La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaTreat yourself to a decadent dinner
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Dinner Menu

Fall 2017Tue.-Sat. 6:00p-10:00p


Prime Beef Tenderloin Carpaccio 12.5
paper thin raw beef tenderloin, Dijon mustard, cornichon
fresh cracked black pepper, extra virgin olive oil, crostini & Parmigiana Reggiano

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

Pan Sauté Crab Cake 16.5
vegetable noodles, créole rémoulade

House Cold Smoked Wild King Salmon 16.5 GF
potato cake, red onion, capers, crème fraiche
extra virgin olive oil, hard cooked local egg

Natural Sea Scallop au Gratin 14.5
à la Rockefeller

Chef’s Assortment of European Cheeses 15.5
Gruyère, Gorgonzola Dolce, Roquefort and goat cheese
with toasted baguette, butter & walnuts

Pan Seared Moulard Duck Foie Gras 24.5
on dried fruit brioche with Granny Smith apple terrine, blood orange reduction


Gratin of Onion with Thyme, Garlic Crostini & Gruyère 9.5

Maine Lobster Bisque en Croûte 12.5

Consommé du Faisan 12.5
Granny Smith apple, beef & fresh herb ravioli, white truffle oil


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

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

Caesar in a Crisp Parmesan Cheese Basket 10.5

La Truffe Sauvage House 10.5
mixed baby greens, Belgian Endive, Granny Smith apple,
Roquefort cheese, walnut vinaigrette

Main Course

Pot au Feu de Poisson aux Fenouilles et Curry 32.
with tomato, cream, shrimp, scallop, mussels, littleneck clams & fresh fish

Pan Roasted Wild Gulf Red Snapper 34.
steamed potato, sundried tomato, artichoke, capers,
asparagus tips, lemon butter sauce & jumbo lump crab

Tournedo Rossini 58.
on dried fruit brioche, Madeira wine sauce

Slow Braised Beef Short Rib 34.
14 oz. single bone short rib, Gorgonzola dauphinois potato,
asparagus, French green beans, carrot, natural jus

Jumbo Lump Crabmeat Mary Louise 34.
crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus

Pan Seared Dover Sole 44.
saffron steamed potato, asparagus, haricot vert, lemon butter sauce

Filet of Prime Beef Tenderloin 44. GF
Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise

Pan Sauté Almond Crusted Softshell Crab 32.
over crab & cheese grits, asparagus, meunière sauce

Assorted Organic Mushroom Risotto with White Truffle Oil 28.5 GF
King Oyster, White Beech, Brown Beech & Hen of the Woods
wilted baby spinach & shaved Parmigiana Reggiano

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 and order early may take up to 45 minutes if ordered late

NO SEPARATE CHECKS - multiple parties sharing the payment are accepted

GF - GLUTEN FREE (Some 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.