White Chocolate Crème Brulée 10.5 ^GF

of European Cheeses 20.5

'^ Valbresso French Feta, pita chips ^10 \\

^{Valbresso French Feta, pita chips} \\

^{shaved brussel sprouts with olive oil & lemon} 8.5 ^{GF
Gorgonzola dauphinois potato} 8.5 ^GF

^{add roasted chicken breast $7.
may be added to any salad}

^{shaved brussel sprouts with olive oil & lemon} 6.5 ^{GF
sauté spinach} 7.5 ^GF

Appetizers

Prime Beef Carpaccio 12.5
^{paper thin raw prime beef tenderloin,
Dijon mustard, extra virgin olive oil,
Parmigiana Reggiano, crostini & lemon}

Chèvre Chaud over Spinach 10.5
^{warm, pan sauté breaded Montrachet with thyme,
over spinach, with toasted pine-nuts
and dried fig}

Chèvre Chaud over Spinach 9.5

Parmesan Cheese Basket 7.

Marinated Half Chicken 24.5 ^GF

^{sauté spinach} 6.5 ^GF

Flourless Chocolate Cake 8.5 ^GF

White Chocolate Crème Brulée 8.5 ^GF

of European Cheeses 18.5

of European Cheeses 13.5

Marinated Half Chicken 22.5 ^GF

Pan Sauté Crab Cake 16.5
^{four ounce crab cake with vegetable noodles,
including julienne carrot, yellow squash
and zucchini sauté with fresh garlic
and extra virgin olive oil, créole rémoulade}

Marinated Half Chicken 18.5 ^GF

Crab Meat Mary Louise 34.
^{four ounces jumbo lump crabmeat
tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus}

Pan Sauté Crab Cake 14.5

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.

Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf

Prime Beef Tenderloin Carpaccio 12.5
^{paper thin raw beef tenderloin, Dijon mustard,
cornichon, fresh cracked black pepper,
extra virgin olive oil, crostini & Parmigiana Reggiano}

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

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

Scallops Rockefeller 16.5
^{over creamed spinach with fennel and Pernod,
topped with a glaçage of Choron sauce}

Salads & Soup

Chevre Chaud over Spinach Salad 10.5
^{warm, pan sauté breaded goat cheese
over spinach, tossed in our house made
roasted shallot vinaigrette, with
toasted pine-nuts and dried fig}

Gratin of Onion Soup 12.5
^{garlic crostini, gruyere cheese}

Caesar Salad 10.5
^{in a crisp Parmesan cheese basket}

Maine Lobster Bisque 12.5
^{en croûte}

Roasted Wild Jumbo Gulf Shrimp
& House-made Tagliatelle Pasta 36.
^{tomato, capers, eggplant goat cheese}

Filet of Prime Beef Tenderloin 44. ^{GF
Gorgonzola dauphinois potato,
French green beans, sauce Bordelaise}

Slow Braised Beef Short Rib 36. ^{GF
14 oz. single bone short rib,
Gorgonzola dauphinois potato,
sauté spinach, natural jus}

Pan Roasted Wild Gulf Red Snapper 34.
^{steamed potato, sundried tomato, artichoke,
capers, asparagus tips, lemon butter sauce
& jumbo lump crab}

Jumbo Lump Crabmeat Mary Louise 34.
^{crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus}

Boneless Roasted Yogurt Marinated
Half Chicken 26.50. ^{GF
creamy risotto, vegetable noodles
consisting of julienne zucchini, carrot &
yellow squash, sauté with fresh garlic
& extra virgin olive oil, red wine sauce}

Dover Sole is available when requested 12 hours in advance 54.
order must be placed when making reservations
- 12 hours advance notice -

SIDES 8.
^{SHAVED BRUSSEL SPROUTS
sauté with garlic, olive oil & lemon GF
SPANAKOPITA
savory spinach & French Feta
layered between crispy phyllo
DAUPHINOIS POTATO GF}
We are happy to prepare whole plant food dishes with Chef's Creation

