La Maison On Telfair

404 Telfair St
Augusta, GA 30901

(706) 722-4805

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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