Dinner Menu

Summer 2014

Tue.-Sat. 6:00p-10:00p

Appetizers

Crispy Duck Leg Confit 19.5 ^GF
^{creamy risotto, red wine sauce}

Natural Sea Scallop au Gratin 14.5

House Smoked Wild King Salmon 14.5 ^GF
^{potato galette, avocado crème fraiche & egg}

Pan Seared Moulard Duck Foie Gras 19.5
^{on croissant with Granny Smith apple terrine, blood orange reduction}

Pan Seared Crab Cake, Creole Remoulade 16.5

Soups

Gratin of Onion with Thyme, Garlic Crostini & Gruyère 9.5

Maine Lobster Bisque en Croûte 12.5

Duck Consommé 12.5
^{beef & mushroom ravioli, white truffle oil}

Salads

Mediterranean Salad 10.5
^{vine ripe tomato, English cucumber, feta cheese, Kalamata olives,}
^{capers, avocado, red onion & oregano vinaigrette}

Chèvre Chaud over Spinach Salad 10.5
^{sautéed breadcrumb crusted goat cheese, with toasted baguette,}
^{pine-nuts, dried figs & roasted shallot vinaigrette}

Caesar Salad in a Crisp Parmesan Cheese Basket 10.5

La Truffe Sauvage House Salad 10.5 ^GF
^{mesclun greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette,}

Main Course

Pan Sauté Wild Gulf Red Snapper 34.
^{lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart}

Moroccan Lamb Shank Tagine 32 ^GF
^{with prunes, raisins, almonds and a side of creamy saffron risotto}

Jumbo Lump Crabmeat Mary Louise 32.
^{crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus}

Filet of Prime Beef Tenderloin 36. ^GF
^{Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise}

Pan Sauté Wild Halibut with Seared Natural Sea Scallops 34.
^{portabella mushrooms, sauté spinach, roasted tomato, leek-vermouth cream sauce}

Almond Crusted Softshell Crab 32.
^{crab & cheese grits, French green beans, Sauce Meunière}

^{available Thursday, Friday and Saturday}
^{72 hour notice required}
Traditional Algerian Couscous with Lamb, Chicken and Vegetables
^{for 4 guests or more only 36. per guest}

SIDES 7.
^spanakopita ^{fresh spinach sauté in olive oil} ^GF
^{shaved brussel sprouts with olive oil & lemon} ^GF
^{gorgonzola dauphinois potato} ^GF
^{steamed asparagus} ^GF
^{French green beans almandine} ^GF
^ratatouille ^GF
We are happy to prepare whole plant food dishes with Chef's Creation

Soufflé of the Evening 10.5 ^GF
^{please allow 30 minutes}

^{GF - GLUTEN FREE (Other menu items can be modified to accommodate a gluten free diet.)}
^{† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness.}