Flourless Chocolate Cake 12.5 ^GF

White Chocolate Crème Brulée 12.5 ^GF

Lemon Gelato & Swiss Meringue 12.5 ^{GF
lemon curd ice cream
topped with toasted meringue}

of European Cheeses 16.5

Soufflé of the Evening 12.5 ^{GF
please allow 30 minutes and order early may take up to 45 minutes if ordered late}

^{NO SEPARATE CHECKS - multiple parties sharing the payment are accepted}

^{GF - GLUTEN FREE (Some 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.}

To-Go Menu

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we recover from Hurricane Laura, we anticipate our ability to expand upon the current offerings. Additional menu items are also available to be ordered from our: Dinner Menu

Prime Beef Carpaccio 12.5
^{paper thin raw prime beef tenderloin,
Dijon mustard, extra virgin olive oil,
Parmigiana Reggiano, crostini & lemon}

^{four ounce crab cake with vegetable noodles,
including julienne carrot, yellow squash
and zucchini sauté with fresh garlic
and extra virgin olive oil, créole rémoulade}

Salads

Chevre Chaud over Spinach Salad 9.

Caesar in a Crisp
Parmesan Cheese Basket 7.
^{add roasted chicken breast $7.
may be added to any salad}

Boneless Roasted Yogurt
Marinated Half Chicken 18.5 ^{GF
creamy risotto, red wine sauce & vegetable noodles
consisting of julienne carrot, zucchini
and yellow squash sauté with fresh garlic
and extra virgin olive oil}

Crab Meat Mary Louise 34.
^{four ounces jumbo lump crabmeat
tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus}

Crispy Duck Leg Confit 19.5 ^{GF
cured duck, gently cooked in its’ own fat
seared crispy and served with
risotto & red wine sauce}

SIDES
^{shaved brussel sprouts with olive oil & lemon} 6.5 ^{GF
sauté spinach} 6.5 ^GF

Flourless Chocolate Cake 8.5 ^GF

White Chocolate Crème Brulée 8.5 ^GF

of European Cheeses 13.5

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

Pan Sauté Crab Cake 14.5

Crab Meat Mary Louise 28.5

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we recover from Hurricane Laura, we anticipate our ability to expand upon the current offerings.

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we recover from Hurricane Laura, we anticipate our ability to expand upon the current offerings. Additional menu items are also available to be ordered from our: Dinner Menu

Mediterranean 9.
^{red onion, tomato, cucumber, Kalamata olive,
avocado, Valbresso Feta, oregano vinaigrette,
pita chips}

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we recover from Hurricane Laura, we anticipate our ability to expand upon the current offerings.

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.

Housemade Focaccia

Chili Pesto & Feta 4.5
Garden Herb 3.

Chèvre Chaud over Spinach 8.
^{pan sauté breadcrumb crusted goat cheese
with fresh thyme, served with
baby spinach, roasted pinenuts & dried figs
and roasted shallot vinaigrette}

Soup

Maine Lobster Bisque en Croûte 10.5

Sandwiches

^{all sandwiches on house-made focaccia
with fresh greens and oregano vinaigrette}

Sauté Beef Tenderloin Scaloppini 16.5
^{three ounces prime beef tenderloin
Gorgonzola dolce, Dijon mustard,
romaine, tomato & cornichon}

Roast Chicken Breast 14.5
^{whole milk yogurt marinated chicken breast
Gruyère cheese, tomato, spinach & pesto
(pesto contains pine-nuts)}

^ratatouille 6.5. ^GF \\

^spanakopita 8.
^{sauté spinach} 6.5 ^{GF
French green beans almondine} 6.5 ^{GF
jumbo asparagus} 6.5 ^GF

Lemon Gelato 8.5 ^{GF
topped with toasted swiss meringue}

Soups

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

Sorbet 8.5 ^GF

^{Gruyère, Gorgonzola Dolce and goat cheese} \\

Saturday, August 8th, we will no be able to provide To-Go orders, and we are fully committed for inside dining.

