Dinner Menu

Winter 2012

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

Appetizers

House Smoked Scottish Salmon 12.5
^{warm potato Anna, tomato confite, dill oil & crème fraîche}

Lobster-Jerusalem Artichoke-Mushroom Ravioli 12.5
^{vermouth-leek sauce}

Crispy Duck Leg Confit 16.5 ^GF
^{creamy risotto, red wine sauce}

Sauté Littleneck Clams 10.5
^{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}

Chilled Louisiana Lump Crab 14.5
^{Remoulade sauce & crisp potato-onion wafer}

Angus Beef Pailliard 14.5 ^GF
^{white truffle oil, shaved Parmigiana Reggiano, aged balsamic vinegar}

Soups

Gratin of Onion 8.5
^{garlic crostini & gruyere cheese}

Duck Consommé 12.5
^{with Porcini mushroom ravioli}

Maine Lobster Bisque en Croûte 10.5

Salads

Caesar Salad in a Crisp Parmesan Basket 10.5

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

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

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

Main Course

Pan Roasted Jumbo Gulf Shrimp 28.5
^{with tagliatelle pasta in olive oil, garlic, tomato, capers, basil, Kalamata olives & asparagus}

Pan Roasted Crispy Red Snapper 34.
^{crab & cheese grits, asparagus, shrimp sauce}

Wild Mushroom Risotto 28.5. ^GF
^{with asparagus & shaved Parmigiana Reggiano}

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

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

Certified Angus Beef Tenderloin Filet 34. ^GF
^{gorgonzola dauphinois potato, squash, zucchini & carrot tourné,}
^{roasted shallot bordelaise sauce†}

Colorado Rack of Lamb crusted with Herbes de Provençe 38.
^{spinach & goat cheese polenta, eggplant caponata, natural jus †}

Veal Osso Bucco 32.
^{traditional braised veal shank with saffron risotto, zucchini, squash & carrot tourné,}
^{shaved Parmigiana Reggiano, white truffle oil and natural jus}

SIDES 7. ^GF
^{fresh spinach sauté with garlic & olive oil}
^{gorgonzola dauphinois potato}
^{steamed haricot vert almondine}
^asparagus
^{spinach-goat cheese polenta}
^caponata
^{garlic & olive oil mashed potatoes}
^{brussel sprouts}
^risotto

We are happy to prepare whole plant food dishes with Chef's Creation

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

^{GF - GLUTEN FREE (Some 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.}