La Truffe Sauvage - The Wild Truffle

Lunch Menu

All items can be prepared to go!

Housemade Focaccia

Kalamata Olive 4.25
Chili Pesto & Feta 4.5
Organic Herb 3.

Appetizers

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

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

Sea Scallop with Choron Sauce au Gratin 14.5
^{à la Rockefeller}

Roasted Eggplant Stuffed with Feta & Oregano 10.5 ^{GF
tomato fondue}

Salads

Heirloom Tomato 10.5
^{fire roasted peppers, Kalamata olives, Valbresso Feta,
oregano vinaigrette, grissini}

Caesar in a Crisp Parmesan Cheese Basket 10.5
^{add jumbo shrimp $12.5, chicken $6.75 or beef tenderloin strips $10.5}

Beet, Spinach & Asparagus 10.5
^{goat cheese & fresh thyme gougère,
shallot vinaigrette}

Soups

Gratin of Onion 9.5
^{thyme, garlic crostini and gruyere cheese}

Maine Lobster Bisque en Croûte 12.5

Sandwiches

^{all sandwiches on house-made focaccia
with your choice of mixed greens tossed with oregano vinaigrette
or pomme frites}

Roasted Vegetables, Goat Cheese & Kalamata Olive Tappenade 14.5
^{eggplant, yellow squash, zucchini & fire roasted sweet peppers}

Roast Chicken Breast 14.5
^{proscuitto, fresh mozzarella, tomato, spinach & pesto}

Sauté Beef Scaloppini 16.5
^{Gorgonzola dolce, Dijon, romaine, tomato & cornichon}

Main Course

Veal Pailliard 19.5
^{house-made tagliatelle pasta, Portobello mushroom
caper-lemon butter sauce}

Roasted Yogurt Marinated Half Chicken 18.5 ^{GF
creamy risotto, vegetable noodles, red wine sauce}

Creamy Risotto Milanese 17.5 ^{GF
with roasted eggplant, zucchini, squash
Portobello mushroom, fire roasted peppers & Parmesan}

Omlette du Jour 16.5 ^{GF
house-made beef sausage, pomme vapeur}

Seafood Crêpes 19.5
^{poached seafood with cream & Gruyere, French green beans
dill lemon butter sauce}

Cauliflower Pancake with Crab 18.5 ^{GF
fresh spinach tossed with roasted shallot vinaigrette}

Crab Meat Mary Louise 28.5
^{crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus}

Crispy Duck Leg Confit 19.5 ^{GF
sauté spinach, red wine sauce}

Pan Sauté Calves Liver with Red Onion Marmalade 18.5
^{sauté spinach, steamed potato, balsamic vinegar}

SIDES 8.
^{ratatouille GF
shaved brussel sprouts with olive oil & lemon GF
spanakopita
sauté spinach GF}

Dessert

Flourless Chocolate Cake 12.5 ^{GF
three ingredients combined to create an intense chocolate experience}

Lemon Gelato 12.5 ^{GF
topped with toasted swiss meringue}

White Chocolate Crème Brulée 12.5 ^{GF
traditional French custard with a crisp caramel crust}

Nougat Glacé 12.5 ^{GF
frozen honey mousse with toasted walnuts, almonds and dried fruit
cherries-apricot-figs-currants-blueberries}

Sorbet 10.5 ^GF

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

Soufflé du Jour 10.5 ^{GF
allow 30 minutes
NOT RECOMMENDED TO GO}

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

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