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.
Saturday, August 8th, we will no be able to provide To-Go orders.

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.

Crispy Duck Leg Confit 19.5 ^{GF
cured duck, gently cooked in its’ own fat
seared crispy and served with
risotto & red wine sauce}

Placing orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts.

^{additions above may be added to any salad}

Cauliflower Pancake with Crab 18.5 ^{GF
two ounces jumbo lump crabmeat, créole rémoulade
fresh spinach & roasted shallot vinaigrette}

^{add four jumbo shrimp $12.5} \\

Roasted Vegetables, Goat Cheese
& Kalamata Olive Tappenade 12.5
^{eggplant, yellow squash, zucchini
crimini mushroom & fire roasted sweet peppers}

Roasted Vegetable Risotto 14.5 ^{GF
with roasted eggplant, zucchini, squash
crimini mushroom, fire roasted peppers
and Parmigiana Reggiano}

Nougat Glacé 8.5 ^{GF
frozen honey mousse with
toasted walnuts, almonds and dried fruit
cherries-apricot-figs-currants-blueberries}

^{sauté spinach & red wine sauce}

Roasted Yogurt Marinated
Half Chicken 18.5 ^GF

^{paper thin raw prime beef tenderloin, Dijon mustard,
extra virgin olive oil, Parmigiana Reggiano,
crostini & lemon}

Kalamata Olive 4.25

^{GF - GLUTEN FREE (Some menu items can be modified}

^{sauté spinach, red wine sauce}

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

^{paper thin raw beef tenderloin, Dijon mustard,} \\

^{four ounces with vegetable noodles,} \\

^{four ounces with vegetable noodles, including julienne carrot, yellow squash and zucchini sauté with fresh garlic}

Organic Herb 3.

^{vegetable noodles, créole rémoulade}

^{creamy risotto, vegetable noodles, red wine sauce}

^{to create an intense chocolate experience}

Caesar in a Crisp Parmesan Cheese Basket 7.

Chef’s Assortment of European Cheeses 13.5

Sauté Beef Tenderloin Scaloppini 16.5
^{three ounces prime beef tenderloin
Gorgonzola dolce, Dijon mustard,
romaine, tomato & cornichon}

Roasted Vegetable Risotto 14.5 ^{GF
with roasted eggplant, zucchini, squash
crimini mushroom, fire roasted peppers
and Parmigiana Reggiano}

Chèvre Chaud over Spinach Salad 8.

Roasted Yogurt Marinated Half Chicken 18.5 ^GF

^{three ingredients combined to create an intense chocolate experience}

^{traditional French custard with a crisp caramel crust}

^{frozen honey mousse with toasted walnuts, almonds and dried fruit} \\

^{add chicken breast $7.} \\

^{two ounces jumbo lump crabmeat, créole rémoulade}

'^''paper thin raw beef tenderloin, Dijon mustard,

Roasted Vegetables, Goat Cheese & Kalamata Olive Tappenade 12.5

^{pesto contains pine-nuts}

^{sauté spinach} 6.5 ^{GF French green beans almondine} 6.5 ^GF

^{paper thin raw beef tenderloin, Dijon mustard, extra virgin olive oil,
Parmigiana Reggiano, crostini & lemon}

^{and roasted shallot vinaigrette}

^{Gruyère cheese, tomato, spinach & pesto}

January 2019

Starting January 2019 we will only
have dinner service, it will start at 5pm until 9:30pm
This decision does not come easily, however in order for us to maintain
what we've established for the last 20 years, the decision was made in
our mutual interests. We look forward to providing our exceptional food, service
and atmosphere as we have done in the past.

Lunch Menu

January 2019

All items can be prepared to go!

Housemade Focaccia

Kalamata Olive 4.25
Chili Pesto & Feta 4.5
Organic Herb 3.

