La Truffe Sauvage - The Wild Truffle

Special Events

Main.SpecialEvents History

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September 26, 2025, at 09:42 PM by 74.192.204.163 -

Changed line 7 from:

Sophia Silivos - violin

to:

Sophia Silivos - violin \\

Changed line 9 from:

Chris French - cello \\

to:

Chris French - cello

September 26, 2025, at 09:42 PM by 74.192.204.163 -

Added lines 6-7:

Yianki Karataş - violin
Sophia Silivos - violin

Deleted lines 9-10:

Yianki Karataş - violin
Sophia Silivos - violin

September 25, 2025, at 07:04 PM by 74.192.204.163 -

September 25, 2025, at 07:04 PM by 74.192.204.163 -

Changed line 60 from:

to:

September 25, 2025, at 07:03 PM by 74.192.204.163 -

Added line 60:

September 25, 2025, at 07:01 PM by 74.192.204.163 -

Deleted line 59:

Pan Roasted Crispy Wild Gulf Red Snapper

September 25, 2025, at 07:01 PM by 74.192.204.163 -

Added line 60:

Pan Roasted Crispy Wild Gulf Red Snapper

September 25, 2025, at 07:00 PM by 74.192.204.163 -

Changed line 60 from:

''Pan Roasted Crispy Wild Gulf Red Snapper

to:

Pan Roasted Crispy Wild Gulf Red Snapper

September 25, 2025, at 06:59 PM by 74.192.204.163 -

Changed line 60 from:

Pan Roasted Crispy Wild Gulf Red Snapper

to:

''Pan Roasted Crispy Wild Gulf Red Snapper

September 25, 2025, at 06:59 PM by 74.192.204.163 -

Changed line 60 from:

Pan Roasted Crispy Wild Gulf Red Snapper

to:

Pan Roasted Crispy Wild Gulf Red Snapper

September 25, 2025, at 06:59 PM by 74.192.204.163 -

September 25, 2025, at 06:57 PM by 74.192.204.163 -

Changed lines 1-3 from:

Chamber Music Dinner V
Wednesday, November 20th, 2019

to:

Chamber Music Dinner VI
Thursday, October 2nd, 2025

Changed line 6 from:

Judy Dines - flute \\

to:

James Cunningham - viola \\

Changed line 8 from:

Jarita Ng - viola \\

to:

Yianki Karataş - violin \\

Changed line 20 from:

$100. per person \\

to:

$135. per person \\

Changed lines 28-29 from:

Sunchoke & Morel Mushroom Ravioli
^{Parmigiana Reggiano cream} \\

to:

Traditional Steak Tartare ^GF
^{red onion, cornichon, capers, Dijon mustard}
^{egg yolk, extra virgin olive oil, Italian parsley}
^{house-made potato chips with white truffle oil}
^{& Parmigiana Reggiano} \\

Changed lines 34-38 from:

Maine Lobster Bisque en Cro�te

to:

La Truffe Sauvage House Salad ^GF
^{mixed greens, tomato, Belgian Endive}
^{Granny Smith apple, toasted walnuts}
^{Gorgonzola dolce, walnut vinaigrette}
^{Granny Smith apple chips} \\

Changed lines 40-41 from:

Natural Sea Scallops au Gratin
^{� la Rockefeller} \\

to:

Maine Lobster & Jerusalem Artichoke Ravioli
^{leek-vermouth cream sauce} \\

Changed lines 43-44 from:

Pan Saut� Crab Cake
^{vegetable noodles, cr�ole r�moulade} \\

to:

Pan Seared Moulard Duck Foie Gras
^{dried fruit brioche canap�}
^{Granny Smith apple terrine}
^{blood orange reduction} \\

Changed lines 48-52 from:

Ch�vre Chaud over Young Spinach Salad
^{pan saut� breadcrumb crusted goat cheese}
^{over spinach tossed with roasted shallot vinaigrette}
^{with figs & toasted pinenuts}

to:

Saut� Wild Jumbo Gulf Shrimp
^{garlic chips, tomato confit, roasted peppers}
^{lemon, cr�ole r�moulade}

Changed lines 54-57 from:

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

to:

Slow Braised Beef Short Rib ^GF
^{single bone 14 oz. short rib braised with}
^{'a subtle spice hint of cinnamon, clove &}
coriander, with dauphinois potato,
saut� spinach, Parmigiana Reggiano'' \\

