La Maison On Telfair

Master's Week Menu - Appetizers

Crab Tower

jumbo lump crap meat with avocado and pink grapefruit sections, topped with kelt cognac dressing

Smoked Scottish Salmon

with onions, capers, low fat dill cream cheese, and sliced french bread

Ahi Tuna Nachos

crisp won ton skins, rare tuna, two sauces - a favorite

Sensational Crab Cake

with tropical slaw and honey mustard sauce

Prince Edward Island Mussels

18 mussels with garlic and a 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

12 Oysters On The Half Shell

with mignionette and traditional cocktail sauce.

Sweetbread And Foie Gras Terrine

topped with arugula, finished with blueberry and sautermne reduction

Smoked Venison Carpaccio

with parmagiano reggiano, arugula, truffle oil and crusty bread

Master's Week Menu - 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

Roasted Beet And Celery Root

with arugula, crumbled goat cheese and balsamic reduction

Master's Week Menu - 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.

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.

Game Sampler Trio

north carolina bison with bourbon mushroom ragout, new zealand venison with raspberry bourdelaise, grilled quai.

Dry-aged Certified Angus Cowboy Cut

with natural jus and au gratin potatoes.

Rack Of Lamb

marinated in herb dprovence, finished with apricot teriyaki glaze, wild rice medley and mediterranean vegetable gratin

Restaurant Main Menu - Appetizers

Cold-water Oysters On The Half Shell

half dozen, 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 crap 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.

Restaurant Main Menu - 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

Restaurant Main Menu - La Maison Game Selection

Game Sampler

buffalo tenderloin with wild mushroom ragout ostrich with pink peppercorn sauce southern fried quail with pear chutney and apple beignet

New Zealand Venison

with red cabbage and raspberry bordelaise

Australian Kangaroo

with huckleberry cassis sauce

Restaurant Main Menu - 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

Jumbo Diver Scallops

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

Veal Scallopini Marsala

with wild mushroom ravioli and marsala porcini mushroom cream sauce and goat cheese

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

Weiner Schnitzel

lightly breaded veal cutlet, served with lemon butter and mashed potatoes

Four Course Light Dinner

soup or salad, sorbet, any appetizer as entree, and dessert

Seven Course Tasting Dinner

appetizer, soup, salad, sorbet, entree, cheese course and dessert.

Rack Of Lamb

with apricot teriyaki glaze, multi-grain rice blend

Restaurant Main Menu - 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 orange-scented bing cherry 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, with house-made sorbet, with chambord liquor

Sorbet Trio

house made

Veritas Tapas Menu - Salads

House Mixed Green

fruit, gorgonzola, nuts and greens with raspberry vinaigrette

Fresh Buffalo Mozzarella Salad

imported from italy, with tomato, extra virgin olive oil and balsamic vinaigrette

Veritas Tapas Menu - Soups And Bread

Charleston Style She-crab Soup

with dry sherry

Lobster Bisque

sumptuously rich

Soup Du Jour

French Onion

Bread Basket

with butter, homemade jelly, and flavored oils

Veritas Tapas Menu - Cold And Hot Seafood

Cold-water Oysters Simply Shucked

half dozen, dozen

Cold Smoked Rainbow Trout

fresh rainbow trout, house smoked with pommery mustard sauce

Smoked Salmon

with onions, capers, dill cream cheese, and french bread

Tower Of Lump Crabmeat

with kelt cognac sauce, avocado, and pink grapefruit sections

Tuna Tataki

ahi tuna, encrusted with sesame seeds, quickly pan-seared, served rare on sesame seaweed salad with soy sauce, wasabi and pickled ginger

Ahi Tuna Nachos

diced tuna on crisp won ton skins, with sesame seaweed salad and wasabi and sweet chili sauce garnish

Crazy Horse Scallops

with organic cornmeal, red pepper coulis and cilantro sour cream

Crab Cakes

three mini crab cakes with honey mustard sauce

Mussels

rope cultured black mussels by dozen or two dozen curry with lime and cilantro or poulette with shallots, garlic and white wine

Shrimp Tempura

with chineese sweet mustard sauce.

Veritas Tapas Menu - Cheese

Selection Of Three Imported And Artesian Cheeses

served with french bread and seasonal fruit

Hot And Sweet Baked Brie

in puff pastry, with spicy strawberry rhubarb sauce

Veritas Tapas Menu - Hot And Cold Vegetarian

Crispy Vegetarian Spring Rolls

with a sweet chili dipping sauce

Bruchetta

with olives, artichoke hearts, sun-dried tomato and basil toppings with pecorion shavings

Pasta Bowl

spinach and cheese ravioli, truffle cheese sachietti, smoked sauce and tempura vegetables

Veritas Tapas Menu - Chef Heinz Specialties

Four Beef Wellington

filet wrapped in puff pastry with porcini mushroom sauce

Lollipop Lamb Chops

rubbed with rosemary and herbs d'provence, drizzled with apricot ginger glaze and tropical slaw

Escargots En Croute

six snails in garlic butter, topped with fluffy puff pastry

Big Bird Gets Mean

most popular item - smoked ostrich carpaccio with truffle oil, parmigiana reggiano and crusty bread

Antipasto

daily selection of prosciutto, salami, pate, marinated artichoke hearts, roasted peppers, olives, a piece of imported cheese and french baguette

Elk Sausage

with sage breading pudding.

Frog Legs

4 legs provencale