Appetizers

Prime Beef Carpaccio 12.5
^{paper thin raw beef tenderloin, Dijon mustard, extra virgin olive oil,
Parmigiana Reggiano, crostini & lemon}

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

Sea Scallop with Choron Sauce au Gratin 14.5
^{à la Rockefeller}

Roasted Eggplant Stuffed with Feta & Oregano 10.5 ^{GF
tomato fondue}

Salads

Heirloom Tomato 10.5
^{fire roasted peppers, Kalamata olives, Valbresso Feta,
oregano vinaigrette, grissini}

Caesar in a Crisp Parmesan Cheese Basket 10.5
^{add jumbo shrimp $12.5, chicken $6.75 or beef tenderloin strips $10.5}

Beet, Spinach & Asparagus 10.5
^{goat cheese & fresh thyme gougère,
shallot vinaigrette}

Soups

Gratin of Onion 9.5
^{thyme, garlic crostini and gruyere cheese}

Maine Lobster Bisque en Croûte 12.5

Sandwiches

^{all sandwiches on house-made focaccia
with your choice of mixed greens tossed with oregano vinaigrette
or pomme frites}

Roasted Vegetables, Goat Cheese & Kalamata Olive Tappenade 14.5
^{eggplant, yellow squash, zucchini & fire roasted sweet peppers}

Roast Chicken Breast 14.5
^{lamb bacon, fresh mozzarella, tomato, spinach & pesto}

Sauté Beef Scaloppini 16.5
^{Gorgonzola dolce, Dijon, romaine, tomato & cornichon}

Main Course

Veal Pailliard 19.5
^{house-made tagliatelle pasta, Portobello mushroom
caper-lemon butter sauce}

Roasted Yogurt Marinated Half Chicken 18.5 ^{GF
creamy risotto, vegetable noodles, red wine sauce}

Creamy Risotto Milanese 17.5 ^{GF
with roasted eggplant, zucchini, squash
Portobello mushroom, fire roasted peppers & Parmesan}

Omlette du Jour 16.5 ^{GF
house-made beef sausage, pomme vapeur}

Seafood Crêpes 19.5
^{poached seafood with cream & Gruyere, French green beans
dill lemon butter sauce}

Cauliflower Pancake with Crab 18.5 ^{GF
fresh spinach tossed with roasted shallot vinaigrette}

Crab Meat Mary Louise 28.5
^{crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus}

Crispy Duck Leg Confit 19.5 ^{GF
sauté spinach, red wine sauce}

Pan Sauté Calves Liver with Red Onion Marmalade 18.5
^{sauté spinach, steamed potato, balsamic vinegar}

SIDES 8.
^{ratatouille GF
shaved brussel sprouts with olive oil & lemon GF
spanakopita
sauté spinach GF}

Dessert

Flourless Chocolate Cake 12.5 ^{GF
three ingredients combined to create an intense chocolate experience}

Lemon Gelato 12.5 ^{GF
topped with toasted swiss meringue}

White Chocolate Crème Brulée 12.5 ^{GF
traditional French custard with a crisp caramel crust}

Nougat Glacé 12.5 ^{GF
frozen honey mousse with toasted walnuts, almonds and dried fruit
cherries-apricot-figs-currants-blueberries}

Sorbet 10.5 ^GF

Chef’s Assortment of European Cheeses 15.5
^{Gruyère, Gorgonzola Dolce and goat cheese
with toasted baguette, butter & walnuts}

Soufflé du Jour 10.5 ^{GF
allow 30 minutes
NOT RECOMMENDED TO GO}

^{NO SEPARATE CHECKS - multiple parties sharing the payment are accepted}

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

We will be closed, January 1st until we re-open for dinner service,
Tuesday, January 8th at 5pm. Starting January 2019 we will only\\

have dinner service, it will start at 5pm until 10pm\\

have dinner service, however it will start at 5pm until 10pm\\

Tuesday, January 8th at 5pm. For the month of January we will only\\

We will not have any lunch service from January 8th through February 1st

^{proscuitto, fresh mozzarella, tomato, spinach & pesto}

House Cold Smoked Wild Chilean Sea Bass 16.5 ^{GF
potato galette, crème fraiche, hard cooked egg}

