Dinner Menu

Fall 2013

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

Appetizers

Roasted White Gulf Shrimp, Spanakopita, Creole Remoulade 14.5 ^GF

Natural Sea Scallop au Gratin 12.5

Chilled Louisiana Jumbo Lump Crab Meat, Creole Remoulade 14.5 ^GF

Crispy Duck Leg Confit 16.5 ^GF

Smoked Wild Alaskan Halibut, Potato Galette, Crème Fraîche 12.5 ^GF

Prime Beef Tenderloin Carpaccio 12.5 †

Eggplant, Feta Cheese, Oregano & Tomato Fondue 10.5 ^GF

Chef’s Assortment of Imported Cheese 12.5
^{Montrachet, Gruyère, Gorgonzola, Roquefort}

Soups

Gratin of Onion with Thyme, Garlic Crostini & Gruyère 8.5

Duck Consommé 12.5

Maine Lobster Bisque en Croûte 10.5

Traditional Turtle with Dry Sherry 10.5

Salads

Caesar Salad in a Crisp Parmesan Cheese Basket 10.5

La Truffe Sauvage House Salad 10.5 ^GF
^{mesclun greens tossed in our house walnut vinaigrette and served with Roquefort cheese,}
^{Belgian Endive and Granny Smith apple crisp}

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

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

Main Course

Calf Liver, Red Onion Marmalade, 50 yrs. Aged Sherry Vinegar 28.5.
^{Forbidden rice pilaf, tomato Provençale, spinach}

Crispy American Red Snapper 34.
^{over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart}

Pan Roasted Dover Sole Almondine, Pomme Vapeur, Haricot Vert 44.

Roasted Axis Venison Loin, Forbidden Rice Pilaf, Tomato Provençale 34.
^{spinach, sour cherry sauce}

Bouillabaisse Marseilleuse, Garlic Crostini, Smoked Paprika Aïoli 36.

Moroccan Lamb Shoulder Tagine 28.5
^{ginger, cinnamon, prune, almonds saffron risotto}

Roasted Jumbo White Shrimp, Porcini Mushroom Risotto 28.5 ^GF

Prime Beef Filet au Poivre 34. ^GF
^{Gorgonzola dauphinois potato, asparagus, haricot vert, carrot}

Natural Sea Scallops, Tappenade, Tagliatelle Pasta, Tomato Fondue 34.
^{anchovies, capers, asparagus, oven dried tomato, Kalamata olives, eggplant}

Crabmeat Mary Louise 28.5
^{jumbo lump crabmeat tossed in a champagne cream sauce, served in a crisp puff pastry shell with asparagus}

Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille 36.

Almond Crusted Softshell Crab, Crab & Cheese Polenta 28.5
^{spinach, sauce meunière}

SIDES 7.
^ratatouille ^GF
^{fresh spinach sauté in olive oil} ^GF
^{gorgonzola dauphinois potato} ^GF
^{steamed asparagus} ^GF
^{French green beans almandine} ^GF
^{shaved brussel sprouts with olive oil & lemon} ^GF
^spanakopita

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.}