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†}

Duck Consommé 12.5
^{with veal & currant ravioli}

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}

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

^{baby vegetables, pomme vapeur & lemon butter sauce}

^ratatouille \\

^{† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness.}

House Smoked Wild Scottish Salmon with Potato Anna 12.5 ^GF

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

^{roasted shallot bordelaise sauce†}

^{spinach & goat cheese polenta, vegetable ratatouille, natural jus†}

^{† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness.}

Crispy Pan Sautéed Duck Confit 16.5 ^GF

Roasted Tender Jumbo Gulf Shrimp Puttanesca 12.5 ^GF

^{paper thin raw beef tenderloin, with dijon mustard
extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon†}

House Smoked Alaskan Halibut with Potato Anna 12.5 ^GF

La Truffe Sauvage House Salad 10.5 ^GF

Pan Sautéed Natural Sea Scallops 34. ^GF

Angus Beef Tenderloin Filet 34. ^GF

SIDES 7. ^GF

Soufflé of the Evening 10.5 ^GF

^{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.}

^{extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon}

^{extra virgin olive oil, shaved Parmigiana Reggiano, crostini & lemon
Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness}

Pan Seared Crab Cake 14.5
^{tomato & fire roasted pepper relish, red pepper aïoli}

Tagliatelle Pasta with Shaved French Winter Black Truffle 18.5
^{Parmigiana Reggiano}

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

Gratin of French Onion Soup 8.5
^{with garlic crostini and Gruyere cheese}

Traditional Turtle Soup 12.5
^{with Sherry}

Maine Lobster, Black Trumpet Mushroom & Asparagus Tip Risotto 34.
^{sauce Cardinale}

Veal Tenderloin Pailliard 34.
^{veal tenderloin pounded flat and quickly pan seared,
served with fresh tagliatelle pasta, zucchini ribbon, duxelle mushroom sauce}

Colorado Rack of Lamb crusted with Herbes de Provençe 36.
^{spinach & goat cheese polenta, vegetable ratatouille, natural jus}

Pan Roasted Dover Sole Almondine 36.
^{baby vegetables, beef ravioli & lemon butter sauce}

Pot au Feu de Poisson aux Fenouil 34.

Crispy Pan Sautéed Duck Confit 16.5
^{creamy risotto, red wine sauce}

Roasted Jumbo Shrimp 12.5
^{japanese noodles, smoked tomato butter}

House Smoked Alaskan Halibut with Potato Anna 12.5

Roasted Beet, Asparagus & Herbed Montrachet Salad 10.5
^{roasted shallot 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}

Braised Lamb Shank 28.5
^{saffron risotto & baby vegetables, natural jus, white truffle oil}

Pan Sautéed Natural Sea Scallops 34.
^{topped with black olive tappenade, basil quinoa, tomato confit, asparagus tips, 25 yr. balsamic vinegar}

^{gorgonzola dauphinois potato, patty pan squash, baby zucchini & haricot vert,
roasted shallot bordelaise sauce}

^{gorgonzola cheese dauphinois potato, topped with melted Burgundy wine butter}

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

Herbes de Provençe Crusted Colorado Rack of Lamb 36.
^{spinach & goat cheese polenta, baby vegetables, natural jus}

Pan Roasted Dover Sole with Almonds 36.
^{baby vegetables, beef ravioli & lobster sauce}

^{brussel sprouts}

Roasted Beet, Asparagus & Herbed Montrachet Salad 10.5

Oven Roasted Beet, Asparagus & Herbed Montrachet Salad 10.5
^{roasted shallot vinaigrette}

^{roasted shallot bordelaise sauce} \\

^{over sautéed spinach & fennel, glazed with Choron sauce}

^{Gorgonzola dauphinois potato, patty pan squash, baby zucchini, & haricot vert,
roasted shallot bordelaise sauce}

^{please allow 30 minutes}

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

Herbes de Provençe Crusted Colorado Rack of Lamb 36.

^{Gorgonzola dauphinois potato, patty pan squash, baby zucchini, & haricot vert, roasted shallot bordelaise sauce} \\

^{please allow 30 minutes}

Herbs de Provençe Crusted Colorado Rack of Lamb 36.

Mediterranean Salad 10.5

Oven Roasted Beet & Asparagus Salad 10.5
^{served chilled with Montrachet & roasted shallot vinaigrette}

Oxtail, Sun-Dried Tomato, Capers & Kalamata Olive Ravioli 12.5

Herbs de Provençe Crusted Colorado Rack of Lamb 34.

Herbs de Provençe Crusted Colorado Rack of Lamb 36.

Soups & Salads

Sautéed Littleneck Clams 12.5
^{with fresh garlic, shallots, olive oil, Indian curry, tomato and cream}

Dry Cured Spanish Serrano Ham 12.5
^{with Belgian endive, tomato & black olive tappenade}

Pan Sautéed Tender Calamari 10.5
^{with olive oil, fresh garlic, parsley & lemon, served with red pepper aïoli}

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

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

Soups - Salads

Insalata Caprese 10.5
^{ripe tomato, fresh buffalo mozzarella, toasted pine-nuts, extra virgin olive oil
Parmigiana Reggiano, crostini & lemon}

French Onion Soup 8.5
^{with garlic crostini and Gruyere cheese}

^{sautéed breadcrumb crusted goat cheese, with toasted baguette,
pine-nuts, dried figs & roasted shallot vinaigrette}

Maine Lobster Bisque en Croûte 10.5

Mediterranean Salad 9.5
^{vine ripe tomato, English cucumber, feta cheese, Kalamata olives,
capers, avocado, red onion & oregano vinaigrette}

Potato Scale Crusted Red Snapper 34.
^{over capers, crab, sun-dried tomato & asparagus tips, sauce homardine}

Crispy Duck Leg Confit 28.5
^{one leg, pan sautéed crispy and served with organic mushroom & asparagus tip risotto
Alba Clamshell, Brown Clamshell, Velvet Pioppini & Trumpet Royale Mushrooms}

Herbs de Provençe Crusted Colorado Rack of Lamb 34.

