Dinner Menu

Appetizers

House Cold Smoked Wild King Salmon 16.5 ^{GF
potato galette, avocado crème fraiche & egg}

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

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

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

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

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

Soups

Gratin of Onion with Thyme, Garlic Crostini & Gruyère 9.5

Maine Lobster Bisque en Croûte 12.5

Consommé du Canard 12.5
^{veal-sour cherry tortellini, 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
baby mixed greens, 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 Pacific Halibut 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 28.5
^{14 oz. single bone short rib, Gorgonzola dauphinois potato,
asparagus, French green beans, carrot, natural jus}

Pan Sauté Crispy Wild Gulf Red Snapper 34.
^{fire roasted corn & bell pepper risotto, sauté spinach, shrimp sauce}

Blanquette de Veau 34.
^{tender veal shank with roasted pearl onion, carrot, mushroom, cream & house-made tagliatelle paste}

Jumbo Lump Crabmeat Mary Louise 32.
^{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.
^{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}

^{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.}