Dinner Menu

Summer 2010

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

Appetizers

Crispy Pan Sautéed Duck Confit 16.5 ^GF
^{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}

Chilled Lump Crabmeat Martini 14.5 ^GF
^{tomato, avocado, cilantro & lime juice}

Roasted Moulard Duck Foie Gras 24.5
^{blood orange reduction, dried fruit brioche, romaine chiffonade & Granny Smith apple terrine}

Lobster-Jerusalem Artichoke-Mushroom Ravioli 11.5
^{vermouth-leek sauce}

Carpaccio of Tuna with Pickled Cucumber 12.5 ^GF
^{wasabi, lemon & extra virgin olive oil†}

House Smoked Copper River Salmon with Potato Anna 12.5 ^GF
^{crème fraîche, tomato confite & dill oil†}

Soups & Salads

Duck Consommé 12.5
^{with veal & currant ravioli}

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}

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}

Roasted Tender Gulf Shrimp 28.5
^{spinach tagliatelle pasta tossed with basil pesto, sautéed fresh spinach, tomato fondue & black olive tappenade}

Veal Osso Bucco 32.
^{saffron risotto & baby vegetables, natural jus & white truffle oil}

Pan Roasted Wild Alaskan Halibut 32.
^{over a bed of crab, asparagus tips, capers & sun-dried tomato, sauce Homardine}

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

Wild Mushroom Risotto 26.5
^{with roasted eggplant & asparagus tips}

Pan Roasted Dover Sole Almondine 36.
^{baby vegetables, pomme vapeur & 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. ^GF
^{gorgonzola dauphinois potato}
^{fresh spinach sautéed with garlic & olive oil}
^{steamed haricot vert almondine}
^asparagus
^{spinach & goat cheese polenta}
^{assorted baby vegetables}
^ratatouille
^{brussel sprouts}

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.}