^{Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce} \\

Shellfish Risotto 32.
^{sea scallop, Littleneck clams, Maine lobster claw, Gulf shrimp,
Kalamata olives, fire roasted peppers & sweet peas}

Bone-In Certified Angus Beef Ribeye 34.
^{Gorgonzola cheese dauphinois potato, topped with melted Burgundy wine butter}

^{braised seafood stew with fennel, Littleneck clams, Gulf shrimp, sea scallop, Maine Lobster &
fresh fish, served with garlic croutons and red pepper aïoli}

Pan Sautéed Natural Sea Scallops 34.
^{potato cake, asparagus, tomato confit, Portobello mushroom, 25 yr. balsamic vinegar}

SIDES 7.
^{gorgonzola dauphinois potato
fresh spinach sautéed with garlic & olive oil
steamed haricot vert almondine
asparagus
spinach & goat cheese polenta
tomato provençale
assorted baby vegetables
brussell sprouts
roasted potato cake}

Steamed Littleneck Clams 12.5
^{Indian curry, tomato & cream}

Roasted Moulard Duck Foie Gras 22.5
^{dried fruit brioche, lemon confit & blood orange reduction}

Veal & Parmigiana Reggiano Ravioli 12.5
^{vermouth & leek sauce, truffle oil}

Soups

Maine Lobster Bisque en Croûte 10.5

Oxtail Consommé 12.5
^{duck foie gras & sweet onion marmalade tortellini}

Salads

Pan Roasted Crispy Red Snapper 34.
^{Portobello mushroom cap, roasted eggplant, tomato confite, braised artichoke heart, sauce homardine}

Crispy Duck Confit 32.
^{one leg, pans sautéed crispy and served with organic mushroom & asparagus tip risotto}

Idaho Trout Almandine 32.
^{baby sunburst squash & zucchini, brussel sprouts & haricot vert, Pomme Vapeur}

Herbes de Provençe crusted Colorado Rack of Lamb 36.
^{spinach & goat cheese polenta, tomato Provençale, natural jus}

^{Maytag blue Gorgonzola dauphinois potato, squash, zucchini & haricot vert, roasted shallot bordelaise sauce} \\

Shellfish Risotto 34.
^{sea scallop, Littleneck clams, Maine lobster claw, Gulf shrimp, Kalamata olives, fire roasted peppers & sweet peas}

Bone-In Angus Beef Ribeye 34.
^{Maytag blue cheese dauphinois potato, topped with melted Burgundy wine butter}

Pan Roasted Tender Jumbo Gulf Shrimp28.5
^{over Japanese noodles with sun-dried tomato, capers, asparagus tips, zucchini noodles and artichoke heart}

Pot au Feu de Poisson et Fenouil 34.
^{braised seafood stew with fennel, Littleneck clams, Gulf Shrimp, sea scallop, Maine lobster & fresh fish
served with garlic croutons & red pepper aïoli}

Veal, Mushroom & Parmigiana Reggiano Ravioli 12.5
^{leek cream sauce}

House Smoked Copper River King Salmon 12.5

Crispy Duck Leg Confit 32.
^{two legs served with basil pesto orzo, zucchini noodles & roasted tomato}

^{saffron risotto, braised artichoke heart, white truffle oil & shaved Parmigiana Reggiano}

Pan Seared Natural Sea Scallops 31.
^{mushroom risotto, braised fennel, 25 yr. aged balsamic vinegar}

Herbes de Provençe Crusted Colorado Rack of Lamb 34.
^{lyonnaise potato, sautéed spinach, baked tomato Provençale, natural jus}

Pan Roasted Jumbo Gulf Shrimp28.5
^{garlic, tomato, shallot, asparagus tips, capers & fresh tagliatelle pasta}

Littleneck Clams & Prince Edward Island Mussels 12.5

Chef Mohamed's Norwegian Smoked Halibut and Potato Anna 12.5
^{crème fraîche, tomato confite & dill oil}

Maine Lobster and Sunchoke 12.5

Crispy Leg of Duck Confit 32.
^{a pair of traditional confit of leg, pan seared crispy, served over risotto & sautéed spinach}

^{pan seared and served with braised fennel, quinoia, 25 yr aged balsamic vinegar}

^{lima been and haricot vert stew, Bordelaise sauce}

Pan Roasted Jumbo Gulf Shrimp with Basil Tagliatelle Pasta28.5

^{topped with almonds and served with steamed potato, haricot vert and beurre nantais}

Bone-In Certified Angus Beef Ribeye 34.

Cioppino 34.

Little Neck Clams & Prince Edward Island Mussels 12.5
^{tomato curry cream sauce}

Chef Mohamed's House Smoked Wild Norwegian Halibut 12.5
^{potato anna, crème fraîche, tomato confite and dill oil}

Maine Lobster and Sunchoke Ravioli 12.5
^{leek cream sauce}

Moulard Duck Foie Gras 22.5
^{pan roasted over dried fruit brioche with lemon confit & citrus reduction}

Fresh Water Carolina Trout en Papillote 26.5.
^{baked in parchment paper with zucchini, fennel, fire roasted peppers, eggplant and Portobello mushroom}

Confit of Duck Leg 32.
^{a pair of traditional confit of leg, pan seared crispy, served over creamy risotto with sautéed spinach and red wine sauce}

Braised Veal Osso Bucco 34.
^{with saffron risotto, braised artichoke and natural jus}

Natural Sea Scallops 31.
^{pan seared and served with braised fennel, quinoa and 25 yr. aged balsamic vinegar}

Colorado Lamb Rack with Herbes de Provençe 34.
^{lima bean and haricot vert stew, Bordelaise sauce}

Pan Roasted Jumbo Gulf Shrimp with Basil Tagliatelle Pasta 28.5
^{with sun-dried tomato, capers, artichoke and asparagus tips}

Pan Sautéed Dover Sole 36.
^{topped with almonds and served with steamed potato, haricot vert & beurre nantais}

Bone-In Angus Beef Ribeye 34.
^{caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter}

Cioppino 32.
^{Italian seafood stew with shrimp, clams, mussels, sea scallop & lobster claw in tomato broth}

Pan Seared Natural Sea Scallops 31.

