Dinner Menu

Fall 2017

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

Appetizers

Prime Beef Tenderloin Carpaccio 12.5
^{paper thin raw beef tenderloin, Dijon mustard, cornichon}
^{fresh cracked black pepper, extra virgin olive oil, crostini & Parmigiana Reggiano}

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

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

House Cold Smoked Wild King Salmon 16.5 ^GF
^{potato cake, red onion, capers, crème fraiche}
^{extra virgin olive oil, hard cooked local egg}

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

Chef’s Assortment of European Cheeses 15.5
^{Gruyère, Gorgonzola Dolce, Roquefort and goat cheese}
^{with toasted baguette, butter & walnuts}

Pan Seared Moulard Duck Foie Gras 24.5
^{on dried fruit brioche with Granny Smith apple terrine, blood orange reduction}

Soups

Gratin of Onion with Thyme, Garlic Crostini & Gruyère 9.5

Maine Lobster Bisque en Croûte 12.5

Consommé du Faisan 12.5
^{Granny Smith apple, beef & fresh herb ravioli, white truffle oil}

Salads

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

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

Caesar in a Crisp Parmesan Cheese Basket 10.5

La Truffe Sauvage House 10.5
^{mixed baby greens, Belgian Endive, Granny Smith apple,}
^{Roquefort cheese, walnut vinaigrette}

Main Course

Pot au Feu de Poisson aux Fenouilles et Curry 32.
^{with tomato, cream, shrimp, scallop, mussels, littleneck clams & fresh fish}

Pan Roasted Wild Gulf Red Snapper 34.
^{steamed potato, sundried tomato, artichoke, capers,}
^{asparagus tips, lemon butter sauce & jumbo lump crab}

Tournedo Rossini 58.
^{on dried fruit brioche, Madeira wine sauce}

Slow Braised Beef Short Rib 34.
^{14 oz. single bone short rib, Gorgonzola dauphinois potato,}
^{asparagus, French green beans, carrot, natural jus}

Jumbo Lump Crabmeat Mary Louise 34.
^{crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus}

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

Filet of Prime Beef Tenderloin 44. ^GF
^{Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise}

Pan Sauté Almond Crusted Softshell Crab 32.
^{over crab & cheese grits, asparagus, meunière sauce}

Assorted Organic Mushroom Risotto with White Truffle Oil 28.5 ^GF
^{King Oyster, White Beech, Brown Beech & Hen of the Woods}
^{wilted baby spinach & shaved Parmigiana Reggiano}

SIDES 8.
^{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 and order early} ^{may take up to 45 minutes if ordered late}

^{NO SEPARATE CHECKS - multiple parties sharing the payment are accepted}

^{GF - GLUTEN FREE (Some 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.}