La Maison On Telfair
404 Telfair St, Augusta-Richmond County, GA 30901 (706) 722-4805Main
Master's Week menu - appetizers
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
with arugula, Parmigiana Reggiano shavings, misted with truffle oil
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
Master's Week menu - soup & salad
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
crisp Romaine, grated Romano and warm croutons
Master's Week menu - entrees
rosemary-scented, grilled, and served over golden Yukon mashed potatoes with a Pinot Noir butter sauce and seasonal vegetables
sauteed in Thai coconut curry sauce served over rice noodles with seasonal vegetables
with pink peppercorn sauce and wild rice pilaf
pan seared, served with huckleberry -cassis sauce, celery root puree and seasonal vegetables
with a golden raisin port wine sauce, multi-grain rice and seasonal vegetables
cooked crisp, with Grand Marnier sauce and multi-grain rice blend and seasonal vegetables
grilled and topped with wild smoked mushrooms, multi- grain rice blend and seasonal vegetables
with apricot teriyaki glaze, multi-grain rice blend and seasonal vegetables
with Jim Beam bourbon sauce, au gratin potatoes and seasonal vegetables
6 oz. filet with Jim Beam bourbon sauce and 5oz. cold water lobster tail, au gratin potatoes and seasonal vegetables
Master's Week menu - desserts
a fine selection of after dinner drinks, Cappuccino, Espresso and our own special blend of coffee from Abby's Coffee Mill.
layers of chocolate mouse and rich chocolate cake, topped with rich chocolate ganache
the finest French custard to pass your lips
with vanilla ice cream, delicious
with strawberry sauce
just berries, with house-made sorbet, with Chambord liquor
house made
Restaurant Main menu - appetizers
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
crisp won ton skins, rare tuna, two sauces - a favorite
Restaurant Main menu - soup & salad
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
Restaurant Main menu - signature dishes
pecan-wood smoked, in potato crust with champagne dill sauce
with pink peppercorn sauce and wild rice pilaf
imported from Holland, sauteed in butter, with grapes, almonds and fresh herb potatoes
Restaurant Main menu - entrees
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
on sweet corn and wild mushroom ragout
buffalo tenderloin, ostrich, and stuffed quail
green peppercorn crusted, with huckleberry cassis sauce and mashed potatoes
lightly breaded veal cutlet, served with lemon butter and mashed potatoes
soup or salad, sorbet, any appetizer as entree, and dessert
Restaurant Main menu - desserts
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
Varitas tapas menu - salads
fruit, gorgonzola, nuts and greens with raspberry vinaigrette
imported from Italy, with tomato, extra virgin olive oil and balsamic vinaigrette
Varitas tapas menu - soups and bread
with dry sherry
sumptuously rich
Manuel's wood fired bread, homemade jelly, butter and flavored oils
Varitas tapas menu - cold and hot seafood
half dozen, dozen
fresh rainbow trout, house smoked with Pommery Mustard Sauce
with onions, capers, dill cream cheese, and french bread
with Asian plum chili sauce or steamed bok choy
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
Varitas tapas menu - cheese
served with french bread and seasonal fruit
with seasonal fruit sauce and rye crackers
in puff pastry, with spicy strawberry rhubarb sauce
Varitas tapas menu - hot and cold vegetarian
with a sweet chili dipping sauce
with smoked tomato sauce and tempura vegetables
with olives, artichoke hearts, sun-dried tomato and basil toppings with pecorion shavings
Varitas tapas menu - Chef Heinz specialties
grilled and served with pineapple kraut
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
