Lunch Menu

Winter 2012

Tue.-Fri. 11:00a-2:00p

All items can be prepared to go!

Housemade Focaccia

Kalamata Olive 5.5
Chili Pesto & Feta 5.25
Organic Herb 3.75

Appetizers

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

Steamed Little Neck Clams 10.5
^{with fresh garlic, shallots, olive oil, Indian curry, tomato and cream}

Pan Sauté Tender Calamari in Olive Oil 10.5
^{roasted garlic, parsley, lemon & red pepper aïoli}

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

Roasted Eggplant Stuffed with Feta & Oregano 9.5 ^GF
^{spicy tomato fondue''}

Soups & Salads

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

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

La Truffe Sauvage House 10.5 ^GF
^{local organic field greens tossed in walnut vinaigrette}
^{with Roquefort cheese, Belgian Endive & Granny Smith Apple crisp}

Chèvre Chaud over Spinach Salad 10.5
^{breadcrumb crusted goat cheese, sautéed and served with crostini over a spinach salad}
^{tossed with pine nuts, dried figs & roasted shallot vinaigrette}

Caesar Salad in Parmigiana Reggiano Basket 10.5

Maine Lobster Bisque en Croûte 10.5

Main Course

Roasted Vegetable Sandwich on Herb Focaccia 14.5
^{eggplant, zucchini, yellow squash, Portobello mushroom, fire roasted peppers, tomato & black olive tappenade,}
^{served with field greens tossed n walnut vinaigrette}

Roasted Leg of Duck Confit 16.5 ^GF
^{over creamy risotto, haricot vert, red wine sauce}

Almond Crusted Maryland Softshell Crab 18.5
^{haricot vert, asparagus, meunière sauce}

Beef Tender Scallopini 19.5
^{fresh tagliatelle pasta, asparagus, aged balsamic vinegar & Parmigiana Reggiano}

Semi-Boneless Roasted Half Young Chicken 16.5 ^GF
^{goat cheese & spinach polenta, tourné vegetables, brussel sprouts, red wine sauce}

Pan Roasted Jumbo Gulf Shrimp 16.5
^{tagliatelle pasta, garlic, tomato, basil, shaved Parmigiana Reggiano & aged balsamic vinegar}

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