November 23, 2012, at 08:12 PM by 12.73.38.9

Changed line 54 from:

Crispy Gulf Red Snapper

to:

Broiled Gulf Red Snapper

November 02, 2012, at 02:49 PM by 12.73.39.38

Added lines 3-16:

Turkey Lunch To Go
11am - 11:30am
Pre-paid only - Credit Card Required
$200. plus tax
12-14 lb. Turkey with all the trimmings. Serves 6.
^{Apple-walnut-sage stuffing, mashed potatoes, yams, French green beans, gravy & cranberry sauce.}
^{Orders must be placed by Thursday, November 17th, payment must accompany order.}
^{Turkeys will be cooked and ready to eat; pickup by 11:30am, Thanksgiving Day.}
Add a 10" pecan pie for $36. plus tax

Prix Fixe Lunch \\

Changed lines 18-20 from:

Reservations Only - Credit Card Required Prix Fixe Menu

to:

Reservations Only - Credit Card Required \\

Added line 92:

November 02, 2012, at 12:00 PM by 12.73.39.29

Changed lines 1-2 from:

Thanksgiving 2011
Thursday, November 24th \\

to:

Thanksgiving 2012
Thursday, November 22nd \\

Changed line 17 from:

House Smoked Wild Copper River Salmon

to:

House Smoked Scottish Salmon

Changed lines 20-23 from:

Colossal Lump Crabmeat
^{potato gnocchi, spinach, chive cream sauce}

to:

Pan Seared Louisiana Crab Cake
^{angel hair pasta, roasted red pepper aïoli}

Changed lines 29-30 from:

Roasted Beets, Arugula, Braised Artichoke Heart
& Warm Goat Cheese

to:

Roasted Beets, Spinach & Warm Goat Cheese Salad

Changed line 39 from:

Pan Roasted Prime Tenderloin Filet

to:

Pan Roasted Angus Beef Tenderloin Filet

Changed lines 42-43 from:

Crispy Red Snapper or Halibut
^{(depending upon market availability)} \\

to:

Crispy Gulf Red Snapper

Changed lines 51-53 from:

Key Lime Cake with Italian Meringue

Dark Chocolate Cake

to:

Pecan Tartlett
^{with bourbon gelato}

Hazelnut Chocolate Truffle Cake

Changed lines 72-74 from:

Key Lime Cake with Italian Meringue

Dark Chocolate Cake

to:

Pecan Tartlett
^{with bourbon gelato}

Hazelnut Chocolate Truffle Cake

October 29, 2011, at 04:56 PM by 12.73.40.84

Changed lines 5-9 from:

Prix Fixe Menu

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

$74. per person § $35. per child \\

to:

Prix Fixe Menu
$80. per person ᠅ $37.5 per child \\

Changed lines 14-23 from:

La Truffe Sauvage Smoked Copper River Salmon and Potato Anna
^{crème fraîche, tomato confite and dill oil}

Chilled Colossal Lump Crabmeat Martini
^{tomato, capers, fire roasted peppers & Kalamata olive}

Porcini Mushroom & Black Truffle Mezzaluna Ravioli
^{truffle cream}

to:

Beef Tenderloin Pailliard
^{fresh cappellini pasta, asparagus tips, white truffle oil}

House Smoked Wild Copper River Salmon
^{warm potato blini, crème fraïche, capers}

Colossal Lump Crabmeat
^{potato gnocchi, spinach, chive cream sauce}

Changed lines 26-36 from:

Gulf Shrimp Bisque en Croûte

Heirloom Tomato & Burrata di Bufula
^{a handmade mozzarella di Bufula pocket filled with mozzarella pieces & rich cream,}
^{imported from Puglia, Italy, served with extra virgin olive oil & Kalamata olive tappenade}

La Truffe Sauvage House Salad
^{organic field greens tossed in our walnut vinaigrette with Roquefort cheese,}
^{Belgian Endive and Granny Smith Apple crisp}

to:

