Dinner Menu

Winter 2010

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

Appetizers

Crispy Pan Sautéed Duck Confit 16.5
^{creamy risotto, red wine sauce}

Sautéed Littleneck Clams 12.5
^{with fresh garlic, shallots, olive oil, Indian curry, tomato and cream}

Georges Bank Natural Sea Scallops Rockefeller 12.5
^{over sautéed spinach & fennel, glazed with Choron sauce}

Pan Seared Crab Cake 14.5
^{tomato & fire roasted pepper relish, red pepper aïoli}

Roasted Tender Jumbo Gulf Shrimp Puttanesca 12.5
^{garlic, olive oil, tomato, fire roasted peppers, capers, Kalamata olive & anchovies}

Angus Beef Carpaccio 12.5
^{paper thin beef tenderloin, with dijon mustard}
^{extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon}

House Smoked Alaskan Halibut with Potato Anna 12.5
^{crème fraîche, tomato confite & dill oil}

Soups & Salads

Gratin of French Onion Soup 8.5
^{with garlic crostini and Gruyere cheese}

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

Traditional Turtle Soup 12.5
^{with Sherry}

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

Maine Lobster Bisque en Croûte 10.5

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

Main Course

Braised Lamb Shank 28.5
^{saffron risotto & baby vegetables, natural jus, white truffle oil}

Pan Sautéed Natural Sea Scallops 34.
^{topped with black olive tappenade, basil quinoa, tomato confit, asparagus tips, 25 yr. balsamic vinegar}

Angus Beef Tenderloin Filet 34.
^{gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,}
^{roasted shallot bordelaise sauce}

Veal Tenderloin Pailliard 34.
^{veal tenderloin pounded flat and quickly pan seared,}
^{served with fresh tagliatelle pasta, zucchini ribbon, duxelle mushroom sauce}

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

Colorado Rack of Lamb crusted with Herbes de Provençe 36.
^{spinach & goat cheese polenta, vegetable ratatouille, natural jus}

Pan Roasted Dover Sole Almondine 36.
^{baby vegetables, beef ravioli & lemon butter sauce}

Pot au Feu de Poisson aux Fenouil 34.
^{braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop, Maine Lobster &}
^{fresh fish, served with garlic croutons and red pepper aïoli}

SIDES 7.
^{gorgonzola dauphinois potato}
^{fresh spinach sautéed with garlic & olive oil}
^{steamed haricot vert almondine}
^asparagus
^{spinach & goat cheese polenta}
^{assorted baby vegetables}
^{brussel sprouts}

We are happy to accommodate any vegetarian
or vegan requests with Chef's creation.

Soufflé of the Evening 10.5
^{please allow 30 minutes}