Bone-In Certified Angus Beef Ribeye 34.
^{caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter}

Almond Crusted Skate Wing 26.5

Pan Sautéed Rainbow Trout Filet 28.5

Pan Seared Natural Sea Scallops31.

Pheasant-Black Truffle Ravioli 12.5
^{shaved Parmigiana Reggiano & cream sauce}

Littleneck Clams & Prince Edward Island Mussels 12.5
^{with spicy Indian Curry cream sauce}

Gratin of Onion Soup 9.5
^{with garlic crostini and melted Gruyere cheese}

Chèvre Chaud over Spinach Salad 10.5
^{breadcrumb crusted goat cheese, lightly sautéed
and served with crostini & roasted shallot vinaigrette}

Maine Lobster Bisque en Croûte 10.5

Mediterranean Salad 9.5
^{vine ripe tomato, English cucumber, feta cheese, Kalamata olives,
avocado, red onion & oregano vinaigrette}

Almond Crusted Skate Wing 34.
^{with Louisiana crabmeat, braised artichoke heart, asparagus tips, sun-dried tomato & Portobello mushroom}

Pan Sautéed Rainbow Trout Filet 32.
^{julienne vegetables, sunchoke & morel mushroom tortellini, dill-caper sauce}

^{blood orange segments, red quinoia, pickled daikon, blood orange reduction}

Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli 34.
^{traditional seafood stew with tomato, saffron, fennel & potato}

Texas Quail-Morel Mushroom-Black Truffle Ravioli 10.5
^{black truffle cream, shaved Grana Padano}

Louisiana Turtle Soup en Croûte 10.5
^{with Sherry & crème fraîche}

Watercress, Arugula, Baby Spinach
& Fresh Organic Hearts of Palm Salad 10.5
^{warm goat cheese, Kalamata olive tappenade, lemon vinaigrette}

Puff Pastry wrapped Chilean Sea Bass 34.
^{stuffed with shrimp, crab, smoked mushroom duxelle & julienne seven root vegetables
smoked tomato butter sauce}

Pan Roasted Tender Jumbo Gulf Shrimp 28.5
^{with braised artichoke heart, capers, tomato confite, asparagus tips & penne pasta}

^{fire roasted pepper-tomato-basil pesto risotto, 25 yr. aged balsamic vinegar}

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

Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli 34.
^{traditional seafood stew with tomato, saffron, fennel & potato}

Veal Osso Bucco 34.
^{saffron risotto, braised artichoke, white truffle oil}

Dover Sole Almondine 36.
^{pomme Vapeur and spinach sautéed with fresh garlic & olive oil}

Pan Sautéed Tender Calamari 12.5
^{with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli}

Chef Mohamed's Norwegian Smoked Halibut and Potato Anna 12.5
^{crème fraîche, tomato confite & dill oil}

Georges Bank Natural Sea Scallops Rockefeller 12.5
^{over sautéed spinach & fennel, glazed with Choron sauce
shaved Parmigiana Reggiano, crostini and lemon}

Roasted Duck Foie Gras 22.5
^{lemon confit, dried fruit brioche & citrus reduction}

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

Risotto with Organic Wild Mushrooms & Winter Black Truffle 18.5
^{Trumpet Royale, Alba Clam, Brown Alba & Baby Blue mushrooms, served with shaved Grana Padano}

Pan Roasted Crispy Red Snapper with Crab 34.
^{tomato spaetzle, Kalamata olives & Brussel Sprouts}

Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli 34.
^{traditional seafood stew with tomato, saffron, fennel & potato}

Pan Seared Natural Sea Scallops34.
^{blood orange segments, red quinoia, pickled daikon, blood orange reduction}

Pan Roasted Tender Jumbo Gulf Shrimp 28.5
^{with braised artichoke heart, capers, tomato confite, asparagus tips & penne pasta}

Angus Beef Tenderloin Filet 34.
^{Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce
add roasted Moulard Duck Foie Gras 22.5}

Roasted Colorado Lamb Rack 34.

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

Chilled Louisiana Lump Crabmeat Ceviché 14.5

Pheasant-Black Truffle Ravioli 12.5
^{shaved Parmigiana Reggiano & cream sauce}

Littleneck Clams & Prince Edward Island Mussels 12.5
^{with spicy Indian Curry cream sauce}

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

Roasted Duck Foie Gras 22.5
^{lemon confit, dried fruit brioche & citrus reduction}

Chef Mohamed's Citrus Smoked Salmon and Potato Anna 12.5
^{crème fraîche, tomato confite & dill oil}

Pan Sautéed Tender Calamari 12.5
^{with olive oil, fresh garlic, parsley & lemon, served with roasted red pepper aïoli}

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

Maine Lobster & Wild Mushroom Open-Face Ravioli 34.
^{with Perigord truffle}

Crispy Leg of Duck Confit 32.
^{a pair of traditional confit of leg, pan seared crispy, served over risotto & sautéed spinach}

Paella with Shrimp, Clams, Mussels, Calamari & Roasted Chicken34.
^{saffron risotto, fire roasted peppers, peas & tomato}

^{Gorgonzola dauphinois potato, asparagus, haricot vert & carrot fondante, roasted shallot bordelaise sauce
add roasted Moulard Duck Foie Gras $22.50}

Baked Halibut with Black Olive Tappenade 31.
^{braised fennel, roasted potato & tomato confite}

Bone-In Certified Angus Beef Ribeye 34.
^{caramelized shallots, Gorgonzola cheese dauphinois potato, Burgundy wine butter}

Dover Sole Almondine 36.
^{pomme Vapeur and spinach sautéed with fresh garlic & olive oil}

Seafood Bouilliabasse with Garlic Crostini & Red Pepper Aïoli 34.
^{traditional seafood stew with tomato, saffron, fennel & potato}

Roasted Colorado Lamb Rack34.
^{spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce}

Pan Sautéed Potato Scale Crusted Halibut 34.
^{Louisiana crawfish tail, lump crab, artichoke, capers, asparagus tips & lobster sauce}

Veal Osso Bucco 34.
^{saffron risotto, braised artichoke, white truffle oil}

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

^{creamy risotto, red wine sauce}

^{lemon confit & citrus reduction}

^{tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado}

^{crème fraîche, tomato confite}

^{shaved Parmigiana Reggiano, crostini and lemon}

^{cream sauce, black truffle, Parmigiana Reggiano}

^{with garlic crostini and melted Gruyere & Gouda cheese}

^{and served with crostini & roasted shallot vinaigrette}

^{with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}

^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce}

^{served with dauphinois potato, haricot vert and topped with melted Burgundy wine butter}

^{black truffle mashed potatoes, ratatouille, Bordelaise sauce}

^{Louisiana crawfish tail, artichokes, sun-dried tomatoes, capers, asparagus tips & lobster sauce}

^{crab & cheese polenta, sautéed baby spinach}

Crispy Leg of Duck Confit 19.5
^{creamy risotto, red wine sauce}
Roasted Duck Foie Gras 22.5
^{lemon confit & citrus reduction}
Chilled Louisiana Lump Crabmeat Ceviché 12.5
^{tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado}
Chef Mohamed's Citrus Smoked Salmon and Potato Anna 12.5
^{crème fraîche, tomato confite} \\

^{over sautéed spinach & fennel, glazed with Choron sauce
shaved Parmigiana Reggiano, crostini and lemon}
Pheasant & Black Truffle Ravioli 12.5
^{cream sauce, black truffle, Parmigiana Reggiano} \\

^{beef tenderloin, pounded paper thin, served with dijon mustard, extra virgin olive oil,}

Soups - Salads

Gratin of Onion Soup 9.5
^{with garlic crostini and melted Gruyere & Gouda cheese}

^{and served with crostini & roasted shallot vinaigrette} \\

^{organic field greens tossed in our house walnut vinaigrette
with Roquefort cheese, Belgian Endive and Granny Smith apple crisp} \\

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

^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce} \\

^{served with dauphinois potato, haricot vert and topped with melted Burgundy wine butter}
Panko Breadcrumb & Herbes de Provençe Crusted Colorado Rack of Lamb 36.
^{black truffle mashed potatoes, ratatouille, Bordelaise sauce}

Potato Scale Crusted Wild Atlantic Halibut 34.
^{Louisiana crawfish tail, artichokes, sun-dried tomatoes, capers, asparagus tips & lobster sauce} \\

^{crab & cheese polenta, sautéed baby spinach}
Crabmeat Mary Louise 28.5
^{jumbo lump crabmeat tossed in a champagne cream sauce,
served in a crisp puff pastry shell with asparagus}

Georges Bank Natural Sea Scallops Rockefeller 12.5
^{over sautéed spinach & fennel, glazed with Choron sauce}

Chilled Louisiana Lump Crabmeat Ceviché 12.5
^{tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado}

Pheasant & Black Truffle Ravioli 12.5
^{cream sauce, black truffle, Parmigiana Reggiano}

Crispy Leg of Duck Confit 19.5
^{creamy risotto, red wine sauce}

Soups & Salads

Gratin of Onion Soup 8.5
^{with garlic crostini and melted Gruyere & Gouda cheese}

Maine Lobster Bisque en Croûte 10.5

La Truffe Sauvage House Salad 10.5

Braised Veal Shank Osso Bucco 32.
^{saffron risotto & natural jus}

Pan Roasted Halibut 34.
^{braised fennel, tomato confite, Kalamata olive tappenade}

^{Gorgonzola cheese dauphinois potato, asparagus, haricot vert, carrot fondante, roasted shallot bordelaise sauce}

Pan Roasted Chilean Sea Bass 34.
^{roasted red bell pepper, Yukon gold potato, zucchini noodles, sauce Homardine}

Certified Angus Beef Bone-In Ribeye 36.
^{served with dauphinois potato, haricot vert and topped with melted Burgundy wine butter}

Pan Roasted Dover Sole Almondine 36.
^{crab & cheese polenta, sautéed baby spinach}

Panko Breadcrumb & Herbs de Provençe Crusted Colorado Rack of Lamb 36.
^{black truffle mashed potatoes, ratatouille & Bordelaise sauce}

or vegan requests with Chef's creation.

^{shaved Parmigiana Reggiano, crostini and lemon}

^{black truffle cream sauce, Parmigiana Reggiano}

^{tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado}

^{lemon confit & citrus reduction}

^{over sautéed spinach & fennel, glazed with Choron sauce}

^{fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil and fresh basil}

^{with garlic crostini and gruyere cheese}

^{Morbier, Camembert, Gouda & Gorgonzola}

^{with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}

^{black truffle-pheasant ravioli, braised artichoke bouillion}

^{with Kalamata olives, tomato confite, asparagus tips & fire roasted peppers}

^{traditional seafood stew with tomato, saffron, fennel & potato}

^{saffron steamed potato, zucchini ribbon, lemon butter sauce}

^{served over risotto & sautéed spinach}

^{topped with black olive tappenade and served over French green lentils & Swiss chard}

^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce}

^{served in a crisp puff pastry shell with asparagus}

^{spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce}

Crispy Legs of Duck Confit 34.

Angus Beef Tenderloin Filet 34.

Lamb-Kalamata Olive-Sundried Tomato Tortellini 12.5
^{black truffle cream sauce, Parmigiana Reggiano} \\

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

^{with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}
Mediterranean Salad 9.5
^{vine ripe tomato, English cucumber, feta cheese, Kalamata olives
avocado, red onion & oregano vinaigrette}

Pan Seared Georges Bank Natural Sea Scallops 34.
^{black truffle-pheasant ravioli, braised artichoke bouillion}
Maine Lobster Risotto 36.
^{with Kalamata olives, tomato confite, asparagus tips & fire roasted peppers} \\

Dover Sole Almondine 36.
^{saffron steamed potato, zucchini ribbon, lemon butter sauce} \\

Pan Roasted Atlantic Halibut 34.
^{topped with black olive tappenade and served over French green lentils & Swiss chard}
Angus Beef Tenderloin Filet 32.
^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce} \\

Roasted Colorado Lamb Rack 34.
^{spinach & goat cheese polenta, vegetable ratatouille, Bordelaise sauce}

Cheese - Soup - Salads

^{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,
shaved Parmigiana Reggiano, crostini and lemon} \\

Chef Mohamed's Citrus Smoked Salmon and Potato Anna 12.5
^{crème fraîche, tomato confite and dill oil}

Insalata Caprese 9.5
^{fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil and fresh basil}
Chef's Assortment of Imported Cheeses 16.5
^{served with toasted French baguette & grapes
Morbier, Camembert, Gouda & Gorgonzola} \\

We are happy to accommodate any vegetarian
or vegan requests with Chef's creation.

We are happy to accommodate any vegetarian or vegan requests with Chef's creation.

^{steamed with fennel & white wine, finished with tomato cream sauce} \\

Pheasant-Black Truffle-Gouda Cheese Ravioli 12.5
^{cream sauce}
Crispy Pan Sautéed Calamari 12.5
^{sautéed in olive oil with fresh garlic, parsley & lemon, served with red pepper aïoli} \\

Roasted Duck Foie Gras 19.5
^{lemon confit & citrus reduction}
Georges Bank Natural Sea Scallops Rockefeller 12.5
^{over sautéed spinach & fennel, glazed with Choron sauce}
Fresh Prince Edward Island Mussels 12.5
^{steamed with fennel & white wine, finished with tomato cream sauce} Maine Lobster & Black Truffle Risotto 16.5
^{shaved Parmigiana Reggiano}

Crispy Legs of Duck Confit 32.
^{a pair of traditional confit of leg, pan seared crispy,
served over risotto & sautéed spinach} \\

^{with tomato confite & fire roasted pepper relish}
Crabmeat Mary Louise 28.5
^{jumbo lump crabmeat tossed in a champagne cream sauce,
served in a crisp puff pastry shell with asparagus}
Angus Beef Tenderloin Filet 32.
^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce} \\

Roasted Colorado Lamb Rack with Herbes de Provençe 34.
^{vegetable ratatouille, lamb shank-sundried tomato-olive tortellini, red wine sauce} \\

^{tagliatelle pasta, fresh artichoke heart, capers, tomato confite}

^{and served with crostini & roasted shallot vinaigrette}

Soup & Salads

^{with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}

^{fresh mozzarella, vine ripe tomato, pine-nuts, extra virgin olive oil & fresh basil} \\

^{served with baby bok choy, fennel, tomato confite & 25 yr. balsamic vinegar} \\

Angus Beef Carpaccio 12.5
^{beef tenderloin, pounded paper thin, with dijon mustard, extra virgin olive oil,
shaved Parmigiana Reggiano, crostini & lemon}
Roast Lamb, French Feta & Sun-Dried Tomato Tortellini 12.5
^{basil cream sauce}
Maine Lobster & Black Truffle Risotto 16.5
^{shaved Parmigiana Reggiano} \\

Chef Mohamed's Citrus Smoked Salmon and Potato Anna 12.5
^{topped with crème fraîche & served with tomato confite and dill oil}

Soup-Salads-Cheeses

Double Duck Consommé 12.5
^{with Maine lobster-black truffle ravioli, white truffle oil}
Insalata Caprese 9.5

^{with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}
Chef's Assortment of Imported Cheeses 16.5
^{Morbier, Gouda, Camembert & Gorgonzola
served with toasted French baguette & grapes}

Braised Colorado Lamb Shank with Mediterranean Spices 28.5
^{with zucchini, squash, carrots, turnips & cous-cous}
Pan Seared Georges Bank Natural Sea Scallops 34.
^{over potato cake and topped with black olive tappenade
served with baby bok choy, fennel, tomato confite & 25 yr. balsamic vinegar} Potato Scale Crusted Atlantic Halibut 34.
^{Louisiana crawfish tail, lump crabmeat, asparagus tips, sun-dried tomato & lobster sauce}
Veal Tender Pailliard 34.
^{topped with capers, artichoke, tomato confite & shaved Parmigiana Reggiano
served with mushroom risotto and asparagus}
Crabmeat Mary Louise 28.5

Angus Beef Tenderloin Filet 32.

Roasted Colorado Lamb Rack with Herbes de Provençe 34.
^{vegetable ratatouille, creamy orzo pasta, Bordelaise sauce}
Crispy Leg of Duck Confit 32.
^{a pair of traditional confit of leg, pan seared crispy,
served over risotto & sautéed spinach}

Chef Mohamed's Citrus Smoked Salmon and Potato Anna 12.5

^{asparagus tips, Parmigiana Reggiano}
Chilled Louisiana Lump Crabmeat Ceviché 12.5
^{tossed with jalapeño, red onion, tomato, fresh lime, cilantro and avocado}
Maine Lobster & Black Truffle Mezzaluna Ravioli 12.5
^{cream sauce, shaved Parmigiana Reggiano}
Angus Beef Carpaccio 12.5
^{beef tenderloin, pounded paper thin, with dijon mustard, extra virgin olive oil,
shaved Parmigiana Reggiano, crostini & lemon}

Insalata Caprese 12.5
^{fresh mozzarella, vine ripe tomato, extra virgin olive oil & fresh basil} \\

^{with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}

Port Braised Colorado Lamb Shank 28.5
^{saffron steamed potato, carrot fondante, sweet peas, turnips,
haricot vert, natural jus with white truffle oil}
Seafood Bouillabaisse with Garlic Crostini and Red Pepper Aïoli 32.
^{traditional seafood stew with tomato, saffron, fennel & potato}
Sautéed Tender Gulf Shrimp with Organic Mushroom Risotto 32.

Potato Scale Crusted Atlantic Halibut with Louisiana Crabmeat 34.
^{fresh sautéed spinach, steamed baby bok choy & lobster sauce}
Pan Roasted Duck Breast and Confit of Leg 32.
^{medium-rare duck breast with traditional confit of leg, pan seared crispy
served over dried fig & asparagus tip risotto, black currant sauce}
Crabmeat Mary Louise 28.50
^{jumbo lump crabmeat tossed in a champagne cream sauce,
served in a crisp puff pastry shell with asparagus} \\

Pan Seared Natural Sea Scallops & Roasted Moulard Duck Foie Gras 34.
^{French green lentil ragoût, 25 yr. aged balsamic vinegar}

^{Gouda - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor
Camembert - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon
Gorgonzola - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor}

^{Morbier - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor
'-Gouda - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor-}
'-Camembert - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon-
^{'-Gorgonzola - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor-'}

^{Morbier - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor
Gouda - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor
Camembert - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon
Gorgonzola - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor}

^{breadcrumb crusted goat cheese, lightly sautéed
and served with crostini & roasted shallot vinaigrette} \\

^{Morbier - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor}
Gouda - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor
^{Camembert - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon}
Gorgonzola - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor

Pumpkin Seed Crusted Carolina Trout
stuffed with Louisiana Crawfish & Crabmeat 32.

Maine Lobster & Black Truffle Mezzaluna Ravioli 12.5
^{cream sauce, shaved Parmigiana Reggiano}
Morbier Cheese Pithivier 10.5
^{baked in puff pastry and served warm with a Mesclun mix of baby field greens & coulis de framboise}
Chef Mohamed's Citrus Smoked Salmon and Potato Cake 12.5

Louisiana Jumbo Lump Crab Cakes 12.5

Roasted Escalope of Moulard Duck Foie Gras 19.5
^{toasted dried fruit brioche, grape sauce}
Georges Bank Natural Sea Scallops Rockefeller 12.5
^{over sautéed spinach & fennel, glazed with Choron sauce}
Fresh Tagliatelle Pasta with Julienne Black Truffle 16.5
^{asparagus tips, Parmigiana Reggiano}

Chèvre Chaud over Spinach Salad 10.5
^{breadcrumb crusted goat cheese, lightly sautéed and served with crostini & roasted shallot vinaigrette}
Mediterranean Salad 8.5

Maine Lobster Bisque en Croûte 10.5

La Truffe Sauvage House Salad 9.5

^{with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}
Chef's Assortment of Imported Cheeses 16.5
^{served with French baguette & grapes
Morbier - from Franch-Comté, France; firm, creamy texture with a moderately pronounced flavor
Gouda - Holland's best known cheese with a firm, creamy texture and a mild nut-like flavor
Camembert - soft cheese with a white, downy rind and a smooth, creamy interior, christened by Napoleon
Gorgonzola - the famous blue cheese of Bergamo, Italy; rich and creamy with a savory, slightly pungent flavor}

Braised All-Natural Poussin Basquaise 28.5
^{specially raised young chicken, known for its' delicate flavor and tenderness
with white wine, fire roasted peppers & tomato confite, creamy fresh Tagliatelle pasta}
Pan Roasted Tender Gulf Shrimp with Organic Mushroom Risotto 32.
^{Trumpet Royale, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms}
Peppered Atlantic Halibut 34.
^{truffled potatoes, steamed baby bok choy, sautéed fresh spinach & sauce au poivre} \\

Poached Atlantic Salmon with Roasted Gulf Shrimp 32.
^{glazed with Choron sauce and served with orzo pasta, baby bok choy & sautéed spinach} \\

^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce}
Pumpkin Seed Crusted Carolina Trout stuffed with Louisiana Crawfish & Crabmeat 32.
^{lemon-dill sauce, braised artichoke hearts, sun-dried tomato & capers}

Colorado Lamb Rack with Herbes de Provençe 34.
^{Vegetable ratatouille, feta-sun-dried tomato-lamb tortellini, Bordelaise sauce}
Crabmeat Mary Louise 28.50
^{jumbo lump crabmeat tossed in a champagne cream sauce,
served in a crisp puff pastry shell with asparagus}
Pan Roasted Duck Breast and Confit of Leg 32.
^{medium-rare duck breast with traditional confit of leg, pan seared crispy
served over dried fig & asparagus tip risotto, black currant sauce}

^{topped with crème fraîche & served with tomato confite and dill oil} \\

Georges Bank Natural Sea Scallops Rockefeller 12.50
^{over sautéed spinach & fennel, glazed with Choron sauce}
Louisiana Jumbo Lump Crab Cakes 12.50
^{two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce}
Pan Roasted Moulard Duck Foie Gras 19.50
^{served with Granny Smith Apple terrine, toasted dried fruit brioche & citrus reduction}
Spring Lamb, Feta & Sundried Tomato Tortellini Pasta 10.50
^{red wine sauce}