^{Gruyère, Gorgonzola Dolce, Roquefort and goat cheese} \\

Braised Rabbit Ravioli 12.5
^{shaved Parmigiana Reggiano, cream sauce}

Beet, Spinach & White Asparagus 10.5

Assorted Berries, Fruit & Whole Milk Yogurt 9.5 ^GF

Beef Tenderloin, Mushroom & Duck Foie Gras Ravioli 12.5
^{cream sauce}

Chef’s Assortment of European Cheeses 15.5
^{Gruyère, Gorgonzola Dolce, Roquefort and goat cheese
with toasted baguette, butter & walnuts}

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

^{add sauté Wild Gulf Shrimp $12.5, chicken $6.75 or beef tenderloin strips $10.5}

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

La Truffe Sauvage House 10.5 ^{GF
mixed greens, Belgian Endive, walnuts, Granny Smith apple,
Roquefort cheese & walnut vinaigrette}

^{with your choice of hand cut pomme frites
or organic greens tossed with oregano vinaigrette}

^{eggplant, squash, zucchini & fire roasted sweet peppers}

Cauliflower Pancake with Crabmeat 18.5 ^GF

Cauliflower Pancake with Sauté Wild Gulf Shrimp 18.5 ^GF

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

^{add jumbo lump crabmeat $8.5, chicken $6.75 or beef tenderloin strips $10.5}

^{all sandwiches on house-made bread} \\

^{or mixed greens tossed with oregano vinaigrette}

Cauliflower Pancake with Crab 18.5 ^GF

Crab Meat Mary Louise 28.5
^{crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus}

House Cold Smoked Wild King Salmon 12.5 ^{GF
potato cake, crème fraiche, onion, caper & hard cooked local egg}

House Cold Smoked Copper River Salmon 18.5
^{on flax seed croissant with avocado, cucumber, romaine
and topped with a fried local egg}

^{allow 30 minutes}

Kalamata Olive & Anchovy 4.25

House Cold Smoked Copper River Salmon 12.5 ^GF

^{with roasted eggplant, zucchini, squash}

^{crabmeat tossed in a champagne cream sauce}

Assorted Berries, Fruit & Whole Milk Yogurt 9.5

^{paper thin raw beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon}

House Cold Smoked Copper River Salmon 12.5

La Truffe Sauvage House 10.5

^{or mixed greens tossed with oregano vinaigrette}

^{and topped with a fried local egg}

^{house-made tagliatelle pasta, Portobello mushroom, caper-lemon butter sauce}

Traditional Onion 9.5

Consommé de Canard 12.5
^{Granny Smith apple-beef-fresh herb ravioli, white truffle oil}

^{all sandwiches on house-made herb focaccia
served with hand cut pomme frites}

^{romaine, tomato, avocado & Gruyere}

Prince Edward Island Mussels & Littleneck Clams 16.5
^{curry-tomato cream & Saffron steamed potato}

Roasted Semi-Boneless Half Chicken 18.5 ^{GF
local Basmati rice pilaf, carrot vichy, French green beans and roasted corn relish}

Pan Sauté Jumbo Shrimp 19.5
^{housemade tagliatelle pasta, sauté spinach, tomato fondue}

Cauliflower Pancake with Crabmeat 18.5 ^GF

^{creamy risotto, red wine sauce}

Braised Prime Beef Short Rib 32.
^{gratin dauphinois potato with Gorgonzola cheese, French green beans, carrot, asparagus & natural jus}

^{served with hand cut pomme frites}

Braised Prime Beef Short Rib 26.5

Chef’s Assortment of European Cheeses 14.5

La Truffe Sauvage House 10.5 ^{GF
local mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese
Belgian Endive & Granny Smith apple crisp}