Butternut Squash Velouté
^{with crab meat and dill-cheese straw}

Roasted Beets, Arugula, Braised Artichoke Heart
& Warm Goat Cheese
^{roasted shallot vinaigrette}

Changed lines 37-50 from:

^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert}
^{turkey gravy & cranberry sauce}

Pan Roasted Dover Sole Almondine
^{baby vegetables, pomme vapeur & lemon butter sauce}

Angus Beef Ribeye
^{Gorgonzola dauphinois potato, baby squash, zucchini & haricot vert,}
^{roasted shallot bordelaise}

Herbes de Provençe crusted Colorado Rack of Lamb
^{spinach & goat cheese polenta, tomato Provençale, baby vegetables, natural jus}

to:

^{apple & walnut stuffing with sage, Gorgonzola cheese mashed potatoes, yams, haricot vert}
^{yams, haricot vert, turkey gravy & cranberry sauce}

Pan Roasted Prime Tenderloin Filet
^{Gorgonzola dauphinois potato, haricot vert, asparagus, carrot, roasted shallot bordelaise sauce}

Crispy Red Snapper or Halibut
^{(depending upon market availability)}
^{Portobello mushroom risotto, asparagus, lobster sauce}

Changed lines 50-61 from:

Raspberry Crème Brulée
^{our white chocolate crème brulée with fresh raspberries}
^{nestled in a crisp puff pastry shell}

White & Dark Chocolate Mousse Cake
^{chocolate chiffon layered with white & dark chocolate mousse,}
^{enrobed in dark chocolate ganache}

Pecan Tartlette with Vanilla Bean Gelato
^{dark chocolate sauce}

to:

Apple Tart Tatin
^{with vanilla bean gelato}

Key Lime Cake with Italian Meringue

Dark Chocolate Cake
^{with chocolate ganache & chocolate buttercream}

Changed lines 65-67 from:

^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert}
^{turkey gravy & cranberry sauce}

to:

^{apple & walnut stuffing with sage, Gorgonzola cheese mashed potatoes, yams, haricot vert}
^{yams, haricot vert, turkey gravy & cranberry sauce}

Changed lines 70-80 from:

Raspberry Crème Brulée
^{our white chocolate crème brulée with fresh raspberries}
^{nestled in a crisp puff pastry shell}

White & Dark Chocolate Mousse Cake
^{chocolate chiffon layered with white & dark chocolate mousse,}
^{enrobed in dark chocolate ganache}

Pecan Tartlette with Vanilla Bean Gelato
^{dark chocolate sauce}

to:

Apple Tart Tatin
^{with vanilla bean gelato}

Key Lime Cake with Italian Meringue

Dark Chocolate Cake
^{with chocolate ganache & chocolate buttercream}

Changed line 79 from:

cellnr valign=top Reservations: (337) 439-8364

to:

(:cellnr valign=top:) Reservations: 337.439.8364

October 15, 2011, at 01:58 PM by 12.73.39.73

Changed lines 7-8 from:

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

to:

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

October 15, 2011, at 01:44 PM by 12.73.39.73

Changed lines 5-6 from:

Prix Fixe Menu

to:

Prix Fixe Menu

October 15, 2011, at 01:44 PM by 12.73.39.73

Changed lines 1-2 from:

Thanksgiving 2010
Thursday, November 25th \\

to:

Thanksgiving 2011
Thursday, November 24th \\

Added lines 7-8:

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

November 15, 2010, at 06:09 PM by 12.73.40.68

Changed lines 4-9 from:

This year's menu is currently being assembled, below is last year's menu

Reservations Only - Credit Card Required
Prix Fixe Menu

to:

Reservations Only - Credit Card Required Prix Fixe Menu
$74. per person § $35. per child
beverages, tax and gratuity are additional

Changed lines 14-20 from:

Roasted Semi-Boneless Quail
^{spinach polenta, natural jus}

Pan Seared Louisiana Crab Cake
^{japanese noodles, lime butter}

to:

La Truffe Sauvage Smoked Copper River Salmon and Potato Anna
^{crème fraîche, tomato confite and dill oil}

Chilled Colossal Lump Crabmeat Martini
^{tomato, capers, fire roasted peppers & Kalamata olive}

Porcini Mushroom & Black Truffle Mezzaluna Ravioli
^{truffle cream}

Changed lines 26-36 from:

Roasted Corn & Crab Chowder

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

Mediterranean Salad
^{vine ripe tomato, English cucumber, feta cheese, Kalamata olives, capers,}
^{red onion & oregano vinaigrette}

to:

Gulf Shrimp Bisque en Croûte

Heirloom Tomato & Burrata di Bufula
^{a handmade mozzarella di Bufula pocket filled with mozzarella pieces & rich cream,}
^{imported from Puglia, Italy, served with extra virgin olive oil & Kalamata olive tappenade}

La Truffe Sauvage House Salad
^{organic field greens tossed in our walnut vinaigrette with Roquefort cheese,}
^{Belgian Endive and Granny Smith Apple crisp}

Changed lines 43-47 from:

Potato Scale Crusted Red Snapper
^{over capers, Louisiana crab, sun-dried tomato & asparagus tips, sauce homardine}

Angus Beef Tenderloin
^{Gorgonzola cheese dauphinois potato, squash, zucchini & haricot vert,} \\

to:

Pan Roasted Dover Sole Almondine
^{baby vegetables, pomme vapeur & lemon butter sauce}

Angus Beef Ribeye
^{Gorgonzola dauphinois potato, baby squash, zucchini & haricot vert,} \\

Changed lines 51-53 from:

^{spinach & goat cheese polenta, tomato Provençale, natural jus}

to:

^{spinach & goat cheese polenta, tomato Provençale, baby vegetables, natural jus}

Changed lines 60-69 from:

Baba au Rhum
^{brioche with currants and lemon zest, moistened with dark rum,}
^{topped with vanilla whipped cream & fresh berries}

Vacherin
^{layers of crisp meringue with white chocolate mousse and fresh raspberries}

Almond and Chocolate Gateau
^{chocolate sponge layered with German buttercream, topped with marzipan and dark chocolate}

to:

White & Dark Chocolate Mousse Cake
^{chocolate chiffon layered with white & dark chocolate mousse,}
^{enrobed in dark chocolate ganache}

Pecan Tartlette with Vanilla Bean Gelato
^{dark chocolate sauce}

Changed lines 83-95 from:

Baba au Rhum
^{brioche with currants and lemon zest, moistened with dark rum,}
^{topped with vanilla whipped cream & fresh berries}

Vacherin
^{layers of crisp meringue with white chocolate mousse and fresh raspberries}

Almond and Chocolate Gateau
^{chocolate sponge layered with German buttercream, topped with marzipan and dark chocolate}

$74. per person § $35. per child
beverages, tax and gratuity are additional

to:

White & Dark Chocolate Mousse Cake
^{chocolate chiffon layered with white & dark chocolate mousse,}
^{enrobed in dark chocolate ganache}

Pecan Tartlette with Vanilla Bean Gelato
^{dark chocolate sauce}

November 04, 2010, at 07:40 AM by 12.73.38.107

Changed lines 1-2 from:

Thanksgiving 2009
Thursday, November 26th \\

to:

Thanksgiving 2010
Thursday, November 25th \\

Changed lines 4-6 from:

Reservations Only - Credit Card Required Prix Fixe Menu

to:

This year's menu is currently being assembled, below is last year's menu

Reservations Only - Credit Card Required
Prix Fixe Menu

October 17, 2009, at 03:04 PM by 12.73.38.201

Deleted lines 8-10:

Breads
Dried Fruit Brioche § Kalamata Olive & Roasted Pinenut § Butterhorns

October 07, 2009, at 03:58 PM by 12.73.39.85

Changed lines 10-11 from:

Dried Fruit Brioche § Kalamata Olive § Butterhorns

to:

Dried Fruit Brioche § Kalamata Olive & Roasted Pinenut § Butterhorns

October 07, 2009, at 03:57 PM by 12.73.39.85

Changed lines 1-2 from:

Thanksgiving 2008
Thursday, November 27th \\

to:

Thanksgiving 2009
Thursday, November 26th \\

Changed lines 14-24 from:

Chilled Lump Crab & Avocado Martini
^{tomato, cilantro, red onion, jalapeño pepper, lime juice & olive oil}

Pheasant-Black Truffle Ravioli
^{shaved Parmigiana Reggiano}

Tender Jumbo Gulf Shrimp, Cappellini Pasta & Asparagus Tips
^{chive butter sauce}

to:

Roasted Semi-Boneless Quail
^{spinach polenta, natural jus}

Pan Seared Louisiana Crab Cake
^{japanese noodles, lime butter}

Changed lines 23-30 from:

Crisp Romaine, Dried Figs, Granny Smith Apple, Candied Pecans & Avocado Salad
^{tossed in a roasted shallot vinaigrette, topped with shaved Parmigiana Reggiano}
^{and served in a Parmesan cheese bowl}

Crab, Clam & Roasted Corn Chowder
^{herb-cheese straw}

to:

Roasted Corn & Crab Chowder

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

Mediterranean Salad
^{vine ripe tomato, English cucumber, feta cheese, Kalamata olives, capers,}
^{red onion & oregano vinaigrette}

Changed lines 40-42 from:

Herbes de Provençe crusted Colorado Rack of Lamb
^{spinach & goat cheese polenta, ratatouille, Bordelaise sauce}

to:

Potato Scale Crusted Red Snapper
^{over capers, Louisiana crab, sun-dried tomato & asparagus tips, sauce homardine}

Changed line 44 from:

^{Gorgonzola cheese dauphinois potato, haricot vert, asparagus, carrot fondante} \\

to:

^{Gorgonzola cheese dauphinois potato, squash, zucchini & haricot vert,} \\

Changed lines 47-50 from:

Dover Sole Almondine
^{pomme Vapeur and spinach sautéed with fresh garlic & olive oil}

to:

Herbes de Provençe crusted Colorado Rack of Lamb
^{spinach & goat cheese polenta, tomato Provençale, natural jus}

Deleted lines 52-54:

Warm Tender Bread Pudding with White & Dark Chocolate Chunks
^{crème anglaise}

Changed lines 57-62 from:

Tart Tatin with Vanilla Bean Gelato
^{traditional upside down warm Alsatian apple tart with vanilla bean ice cream}

Pecan-Chocolate-Caramel Tartlette
^{in a flaky pastry shell with vanilla ice cream}

to:

Baba au Rhum
^{brioche with currants and lemon zest, moistened with dark rum,}
^{topped with vanilla whipped cream & fresh berries}

Vacherin
^{layers of crisp meringue with white chocolate mousse and fresh raspberries}

Almond and Chocolate Gateau
^{chocolate sponge layered with German buttercream, topped with marzipan and dark chocolate}

Deleted lines 77-79:

Warm Tender Bread Pudding with White & Dark Chocolate Chunks
^{crème anglaise}

Changed lines 82-88 from:

Tart Tatin with Vanilla Bean Gelato
^{traditional upside down warm Alsatian apple tart with vanilla bean ice cream}

Pecan-Chocolate-Caramel Tartlette
^{in a flaky pastry shell with vanilla ice cream}

$69. per person § $30. per child \\

to:

Baba au Rhum
^{brioche with currants and lemon zest, moistened with dark rum,}
^{topped with vanilla whipped cream & fresh berries}

Vacherin
^{layers of crisp meringue with white chocolate mousse and fresh raspberries}

