Dinner Menu

Appetizers

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

Pan Roasted Moulard Duck Foie Gras 19.5
^{Griottines, dried fruit brioche, romaine, blood orange sauce}

Natural Sea Scallop au Gratin 12.5
^{over sauté spinach & fennel, Choron sauce}

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

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

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

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

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 10.5
^{spicy tomato fondue}

Housemade Tagliatelle Pasta with Perigord Black Truffle Butter 11.5
^{shaved Parmigiana Reggiano}

Chef’s Assortment of Imported Cheese 12.5
^{choice of two or four cheeses with toasted French baguette, butter & walnuts
Montrachet, Gruyere, Gorgonzola, Roquefort}

Soups

Gratin of Onion 9.5
^{garlic crostini & gruyere cheese}

Duck Consommé 12.5
^{duck confit & foie gras ravioli}

Maine Lobster Bisque en Croûte 10.5

Traditional Turtle Soup with Sherry 10.5

Salads

Caesar Salad in a Crisp Parmesan Cheese Basket 10.5
^{locally grown romaine by Scotty Lebleu of Pure Country Farm in Dequincy}

La Truffe Sauvage House Salad 10.5 ^{GF
a blend of local, pesticide & chemical free greens grown by
Alexandra Zawadski in Moss Bluff and Scotty Lebleu of Pure Country Farm in Dequincy
tossed in our house walnut vinaigrette and served 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

Roasted Boneless Half Chicken 24.5.
^{Forbidden black rice pilaf, haricot vert, tomato Provençale, red wine sauce}

Pan Seared Natural Seas Scallops 34.
^{tappenade, roasted roma tomato, romaine chiffonade, saffron risotto & 25 yr. balsamic drops}

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

Porcini Mushroom Risotto 24.5 ^{GF
asparagus tips, shaved Parmigiana Reggiano & white truffle oil}

Pan Sauté Jumbo Gulf Shrimp 28.5
^{fresh tagliatelle pasta with tomato fondue, sauté spinach, fire roasted peppers, Kalamata olives & capers}

Roasted Colorado Lamb Rack 38.
^{herbes de Provençe, Gorgonzola dauphinois potato, tomato Provençale, sauté spinach, natural jus}

Pan Roasted Wild Norwegian Halibut 34
^{mushroom risotto, asparagus tips, lobster sauce}

Prime Beef Tenderloin Filet au Poivre 34. ^GF †
^{Gorgonzola dauphinois potato, asparagus, haricot vert, carrot
add Moulard duck foie gras 19.5}

Pan Roasted Crispy Gulf Red Snapper 34.
^{over lump crab, saffron steamed potato, asparagus tips, dried tomato, capers & artichoke heart}

Medium-Rare Boneless South Texas Antelope Loin 34. ^GF †
^{Forbidden black rice pilaf, haricot vert, asparagus, carrot, Port-dried cherry sauce}

Pot au Feu de Poissons aux Fenouilles 34.
^{seafood stew with fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli}

Pan Seared Calf Liver 28.5
^{onion marmalade, haricot vert, tomato Provençale and spinach-goat cheese polenta, aged balsamic vinegar}

SIDES 7. ^{GF
spinach-goat cheese polenta
fresh spinach sauté in olive oil
gorgonzola dauphinois potato
steamed asparagus
French green beans almandine
shaved brussel sprouts with olive oil & lemon}

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 (Other 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.}