| Appetizers - Soups - Salads
Cold-water Oysters on the Half Shell
half dozen.....11.75
dozen.....18.75
House Smoked Rainbow Trout
with Pommery mustard sauce.....9.75
Smoked Ostrich Carpaccio
with arugula, vine-ripe tomato,
Parmigiana Regiano shavings,
misted with truffle oil.....9.95
Crab Tower
jumbo lump crab meat with avocado and pink grapefruit sections, topped
with Kelt® cognac dressing.....12.75
Shrimp Cocktail
4 large shrimp with traditional
cocktail sauce.....9.75
Ahi Tuna Nachos
crisp won ton skins, rare tuna, two sauces - sensational.....8.50
Sensational Crab Cake
with honey-mustard sauce.....10.75
Mussels Poulette
12 mussels with garlic, shallots and
white wine.....8.75
Escargots à la Bourguignonne
six snails in garlic butter, traditionally
served in the shell.....9.75
Charleston Style She-Crab Soup
with dry sherry.....8.75
La Maison Spring Mixed Green Salad
with strawberries and honey-glazed pears, spicy pecans,
Gorgonzola cheese and raspberry vinaigrette.....8.50
Buffalo Mozzarella
vine-ripe tomatoes, baby arugula, balsamic vinaigrette
and fresh basil.....10.75
Lobster Bisque
sumptiously rich.....9.75
Goat Cheese Salad
a warm cheese toast on fancy garden greens,
tossed in french Dijon vinaigrette.....8.50
Mediterranean Salad
cucumbers, vine-ripe tomatoes, artichoke hearts,
haricot verte, Feta cheese and olives over crispy romaine,
with red wine vinaigrette.....9.75
Entrees
Truite en “Bleu”
mountain trout sautéed, topped with Gorgonzola blue cheese sauce, nested on braised leeks, spinach and new potato.....17.25
Southwestern-Style Scallops
Divers scallops, pan-seared and served with roasted red pepper couli.....23.75
Ashley Farms All Natural Duck Breast
cooked crisp, with Grand Marnier sauce and dried cranberry wild rice pilaf.....21.50
Veal Scallopine Marsala
with wild mushroom ravioli and Marsala porcini mushroom cream sauce and goat cheese.....25.00
Chicken Breast Normandy
pan-seared, de-glazed with Apple Schnapps, sauteed apples, mushrooms and basmati rice topped with goat cheese crumbles.....18.75
Center Cut Angus Filet Mignon
topped with Stilton cheese,on bed of Bearnaise Sauce and Port Wine demi-glace with Pommes Parisienne.....36.75
Four Course Light Dinner
soup or salad, sorbet, any appetizer as entree (up to 10.75)and dessert.....28.75
Texas Antelope Loin
pan-seared, with fig-Shiraz reduction, on black barley mushroom pilaf.....36.75
Game Sampler
buffalo tenderloin, antelope and stuffed quail.....39.00
Rack of Lamb
4 chops of domestic lamb with fresh herbs and apricot teriyaki glaze and basmati rice...42.75
Dover Sole
sauteed in butter, with grapes and almonds and fresh herb potatoes.....38.00
Ostrich Filet
with pink peppercorn sauce and wild rice pilaf.....29.75
Wild Salmon en croute de Pommes de Terre
pecan-wood smoked, in potato crust with fresh herb dill sauce.....25.75
Buffalo Tenderloin
on sweet corn and wild mushroom ragoût.....36.75
Chef Heinz’s Signature Dishes
Rack of Lamb
4 chops of domestic lamb with fresh herbs and apricot teriyaki glaze and basmati rice.....42.75
Dover Sole
sautéed in butter, with grapes and almonds and fresh herb potaotes.....38.00
Ostrich Filet
with pink peppercorn sauce and wild rice pilaf.....29.75
Wild Salmon en croute de Pommes de Terre
pecan-wood smoked, in potato crust with fresh herb dill sauce.....25.75
Chef Heinz’s Signature Dishes
Rack of Lamb
4 chops of domestic lamb with fresh herbs and apricot teriyaki glaze and basmati rice.....42.75
Dover Sole
sautéed in butter, with grapes and almonds and fresh herb potaotes.....38.00
Ostrich Filet
with pink peppercorn sauce and wild rice pilaf.....29.75
Wild Salmon en croute de Pommes de Terre
pecan-wood smoked, in potato crust with fresh herb dill sauce.....25.75
Menu subject to change according to season and high volume periods. |
