Dinner Menu

Spring 2014

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

Appetizers

Pan Seared Duck Foie Gras 22.5
^{over croissant, Granny Smith Apple terrine, blood orange reduction}

Natural Sea Scallop au Gratin 12.5

Prime Beef Tenderloin Carpaccio 12.5 †

Crispy Duck Leg Confit 16.5 ^GF

House Smoked Wild Chilean Sea Bass, Potato Galette, Crème Fraîche 12.5 ^GF

Fresh Tagliatelle Pasta tossed with Winter Black Perigord Truffle Butter 12.5

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

Pan Seared Crab Cake, Creole Remoulade 16.5

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
^{local greens grown by Alexandra Zawadzki & Stacy Mack, tossed in our house walnut vinaigrette,}
^{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

Pan Seared Natural Sea Scallops 34. ^GF
^{porcini mushroom risotto, asparagus, leek-vermouth cream}

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

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

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

Pan Roasted Wild Jumbo Gulf Shrimp 28.5
^{fresh tagliatelle pasta with basil pesto, roasted tomato & sauté spinach}

Prime Beef Tenderloin wrapped with Applewood Smoked Bacon 36. ^GF
^{Gorgonzola dauphinois potato, asparagus, haricot vert, carrot, Morel mushroom sauce}

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

Australian Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille 32.

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.}