^{with lobster-black truffle half-moon ravioli & white truffle oil} \\

Pan Roasted Chilean Sea Bass with Louisiana Crab 34.
^{orzo pasta, sun-dried tomato, fresh artichoke, Portobello mushroom, asparagus tips & capers} \\

Crabmeat Mary Louise 28.50
^{jumbo lump crabmeat tossed in a champagne cream sauce,
served in a crisp puff pastry shell with asparagus}
Roasted Colorado Rack of Lamb 34.
^{Vegetable ratatouille, braised mélange of pinto, fava & cannellini beans}

^{pan sautéed and served with saffron steamed potatoes & fresh garlic spinach}
Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras 34.
^{French green lentil ragoût, 25 yr. aged balsamic vinegar}
Angus Beef Tenderloin 32.
^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce}

Georges Bank Natural Sea Scallops Rockefeller 12.50
^{over sautéed spinach & fennel, glazed with Choron sauce}
Fresh Tagliatelle Pasta with Shaved Winter Black Truffle 14.50
^{Parmigiana Reggiano and asparagus tips} \\

Pan Roasted Moulard Duck Foie Gras 19.50
^{served with Granny Smith Apple terrine, toasted dried fruit brioche & citrus reduction}
Louisiana Jumbo Lump Crab Cakes 12.50
^{two pan sautéed crab cakes with cappellini pasta & lemon-balsamic sauce} \\

Roasted Beet, Asparagus & Montrachet Cheese Salad 10.50

Shellfish Risotto 32.
^{tender Gulf shrimp, mussels, clams, natural sea scallops, fire roasted peppers & tomato}
Veal Osso Bucco 34.

Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras 34.
^{French green lentil ragoût, 25 yr. aged balsamic vinegar}
Herb Crusted Colorado Rack of Lamb 34.
^{Lyonnaise potato, spanakopita, vegetable ratatouille & Bordelaise sauce}

Crispy Potato Crusted Halibut with Jumbo Lump Crab 34.
^{fresh artichoke, asparagus tips, capers, Portobello mushroom & sundried tomato}
Crabmeat Mary Louise 28.50
^{jumbo lump crabmeat tossed in a champagne cream sauce,
served in a crisp puff pastry shell with asparagus}
Black Winter Truffle & Wild Mushroom Risotto 28.50
^{Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms
with black truffle, Parmigiana Reggiano & white truffle oil}
Angus Beef Tenderloin 32.
^{Gorgonzola dauphinois potato, asparagus, haricot vert, roasted shallot bordelaise sauce} \\

^{pan sautéed and served with saffron steamed potatoes & fresh garlic spinach}

Moulard Duck Foie Gras Two Ways 19.50
^{poached au Torchon & pan roasted, served with Granny Smith Apple terrine & citrus reduction}
Tortellini Pasta filled with Maine Lobster, Salsify & Tomato Confite 12.50
^{tarragon cream sauce}
Chef Mohamed's Citrus Smoked Salmon and Potato Cake 12.50
^{topped with crème fraîche & Osetra caviar, served with tomato confite and dill oil} \\

Fresh Tagliatelle Pasta with Shaved Winter Black Truffle 14.50
^{Parmigiana Reggiano and asparagus tips} \\

^{natural sea scallop & brunoise vegetable ravioli} \\

Sunchoke Velouté 12.50
^{with roasted duck foie gras} \\

Potato Scale Crusted Halibut with Crab 34.
^{salsify au gratin, sauce Homardine} \\

Dover Sole Almondine 36.
^{pan sautéed and served with saffron steamed potatoes & fresh garlic spinach} \\

^{French green lentil ragoût, 25 yr. aged balsamic vinegar}
Roasted Tender Gulf Shrimp 28.50
^{sundried tomato, sweet bell pepper, peas, hearts of palm, Kalamata olive & saffron risotto} \\

^{vegetable ratatouille, spinach & goat cheese polenta, Bordelaise sauce}

^{ragoût of spicy curried French green lentils, 25 yr. aged balsamic vinegar} \\

Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras 34.

Roasted Beet & Goat Cheese Ravioli 10.50
^{extra virgin olive oil & fresh lemon} \\

Braised Veal Shank 34.
^{with tagliatelle pasta, natural jus, shaved Parmigiana Reggiano & truffle oil}
Potato Scale Crusted Halibut with Crab 32.
^{braised artichoke, asparagus tips, capers and sundried tomato}
Colorado Rack of Lamb crusted with Herbes de Provence 34.
^{vegetable ratatouille, spinach & goat cheese ravioli, Bordelaise sauce}

^{brussel sprouts sautéed in olive oil with garlic & lemon, saffron steamed potatoes} \\

Pan Seared Natural Sea Scallops & Roasted Duck Foie Gras' -34.-'
^{ragout of spicy curried French green lentils, 25 yr. aged balsamic vinegar}
Roasted Tender Gulf Shrimp over Penne Pasta 28.50
^{fresh braised artichoke, sundried tomato, fire roasted peppers, Kalamata olives & capers}
Broiled Maine Lobster with Beef Ravioli 34.
^{tomato-basil cream, black olive tappenade crostini}
Black Winter Truffle & Wild Mushroom Risotto 28.50

Pan Sautéed Jumbo Gulf Shrimp 12.50
^{with fresh garlic, olive oil, tomato, fire roasted peppers & niçoise olives} \\

^{black truffle & duck foie gras tortellini} \\

Roasted Beet, Asparagus & Montrachet Cheese 10.50
^{roasted shallot vinaigrette}

Braised Lamb Shank 29.50
^{with saffron risotto, white truffle oil and Parmigiana Reggiano} \\

House Smoked Salmon Tartare 12.50
^{thai pickled cucumber, toasted baguette}
Roasted Jumbo Gulf Shrimp 12.50
^{avocado relish & crisp plantain chips}
Pan Roasted Moulard Duck Foie Gras 19.50
^{Granny Smith Apple terrine, dried fruit brioche & citrus reduction} \\