Changed lines 61-62 from:

^{saffron steamed potato, sun-dried tomato, artichoke, capers,}
^{asparagus tips, lemon butter sauce & jumbo lump crabmeat} \\

to:

^{saffron steamed potato, sun-dried tomato}
^{artichoke, capers, asparagus tips}
^{lemon butter sauce & jumbo lump crabmeat} \\

Changed lines 65-67 from:

Morel Mushroom, Dried Fig & Asparagus Risotto

to:

Pan Seared Natural Sea Scallops
^{brunoise vegetable tart}
^{25 yr aged balsamic vinegar} \\

Changed lines 69-78 from:

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

3rd Course

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

to:

Veal Tender Scallopini
^{Morel mushroom risotto, asparagus}
^{lemon-thyme cream sauce} \\

Changed lines 73-74 from:

White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust} \\

to:

Boneless Roasted Yogurt Marinated
Half Chicken ^GF
^{creamy risotto, julienne zucchini, carrot}
^{and yellow squash saut� with garlic &}
^{extra virgin olive oil, red wine sauce}

3rd Course

White & Dark Chocolate
Mousse Cake
^{over crispy praline feulletine}
^{mixed berry coulis & candied pecans} \\

Changed lines 87-88 from:

Grand Marnier Souffl�
^{cr�me anglaise chantilly} \\

to:

Raspberry Cr�me Brul�e
^{our traditional cr�me brul�e nestled}
^{in a crisp puff pastry shell with}
^{fresh raspberries and a crisp caramel crust} \\

Changed lines 92-97 from:

Housemade Lemon Gelato
^{lemon curd ice cream}
^{topped with toasted Swiss meringue}

to:

Lemon Souffl� ^GF
^{candied lemon zest}
^{cr�me anglaise chantilly with lemon curd}

Changed line 99 from:

Easter Lunch

to:

Changed line 104 from:

Tuesday Evening Jazz

to:

November 01, 2019, at 06:53 PM by 74.194.1.9 -

Changed lines 55-56 from:

Pesto Quinoa with Warm Goat Cheese
^{roasted eggplant, fire roasted red pepper, saut� spinach} \\

to:

Morel Mushroom, Dried Fig & Asparagus Risotto

October 21, 2019, at 08:48 PM by 74.194.1.9 -

Changed lines 9-10 from:

Sophia Silivos - violin

to:

Sophia Silivos - violin

Deleted lines 87-88:

October 21, 2019, at 08:47 PM by 74.194.1.9 -

Changed lines 1-3 from:

Father�s Day Eve Dinner
Saturday, June 15th, 2019

to:

Chamber Music Dinner V
Wednesday, November 20th, 2019

Added lines 6-18:

Judy Dines - flute
Chris French - cello
Jarita Ng - viola
Sophia Silivos - violin
two sets starting at approximately 6:15p and 7:45p
please arrive prior to sets starting
to minimize interruption of the performance

please allow all attendees to enjoy the performance
by keeping discussions to a minimum
during the performance

Changed lines 21-33 from:

beverages, tax and
gratuity are additional
limited to 40 guests
no tables larger than six
multiple tables are permitted

Premier Plat

Almond Crusted Abalone ^GF
^{lemon-caper noisette, mizuna,}
^{arugula, young spinach} \\

to:

beverages, tax and gratuity are additional
reservations only / credit card required to secure reservation

1st Course

Sunchoke & Morel Mushroom Ravioli
^{Parmigiana Reggiano cream} \\

Changed lines 31-34 from:

Beef Tenderloin and
Gorgonzola Dolce Ravioli
^{natural veal jus, shaved Parmigiana Reggiano}
^{white truffle oil} \\

to:

Maine Lobster Bisque en Cro�te

Changed lines 33-36 from:

Lobster Tail, Celery Root
& Jerusalem Artichoke Bourek
^{wrapped in a thin pastry and pan saut� crispy}
^{served with asian slaw} \\

to:

Natural Sea Scallops au Gratin
^{� la Rockefeller} \\

Changed lines 36-44 from:

Colossal Lump Crabmeat ^GF
^{organic fresh hearts of palm, avocado}
^r�mouldade

Deuxi�me Plat

Medium-Rare Nilgai Antelope Loin ^GF
^{braised artichoke heart, carrot & sweet peas}
^{sauce Grand Veneur} \\

to:

