- French
La Maison On Telfair
Menu for La Maison On Telfair
Master's Week menu - appetizers
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Crab Tower
jumbo lump crap meat with avocado and pink grapefruit sections, topped with Kelt cognac dressing
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Smoked Scottish Salmon
with onions, capers, low fat dill cream cheese, and sliced French bread
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Ahi Tuna Nachos
crisp won ton skins, rare tuna, two sauces - a favorite
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Sensational Crab Cake
with tropical slaw and honey mustard sauce
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Smoked Ostrich Carpaccio
with arugula, Parmigiana Reggiano shavings, misted with truffle oil
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Prince Edward Island Mussels
18 mussels with garlic and a white wine cream sauce
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Foie Gras
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
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Charleston Style She-Crab Soup
with dry sherry
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Lobster Bisque
sumptuously rich
- Soup of the Day
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La Maison Spring Mixed Green Salad
with strawberries and honey-glazed pears, spicy pecans, Gorgonzola cheese and raspberry vinaigrette
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Buffalo Mozzarella
vine-ripe tomatoes, arugula, balsamic vinaigrette and fresh basil
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Classic Caesar Salad
crisp Romaine, grated Romano and warm croutons
Master's Week menu - entrees
- Fish of the Day
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Wild Salmon
rosemary-scented, grilled, and served over golden Yukon mashed potatoes with a Pinot Noir butter sauce and seasonal vegetables
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Diver Scallop and Jumbo Shrimp
sauteed in Thai coconut curry sauce served over rice noodles with seasonal vegetables
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Ostrich Filet
with pink peppercorn sauce and wild rice pilaf
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Texas Antelope Loin
pan seared, served with huckleberry -cassis sauce, celery root puree and seasonal vegetables
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Springer Mountain Organic Free-Range Chicken Breast
with a golden raisin port wine sauce, multi-grain rice and seasonal vegetables
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Maple Leaf Farm Duck Breast
cooked crisp, with Grand Marnier sauce and multi-grain rice blend and seasonal vegetables
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Buffalo Tenderloin
grilled and topped with wild smoked mushrooms, multi- grain rice blend and seasonal vegetables
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Rack of Lamb
with apricot teriyaki glaze, multi-grain rice blend and seasonal vegetables
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8 oz Angus Filet Mignon
with Jim Beam bourbon sauce, au gratin potatoes and seasonal vegetables
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Steak and Lobster
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
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Ultimate Chocolate Cake
layers of chocolate mouse and rich chocolate cake, topped with rich chocolate ganache
- Bourbon Pecan Pie
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Creme Brulee
the finest French custard to pass your lips
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Granny Smith Crisp Apple Pie
with vanilla ice cream, delicious
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New York Cheesecake
with strawberry sauce
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Assorted Fresh Berries
just berries, with house-made sorbet, with Chambord liquor
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Sorbet Trio
house made
Restaurant Main menu - appetizers
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Cold-Water Oysters on the Half Shell
half dozen, dozen
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Smoked Rainbow Trout
with Pommery Mustard Sauce
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Smoked Ostrich Carpaccio
with arugula, vine-ripe tomato, Parmigiana Regiano shavings, misted with truffle oil
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Sensational Crab Cake
with honey mustard sauce
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Mussels Poulette
18 mussels with garlic, shallots and white wine
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Escargots a la Bourguignonne
six snails in garlic butter, traditionally served in the shell
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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
-
Ahi Tuna Nachos
crisp won ton skins, rare tuna, two sauces - a favorite
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
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Buffalo Mozzarella
vine-ripe tomatoes, arugula, balsamic vinaigrette and fresh basil
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Goat Cheese Salad
a warm cheese toast on fancy greens tossed in French Dijon Vinaigrette
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Mediterranean Salad
cucumbers, vine-ripe tomatoes, artichoke hearts, haricot verts, Feta cheese and olives over crisp Romaine with red wine vinaigrette
Restaurant Main menu - signature dishes
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Wild Salmon en croute de Pommes de Terre
pecan-wood smoked, in potato crust with champagne dill sauce
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Ostrich Filet
with pink peppercorn sauce and wild rice pilaf
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Dover Sole
imported from Holland, sauteed in butter, with grapes, almonds and fresh herb potatoes
Restaurant Main menu - entrees
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Mountain Trout
sauteed in lemon butter, with sauce of mushrooms, tomatoes, capers and fresh parsley and new potatoes
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Jumbo Diver Scallops
with fricassee of corn, roasted red pepper coulis, mashed potato and cilantro cream
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Maple Leaf Farm Duck Breast
cooked crisp, with Grand Marnier sauce and dried cherry rice pilaf
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Veal Scallopini Marsala
with wild mushroom ravioli and marsala porcini mushroom cream sauce and goat cheese
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Springer Mountain Chicken Breast Normandy
pan-seared, de-glazed with apple schnapps, sauce of sauteed apples, mushrooms, cream and goat cheese crumbles, jasmine rice
