Dinner Menu

Appetizers

Fresh Tagliatelle Pasta with Black Truffle Butter 17.
^{shaved Parmigiana Reggiano}

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

Natural Sea Scallop au Gratin 14.5
^{à la Rockefeller}

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

Chef’s Assortment of Imported Cheeses 14.5
^{Morbier, Montrachet, Gruyère & Roquefort}

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

Pan Seared Jumbo Lump Crabmeat Bourek 16.5
^{a crispy North African appetizer including crab, green onion, mango & spicy remoulade}

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
^{sauté 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
local 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}

Risotto with Alba White Truffle Butter 36. ^{GF
shaved Parmigiana Reggiano & asparagus}

Pan Seared Dover Sole 44.
^{saffron steamed potato, asparagus, haricot vert, lemon butter sauce}

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

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

Tournedo Rossini 56.
^{on dried fruit brioche, truffled Madeira wine sauce}

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

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

Peppred Axis Venison Loin 34. ^{GF
forbidden rice pilaf, ratatouille, sour cherry-white port wine sauce}

Seafood Pot au Feu 34.
^{with fennel, tomato, curry & cream, shrimp, scallop, mussels, littleneck clams & red snapper}

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.}