Menu :
on Telfair

appetizers
  • Cold-Water Oysters on the Half Shell
​           half dozen or dozen
  • 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 huckleberry cassis sauce 
         Southern fried quail with pear chutney and apple beignet
  • Australian Kangaroo
​         with huckleberry cassis sauce
  • Ostrich Filet
​          with four peppercorn sauce

entrees
  • 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


desserts
  • 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
          selections
  • Assorted Fresh Berries
​          just berries or with house-made sorbet, or with 
          hambord liquor
  • Sorbet Trio
​          house made


main menu :
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Hours: Tue-Sat  6 PM - 9:30 PM
Masters week open Sun-Sun
404 Telfair Street
Historic Olde Towne
Augusta, Georgia
706-722-4805
HomeRestaurant MenuVeritas MenuHistoryChef HeinzDirections
ReservationsMasters 2015 Reservations