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Center cut Angus Filet Mignon
topped with Stilton cheese, on bed of Bearnaise sauce and Port Wine demi-glaze with Pommes Parisienne
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Buffalo Tenderloin
on sweet corn and wild mushroom ragout
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Game Sampler
buffalo tenderloin, ostrich, and stuffed quail
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Scallopini of Texas Antelope
green peppercorn crusted, with huckleberry cassis sauce and mashed potatoes
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Weiner Schnitzel
lightly breaded veal cutlet, served with lemon butter and mashed potatoes
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Four Course Light Dinner
soup or salad, sorbet, any appetizer as entree, and dessert
Restaurant Main menu - desserts
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White and Dark Chocolate Mousse Cake
with raspberry sauce
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Chocolate Chilli
warm Belgian chocolate with a kick over ice cream and garnished with fresh fruit
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Creme Brulee
the finest French custard to pass your lips
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Caramel Walnut Tart
rich Swiss Caramel in cookie crust
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New York Cheesecake
with orange-scented bing cherry sauce
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Dessert Sampler
wonderful sampling of some of our most popular desserts
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Cheese Course
your server will tell you about today's selections
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Assorted Fresh Berries
just berries, with house-made sorbet, with Chambord liquor
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Sorbet Trio
house made
Varitas tapas menu - salads
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House Mixed Green
fruit, gorgonzola, nuts and greens with raspberry vinaigrette
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Fresh Buffalo Mozzarella Salad
imported from Italy, with tomato, extra virgin olive oil and balsamic vinaigrette
Varitas tapas menu - soups and bread
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Charleston Style She-Crab Soup
with dry sherry
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Lobster Bisque
sumptuously rich
- Soup du Jour
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Basket of Boules
Manuel's wood fired bread, homemade jelly, butter and flavored oils
Varitas tapas menu - cold and hot seafood
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Cold-Water Oysters simply shucked
half dozen, dozen
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Cold Smoked Rainbow Trout
fresh rainbow trout, house smoked with Pommery Mustard Sauce
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Smoked Salmon
with onions, capers, dill cream cheese, and french bread
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Tower of Lump Crabmeat
with Kelt cognac sauce, avocado, and pink grapefruit sections
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Tuna Tataki
Ahi Tuna, encrusted with sesame seeds, quickly pan-seared, served rare on sesame seaweed salad with soy sauce, wasabi and pickled ginger
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Ahi Tuna Nachos
diced tuna on crisp won ton skins, with sesame seaweed salad and wasabi and sweet chili sauce garnish
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Crazy Horse Scallops
with organic cornmeal, red pepper coulis and cilantro sour cream
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Crab Cakes
three mini crab cakes with honey mustard sauce
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Mussels
rope cultured black mussels by dozen or two dozen Curry with lime and cilantro or Poulette with shallots, garlic and white wine
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Lobster Tempura
with Asian plum chili sauce or steamed bok choy
Varitas tapas menu - cheese
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Selection of Three Imported and Artesian Cheeses
served with french bread and seasonal fruit
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Pistachio-crusted Goat Cheese Cake
with seasonal fruit sauce and rye crackers
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Hot and Sweet Baked Brie
in puff pastry, with spicy strawberry rhubarb sauce
Varitas tapas menu - hot and cold vegetarian
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Crispy Vegetarian Spring Rolls
with a sweet chili dipping sauce
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Spinach and Cheese Ravioli
with smoked tomato sauce and tempura vegetables
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Bruchetta
with olives, artichoke hearts, sun-dried tomato and basil toppings with pecorion shavings
Varitas tapas menu - Chef Heinz specialties
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Chicken Apple Sausage
grilled and served with pineapple kraut
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Four Beef Wellington
filet wrapped in puff pastry with porcini mushroom sauce
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Lollipop Lamb Chops
rubbed with rosemary and herbs d'Provence, drizzled with apricot ginger glaze and tropical slaw
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Escargots en Croute
six snails in garlic butter, topped with fluffy puff pastry
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Big Bird Gets Mean
most popular item - smoked ostrich carpaccio with truffle oil, Parmigiana Reggiano and crusty bread
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Antipasto
daily selection of Prosciutto, salami, pate, marinated artichoke hearts, roasted peppers, olives, a piece of imported cheese and french baguette
Menu for La Maison On Telfair provided by Allmenus.com
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Ratings and Reviews for La Maison On Telfair
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Apr 09 2012
Sarah A. via Yelp
I love this place. They make amazing gourmet tapas every day, but Thursday is my favorite day to go. Why? Because on Thursdays, they have a tasting/pairing...read more
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Nov 21 2009
Abigail G. via Yelp
OH MY GOD!!! Okay, I've found a place that finally makes me feel normal here in Augusta! Veritas... Veritas... ohhhhhhhhh "in veritas amore".... or more...read more
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Apr 05 2009
Anna B. via Yelp
I posted a review for this place under La Maison - this is the tapas bar portion of it. Everything was excellent. The "small plates" are not that small -...read more