato Scale Crusted '' +] %% [[<<]] %center% [+ ''Wild Gulf Red Snapper''' '^GF^' ''' '' +] %% [[<<]] %center% '^''haricot vert Provençale, red wine butter''^' %%\\ Changed lines 42-43 from:
%center% [+ '' to:
%center% [+ ''Seared Natural Sea Scallops''' '^GF^' ''' '' +] %% [[<<]] %center% '^''duck foie gras mashed potatoes, roasted baby carrot''^' %%\\ Changed lines 45-52 from:
%center% [+ '' %center% %center %center% to:
%center% [+ ''Waygu Beef Filet''' '^GF^' ''' '' +] %% [[<<]] %center% '^''shallot bordelaise, asparagus, haricot vert''^' %% %center% '^''truffled roasted potato''^' %% %center style="text-decoration: underline"% '''[++{+Le Dessert+}++]''' %% %center% [+ ''Roasted Hazelnut Chocolate Buttercream'' +] %% [[<<]] %center% '^''served over hazelnut feuilletine''^' %%\\ %center% '^''topped with dark chocolate ganache''^' %%\\ Changed lines 56-58 from:
%center% [+ '' %center% '^'' %center% to:
%center% [+ ''Raspberry Crème Brulée'' +] %% [[<<]] %center% '^''our white chocolate crème brulée with fresh raspberries''^' %%\\ %center% '^''served in a crisp puff pastry shell''^' %%\\ Changed lines 60-61 from:
%center% [+ '' %center% ' to:
%center% [+ ''Warm Pear-Almond Tart'' +] %% [[<<]] %center% [+ ''with Vanilla Gelato'' +] %% [[<<]] Changed lines 63-65 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Nougat Glace'' +] %% [[<<]] %center% '^''a frozen honey mousse with dried fruit,''^' %% %center% '^''toasted walnuts & almonds''^' %% Changed line 1 from:
! %center% ''Chamber Music Dinner'' %%\\ to:
! %center% ''Chamber Music Dinner IV'' %%\\ Changed lines 3-4 from:
to:
Deleted lines 5-9:
%center% '''''Sophia Silivos - Violin''''' %%\\ %center% '''''Anthony Parce - Viola''''' %%\\ %center% '''''Chris French - Cello''''' %% Changed lines 7-9 from:
%center% '''''will play Classical Chamber Music at 6: to:
%center% '''''will play Classical Chamber Music at 6:15p and 7:45p''''' %% Changed line 29 from:
%center% [+ ''Chèvre Chaud over Young Spinach Salad' +] %% [[<<]] to:
%center% [+ ''Chèvre Chaud over Young Spinach Salad'' +] %% [[<<]] Changed line 35 from:
%center% [+ ''Slow Braised Beef Short Rib' +] %% [[<<]] to:
%center% [+ ''Slow Braised Beef Short Rib'' +] %% [[<<]] Deleted lines 54-56:
%center% '^''traditional French custard with a crisp caramel crust''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ Added lines 58-60:
%center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]] %center% '^''traditional French custard with a crisp caramel crust''^' %%\\ Changed lines 2-3 from:
%center% '-''Wednesday, November to:
%center% '-''Wednesday, November 29th, 2017''-' %% %center% '-''Two sets played at 6:15pm and 7:45pm''-' %% Changed lines 7-11 from:
%center% ''''' %center% ''''' %center% ''''' %center% ''''' to:
%center% '''''Katrina Sevitski - Violin''''' %%\\ %center% '''''Sophia Silivos - Violin''''' %%\\ %center% '''''Anthony Parce - Viola''''' %%\\ %center% '''''Chris French - Cello''''' %% Changed lines 25-27 from:
%center% [+ '' %center% %center% '^''white truffle oil, shaved Parmigiana Reggiano to:
%center% [+ ''Caesar Salad'' +] %% [[<<]] %center% '^''served in a crispy Parmesan cheese basket''^' %%\\ Changed lines 28-30 from:
%center% [+ '' %center% '^''Granny Smith apple terrine, dried fruit brioche, ''^' %%\\ %center% '^''blood orange reduction to:
%center% [+ ''Pheasant Consommé'' +] %% [[<<]] %center% '^''beef-mushroom-foie gras ravioli, white truffle oil ''^' %%\\ Changed lines 31-38 from:
%center% [+ '' %center% %center% %center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %% %center% [+ ''Slow Braised Lamb Shank'' +] %% [[<<]] %center% '^''lima beans, carrot & Louisiana sweet potato to:
%center% [+ ''Mediterranean Salad'' +] %% [[<<]] %center% '^''tomato, cucumber, avocado, red onion, Kalamata olives, capers, ''^' %%\\ %center% '^''Valbresso feta, extra virgin olive oil, balsamic vinegar''^' %%\\ Changed lines 35-36 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Chèvre Chaud over Young Spinach Salad' +] %% [[<<]] %center% '^''pan sauté breadcrumb crusted goat cheese over spinach tossed with ''^' %%\\ %center% '^''roasted shallot vinaigrette with figs & toasted pinenuts''^' %% %center style="text-decoration: underline"% '''[++{+2nd Course+}++]''' %% %center% [+ ''Slow Braised Beef Short Rib' +] %% [[<<]] %center% '^''single bone, 14 oz. short rib with dauphinois potato, French green beans''^' %%\\ %center% '^''asparagus, carrot, natural jus, white truffle oil & shaved Parmigiana Reggiano''^' %%\\ Changed lines 45-47 from:
%center% [+ '' %center% %center% '^''French green beans to:
%center% [+ ''Pan Roasted Crispy Wild Gulf Red Snapper'' +] %% [[<<]] %center% '^''saffron steamed potato, sun-dried tomato, artichoke, capers,''^' %%\\ %center% '^''asparagus tips, lemon butter sauce & jumbo lump crabmeat''^' %%\\ Changed lines 49-58 from:
%center% [+ '' %center% '^''calamari, mussels, clams & rabbit,''^' %%\\ %center% '^''fire roasted peppers, tomato & Kalamata olive''^' %% %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''Macaron Chocolate Cake'' +] %% [[<<]] %center% '^''with dark chocolate buttercream & ganache to:
%center% [+ ''Pan Sauté Veal Tenderloin'' +] %% [[<<]] %center% '^''house-made tagliatelle pasta, sauté spinach, mushroom sauce''^' %%\\ Changed lines 52-53 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Seared Natural Sea Scallops'' +] %% [[<<]] %center% '^''duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce''^' %% %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''three ingredients combined to create an intense chocolate experience''^' %%\\ Added lines 61-63:
%center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]] %center% '^''traditional French custard with a crisp caramel crust''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ Changed lines 68-73 from:
%center% [+ '' %center% '^'' %center% '^''& fresh raspberries to:
%center% [+ ''Lemon Curd Tart'' +] %% [[<<]] %center% '^''in a puff pastry shell topped with toasted Italian meringue''^' %% Deleted lines 79-80:
Changed lines 6-9 from:
%center% ''''' %center% ''''' %center% ''''' %center% ''''' to:
%center% '''''Lizzy Charles - Viola''''' %%\\ %center% '''''Judy Dines - Flute''''' %%\\ %center% '''''Chris French - Cello''''' %%\\ %center% '''''Sophia Silivos - Violin''''' %% Changed line 63 from:
%center% '^''lemon curd ice cream''^' %%\\ to:
%center% '^''lemon curd ice cream''^' %%\\ Added lines 6-10:
%center% '''''Katrina Sevitski - Violin''''' %%\\ %center% '''''Sophia Silivos - Violin''''' %%\\ %center% '''''Anthony Parce - Viola''''' %%\\ %center% '''''Chris French - Cello''''' %% Added line 14:
Changed lines 24-25 from:
%center% [+ ''Fresh to:
%center% [+ ''Fresh HousemadeTagliatelle Pasta'' +] %% [[<<]] %center% [+ ''& Beef Tenderloin Strips'' +] %% [[<<]] Changed lines 32-33 from:
%center% [+ ''Colossal Lump Crabmeat & Herbed Potato Gnocchi'' +] %% [[<<]] to:
%center% [+ ''Colossal Lump Crabmeat'' +] %% [[<<]] %center% [+ ''& Herbed Potato Gnocchi'' +] %% [[<<]] Changed line 57 from:
%center% '^''with chocolate buttercream & to:
%center% '^''with dark chocolate buttercream & ganache''^' %%\\ Changed lines 63-64 from:
%center% '^''lemon curd ice cream topped with toasted Italian meringue''^' %%\\ to:
%center% '^''lemon curd ice cream''^' %%\\ %center% '^''topped with toasted Italian meringue''^' %%\\ Changed lines 67-68 from:
%center% '^''crisp puff pastry layered with crème patisserie to:
%center% '^''crisp puff pastry layered with crème patisserie''^' %%\\ %center% '^''& fresh raspberries''^' %% Deleted line 8:
Changed line 38 from:
%center% '^''French green beans, carrot, Bordelaise sauce''^' %% to:
%center% '^''French green beans, carrot, Bordelaise sauce''^' %%\\ Deleted lines 4-8:
%center% '''''Katrina Sevitski - Violin''''' %%\\ %center% '''''Sophia Silivos - Violin''''' %%\\ %center% '''''Anthony Parce - Viola''''' %%\\ %center% '''''Chris French - Cello''''' %% Changed lines 2-3 from:
%center% '-''Wednesday, November to:
%center% '-''Wednesday, November 30th, 2016''-' %% Changed lines 24-25 from:
%center% [+ '' to:
%center% [+ ''Fresh Tagliatelle Pasta & Beef Tenderloin Strips'' +] %% [[<<]] %center% '^''white truffle oil, shaved Parmigiana Reggiano''^' %%\\ Changed lines 27-28 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Pan Seared Moulard Duck Foie Gras'' +] %% [[<<]] %center% '^''Granny Smith apple terrine, dried fruit brioche, ''^' %%\\ %center% '^''blood orange reduction''^' %%\\ Changed lines 31-33 from:
%center% [+ '' to:
%center% [+ ''Colossal Lump Crabmeat & Herbed Potato Gnocchi'' +] %% [[<<]] %center% '^''spinach, leek vermouth cream''^' %% Changed lines 36-38 from:
%center% [+ '' %center% '^'' %center% '^''local Jasmine rice pilaf with sour cherries & pecan, blood orange sauce to:
%center% [+ ''Slow Braised Lamb Shank'' +] %% [[<<]] %center% '^''lima beans, carrot & Louisiana sweet potato''^' %%\\ Changed lines 39-40 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Pan Roasted Crispy Gulf Red Snapper'' +] %% [[<<]] %center% '^''five vegetable noodles, truffled roast potatoes, saffron cream''^' %%\\ Changed lines 42-49 from:
%center% [+ '' %center% %center style="text-decoration: underline"% %center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''three ingredients combined to create an intense chocolate experience''^' %%\\ to:
%center% [+ ''Beef Tenderloin Filet'' +] %% [[<<]] %center% '^''Gorgonzola dauphinois potato, asparagus,''^' %%\\ %center% '^''French green beans, carrot, Bordelaise sauce''^' %% Changed lines 46-47 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Paella Valencienne'' +] %% [[<<]] %center% '^''saffron Valencia rice with shrimp, scallop, snapper,''^' %%\\ %center% '^''calamari, mussels, clams & rabbit,''^' %%\\ %center% '^''fire roasted peppers, tomato & Kalamata olive''^' %% %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''Macaron Chocolate Cake'' +] %% [[<<]] %center% '^''with chocolate buttercream & dark chocolate ganache''^' %%\\ Changed lines 57-61 from:
%center% [+ '' %center% to:
%center% [+ ''Baba au Rhum & Crème Chantilly'' +] %% [[<<]] %center% '^''rum soaked brioche with currants & lemon zest''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''Housemade Lemon Gelato'' +] %% [[<<]] %center% '^''lemon curd ice cream topped with toasted Italian meringue''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''Raspberry Napoleon'' +] %% [[<<]] %center% '^''crisp puff pastry layered with crème patisserie & fresh raspberries''^' %%\\ Deleted line 74:
Changed line 24 from:
%center% [+ ''Spaghetti Squash Velouté en Croûte'' +] %% [[<<]] to:
%center% [+ ''Spaghetti Squash Velouté en Croûte with Jumbo Lump Crab'' +] %% [[<<]] Changed lines 29-31 from:
%center% [+ ''Roasted %center% '^'' warm herbed goat cheese, roasted shallot vinaigrette ''^' %% to:
%center% [+ ''Roasted Beets & White Asparagus'' +] %% [[<<]] %center% '^'' arugula, warm herbed goat cheese, roasted shallot vinaigrette ''^' %% Changed line 36 from:
%center% '^'' to:
%center% '^''local Jasmine rice pilaf with sour cherries & pecan, blood orange sauce''^' %%\\ Added line 65:
Changed lines 61-62 from:
* ThanksgivingLunch to:
* [[ThanksgivingLunch | Thanksgiving Lunch]] * [[ChristmasEveDinner | Christmas Eve Dinner]] Changed line 8 from:
%center% '''''Anthony Parce to:
%center% '''''Anthony Parce - Viola''''' %%\\ Deleted line 10:
Changed line 41 from:
%center% [+ ''Pan Roasted Wild to:
%center% [+ ''Pan Roasted Wild Gulf Red Snapper'' +] %% [[<<]] Added lines 65-66:
Changed line 6 from:
%center% ''''' to:
%center% '''''Katrina Sevitski - Violin''''' %%\\ Changed lines 8-10 from:
%center% ''''' %center% '''''Chris French - Cello''''' %% %center% '''''Chris Schubert - Clarinet''''' %% to:
%center% '''''Anthony Parce - Viola''''' %%\\ %center% '''''Chris French - Cello''''' %% Changed lines 2-3 from:
%center% '-'' to:
%center% '-''Wednesday, November 18th, 2015''-' %% Changed lines 13-24 from:
%center% '''''will play Classical Chamber Music %center% '+''Couples 5:45pm''+' %%\\ %center% '-''music begins promptly at 6:15 pm''-' %% %center% '+''Couples & Larger Tables 7:30/7:45pm''+' %%\\ %center% '+''CURRENT SOLD OUT FOR LATE SEATING''+' %%\\ %center% '-''music begins promptly at 8:00 pm''-' %% to:
%center% '''''will play Classical Chamber Music at 6:30p and 8:00p''''' %% Changed lines 25-26 from:
%center% [+ '' %center% '^'' zucchini chips ''^' %%\\ to:
%center% [+ ''Spaghetti Squash Velouté en Croûte'' +] %% [[<<]] Changed lines 27-28 from:
%center% [+ ''Fresh Tagliatelle Pasta %center% to:
%center% [+ ''Fresh Tagliatelle Pasta with Shaved White Alba Truffle'' +] %% [[<<]] %center% '^''Parmigiana Reggiano''^' %%\\ Changed lines 30-32 from:
%center% [+ '' to:
%center% [+ ''Roasted Beet & Arugula'' +] %% [[<<]] %center% '^'' warm herbed goat cheese, roasted shallot vinaigrette ''^' %% Changed lines 35-36 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Roasted Duck Two Ways'' +] %% [[<<]] %center% '^''confit of leg and medium-rare breast''^' %%\\ %center% '^''Forbidden rice pilaf with sour cherries & pecan, Blood orange sauce''^' %%\\ Changed lines 39-46 from:
%center% [+ '' %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''Lemon Curd Cheesecake'' +] %% [[<<]] %center% '^''custard-like cheesecake topped with tart lemon curd to:
%center% [+ ''Slow Braised Beef Short Rib'' +] %% [[<<]] %center% '^''with saffron risotto, haricot vert, asparagus, shaved Parmigiana Reggiano and natural jus''^' %%\\ Changed lines 42-43 from:
%center% [+ '' %center% '^'' to:
%center% [+ ''Pan Roasted Wild Halibut'' +] %% [[<<]] %center% '^''seared herb tomato, Lyonnaise potato, sauté spinach, avocado-lime cream sauce''^' %% %center style="text-decoration: underline"% '''[++{+3rd Course+}++]''' %% %center% [+ ''Flourless Chocolate Cake'' +] %% [[<<]] %center% '^''three ingredients combined to create an intense chocolate experience''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''White Chocolate Crème Brulée'' +] %% [[<<]] %center% '^''traditional French custard with a crisp caramel crust''^' %%\\ %center% '''''᠃ ᠅᠃''''' %%\\ %center% [+ ''Nougat Glacé'' +] %% [[<<]] %center% '^''frozen honey mousse with toasted walnuts, almonds & dried fruit''^' %%\\ |