Almond and Chocolate Gateau
^{chocolate sponge layered with German buttercream, topped with marzipan and dark chocolate}

$74. per person § $35. per child \\

November 07, 2008, at 09:09 PM by 216.78.15.129

Changed line 2 from:

Thursday, November 27nd \\

to:

Thursday, November 27th \\

November 07, 2008, at 09:09 PM by 216.78.15.129

Changed lines 1-2 from:

Thanksgiving 2007
Thursday, November 22nd \\

to:

Thanksgiving 2008
Thursday, November 27nd \\

Changed lines 15-17 from:

^{tomato, cilantro, cucumber, jalapeño pepper, lime juice & olive oil}
Pan Roasted Young Duck Breast & Dried Cherry Risotto
^{port wine emulsion} \\

to:

^{tomato, cilantro, red onion, jalapeño pepper, lime juice & olive oil}

Pheasant-Black Truffle Ravioli
^{shaved Parmigiana Reggiano}

Added line 24:

Changed lines 29-30 from:

^{and served in a Parmesan cheese bowl} \\

to:

^{and served in a Parmesan cheese bowl}

Changed lines 32-35 from:

^{herb-cheese straw}
Oxtail Consommé with Brunoise Vegetables & Beet Ravioli
^{white truffle oil}

to:

^{herb-cheese straw}

Changed lines 39-40 from:

^{turkey gravy & cranberry sauce} \\

to:

^{turkey gravy & cranberry sauce}

Changed lines 42-43 from:

^{spinach & goat cheese polenta, ratatouille, Bordelaise sauce} \\

to:

^{spinach & goat cheese polenta, ratatouille, Bordelaise sauce}

Changed lines 45-49 from:

^{Gorgonzola cheese dauphinois potato, French green beans, asparagus,}
^{roasted shallot bordelaise}
Pan Roasted Crispy Chilean Sea Bass
^{crab & gruyere cheese grits, lobster sauce}

to:

^{Gorgonzola cheese dauphinois potato, haricot vert, asparagus, carrot fondante}
^{roasted shallot bordelaise}

Dover Sole Almondine
^{pomme Vapeur and spinach sautéed with fresh garlic & olive oil}

Changed lines 54-62 from:

Lemon Cheesecake
^{tender & moist, topped with tart lemon curd}
Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}
Strawberry Napoleon
^{vanilla bean crème patisserie layered between crisp puff pastry and fresh strawberries}
White Chocolate Crème Brulée
^{creamy French custard with white chocolate and a crisp caramel crust}

to:

Warm Tender Bread Pudding with White & Dark Chocolate Chunks
^{crème anglaise}

Raspberry Crème Brulée
^{our white chocolate crème brulée with fresh raspberries}
^{nestled in a crisp puff pastry shell}

Tart Tatin with Vanilla Bean Gelato
^{traditional upside down warm Alsatian apple tart with vanilla bean ice cream}

Pecan-Chocolate-Caramel Tartlette
^{in a flaky pastry shell with vanilla ice cream}

Changed lines 68-69 from:

6-13 yrs

to:

6-13 yrs

Changed lines 78-86 from:

Lemon Cheesecake
^{tender & moist, topped with tart lemon curd}
Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}
Strawberry Napoleon
^{vanilla bean crème patisserie layered between crisp puff pastry and fresh strawberries}
White Chocolate Crème Brulée
^{creamy French custard with white chocolate and a crisp caramel crust}

to:

Warm Tender Bread Pudding with White & Dark Chocolate Chunks
^{crème anglaise}

Raspberry Crème Brulée
^{our white chocolate crème brulée with fresh raspberries}
^{nestled in a crisp puff pastry shell}

Tart Tatin with Vanilla Bean Gelato
^{traditional upside down warm Alsatian apple tart with vanilla bean ice cream}

Pecan-Chocolate-Caramel Tartlette
^{in a flaky pastry shell with vanilla ice cream}

Changed line 95 from:

cellnr valign=top Reservations: (337) 439-8364

to:

(:cellnr valign=top:) Reservations: (337) 439-8364

February 12, 2008, at 11:03 PM by 216.78.14.119

Changed line 78 from:

cellnr valign=top E-mail thanksgiving@latruffesauvage.com

to:

(:cellnr valign=top:) E-mail thanksgiving@thewildtruffle.com

November 15, 2007, at 04:44 AM by 216.78.13.187

Changed lines 10-11 from:

^{Dried Fruit Brioche § Kalamata Olive § Butterhorns}

to:

Dried Fruit Brioche § Kalamata Olive § Butterhorns

November 15, 2007, at 04:43 AM by 216.78.13.187

Added lines 10-45:

^{Dried Fruit Brioche § Kalamata Olive § Butterhorns}

1st Course

Chilled Lump Crab & Avocado Martini
^{tomato, cilantro, cucumber, jalapeño pepper, lime juice & olive oil}
Pan Roasted Young Duck Breast & Dried Cherry Risotto
^{port wine emulsion}
Tender Jumbo Gulf Shrimp, Cappellini Pasta & Asparagus Tips
^{chive butter sauce}

2nd Course

Crisp Romaine, Dried Figs, Granny Smith Apple, Candied Pecans & Avocado Salad
^{tossed in a roasted shallot vinaigrette, topped with shaved Parmigiana Reggiano}
^{and served in a Parmesan cheese bowl}
Crab, Clam & Roasted Corn Chowder
^{herb-cheese straw}
Oxtail Consommé with Brunoise Vegetables & Beet Ravioli
^{white truffle oil}

3rd Course

Traditional Roasted Tom Turkey
^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert}
^{turkey gravy & cranberry sauce}
Herbes de Provençe crusted Colorado Rack of Lamb
^{spinach & goat cheese polenta, ratatouille, Bordelaise sauce}
Angus Beef Tenderloin
^{Gorgonzola cheese dauphinois potato, French green beans, asparagus,}
^{roasted shallot bordelaise}
Pan Roasted Crispy Chilean Sea Bass
^{crab & gruyere cheese grits, lobster sauce}

4th Course

Changed lines 55-74 from:

to:

Childrens Menu
6-13 yrs

Main Course

Traditional Roasted Tom Turkey
^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert}
^{turkey gravy & cranberry sauce}

Dessert

Lemon Cheesecake
^{tender & moist, topped with tart lemon curd}
Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}
Strawberry Napoleon
^{vanilla bean crème patisserie layered between crisp puff pastry and fresh strawberries}
White Chocolate Crème Brulée
^{creamy French custard with white chocolate and a crisp caramel crust}

November 15, 2007, at 04:19 AM by 216.78.13.187

Changed lines 1-2 from:

Thanksgiving 2006
Thursday, November 23rd \\

to:

Thanksgiving 2007
Thursday, November 22nd \\

Changed lines 10-47 from:

Dried Fruit Brioche § Gruyere & Green Peppercorn § Butterhorns

1st Course
Lobster & Black Truffle Open Face Ravioli
^{chervil cream}
Chilled Louisiana Crabmeat
^{avocado wedges, ravigote sauce}
Texas Quail stuffed with Dried Fruit
^{Madeira wine sauce}

2nd Course
Poached Pear & Baby Greens
^{candied walnuts, dried apple, Roquefort and walnut vinaigrette}
Velouté of Spaghetti Squash with Lump Crabmeat
^{plantain banana}

3rd Course
Traditional Roasted Tom Turkey
^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert, turkey gravy, cranberry sauce}
Tender Roasted Leg of Lamb
^{Lyonnaise potato, vegetable ratatouille, natural jus}
Angus Beef Tenderloin
^{dauphinois potatoes, French green beans, asparagus, roasted shallot bordelaise}
Wild Pacific Halibut with Potato Scales
^{over lump crab, mushrooms, capers, tomato and asparagus, dill sauce}

