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Wine DinnersMain.WineDinners HistoryShow minor edits - Show changes to output Changed line 19 from:
%center%'+'' to:
%center%'+''Wild Gulf Red Snapper''+'\\ Changed line 43 from:
%center%''Krupp Brothers Veraison Cabernet Sauvignon, Stagecoach Vineyard to:
%center%''Krupp Brothers Veraison Cabernet Sauvignon, Stagecoach Vineyard 2008'' Added lines 11-12:
%center%''Mumm Napa, Brut Rosé, N.V.'' Changed lines 16-17 from:
%center%'' to:
%center%''Krupp Brothers “The Doctor,” Napa 2011'' Changed lines 22-23 from:
%center%'' to:
%center%''Krupp Brothers Chardonnay, Napa 2010'' Changed lines 28-29 from:
%center%'' to:
%center%''Krupp Brothers Black Bart Syrah, Stagecoach Vineyard 2009'' Changed lines 34-36 from:
%center%'' to:
%center%''Krupp Brothers Veraison Red, Napa 2008'' Changed line 43 from:
%center%'' to:
%center%''Krupp Brothers Veraison Cabernet Sauvignon, Stagecoach Vineyard 2009'' Changed lines 11-12 from:
%center%{+'+''''' to:
%center%{+'+'''''First Course'''''+'+}\\ Changed lines 16-17 from:
%center% to:
%center%{+'+'''''Second Course'''''+'+}\\ Changed lines 22-23 from:
%center% to:
%center%{+'+'''''Third Course'''''+'+}\\ Changed lines 28-29 from:
%center% to:
%center%{+'+'''''Fourth Course'''''+'+}\\ Changed lines 34-35 from:
%center% to:
%center%{+'+'''''Fifth Course'''''+'+}\\ Changed lines 2-3 from:
%center% '-'' to:
%center% '-''6:30 pm, Friday, October 10th, 2014''-' %% Changed lines 7-17 from:
%center%'+''$ %center%' %center% %center%{ %center%'-''octopus with extra virgin olive oil, lemon and oregano''-'\\ %center%'-''Parmigiana Reggiano crusted asparagus, sauce verte''-'\\ %center%'-''white truffle macaroni and cheese with beef tenderloin''-'\\ %center%'-''duck confit with onion marmalade''- to:
%center%'+''$89. per person - menu only''+'\\ %center%'+''$149. per person - menu paired with wine''+'\\ %center%'^''alternative beverages, tax and gratuity are additional''^' %center%{+'+'''''Menu'''''+'+} %center%'+''Double Duck Consommé en Croûte''+'\\ Changed lines 15-20 from:
%center%''wine to be %center%'+''Louisiana Jumbo Lump Crab & Shrimp Bourek''+'\\ %center%'^''red, green & yellow tomato relish to:
%center%''wine selection to be determined'' %center%[]\\ %center%'+''Seared Natural Sea Scallop''+'\\ %center%'^''saffron risotto, blood orange reduction''^'\\ Changed lines 22-26 from:
%center%'' %center% %center%'+''Crispy Red Snapper''+'\\ %center%'^''porcini mushroom risotto, extra virgin olive oil & lemon to:
%center%''wine selection to be determined'' %center%[]\\ %center%'+''Prime Beef Wellington''+'\\ %center%'^''asparagus, Madeira wine sauce''^'\\ Changed lines 29-33 from:
%center%'' %center% %center%'+''Double Duck Consommé''+'\\ %center%'^''poached quail egg, rice noodles and asparagus tips, white truffle oil to:
%center%''wine selection to be determined'' %center%[]\\ %center%'+''Field Greens, Maytag Blue Cheese & Roasted Tomato''+'\\ %center%'^''roasted shallot vinaigrette & crostini''^'\\ Changed lines 36-41 from:
%center%'' %center% %center%'+'' %center%' %center%'^''spanakopita, ratatouille, natural jus to:
