La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaCustom-made desserts for your special occasion
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Dinner Menu

Fall 2014 Tue.-Sat. 6:00p-10:00p

Appetizers

Crispy Duck Leg Confit 19.5 GF
creamy risotto, red wine sauce

Natural Sea Scallop au Gratin 14.5

House Smoked Wild King Salmon 14.5 GF
potato galette, avocado crème fraiche & egg

Pan Seared Moulard Duck Foie Gras 19.5
on croissant with Granny Smith apple terrine, blood orange reduction

Pan Seared Crab Cake, Creole Remoulade 16.5

Soups

Gratin of Onion with Thyme, Garlic Crostini & Gruyère 9.5

Maine Lobster Bisque en Croûte 12.5

Duck Consommé 12.5
beef & mushroom ravioli, white truffle oil

Salads

Mediterranean Salad 10.5
vine ripe tomato, English cucumber, feta cheese, Kalamata olives,
capers, avocado, red onion & oregano vinaigrette

Chèvre Chaud over Spinach Salad 10.5
sautéed breadcrumb crusted goat cheese, with toasted baguette,
pine-nuts, dried figs & roasted shallot vinaigrette

Caesar Salad in a Crisp Parmesan Cheese Basket 10.5

La Truffe Sauvage House Salad 10.5 GF
mesclun greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette,

Main Course

Pan Sauté Wild Gulf Red Snapper 34.
lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart

Moroccan Lamb Shank Tagine 32 GF
with prunes, raisins, almonds and a side of creamy saffron risotto

Jumbo Lump Crabmeat Mary Louise 32.
crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus

Filet of Prime Beef Tenderloin 36. GF
Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise

Pan Sauté Wild Halibut with with Seared Natural Sea Scallops 34.
portabella mushrooms, sauté spinach, roasted tomato, leek-vermouth cream sauce

Almond Crusted Softshell Crab 32.
crab & cheese grits, French green beans, Sauce Meunière

available Thursday, Friday and Saturday
72 hour notice required
Traditional Algerian Couscous with Lamb, Chicken and Vegetables
for 4 guests or more only 36. per guest

SIDES 7.
spanakopita fresh spinach sauté in olive oil GF
shaved brussel sprouts with olive oil & lemon GF
gorgonzola dauphinois potato GF
steamed asparagus GF
French green beans almandine GF
ratatouille GF
We are happy to prepare whole plant food dishes with Chef's Creation

Soufflé of the Evening 10.5 GF
please allow 30 minutes

GF - GLUTEN FREE (Other menu items can be modified to accommodate a gluten free diet.)
† Consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness.