Menu for La Maison On Telfair provided by Allmenus.com
Prices may not reflect recent changes. Check with this restaurant for current prices.
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
Smoked Ostrich Carpaccio
with arugula, Parmigiana Reggiano shavings, misted with truffle oil
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
Master's Week menu - soup & salad
Charleston Style She-Crab Soup
with dry sherry
Lobster Bisque
sumptuously rich
Soup of the Day
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
Classic Caesar Salad
crisp Romaine, grated Romano and warm croutons
Master's Week menu - entrees
Fish of the Day
Wild Salmon
rosemary-scented, grilled, and served over golden Yukon mashed potatoes with a Pinot Noir butter sauce and seasonal vegetables
Diver Scallop and Jumbo Shrimp
sauteed in Thai coconut curry sauce served over rice noodles with seasonal vegetables
Ostrich Filet
with pink peppercorn sauce and wild rice pilaf
Texas Antelope Loin
pan seared, served with huckleberry -cassis sauce, celery root puree and seasonal vegetables
Springer Mountain Organic Free-Range Chicken Breast
with a golden raisin port wine sauce, multi-grain rice and seasonal vegetables
Maple Leaf Farm Duck Breast
cooked crisp, with Grand Marnier sauce and multi-grain rice blend and seasonal vegetables
Buffalo Tenderloin
grilled and topped with wild smoked mushrooms, multi- grain rice blend and seasonal vegetables
Rack of Lamb
with apricot teriyaki glaze, multi-grain rice blend and seasonal vegetables
8 oz Angus Filet Mignon
with Jim Beam bourbon sauce, au gratin potatoes and seasonal vegetables
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
a fine selection of after dinner drinks, Cappuccino, Espresso and our own special blend of coffee from Abby's Coffee Mill.
Ultimate Chocolate Cake
layers of chocolate mouse and rich chocolate cake, topped with rich chocolate ganache
Bourbon Pecan Pie
Creme Brulee
the finest French custard to pass your lips
Granny Smith Crisp Apple Pie
with vanilla ice cream, delicious
New York Cheesecake
with strawberry sauce
Assorted Fresh Berries
just berries, with house-made sorbet, with Chambord liquor
Sorbet Trio
house made
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
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
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 - signature dishes
Wild Salmon en croute de Pommes de Terre
pecan-wood smoked, in potato crust with champagne dill sauce
Ostrich Filet
with pink peppercorn sauce and wild rice pilaf
Dover Sole
imported from Holland, sauteed in butter, with grapes, almonds and fresh herb potatoes
Restaurant Main menu - entrees
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
Buffalo Tenderloin
on sweet corn and wild mushroom ragout
Game Sampler
buffalo tenderloin, ostrich, and stuffed quail
Scallopini of Texas Antelope
green peppercorn crusted, with huckleberry cassis sauce and mashed potatoes
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
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
Varitas 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
Varitas tapas menu - soups and bread
Charleston Style She-Crab Soup
with dry sherry
Lobster Bisque
sumptuously rich
Soup du Jour
Basket of Boules
Manuel's wood fired bread, homemade jelly, butter and flavored oils
Varitas 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
Lobster Tempura
with Asian plum chili sauce or steamed bok choy
Varitas tapas menu - cheese
Selection of Three Imported and Artesian Cheeses
served with french bread and seasonal fruit
Pistachio-crusted Goat Cheese Cake
with seasonal fruit sauce and rye crackers
Hot and Sweet Baked Brie
in puff pastry, with spicy strawberry rhubarb sauce
Varitas tapas menu - hot and cold vegetarian
Crispy Vegetarian Spring Rolls
with a sweet chili dipping sauce
Spinach and Cheese Ravioli
with smoked tomato sauce and tempura vegetables
Bruchetta
with olives, artichoke hearts, sun-dried tomato and basil toppings with pecorion shavings
Varitas tapas menu - Chef Heinz specialties
Chicken Apple Sausage
grilled and served with pineapple kraut
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
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