Menu :
on Telfair

  • Cold-Water Oysters on the Half Shell
half dozen or dozen
  • Smoked Rainbow Trout
with Pommery Mustard Sauce
  • Smoked Ostrich Carpaccio
with arugula, vine-ripe tomato, Parmigiana
Regiano shavings, misted with truffle oil
  • Sensational Crab Cake
with honey mustard sauce
  • Mussels Poulette
18 mussels with garlic, shallots and white wine
  • Escargots a la Bourguignonne
six snails in garlic butter, traditionally served
in the shell
  • Crab Tower
jumbo lump crab meat with avocado and 
pink grapefruit sections, topped with 
Kelt cognac dressing
  • Smoked Salmon
with onions, capers, dill cream cheese, 
and French bread
  • Frog Legs Provencale
4 legs, sauteed in lemon garlic butter
with tomato concassee

soup & salad
  • Charleston Style She-Crab Soup
with dry sherry
  • Lobster Bisque
sumptuously rich
  • La Maison Spring Mixed Green Salad
with strawberries and honey-glazed pears,
spicy pecans, Gorgonzola cheese and 
raspberry vinaigrette
  • Buffalo Mozzarella
vine-ripe tomatoes, arugula, balsamic
vinaigrette and fresh basil
  • Goat Cheese Salad
a warm cheese toast on fancy greens tossed 
in French Dijon Vinaigrette
  • Mediterranean Salad
cucumbers, vine-ripe tomatoes, artichoke
hearts, haricot verts, Feta cheese and olives 
over crisp Romaine with red wine vinaigrette

La Maison game selection
  • Game Sampler
buffalo tenderloin with wild mushroom ragout 
kangaroo with chimichurri 
Southern fried quail with pear chutney and apple beignet
  • Australian Kangaroo
with huckleberry cassis sauce
  • Ostrich Filet
with four peppercorn sauce

  • Wild Salmon en Croute de Pommes de Terre
 pecan-wood smoked, in potato crust with
 champagne dill sauce
  • Surf and Turf
4 oz filet mignon with Jim Beam bourbon sauce
5 Louisiana shrimp sauteed in sun-dried tomato 
garlic butter
  • Shrimp and Scallops
sauteed in sun-dried tomato garlic butter
  • Maple Leaf Farm Duck Breast
cooked crisp, with Grand Marnier sauce 
  • Veal Scallopini Marsala
with wild mushroom ravioli and marsala
porcini mushroom cream sauce and goat 
cheese crumbles
  • Australian Rack of Lamb
marinated in fresh herbs, finished with apricot
teriyaki glaze
  • Springer Mountain Chicken Breast Normandy
pan-seared, de-glazed with apple schnapps,
sauce of sauteed apples, mushrooms, cream
and goat cheese crumbles
  • Center cut Angus Filet Mignon
topped with Stilton cheese, on bed of 
Bearnaise sauce and Port Wine demi-glaze
  • Weiner Schnitzel
lightly breaded veal cutlet, served with
lemon butter
  • Five Course Light Dinner
soup, salad, sorbet, any appetizer as entree,
and dessert sampler
  • Seven Course Tasting Dinner
appetizer, soup, salad, sorbet, entree, cheese course 
and dessert

  • White and Dark Chocolate Mousse Cake
with raspberry sauce
  • Chocolate Chilli
warm Belgian chocolate with a kick over ice
cream and garnished with fresh fruit
  • Creme Brulee
the finest French custard to pass your lips
  • Caramel Walnut Tart
rich Swiss Caramel in cookie crust
  • New York Cheesecake
with fresh strawberry sauce
  • Dessert Sampler
wonderful sampling of some of our most
popular desserts
  • Cheese Course
your server will tell you about today's
  • Assorted Fresh Berries
just berries or with house-made sorbet, or with 
Chambord liquor
  • Sorbet Trio
house made

main menu :
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Hours: Tue-Sat  6 PM - 9:30PM
404 Telfair Street 
Historic Old Town, Augusta, Georgia  
HomeRestaurant MenuVeritas MenuHistoryChef HeinzBook an Event
DirectionsReservationsMasters 2015 Reservations