%center%''wine selection to be determined'' %center%[]\\ %center%'+''Gelato Ciacollatto''+'\\ %center%'+''Chocolate Oblivion Truffle Torte''+'\\ %center%'+''White Chocolate Mousse''+'\\ %center%'^''raspberry coulis''^'\\ Changed lines 45-59 from:
%center%'' %center%{+'+'''''5th Course'''''+'+}\\ %center%'+''Warm Montrachet with Thyme''+'\\ %center%'^''heirloom tomato, arugula, herb cracker, roasted shallot vinaigrette''^'\\ %center%[-~§~-]\\ %center%''Bernard Gros, Clos Vougeot, Grand Cru, ‘Musigni’ 2006'' %center%{+'+'''''6th Course'''''+'+}\\ %center%'+''Rum Savarin''+'\\ %center%'^''white chocolate-passion fruit mousse, almond tuile''^'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' to:
%center%''wine selection to be determined'' Changed lines 26-27 from:
%center%'' to:
%center%''Fevre et Fevre, Chablis 2011'' Changed lines 32-33 from:
%center%'' to:
%center%''David Moret, Meursault, Clos du Cromin 2011'' Changed lines 38-39 from:
%center%'' to:
%center%''Roland Rapet, Aloxe Corton 2010'' Changed lines 45-46 from:
%center%'' to:
%center%''Bernard Gros, Vosne Romanée 2008'' Changed lines 51-53 from:
%center%'' to:
%center%''Bernard Gros, Clos Vougeot, Grand Cru, ‘Musigni’ 2006'' Added line 59:
Changed lines 26-27 from:
%center%'' to:
%center%''2011 Chablis, Fevre et Fevre'' Changed lines 32-33 from:
%center%'' to:
%center%''2011 Meursault, David Mort, Clos du Cromin'' Changed lines 38-39 from:
%center%'' to:
%center%''2010 Aloxe Corton, Roland Rapet'' Changed lines 45-46 from:
%center%'' to:
%center%''2008 Vosne Romanée, Bernard Gros'' Changed lines 51-53 from:
%center%'' to:
%center%''2006 Clos Vougeot, Bernard Gros, Grand Cru, ‘Musigni’'' Changed line 10 from:
%center% '''''Wines selected and presented by D.C. Flynt, MW''''' to:
%center% '''''Wines selected and presented by D.C. Flynt, MW'''''\\ Changed lines 10-11 from:
%center% '''''Wines to:
%center% '''''Wines selected and presented by D.C. Flynt, MW''''' %center% '''''Menu created by Mohamed Chettouh, C.E.C.''''' Changed lines 2-3 from:
%center% '-''7:00 pm, Friday, October 25th''-' %% to:
%center% '-''7:00 pm, Friday, October 25th, 2013''-' %% Changed lines 2-3 from:
%center% '-'' to:
%center% '-''7:00 pm, Friday, October 25th''-' %% Changed lines 10-11 from:
%center% ''''' to:
%center% '''''Wines presented by D.C. Flynt, MW''''' %center%{+'+'''''Hors d’Oeurves'''''+'+}\\ %center%'-''octopus with extra virgin olive oil, lemon and oregano''-'\\ %center%'-''Parmigiana Reggiano crusted asparagus, sauce verte''-'\\ %center%'-''white truffle macaroni and cheese with beef tenderloin''-'\\ %center%'-''duck confit with onion marmalade''-'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' Changed lines 22-24 from:
%center%'+'' %center% to:
%center%'+''Louisiana Jumbo Lump Crab & Shrimp Bourek''+'\\ %center%'^''red, green & yellow tomato relish''^'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' Changed lines 28-32 from:
%center%'+'' %center%' %center%' %center% '''''2010 Beaune, Bouchard Pere et Fils, Beaune Greves, ‘Vignes de l’Enfant Jesus’ ''' to:
%center%'+''Crispy Red Snapper''+'\\ %center%'^''porcini mushroom risotto, extra virgin olive oil & lemon''^'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' Changed lines 34-38 from:
%center%'+'' %center%'^'' %center%' %center% '''''2009 M. Chapoutier to:
%center%'+''Double Duck Consommé''+'\\ %center%'^''poached quail egg, rice noodles and asparagus tips, white truffle oil''^'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' Changed lines 40-43 from:
%center%'+'' %center%' %center% to:
%center%'+''Colorado Lamb Two Ways''+'\\ %center%'+''Roasted Rack & Braised Shoulder''+'\\ %center%'^''spanakopita, ratatouille, natural jus''^'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' Changed lines 47-52 from:
%center%'+'' %center%'^'' %center% %center% to:
%center%'+''Warm Montrachet with Thyme''+'\\ %center%'^''heirloom tomato, arugula, herb cracker, roasted shallot vinaigrette''^'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' %center%{+'+'''''6th Course'''''+'+}\\ %center%'+''Rum Savarin''+'\\ %center%'^''white chocolate-passion fruit mousse, almond tuile''^'\\ %center%[-~§~-]\\ %center%''wine to be selected by DC Flynt, MW'' Changed lines 20-21 from:
%center% '''''2010 Beaune, Bouchard Pere et Fils, Beaune to:
%center% '''''2010 Beaune, Bouchard Pere et Fils, Beaune Greves, ‘Vignes de l’Enfant Jesus’ ''''' Changed lines 26-27 from:
%center% '''''2009 to:
%center% '''''2009 M. Chapoutier, Ermitage, ‘les Greffieux’ ''''' Changed lines 36-38 from:
%center% ''''' to:
%center% '''''2009 M. Chapoutier, Muscat, Beaumes-de-Venise''''' Changed line 19 from:
%center%'^''vermouth leek sauce, shaved Grana Padano''^' to:
%center%'^''vermouth leek sauce, shaved Grana Padano''^'\\ Changed line 25 from:
%center%'^''haricot vert, roasted shallot bordelaise''^' to:
%center%'^''haricot vert, roasted shallot bordelaise''^'\\ Changed line 30 from:
%center%'^''herbed cannoli cracker & Il Borro extra virgin olive oil''^' to:
%center%'^''herbed cannoli cracker & Il Borro extra virgin olive oil''^'\\ Changed line 35 from:
%center%'^''with lemon chiffon cake, Italian meringue & lemon crème anglaise''^' to:
%center%'^''with lemon chiffon cake, Italian meringue & lemon crème anglaise''^'\\ Added lines 10-11:
%center% '''''1998 Champagne, Henriot, Brut''''' Changed lines 13-14 from:
%center%'+''Mini Bouillabaisse with Fennel Confit en Croûte''+' to:
%center%'+''Mini Bouillabaisse with Fennel Confit en Croûte''+'\\ %center% '''''2008 Chalk Hill, Chardonnay, Chalk Hill''''' Changed lines 20-21 from:
to:
%center% '''''2010 Beaune, Bouchard Pere et Fils, Beaune les Greves Vignes de l’Enfant Jesus''''' Changed lines 26-27 from:
to:
%center% '''''2009 Hermitage, Chapoutier, Ermitage les Greffieux''''' Changed lines 31-32 from:
to:
%center% '''''2007 Ch. de Sancerre, Cuvée de Connetable''''' Changed lines 36-37 from:
to:
%center% '''''Beaumes-de-Venise, Chapoutier''''' Changed lines 2-3 from:
%center% '-''6:30 pm, to:
%center% '-''6:30 pm, Thursday, October 18th''-' %% Deleted lines 9-16:
%center%'-''Copper River smoked salmon, Yukon Gold potato blini''-'\\ %center%'-''Black Mission fig, Proscuitto di Parma''-'\\ %center%'-''beef pailliard en crostini''-'\\ %center%[-~§~-]\\ %center%''N.V. Lallier, Brut, Grand Reserve, Grand Cru'' Changed lines 11-15 from:
%center%'+'' %center%'^''sauté spinach, sweet vermouth sauce''^'\\ %center%[-~§~-]\\ %center%''2008 Chablis, Domaine William Fevre, Bougros, Côte Bougerots, Grand Cru' to:
%center%'+''Mini Bouillabaisse with Fennel Confit en Croûte''+' Changed lines 14-18 from:
%center%'+'' %center%' %center% %center% to:
%center%'+''Moulard Duck Foie Gras, Duck Leg Confit''+'\\ %center%'+''& Leek Mousseline Ravioli''+'\\ %center%'^''vermouth leek sauce, shaved Grana Padano''^' Changed lines 19-23 from:
%center%'+'' %center%'^'' %center% %center% to:
%center%'+''Duo of Prime Beef Medallion & Braised Boneless Short Rib''+'\\ %center%'^''Maytag Blue dauphinois potato, carrot vichy, white & green asparagus,''^'\\ %center%'^''haricot vert, roasted shallot bordelaise''^' Changed lines 24-28 from:
%center%'+'' %center%'^'' %center%[-~§~-]\\ %center%''2010 Chateau D’Agueria, Tavel, Rosé' to:
%center%'+''Chèvre Chaud with Fresh Thyme, Tomato Tartare & Boston Lettuce''+'\\ %center%'^''herbed cannoli cracker & Il Borro extra virgin olive oil''^' Changed lines 28-39 from:
%center%'+'' %center%'^'' %center% %center%{+ %center%'+''Warm Peach Tart, Nectarine Gelato''+'\\ %center%'^''star anise crème anglaise''^'\\ %center%[-~§~-]\\ %center%''2006 Gunderloch, Nackenheim Rothenberg, Riesling, Auslese'' to:
%center%'+''Meyer Lemon Gelato''+'\\ %center%'^''with lemon chiffon cake, Italian meringue & lemon crème anglaise''^' %center%'^''assortment of La Truffe Sauvage chocolate truffles''^' Changed lines 31-32 from:
%center%'+''Pheasant Breast stuffed with Leek %center%'^''natural jus''^'\\ to:
%center%'+''Pheasant Breast stuffed with Leek & Fennel''+'\\ %center%'^''ginger parsnip, carrot, zucchini and natural jus''^'\\ Added line 54:
Changed lines 15-17 from:
%center%'' to:
%center%''N.V. Lallier, Brut, Grand Reserve, Grand Cru'' Changed lines 22-23 from:
%center%'' to:
%center%''2008 Chablis, Domaine William Fevre, Bougros, Côte Bougerots, Grand Cru'' Changed lines 28-29 from:
%center%'' to:
%center%''2001 Michele Chiarlo, Barolo, Riserva, Triumviratum'' Changed lines 34-35 from:
%center%'' to:
%center%''2008 Chambertin, Domaine Louis Jadot, Clos-de-Beze, Grand Cru'' Changed lines 40-41 from:
%center%'' to:
%center%''2010 Chateau D’Agueria, Tavel, Rosé'' Changed lines 46-48 from:
%center%'' to:
%center%''2007 Stag’s Leap Wine Cellars, Cabernet Sauvignon, SLV'' Changed lines 53-54 from:
%center%'' to:
%center%''2006 Gunderloch, Nackenheim Rothenberg, Riesling, Auslese'' Changed lines 2-3 from:
%center% '-''6:30 pm, Friday, October to:
%center% '-''6:30 pm, Friday, October 14th''-' %% Changed lines 11-13 from:
%center%'-'' %center%'-'' %center%'-'' to:
%center%'-''Copper River smoked salmon, Yukon Gold potato blini''-'\\ %center%'-''Black Mission fig, Proscuitto di Parma''-'\\ %center%'-''beef pailliard en crostini''-'\\ Changed lines 15-17 from:
%center%'' to:
%center%''wine selection pending'' Changed lines 19-20 from:
%center%'+'' %center%'^'' to:
%center%'+''Pan Seared Natural Sea Scallop in the Shell''+'\\ %center%'^''sauté spinach, sweet vermouth sauce''^'\\ Changed lines 22-23 from:
