Lunch Menu

Spring 2013

Tue.-Fri. 11:00a-2:00p

All items can be prepared to go!

Housemade Focaccia

Kalamata Olive 5.5
Chili Pesto & Feta 5.5
Organic Herb 3.75

Appetizers

House Smoked Wild King Salmon 12.5 ^GF
^{potato galette, avocado, crème fraîche, capers & egg}

Prince Edward Island Mussels 10.5
^{with garlic, shallots, olive oil, curry-tomato-cream}

Lobster-Jerusalem Artichoke Ravioli 12.5
^{vermouth-leek cream}

Prime Beef Carpaccio 12.5
^{paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon}

Roasted Eggplant Stuffed with Feta & Oregano 9.5 ^GF
^{spicy tomato fondue}

Assiette de Charcuterie 12.5
^{Saucisson à l’ail, Finocchiona salame, peppered salame, prosciutto di Parma}

Soups

Traditional Onion Soup 8.5
^{topped with garlic crostini and gruyere cheese}

Maine Lobster Bisque en Croûte 10.5

Turtle Soup with Sherry 10.5

Salads

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

La Truffe Sauvage House 10.5 ^GF
^{local greens grown by Alexandra Zawadski-Moss Bluff and Scotty Lebleu-Dequincy}
^{tossed in our house walnut vinaigrette, with Roquefort cheese}
^{Belgian Endive & Granny Smith Apple crisp}

Chèvre Chaud over Spinach Salad 10.5
^{breadcrumb crusted goat cheese, sautéed and served with crostini,}
^{pinenuts, dried figs & roasted shallot vinaigrette}

Caesar Salad in a Crisp Parmesan Cheese Basket 10.5
^{locally grown romaine by Scotty Lebleu, Dequincy, LA}

Main Course

Roasted Vegetable Sandwich on Herb Focaccia 14.5
^{eggplant, zucchini, yellow squash, Portobello mushroom, fire roasted peppers, tomato & black olive tappenade,}
^{served with field greens tossed in oregano vinaigrette}

Beef Tenderloin Sandwich 16.5
^{on house-made herb focaccia, with Dijon mustard, Gorgonzola cheese, tomato, caramelized onion & romaine}

House Smoked Wild King Salmon Sandwich 16.5
^{on house-made herb focaccia with avocado, cucumber, goat cheese and romaine}

Steamed Prince Edward Island Mussels & Potato 16.5
^{served with tomato cream sauce}

Roasted Jumbo Gulf Shrimp 16.5
^{capers, sun-dried tomato, asparagus tips and spinach over penne pasta}

Almond Crusted Soft Shell Crab 18.5
^{spinach-goat cheese polenta, haricot vert, meunière sauce}

Beef Tenderloin Paillard 19.5
^{gratin dauphinois potato, sautéed spinach, balsamic and shaved Parmigiana Reggiano}

Crispy Duck Leg Confit 16.5 ^GF
^{creamy risotto, asparagus, caramelized onion}

Veal Tender Picatta 16.5
^{capellini pasta, artichoke, capers, sun-dried tomato, asparagus and lemon}

Tagliatelle Pasta 14.5
^{roasted eggplant, zucchini, squash, fire roasted peppers, Portobello mushrooms}

Roasted Boneless Chicken 16.5 ^GF
^{spinach-goat cheese polenta, carrots, haricot vert, red wine sauce}

^{GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.)}