8.50Gratin of OnionGarlic crostini & gruyere cheese
12.50Duck ConsomméWith duck confit & foie gras won ton
10.50Maine Lobster Bisque en Croûte
10.50Traditional Turtle Soup w/ Sherry
Salads
10.50Caesar Salad in a Crisp Parmesan Basket
10.50La Truffe Sauvage House SaladOrganic field greens tossed in our house walnut vinaigrette w/ Roquefort cheese, Belgian Endive & Granny Smith apple crisp
32.00Pot au Feu de Poisson de Fruits de Mer aux Fenouillesseafood stew w/ fennel, mussels, Gulf shrimp, sea scallop, Maine lobster, fresh fish, garlic croutons & red pepper aïoli
10.50Mediterranean SaladVine ripe tomato, English cucumber, feta cheese, kalamata olives, capers, avocado, red onion & oregano vinaigrette
10.50La Truffe Sauvage Houseorganic field greens tossed in walnut vinaigrette w/ Roquefort cheese, Belgian Endive & Granny Smith Apple crisp
10.50Chèvre Chaud over Spinach SaladBreadcrumb crusted goat cheese, sautéed & served w/ crostini, pinenuts, dried figs & roasted shallot vinaigrette
10.50Caesar Salad in Parmigiana Reggiano Basket
Main Course
14.50Roasted Vegetable Sandwich on Herb FocacciaEggplant, zucchini, yellow squash, Portobello mushroom, fire roasted peppers, tomato & black olive tappenade, served w/ field greens tossed in oregano vinaigrette