%center%'' to:
%center%''wine selection pending'' Changed lines 25-26 from:
%center%'+''Morel Mushroom %center%'^'' to:
%center%'+''Morel Mushroom Risotto''+'\\ %center%'^''shaved White Alba truffle, Pecorino cheese, truffle oil''^'\\ Changed lines 31-32 from:
%center%'+'' %center%'^'' to:
%center%'+''Pheasant Breast stuffed with Leek, Fennel & Jerusalem Artichoke''+'\\ %center%'^''natural jus''^'\\ Changed lines 34-35 from:
%center%'' to:
%center%''wine selection pending'' Changed lines 37-38 from:
%center%'+'' %center%'^'' to:
%center%'+''Tomato Tartare, Warm Goat Cheese, Kalamata Olive Tappenade''+'\\ %center%'^''basil & lemon oil''^'\\ Changed lines 40-41 from:
%center%'' to:
%center%''wine selection pending'' Changed lines 43-44 from:
%center%'+'' %center%'^'' to:
%center%'+''Roasted Lamb Loin''+'\\ %center%'^''Pomme Anna, braised artichoke heart, asparagus, Bordelaise sauce''^'\\ Changed lines 46-48 from:
%center%'' to:
%center%''wine selection pending'' Changed lines 50-51 from:
%center%'+'' %center%'^'' to:
%center%'+''Warm Peach Tart, Nectarine Gelato''+'\\ %center%'^''star anise crème anglaise''^'\\ Changed lines 53-54 from:
%center%'' to:
%center%''wine selection pending'' Changed line 25 from:
%center%'+'' to:
%center%'+''Morel Mushroom Velouté''+'\\ Changed lines 28-29 from:
%center%'' to:
%center%''wine selection under revision'' Changed lines 40-41 from:
%center%''2007 Louis Jadot, Beaune, Les Avaux, 1^er^ Cru'' to:
%center%''2007 Louis Jadot, Beaune, Les Avaux, 1'^er^' Cru'' Deleted lines 9-10:
Changed lines 11-13 from:
%center%'-'' %center%'-'' %center%'-'' to:
%center%'-''escargot au pistou''-'\\ %center%'-''boeuf au poivre en crostini''-'\\ %center%'-''Copper River smoked salmon gougère''-'\\ Changed lines 19-20 from:
%center%'+'' %center%'^'' to:
%center%'+''Fresh Tagliatelle Pasta & Alba White Truffle''+'\\ %center%'^''Shaved Parmigiana Reggiano''^'\\ Changed lines 22-23 from:
%center%'' to:
%center%''2004 Ceretto, Bricco Rocche, Barolo, Prapó'' Changed lines 25-26 from:
%center%'+'' %center%'^'' to:
%center%'+''Jerusalem Artichoke Velouté''+'\\ %center%'^''en croûte with duck foie gras''^'\\ Changed lines 28-29 from:
%center%'' to:
%center%''2006 Marc Kreydenweiss, Lerchenberg, Pinot Gris, Les Alouettes'' Changed lines 31-32 from:
%center%'+'' %center%'^'' to:
%center%'+''Burrata Cheese & Heirloom Tomato''+'\\ %center%'^''Sicilian extra virgin olive oil, Kalamata olive tappenade''^'\\ Changed lines 34-35 from:
%center%'' to:
%center%''N.V. Domaine Carneros, Brut Rosé, Cuvée de la Pompadour'' Changed lines 37-38 from:
%center%'+''Pan Roasted %center%'^'' to:
%center%'+''Pan Roasted Wild Alaskan Halibut''+'\\ %center%'^''Louisiana crawfish & fire roasted pepper risotto, sauce Cardinale''^'\\ Changed lines 40-41 from:
%center%'' to:
%center%''2007 Louis Jadot, Beaune, Les Avaux, 1^er^ Cru'' Changed lines 43-44 from:
%center%'+'' %center%'^'' to:
%center%'+''Prime Certified Angus Beef Tenderloin Medallion''+'\\ %center%'^''melted dolce Gorgonzola cheese, pomme croquette, asparagus, haricot vert, Bordelaise sauce''^'\\ Changed lines 46-48 from:
