La Truffe Sauvage - The Wild Truffle

Lunch Menu

All items can be prepared to go!

Housemade Focaccia

Kalamata Olive 5.
Chili Pesto & Feta Cheese 4.5
Organic Garden Herb 4.

Appetizers

Cured Spanish Serrano Ham 10.5
^{with strawberries & toasted baguette}

Steamed Little Neck Clams 12.5
^{Indian curry, tomato and cream}

House Smoked Copper River Salmon and Potato Anna 12.5
^{crème fraîche, tomato confite and dill oil}

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

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

Soups & Salads

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

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

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

Chèvre Chaud over Spinach Salad 10.5
^{breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad
tossed with pine nuts, dried figs & roasted shallot vinaigrette}

Maine Lobster Bisque en Croûte 10.5

Main Course

Roasted Leg of Duck Confit 16.5
^{over creamy risotto}

Boneless Roasted Half Chicken 16.5
^{goat cheese & spinach polenta, baby vegetables, red wine sauce}

Beef Tender Scallopini 19.5
^{fresh tagliatelle pasta, asparagus, aged balsamic vinegar & Parmigiana Reggiano}

Grilled Vegetable Risotto 16.5
^{eggplant, fire roasted peppers, sun-dried tomato, asparagus, zucchini, Portobello mushroom
and Parmigiana Reggiano}

Pan Roasted Tender Jumbo Gulf Shrimp 16.5
^{with cappellini pasta, roasted tomato, eggplant & Portobello mushroom}