Pan Saut� Crab Cake
^{vegetable noodles, cr�ole r�moulade} \\

Changed lines 39-41 from:

Potato Scale Crusted
Wild Gulf Red Snapper ^GF
^{haricot vert Proven�ale, red wine butter} \\

to:

Ch�vre Chaud over Young Spinach Salad
^{pan saut� breadcrumb crusted goat cheese}
^{over spinach tossed with roasted shallot vinaigrette}
^{with figs & toasted pinenuts}

2nd Course

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

Changed lines 51-52 from:

Seared Natural Sea Scallops ^GF
^{duck foie gras mashed potatoes, roasted baby carrot} \\

to:

Pan Roasted Crispy Wild Gulf Red Snapper
^{saffron steamed potato, sun-dried tomato, artichoke, capers,}
^{asparagus tips, lemon butter sauce & jumbo lump crabmeat} \\

Changed lines 55-64 from:

Waygu Beef Filet ^GF
^{shallot bordelaise, asparagus, haricot vert}
^{truffled roasted potato}

Le Dessert

Roasted Hazelnut Chocolate Buttercream Cake
^{served over hazelnut feuilletine}
^{topped with dark chocolate ganache} \\

to:

Pesto Quinoa with Warm Goat Cheese
^{roasted eggplant, fire roasted red pepper, saut� spinach} \\

Changed lines 58-60 from:

Raspberry Cr�me Brul�e
^{our white chocolate cr�me brul�e}
^{with fresh raspberries in a crisp puff pastry shell} \\

to:

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

3rd Course

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

Changed lines 69-70 from:

Warm Pear-Almond Tart
with Vanilla Gelato

to:

White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust} \\

Changed lines 72-74 from:

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

to:

Grand Marnier Souffl�
^{cr�me anglaise chantilly}
᠃ ᠅᠃
Housemade Lemon Gelato
^{lemon curd ice cream}
^{topped with toasted Swiss meringue}

June 15, 2019, at 09:45 PM by 74.194.1.9 -

Changed line 23 from:

Maytag Blue Cheese Ravioli

to:

Gorgonzola Dolce Ravioli

Changed lines 34-35 from:

^{lime vinaigrette}

to:

^r�mouldade

Changed line 38 from:

Medium-Rare Antelope Loin ^GF

to:

Medium-Rare Nilgai Antelope Loin ^GF

Changed line 56 from:

Roasted Hazelnut Chocolate Buttercream

to:

Roasted Hazelnut Chocolate Buttercream Cake

Added line 79:

May 24, 2019, at 05:05 PM by 74.194.1.9 -

Changed lines 61-62 from:

^{our white chocolate cr�me brul�e with fresh raspberries}
^{served in a crisp puff pastry shell} \\

to:

^{our white chocolate cr�me brul�e}
^{with fresh raspberries in a crisp puff pastry shell} \\

Added line 79:

May 24, 2019, at 05:04 PM by 74.194.1.9 -

Changed lines 8-9 from:

beverages, tax and gratuity are additional
limited to 40 guests; no tables larger than six \\

to:

beverages, tax and
gratuity are additional
limited to 40 guests
no tables larger than six \\

Changed lines 19-20 from:

^{lemon-caper noisette, mizuna, arugula, young spinach} \\

to:

^{lemon-caper noisette, mizuna,}
^{arugula, young spinach} \\

Changed lines 22-23 from:

Beef Tenderloin and Maytag Blue Cheese Ravioli

to:

Beef Tenderloin and
Maytag Blue Cheese Ravioli

Changed line 68 from:

^{a frozen honey mousse with dried fruit,}

to:

^{a frozen honey mousse with dried fruit,} \\

May 24, 2019, at 04:43 PM by 74.194.1.9 -

Changed line 46 from:

^{shallot bordelaise, asparagus, haricot vert}

to:

^{shallot bordelaise, asparagus, haricot vert} \\

May 24, 2019, at 04:42 PM by 74.194.1.9 -

Changed lines 1-3 from:

Chamber Music Dinner IV
Wednesday, November 29th, 2017

to:

Father�s Day Eve Dinner
Saturday, June 15th, 2019

Deleted lines 5-8:

Members of the Houston Symphony
will play Classical Chamber Music at 6:15p and 7:45p

