La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaAll Desserts are made from scratch by our expert staff
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Lunch Menu

Winter 2014 Tue.-Fri. 11:00a-2:00p

All items can be prepared to go!

Housemade Focaccia

Kalamata Olive 4.25
Chili Pesto & Feta 4.5
Organic Herb 2.75

Appetizers

Prime Beef Carpaccio 12.5
paper thin beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon

Chef’s Assortment of European Cheeses 12.5
choice of two or four cheeses with toasted baguette, butter & walnuts
Montrachet, Gruyère, Gorgonzola Dolce, Roquefort

Lobster-Jerusalem Artichoke Ravioli 12.5
vermouth-leek cream

Roasted Eggplant Stuffed with Feta & Oregano 9.5 GF
tomato fondue

House Smoked Wild Alaskan Halibut, Potato Galette, Crème Fraîche 12.5 GF

Louisiana Lump Crab 14.5 GF
creole remoulade

Soups

Traditional Onion 8.5
thyme, garlic crostini and gruyere cheese

Maine Lobster Bisque en Croûte 10.5

Turtle with Sherry 10.5

Salads

Traditional Niçoise 10.5 GF
add Louisiana Crab $8.5 or sauté Gulf Shrimp $9.5
a hearty southern France vegetable salad with new potato, French green beans, tomato, cucumber,
fire roasted peppers, romaine, capers, Kalamata olives and cornichon
tossed in our house oregano vinaigrette and garnished with hard cooked egg and anchovy

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

La Truffe Sauvage House 10.5 GF
organic greens tossed in our house walnut vinaigrette, with Roquefort cheese
Belgian Endive & Granny Smith Apple crisp

Chèvre Chaud over Spinach 10.5
breadcrumb crusted goat cheese, sautéed and served with crostini,
pinenuts, dried figs & roasted shallot vinaigrette

Caesar in a Crisp Parmesan Cheese Basket 10.5
add Roast Chicken Breast $6.75 or sauté Beef Tenderloin Strip $9.5

Sandwiches - Pasta - Risotto
all sandwiches on house-made herb focaccia with tomato, avocado, red onion, Gruyère & organic field greens
served with hand cut fried potatoes

Roast Chicken Breast 14.5

Sauté Beef Tenderloin 16.5

Roasted Vegetables & Portobello Mushroom 16.5
eggplant, squash, zucchini, sweet peppers & Kalamata olive tappendade

Housemade Fresh Tagliatelle Pasta 14.5
tomato fondue, Kalamata olives, capers, asparagus, anchovies, oven dried tomato & basil

Creamy Saffron Risotto Milanese 16.5
with Portobello mushroom and roasted local vegetables: eggplant, zucchini, squash & sweet peppers

Main Course
all items served with carrot vichy, French green beans
and organic brown basmati rice pilaf grown locally by Kurt & Karen Unkel in Kinder, Louisiana

Roasted White Gulf Shrimp, Lemon Butter Sauce 16.5 GF

Pan Sauté Calf Liver with Red Onion Marmalade & 50 yr aged Sherry Vinegar 14.5

Almond Crusted Soft Shell Crab, Sauce Meunière 18.5

Crispy Duck Leg Confit 16.5 GF

Veal Tender Picatta 16.5

Roasted Boneless Chicken 16.5 GF

GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.)