Georges Bank Natural Sea Scallops Rockefeller 12.50
^{over sautéed spinach & fennel, glazed with Choron sauce}\\

Vine Ripe Tomato & Montrachet Cheese 10.50
^{topped with black olive tappenade}

Mediterranean Salad 8.50
^{vine ripe tomatoes, English cucumbers, feta cheese
Kalamata olives, avocado and oregano vinaigrette}

Seafood Cioppino 34.
^{sea scallop, shrimp, mussels, littleneck clams, fish & tomato broth}

Herbes de Provence crusted Colorado Rack of Lamb 34.
^{spinach & goat cheese polenta, ratatouille, Bordelaise sauce} \\

^{potato cake, vegetable noodles, 25 yr. aged balsamic vinegar}
Potato Crusted Halibut with Crab 32.
^{braised artichoke, asparagus tips, capers and sundried tomato}
Pan Roasted Dover Sole Almondine 36.
^{saffron steamed potato, haricot vert, lemon sauce} \\

Pan Roasted Crispy Chilean Sea Bass 34.
^{crab & gruyere cheese grits, lobster sauce}
Wild Mushroom Risotto 28.50

^{with black truffle, Parmigiana Reggiano & white truffle oil}

^{Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms} \\

Mediterranean Salad 8.50
^{vine ripe tomatoes, English cucumbers, feta cheese} \\

Pan Seared Natural Sea Scallops 34.
^{fresh pasta tossed with black truffle cream
Kalamata olive-tomato-artichoke relish & 25 yr. Balsamic vinegar} \\

Roasted Veal Chop 34.
^{mushroom risotto, vegetable noodles, lobster sauce} \\

^{spinach & goat cheese polenta, ratatouille, Bordelaise sauce} \\

Roasted Beet & Goat Cheese Ravioli 10.50
^{asparagus tips, light cream sauce}
Leg of Duck Confit & Creamy Risotto 14.50

Imported Cheese Assortment
3 selections 12.50 ; 5 selections 16.50
^{Camembert, Morbier, White Stilton with dried apricots, Chevre, Gorgonzola, Gruyere} \\

Chilled Louisiana Crabmeat tossed with Fresh Lime & Olive Oil 14.50
^{avocado-cucumber-wasabi relish & herb cracker} \\

Pan Roasted Moulard Duck Foie Gras 19.50
^{Granny Smith Apple terrine, dried fruit brioche & citrus reduction} \\

Insalata Caprese with Kalamata Olive Tappenade 10.50
^{vine ripe tomato, fresh mozzarella topped with black olive tappenade,
extra virgin olive oil and fresh basil}
Double Duck Consommé 12.50
^{fig & duck foie gras tortellini, white truffle oil}
Caesar Salad in a Crispy Parmesan Basket 8.
^{crisp romaine, croutons, anchovies and Parmigiana Reggiano} \\

La Truffe Sauvage House Salad 9.50
^{organic field greens tossed in our house walnut vinaigrette
with Roquefort cheese, Belgian Endive and Granny Smith apple crisp}

Braised Veal Shank with Six Root Vegetables 34.
^{with fresh taglietelle pasta}
Pan Seared Natural Sea Scallops a la nage 34.
^{shiitake mushrooms, braised fresh artichokes, sunchokes, asparagus tips, tomato
ginger & cilantro served in beef broth} \\

Tender Jumbo Gulf Shrimp Paella 28.50
^{with calamari, mussels, chicken, fire roasted peppers, peas and tomato with saffron risotto} \\

Roasted Veal Chop with Colossal Lump Crab 34.
^{mushroom ragout, minted potato gnocchi} \\

^{lyonnaise potato, ratatouille, Bordelaise sauce}
Mushroom Risotto 28.50

House Citrus & Pepper Smoked Wild King Salmon 12.50

^{with asparagus tips and Parmigiana Reggiano}

^{Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms with asparagus tips and Parmigiana Reggiano} \\

Spicy Fresh Mussels with a Light Tomato-Curry Cream 10.50
^{fresh garlic, olive oil, ripe tomato and a light touch of curry & cream} \\

House Citrus & Pepper Smoked Wilk King Salmon 12.50
^{lemon-caper-crème fraîche, crostini} \\

Feuilleté d’Escargots au Pistou 10.50

Traditional Onion Soup 8.50
^{with garlic crostini and gruyere cheese}
Vine Ripe Tomato & Warm Herbed Goat Cheese 10.50
^{black olive tapenade, herbed cracker}
Caesar Salad 6.50
^{housemade Caesar dressing, crisp romaine, pita croutons and Parmigiana Reggiano} \\

Seafood Special of the Evening
^{Chef Mohamed's creative preparation of the freshest market seafood}
Braised Colorado Lamb Shank 26.50

Angus Beef Ribeye 34.
^{caramelized onions and garlic butter
dauphinois potato, asparagus, haricot vert} \\

^{with fresh taglietelle pasta, tomato confite, asparagus tips, niçoise olives and fresh artichoke} \\

Tender Jumbo Gulf Shrimp Paella 28.50
^{with calamari, mussels, chicken, fire roasted peppers, peas and tomato with saffron risotto}
Roasted Veal Chop with Melted Gorgonzola Cheese 34.
^{morel mushroom sauce, lyonnaise potato and creamy spinach}
Pan Roasted Dover Sole Almondine 36.
^{de-boned tableside and served with steamed potatoes and fresh sautéed spinach}

^{Trumpet Royale, Morel, Chanterelle, Alba Clam, Brown Alba and Baby Blue Oyster mushrooms}

^{black olive tapenade, herbed cracker}

^{baby field greens tossed in our house walnut vinaigrette
with Roquefort cheese and Granny Smith apple}

^{Chanterelle & Black Trumpet mushrooms, Jerusalem artichoke ravioli, curry tomato sauce} \\