Changed lines 9-16 from:

reservations only / credit card required to secure reservation

1st Course

Caesar Salad
^{served in a crispy Parmesan cheese basket} \\

to:

limited to 40 guests; no tables larger than six
multiple tables are permitted

Premier Plat

Almond Crusted Abalone ^GF
^{lemon-caper noisette, mizuna, arugula, young spinach} \\

Changed lines 19-20 from:

Pheasant Consomm�
^{beef-mushroom-foie gras ravioli, white truffle oil} \\

to:

Beef Tenderloin and Maytag Blue Cheese Ravioli
^{natural veal jus, shaved Parmigiana Reggiano}
^{white truffle oil} \\

Changed lines 23-25 from:

Mediterranean Salad
^{tomato, cucumber, avocado, red onion, Kalamata olives, capers,}
^{Valbresso feta, extra virgin olive oil, balsamic vinegar} \\

to:

Lobster Tail, Celery Root
& Jerusalem Artichoke Bourek
^{wrapped in a thin pastry and pan saut� crispy}
^{served with asian slaw} \\

Changed lines 28-36 from:

Ch�vre Chaud over Young Spinach Salad
^{pan saut� breadcrumb crusted goat cheese over spinach tossed with}
^{roasted shallot vinaigrette with figs & toasted pinenuts}

2nd Course

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

to:

Colossal Lump Crabmeat ^GF
^{organic fresh hearts of palm, avocado}
^{lime vinaigrette}

Deuxi�me Plat

Medium-Rare Antelope Loin ^GF
^{braised artichoke heart, carrot & sweet peas}
^{sauce Grand Veneur} \\

Changed lines 38-40 from:

Pan Roasted Crispy Wild Gulf Red Snapper
^{saffron steamed potato, sun-dried tomato, artichoke, capers,}
^{asparagus tips, lemon butter sauce & jumbo lump crabmeat} \\

to:

Potato Scale Crusted
Wild Gulf Red Snapper ^GF
^{haricot vert Proven�ale, red wine butter} \\

Changed lines 42-43 from:

Pan Saut� Veal Tenderloin
^{house-made tagliatelle pasta, saut� spinach, mushroom sauce} \\

to:

Seared Natural Sea Scallops ^GF
^{duck foie gras mashed potatoes, roasted baby carrot} \\

Changed lines 45-52 from:

Seared Natural Sea Scallops
^{duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce}

3rd Course

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

to:

Waygu Beef Filet ^GF
^{shallot bordelaise, asparagus, haricot vert} ^{truffled roasted potato}

Le Dessert

Roasted Hazelnut Chocolate Buttercream
^{served over hazelnut feuilletine}
^{topped with dark chocolate ganache} \\

Changed lines 56-58 from:

Housemade Lemon Gelato
^{lemon curd ice cream}
^{topped with toasted Italian meringue} \\

to:

Raspberry Cr�me Brul�e
^{our white chocolate cr�me brul�e with fresh raspberries}
^{served in a crisp puff pastry shell} \\

Changed lines 60-61 from:

White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust} \\

to:

Warm Pear-Almond Tart
with Vanilla Gelato

Changed lines 63-65 from:

Lemon Curd Tart
^{in a puff pastry shell topped with toasted Italian meringue}

to:

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

October 21, 2017, at 11:12 PM by 74.194.1.9 -

Changed line 1 from:

Chamber Music Dinner \\

to:

Chamber Music Dinner IV \\

October 21, 2017, at 10:39 PM by 74.194.1.9 -

Changed lines 3-4 from:

Two sets played at 6:15pm and 7:45pm

to:

Deleted lines 5-9:

Katrina Sevitski - Violin
Sophia Silivos - Violin
Anthony Parce - Viola
Chris French - Cello

Changed lines 7-9 from:

will play Classical Chamber Music at 6:30p and 8:00p

to:

will play Classical Chamber Music at 6:15p and 7:45p

Changed line 29 from:

''Ch�vre Chaud over Young Spinach Salad'

to:

Ch�vre Chaud over Young Spinach Salad

Changed line 35 from:

''Slow Braised Beef Short Rib'

to:

Slow Braised Beef Short Rib

Deleted lines 54-56:

White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust}
᠃ ᠅᠃ \\

Added lines 58-60:

᠃ ᠅᠃
White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust} \\

October 21, 2017, at 10:36 PM by 74.194.1.9 -

Changed lines 2-3 from:

Wednesday, November 30th, 2016

to:

Wednesday, November 29th, 2017 Two sets played at 6:15pm and 7:45pm

Changed lines 7-11 from:

Lizzy Charles - Viola
Judy Dines - Flute
Chris French - Cello
Sophia Silivos - Violin

to:

Katrina Sevitski - Violin
Sophia Silivos - Violin
Anthony Parce - Viola
Chris French - Cello

Changed lines 25-27 from:

Fresh HousemadeTagliatelle Pasta
& Beef Tenderloin Strips
^{white truffle oil, shaved Parmigiana Reggiano} \\

to:

Caesar Salad
^{served in a crispy Parmesan cheese basket} \\

Changed lines 28-30 from:

Pan Seared Moulard Duck Foie Gras
^{Granny Smith apple terrine, dried fruit brioche,}
^{blood orange reduction} \\

to:

Pheasant Consomm�
^{beef-mushroom-foie gras ravioli, white truffle oil} \\

Changed lines 31-38 from:

Colossal Lump Crabmeat
& Herbed Potato Gnocchi
^{spinach, leek vermouth cream}

2nd Course

Slow Braised Lamb Shank
^{lima beans, carrot & Louisiana sweet potato} \\

to:

Mediterranean Salad
^{tomato, cucumber, avocado, red onion, Kalamata olives, capers,}
^{Valbresso feta, extra virgin olive oil, balsamic vinegar} \\

Changed lines 35-36 from:

Pan Roasted Crispy Gulf Red Snapper
^{five vegetable noodles, truffled roast potatoes, saffron cream} \\

to:

''Ch�vre Chaud over Young Spinach Salad'
^{pan saut� breadcrumb crusted goat cheese over spinach tossed with}
^{roasted shallot vinaigrette with figs & toasted pinenuts}

2nd Course

''Slow Braised Beef Short Rib'
^{single bone, 14 oz. short rib with dauphinois potato, French green beans}
^{asparagus, carrot, natural jus, white truffle oil & shaved Parmigiana Reggiano} \\

Changed lines 45-47 from:

Beef Tenderloin Filet
^{Gorgonzola dauphinois potato, asparagus,}
^{French green beans, carrot, Bordelaise sauce} \\

to:

Pan Roasted Crispy Wild Gulf Red Snapper
^{saffron steamed potato, sun-dried tomato, artichoke, capers,}
^{asparagus tips, lemon butter sauce & jumbo lump crabmeat} \\

Changed lines 49-58 from:

Paella Valencienne
^{saffron Valencia rice with shrimp, scallop, snapper,}
^{calamari, mussels, clams & rabbit,}
^{fire roasted peppers, tomato & Kalamata olive}

3rd Course

Macaron Chocolate Cake
^{with dark chocolate buttercream & ganache} \\

to:

Pan Saut� Veal Tenderloin
^{house-made tagliatelle pasta, saut� spinach, mushroom sauce} \\

Changed lines 52-53 from:

Baba au Rhum & Cr�me Chantilly
^{rum soaked brioche with currants & lemon zest} \\

to:

Seared Natural Sea Scallops
^{duck foie gras mashed potatoes, vegetable noodles, red wine butter sauce}

3rd Course

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

Added lines 61-63:

White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust}
᠃ ᠅᠃ \\

Changed lines 68-73 from:

Raspberry Napoleon
^{crisp puff pastry layered with cr�me patisserie}
^{& fresh raspberries}

to:

Lemon Curd Tart
^{in a puff pastry shell topped with toasted Italian meringue}

Deleted lines 79-80:

November 27, 2016, at 06:10 PM by 74.194.1.9 -

Changed lines 6-9 from:

Katrina Sevitski - Violin
Sophia Silivos - Violin
Anthony Parce - Viola
Chris French - Cello

to:

Lizzy Charles - Viola
Judy Dines - Flute
Chris French - Cello
Sophia Silivos - Violin

November 01, 2016, at 12:43 AM by 74.194.1.9 -

Changed line 63 from:

^{lemon curd ice cream} \\

to:

^{lemon curd ice cream} \\

November 01, 2016, at 12:42 AM by 74.194.1.9 -

Added lines 6-10:

Katrina Sevitski - Violin
Sophia Silivos - Violin
Anthony Parce - Viola
Chris French - Cello

Added line 14:

Changed lines 24-25 from:

Fresh Tagliatelle Pasta & Beef Tenderloin Strips

to:

Fresh HousemadeTagliatelle Pasta
& Beef Tenderloin Strips

Changed lines 32-33 from:

Colossal Lump Crabmeat & Herbed Potato Gnocchi

to:

Colossal Lump Crabmeat
& Herbed Potato Gnocchi

Changed line 57 from:

^{with chocolate buttercream & dark chocolate ganache} \\

to:

^{with dark chocolate buttercream & ganache} \\

Changed lines 63-64 from:

^{lemon curd ice cream topped with toasted Italian meringue} \\

to:

^{lemon curd ice cream} \\ ^{topped with toasted Italian meringue} \\

Changed lines 67-68 from:

^{crisp puff pastry layered with cr�me patisserie & fresh raspberries} \\

to:

^{crisp puff pastry layered with cr�me patisserie}
^{& fresh raspberries}

November 01, 2016, at 12:35 AM by 74.194.1.9 -

Deleted line 8:

Changed line 38 from:

^{French green beans, carrot, Bordelaise sauce}

to:

^{French green beans, carrot, Bordelaise sauce} \\

November 01, 2016, at 12:34 AM by 74.194.1.9 -

Deleted lines 4-8:

Katrina Sevitski - Violin
Sophia Silivos - Violin
Anthony Parce - Viola
Chris French - Cello

November 01, 2016, at 12:34 AM by 74.194.1.9 -

Changed lines 2-3 from:

Wednesday, November 18th, 2015

to:

Wednesday, November 30th, 2016

Changed lines 24-25 from:

Spaghetti Squash Velout� en Cro�te with Jumbo Lump Crab

to:

Fresh Tagliatelle Pasta & Beef Tenderloin Strips
^{white truffle oil, shaved Parmigiana Reggiano} \\

Changed lines 27-28 from:

Fresh Tagliatelle Pasta with Shaved White Alba Truffle
^{Parmigiana Reggiano} \\

to:

Pan Seared Moulard Duck Foie Gras
^{Granny Smith apple terrine, dried fruit brioche,}
^{blood orange reduction} \\

Changed lines 31-33 from:

Roasted Beets & White Asparagus
^{arugula, warm herbed goat cheese, roasted shallot vinaigrette}

to:

Colossal Lump Crabmeat & Herbed Potato Gnocchi
^{spinach, leek vermouth cream}

Changed lines 36-38 from:

Roasted Duck Two Ways
^{confit of leg and medium-rare breast}
^{local Jasmine rice pilaf with sour cherries & pecan, blood orange sauce} \\

to:

Slow Braised Lamb Shank
^{lima beans, carrot & Louisiana sweet potato} \\

Changed lines 39-40 from:

Slow Braised Beef Short Rib
^{with saffron risotto, haricot vert, asparagus, shaved Parmigiana Reggiano and natural jus} \\

to:

Pan Roasted Crispy Gulf Red Snapper
^{five vegetable noodles, truffled roast potatoes, saffron cream} \\

Changed lines 42-49 from:

Pan Roasted Wild Gulf Red Snapper
^{seared herb tomato, Lyonnaise potato, saut� spinach, avocado-lime cream sauce}

3rd Course

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

to:

Beef Tenderloin Filet
^{Gorgonzola dauphinois potato, asparagus,}
^{French green beans, carrot, Bordelaise sauce}

Changed lines 46-47 from:

White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust} \\

to:

Paella Valencienne
^{saffron Valencia rice with shrimp, scallop, snapper,}
^{calamari, mussels, clams & rabbit,}
^{fire roasted peppers, tomato & Kalamata olive}

3rd Course

Macaron Chocolate Cake
^{with chocolate buttercream & dark chocolate ganache} \\

Changed lines 57-61 from:

Nougat Glac�
^{frozen honey mousse with toasted walnuts, almonds & dried fruit}

to:

Baba au Rhum & Cr�me Chantilly
^{rum soaked brioche with currants & lemon zest}
᠃ ᠅᠃
Housemade Lemon Gelato
^{lemon curd ice cream topped with toasted Italian meringue}
᠃ ᠅᠃
Raspberry Napoleon
^{crisp puff pastry layered with cr�me patisserie & fresh raspberries}

Deleted line 74:

