La Truffe Sauvage - The Wild Truffle
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Dinner Menu

Winter 2016Tue.-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
à la Rockefeller

House Smoked Wild Chilean Sea Bass 16.5 GF
potato galette, avocado crème fraiche & egg

Chef’s Assortment of Imported Cheeses 14.5
Morbier, Montrachet, Gruyère & Roquefort

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

Chilled Jumbo Lump Crabmeat 16.5
dill cracker basket, avocado, créole rémoulade

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
sauté 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
baby mixed greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette,

Main Course

Pot au Feu de Poisson aux Fenouilles et Curry 34.
with tomato, cream, shrimp, scallop, mussels, littleneck clams & fresh fish

Assorted 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

Softshell Crab Tower 29.5
eggplant, tomato confite, croutons, avocado, arugula, tartare sauce

Tournedo Rossini 56.
on dried fruit brioche, Madeira wine sauce

Pan Sauté Crispy Wild Gulf Red Snapper 34.
crab-leek ravioli, tomato confite, vermouth-leek cream sauce

Jumbo Lump Crabmeat Mary Louise 32.
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

SIDES 8.
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

NO SEPARATE CHECKS - multiple parties sharing the payment are accepted

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.