appetizers
- Cold-Water Oysters on the Half Shell
half dozen or dozen
with Pommery Mustard Sauce
with arugula, vine-ripe tomato, Parmigiana
Regiano shavings, misted with truffle oil
with honey mustard sauce
18 mussels with garlic, shallots and white wine
- Escargots a la Bourguignonne
six snails in garlic butter, traditionally served
in the shell
jumbo lump crab meat with avocado and
pink grapefruit sections, topped with
Kelt cognac dressing
with onions, capers, dill cream cheese,
and French bread
4 legs, sauteed in lemon garlic butter
with tomato concassee
soup & salad
- Charleston Style She-Crab Soup
with dry sherry
sumptuously rich
- La Maison Spring Mixed Green Salad
with strawberries and honey-glazed pears,
spicy pecans, Gorgonzola cheese and
raspberry vinaigrette
vine-ripe tomatoes, arugula, balsamic
vinaigrette and fresh basil
a warm cheese toast on fancy greens tossed
in French Dijon Vinaigrette
cucumbers, vine-ripe tomatoes, artichoke
hearts, haricot verts, Feta cheese and olives
over crisp Romaine with red wine
vinaigrette
La Maison game selection
buffalo tenderloin with wild mushroom ragout
ostrich with pink peppercorn sauce
Southern fried quail with pear chutney and apple beignet
with red cabbage and raspberry bordelaise
- Australian Kangaroo
with huckleberry cassis sauce
entrees
- Wild Salmon en Croute de Pommes de Terre
pecan-wood smoked, in potato crust with
champagne dill sauce
- Mountain Trout
sauteed in lemon butter, with sauce of
mushrooms, tomatoes, capers and fresh
parsley and new potatoes
with fricassee of corn, roasted red pepper
coulis, mashed potato and cilantro cream
- Maple Leaf Farm Duck Breast
cooked crisp, with Grand Marnier sauce and
dried cherry rice pilaf
with wild mushroom ravioli and marsala
porcini mushroom cream sauce and goat
cheese
with apricot teriyaki glaze, multi-grain rice blend
- Springer Mountain Chicken Breast Normandy
pan-seared, de-glazed with apple schnapps,
sauce of sauteed apples, mushrooms, cream
and goat cheese crumbles, jasmine rice
- Center cut Angus Filet Mignon
topped with Stilton cheese, on bed of
Bearnaise sauce and Port Wine demi-glaze
with Pommes Parisienne
lightly breaded veal cutlet, served with lemon
butter and mashed potatoes
soup or salad, sorbet, any appetizer as
entree, and dessert sampler
- Seven Course Tasting Dinner
appetizer, soup, salad, sorbet, entree, cheese course
and dessert
desserts
- White and Dark Chocolate Mousse Cake
with raspberry sauce
warm Belgian chocolate with a kick over ice
cream and garnished with fresh fruit
the finest French custard to pass your lips
rich Swiss Caramel in cookie crust
with orange-scented bing cherry sauce
wonderful sampling of some of our most
popular desserts
your server will tell you about today's
selections
just berries or with house-made sorbet, or with
Chambord liquor
house made