%center%''1996 to:
%center%''1996 Chateau Haut Brion, Graves Rouge'' Changed lines 50-51 from:
%center%'+'' %center%'^'' to:
%center%'+''Ecuadoran Dark Chocolate & Belgian White Chocolate Mousse''+'\\ %center%'^''hazelnut tuile, passion fruit crème anglaise''^'\\ Changed lines 53-59 from:
%center%'' %center%{+'+'''''7th Course'''''+'+}\\ %center%'+''Triple Chocolate Hazelnut Cake''+'\\ %center%'^''passion fruit Bavarian, caramel sauce''^'\\ %center%[-~§~-]\\ %center%''wine currently being selected to:
%center%''2003 Royal Tokaji, Aszú, 5 Puttonyos'' Changed lines 2-3 from:
%center% '-''6:30 pm, Friday, October to:
%center% '-''6:30 pm, Friday, October 22nd''-' %% Changed line 7 from:
%center%'+''$ to:
%center%'+''$245. per person''+'\\ Changed lines 10-11 from:
to:
%center%''This is last year's menu, I will have this years up shortly'' Changed lines 1-3 from:
! %center% '' %center% '-''6: to:
! %center% ''Wine Dinner'' %%\\ %center% '-''6:30 pm, Friday, October 16th, 2009''-' %% Added lines 1-60:
! %center% ''La Truffe Sauvage Wine Dinner'' %%\\ %center% '-''6:30pm, Friday, October 16th, 2009''-' %% ||border=0 cellpadding=0 cellspacing=0 width=100% %center% '''''Credit card required for reservation'''''\\ %center%'+''$225. per person''+'\\ %center%'^''price includes tax and gratuity''^' %center%{+'+'''''Hors d’Oeurves'''''+'+}\\ %center%'-''Gougères with Goat Cheese Mousse''-'\\ %center%'-''Smoked Salmon Tartare on Toasted Baguette''-'\\ %center%'-''Oyster with Granny Smith Apple & Champagne Aspic''-'\\ %center%[-~§~-]\\ %center%''N.V. Charles Heidsieck, Brut, Reserve'' %center%{+'+'''''1st Course'''''+'+}\\ %center%'+''Colossal Lump Crabmeat with Potato Gnocchi''+'\\ %center%'^''leek & vermouth, shaved Parmigiana Reggiano''^'\\ %center%[-~§~-]\\ %center%''wine currently being selected'' %center%{+'+'''''2nd Course'''''+'+}\\ %center%'+''Pan Seared Natural Sea Scallop''+'\\ %center%'^''over spanakopita, lemon vinaigrette, micro greens, tomato tartare''^'\\ %center%[-~§~-]\\ %center%''wine currently being selected'' %center%{+'+'''''3rd Course'''''+'+}\\ %center%'+''Partridge & Black Currant Half Moon Ravioli''+'\\ %center%'^''truffled oxtail consommé''^'\\ %center%[-~§~-]\\ %center%''wine currently being selected'' %center%{+'+'''''4th Course'''''+'+}\\ %center%'+''Pan Roasted Red Snapper wrapped in Crispy Potato''+'\\ %center%'^''braised leek, petite syrah sauce''^'\\ %center%[-~§~-]\\ %center%''wine currently being selected'' %center%{+'+'''''5th Course'''''+'+}\\ %center%'+''South Texas Antelope Loin''+'\\ %center%'^''pomme croquette, asparagus tips, celery root gratin, roasted shallot bordelaise''^'\\ %center%[-~§~-]\\ %center%''1996 Penfold’s, Grange, Australia'' %center%{+'+'''''6th Course'''''+'+}\\ %center%'+''Goat Cheese Tart''+'\\ %center%'^''with baby arugula, spinach, herbed cracker, walnut vinaigrette''^'\\ %center%[-~§~-]\\ %center%''wine currently being selected'' %center%{+'+'''''7th Course'''''+'+}\\ %center%'+''Triple Chocolate Hazelnut Cake''+'\\ %center%'^''passion fruit Bavarian, caramel sauce''^'\\ %center%[-~§~-]\\ %center%''wine currently being selected'' |