November 18, 2015, at 06:40 PM by 74.194.10.19 -

November 18, 2015, at 06:39 PM by 74.194.10.19 -

Changed line 24 from:

Spaghetti Squash Velout� en Cro�te

to:

Spaghetti Squash Velout� en Cro�te with Jumbo Lump Crab

Changed lines 29-31 from:

Roasted Beet & Arugula
^{warm herbed goat cheese, roasted shallot vinaigrette}

to:

Roasted Beets & White Asparagus
^{arugula, warm herbed goat cheese, roasted shallot vinaigrette}

Changed line 36 from:

^{Forbidden rice pilaf with sour cherries & pecan, Blood orange sauce} \\

to:

^{local Jasmine rice pilaf with sour cherries & pecan, blood orange sauce} \\

Added line 65:

November 18, 2015, at 04:45 PM by 74.194.10.19 -

Changed lines 61-62 from:

ThanksgivingLunch
ChristmasEveDinner

to:

November 16, 2015, at 04:19 PM by 74.194.10.19 -

Changed line 8 from:

Anthony Parce - Viola \\

to:

Anthony Parce - Viola \\

Deleted line 10:

Changed line 41 from:

Pan Roasted Wild Halibut

to:

Pan Roasted Wild Gulf Red Snapper

Added lines 65-66:

November 07, 2015, at 09:52 PM by 74.194.10.19 -

Changed line 6 from:

Kiju Joh - Violin \\

to:

Katrina Sevitski - Violin \\

Changed lines 8-10 from:

Lizzie Charles - Viola
Chris French - Cello
Chris Schubert - Clarinet

to:

Anthony Parce - Viola
Chris French - Cello

November 06, 2015, at 03:59 AM by 74.194.10.19 -

November 06, 2015, at 03:59 AM by 74.194.10.19 -

Changed lines 2-3 from:

Thursday, October 30th, 2014

to:

Wednesday, November 18th, 2015

Changed lines 13-24 from:

will play Classical Chamber Music for two dinner seatings

Couples 5:45pm
music begins promptly at 6:15 pm

Couples & Larger Tables 7:30/7:45pm
CURRENT SOLD OUT FOR LATE SEATING
music begins promptly at 8:00 pm

to:

will play Classical Chamber Music at 6:30p and 8:00p

Changed lines 25-26 from:

Jerusalem Artichoke Velout� with Crab
^{zucchini chips} \\

to:

Spaghetti Squash Velout� en Cro�te

Changed lines 27-28 from:

Fresh Tagliatelle Pasta
^{shaved white Alba truffle, Parmigiana Reggiano} \\

to:

Fresh Tagliatelle Pasta with Shaved White Alba Truffle
^{Parmigiana Reggiano} \\

Changed lines 30-32 from:

Heirloom Tomato
^{Burrata cheese, basil chiffonade, extra virgin olive oil, aged Balsamic vinegar}

to:

Roasted Beet & Arugula
^{warm herbed goat cheese, roasted shallot vinaigrette}

Changed lines 35-36 from:

Braised Beef Short Ribs
^{salsify au gratin, pomme dauphine, carrot fondante, asparagus flan} \\

to:

Roasted Duck Two Ways
^{confit of leg and medium-rare breast}
^{Forbidden rice pilaf with sour cherries & pecan, Blood orange sauce} \\

Changed lines 39-46 from:

Crispy Red Snapper
^{with crab & cheese polenta, saut� fresh spinach, carrot, lemon-caper blossom sauce}

3rd Course

Lemon Curd Cheesecake
^{custard-like cheesecake topped with tart lemon curd} \\

to:

Slow Braised Beef Short Rib
^{with saffron risotto, haricot vert, asparagus, shaved Parmigiana Reggiano and natural jus} \\

Changed lines 42-43 from:

Dark & White Chocolate Mousse Cake
^{raspberry coulis}

to:

Pan Roasted Wild Halibut
^{seared herb tomato, Lyonnaise potato, saut� spinach, avocado-lime cream sauce}

3rd Course

Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}
᠃ ᠅᠃
White Chocolate Cr�me Brul�e
^{traditional French custard with a crisp caramel crust}
᠃ ᠅᠃
Nougat Glac�
^{frozen honey mousse with toasted walnuts, almonds & dried fruit} \\

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Page last modified on September 26, 2025, at 09:42 PM