La Maison On Telfair - Augusta, GA

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

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

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

with tropical slaw and honey mustard sauce

18 mussels with garlic and a white wine cream sauce

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

with mignionette and traditional cocktail sauce.

topped with arugula, finished with blueberry and sautermne reduction

with parmagiano reggiano, arugula, truffle oil and crusty bread

with dry sherry

sumptuously rich

with strawberries and honey-glazed pears, spicy pecans, gorgonzola cheese and raspberry vinaigrette

vine-ripe tomatoes, arugula, balsamic vinaigrette and fresh basil

with arugula, crumbled goat cheese and balsamic reduction

with lemon hollandaise and new potatoes.

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

with grand marnier sauce, and dried cherry rice pilaf.

free-range kangaroo, wtih pink peppercorn sauce and wild rice pilaf.

with wild mushroom ravioli and marsala porcini mushroom sauce and goat cheese crumbles.

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

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 quai.

with natural jus and au gratin potatoes.

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

half dozen, 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

six snails in garlic butter, traditionally served in the shell

jumbo lump crap 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.

with dry sherry

sumptuously rich

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

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

with huckleberry cassis sauce

pecan-wood smoked, in potato crust with champagne dill sauce

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

cooked crisp, with grand marnier sauce and dried cherry rice pilaf

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

pan-seared, de-glazed with apple schnapps, sauce of sauteed apples, mushrooms, cream and goat cheese crumbles, jasmine rice

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

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

with apricot teriyaki glaze, multi-grain rice blend

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, with house-made sorbet, with chambord liquor

house made

fruit, gorgonzola, nuts and greens with raspberry vinaigrette

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

with dry sherry

sumptuously rich

with butter, homemade jelly, and flavored oils

half dozen, dozen

fresh rainbow trout, house smoked with pommery mustard sauce

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

with kelt cognac sauce, avocado, and pink grapefruit sections

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

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

with organic cornmeal, red pepper coulis and cilantro sour cream

three mini crab cakes with honey mustard sauce

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

with chineese sweet mustard sauce.

served with french bread and seasonal fruit

in puff pastry, with spicy strawberry rhubarb sauce

with a sweet chili dipping sauce

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

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

filet wrapped in puff pastry with porcini mushroom sauce

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

six snails in garlic butter, topped with fluffy puff pastry

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

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

with sage breading pudding.

4 legs provencale