Appetizers

• 12 Oysters on the Half Shell
  

  with mignionette and traditional cocktail sauce

• Crab Tower
  

   jumbo lump crab meat with avocado and pink grapefruit

   sections topped with Kelt® cognac sauce

• Smoked Scottish Salmon
  

    with onions, capers, dill cream cheese and sliced French bread               toast

• Ahi Tuna Nachos
  

   crisp won ton skins, sesame seaweed salad, two sauces

• Smoked Venison Carpaccio
  

    with Parmagiano Reggiano, arugula, truffle oil and

           crusty bread

• Sensational Crab Cake
  

          with tropical slaw and honey mustard

• Prince Edward Island Mussels
  

        18 mussels, sauteed with garlic and white wine cream sauce

• Foie Gras
  

  pan-seared, with golden-delicious apples, misted with orange          blossom honey vinegar and a hint of truffle oil,

         served with French bread

• Sweetbread and Foie Gras Terrine
  

         topped with arugula, finished with blueberry and sautermne

         reduction

Soups

• Charleston-style She Crab Soup
  

   with dry sherry

• Lobster Bisque
  

   sumptuously rich

Salads

• La Maison 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

• Roasted Beet and Celery Root
  

         with arugula, crumbled goat cheese and balsamic reduction

        

Entrees

• Fish of the Day
  

• Fresh Atlantic Poached Salmon
  

        with lemon Hollandaise and new potatoes

• Jumbo Diver Scallops
  

         organic corn meal-crusted, wtih fricassee of corn, roasted red                 pepper couli, mashed potato and cilantro cream

• Crisp Maple Leaf Duck Breast
  

        with Grand Marnier sauce, and dried cherry rice pilaf

• Australian Kangaroo Loin
  

        free-range kangaroo, wtih pink peppercorn sauce and wild

  rice pilaf

• Veal Scalopini Marsala
  

        with wild mushroom ravioli and Marsala porcini mushroom                   sauce and goat cheese crumbles

• Bison Tenderloin
  

        topped with wild black cherry bourbon braised mushroom ragout,          with Gorgonzola mashed potatoes

• Rack of Lamb
  

         marinated in herb d’provence, finished with apricot teriyaki                   glaze, wild rice medley and Mediterranean vegetable gratin

• Center cut Angus Filet Mignon
  

        8 oz filet, topped with Stilton cheese, on Port wine demi-glaze and          Hollandaise, with Pommes Parisienne

• Game Sampler Trio
  

       North Carolina bison with bourbon mushroom ragout, New                    Zealand venison with raspberry bourdelaise, grilled quail

• Dry-aged Certified Angus Cowboy Cut
  

         with natural jus and au gratin potatoes

on Telfair

Masters Menu

2011

served April 3-9, 2011