^{baby mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese} \\

Twelve Vegetable Salad with White Anchovies & Sauté Jumbo Shrimp 18.5 ^{GF
tomato, cucumber, red onion, avocado, Kalamata olive, steamed potato, French green beans,
radish, fire roasted peppers, roasted eggplant-zucchini-yellow squash, oregano vinaigrette}

Kalamata Olive 4.25

^{veal-sour cherry tortellini, white truffle oil}

House Smoked Wild Pacific Halibut 16.5
^{avocado, cucumber, tomato, romaine, red onion & crème fraîche}

Chef’s Assortment of European Cheeses 14.5
^{Gruyère, Gorgonzola Dolce, Roquefort and goat cheese
with toasted baguette, butter & walnuts}

House Cold Smoked Wild Pacific Halibut 16.5 ^{GF
potato galette, avocado, crème fraiche, lemon}

Soufflé du Jour 10.5 ^{GF
allow 30 minutes}

House Cold Smoked Wild King Salmon 16.5 ^GF

House Smoked Copper River Sockeye Salmon 16.5

House Cold Smoked Copper River Sockeye Salmon 16.5 ^GF

Black Bean-Brown Rice Waffle with Roasted Boneless Half Chicken 18.5 ^{GF
housemade waffle topped with mixed greens and roasted corn relish}

^{served over ratatouille, spanakopita, Valbreso Feta & lemon}

^{'Gruyère, Gorgonzola Dolce, Roquefort and goat cheese ''} \\

^{Belgian Endive & Granny Smith Apple crisp}

Consommé de Queue de Beouf 12.5
^{oxtail consommé}

^{Morbier, Gruyère, Gorgonzola Dolce, Roquefort and goat cheese} \\

House Cold Smoked Wild Chilean Sea Bass 16.5 ^GF

House Cold Smoked Wild Chilean Sea Bass 16.5

Pan Sauté Jumbo Shrimp 22.5

Pan Sauté Calves Liver with Red Onion Marmalade 16.5

^{paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon}

House Smoked Wild Chilean Sea Bass 16.5 ^GF

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

^{add chicken $6.75, jumbo lump crabmeat $10.5 or beef tenderloin strips $10.5}

Consommé de Canard 12.5

Roasted Boneless Half Chicken, Red Wine Sauce 18.5 ^{GF
locally grown Basmati rice pilaf, carrot, haricot vert}

Pan Sauté Jumbo Shrimp 22.5
^{over house-made fresh tagliatelle pasta, tomato fondue, sauté spinach}

^{house-made axis venison & beef sausage, pomme vapeur}

^{gratin dauphinois potato with Gorgonzola cheese, roasted tomato, broccoli rabe}

Braised Prime Beef Short Rib 26.5 ^GF

Pan Saute Jumbo Shrimp 22.5

Braised Prime Beef Short Rib 28.5

Braised Prime Beef Short Rib 28.5 ^GF

Prime Beef Tenderloin Filet 32. ^GF

Wild Jumbo Gulf Shrimp 26.5

Organic Herb 2.75

Chilled Jumbo Lump Crabmeat 16.5
^{dill cracker basket, avocado, Créole rémoulade}

House Smoked Ōra King Salmon 16.5 ^GF

Roasted Eggplant Stuffed with Feta & Oregano 9.5 ^GF

Soups

Traditional Onion 9.5
^{thyme, garlic crostini and gruyere cheese}

Maine Lobster Bisque en Croûte 10.5

Consommé de Canard 12.5

Wild Jumbo Gulf Shrimp 24.5
^{over house-made fresh tagliatelle pasta, tomato fondue, sauté spinach}

^{with roasted vegetables & Parmigiana Reggiano}

^{gratin dauphinois potato with Gorgonzola cheese, roasted carrot, squash & haricot vert}