4th Course
Roasted Pecan Tart
^{with vanilla gelato}
Carrot Cake
^{a lightly spiced, moist remembrance of an old favorite}
Lemon Meringue Tart
^{tart lemon curd on a crisp pate sucree tart shell, topped with a luxurious meringue and lightly toasted}
White & Dark Chocolate Bread Pudding
^{served warm with melted white & dark chocolate treasures} \\

to:

Lemon Cheesecake
^{tender & moist, topped with tart lemon curd}
Flourless Chocolate Cake
^{three ingredients combined to create an intense chocolate experience}
Strawberry Napoleon
^{vanilla bean crème patisserie layered between crisp puff pastry and fresh strawberries} \\

Changed lines 19-39 from:

Childrens Menu
6-13 years

Main Course
Traditional Roasted Tom Turkey
^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert, turkey gravy, cranberry sauce}

Dessert
Roasted Pecan Tart
^{with vanilla gelato}
Carrot Cake
^{a lightly spiced, moist remembrance of an old favorite}
Lemon Meringue Tart
^{tart lemon curd on a crisp pate sucree tart shell, topped with a luxurious meringue and lightly toasted}
White & Dark Chocolate Bread Pudding
^{served warm with melted white & dark chocolate treasures}
White Chocolate Crème Brulée
^{creamy French custard with white chocolate and a crisp caramel crust}

to:

January 26, 2007, at 08:36 AM by 216.78.15.69

Changed line 33 from:

Certified Angus Beef^® Tenderloin

to:

Angus Beef Tenderloin

November 24, 2006, at 09:21 PM by 216.78.14.175

Changed line 13 from:

Lobster & Black Truffle Tortellini

to:

Lobster & Black Truffle Open Face Ravioli

Changed line 24 from:

Velouté of Pumpkin with Lump Crabmeat

to:

Velouté of Spaghetti Squash with Lump Crabmeat

November 01, 2006, at 06:43 PM by 216.78.13.118

Changed lines 73-74 from:

beverages, 9% tax and gratuity are additional

to:

beverages, tax and gratuity are additional

November 01, 2006, at 06:43 PM by 216.78.13.118

Changed lines 73-74 from:

beverages, 8.5% tax and gratuity are additional

to:

beverages, 9% tax and gratuity are additional

October 05, 2006, at 05:01 PM by Arthur Durham

Changed lines 75-77 from:

cellnr valign=top E-mail cell valign=top thanksgiving@latruffesauvage.com cellnr valign=top Phone: (337) 439-8364

to:

(:cellnr valign=top:) E-mail thanksgiving@latruffesauvage.com (:cellnr valign=top:) Reservations: (337) 439-8364

October 05, 2006, at 03:12 PM by Arthur Durham

Changed lines 76-77 from:

cell valign=top thanksgiving@latruffesauvage.com

to:

(:cell valign=top:) thanksgiving@latruffesauvage.com (:cellnr valign=top:) Phone: (337) 439-8364

October 05, 2006, at 03:09 PM by Arthur Durham

Changed lines 73-76 from:

beverages, 8.5% tax and gratuity are additional

to:

beverages, 8.5% tax and gratuity are additional

(:cellnr valign=top:) E-mail (:cell valign=top:) thanksgiving@latruffesauvage.com

October 05, 2006, at 02:26 PM by Arthur Durham

Changed lines 18-19 from:

^{Madeira wine sauce}

to:

^{Madeira wine sauce}

Changed lines 25-26 from:

^{plantain banana}

to:

^{plantain banana}

October 05, 2006, at 02:26 PM by Arthur Durham

Changed lines 1-5 from:

2006 Menu Coming Soon!

check back often or e-mail us website@latruffesauvage.com if you would like us to send you the menu when it is posted

Thanksgiving 2005
Thursday, November 24th \\

to:

Thanksgiving 2006
Thursday, November 23rd \\

Changed lines 13-23 from:

Veal & Mascarpone Tortellini
^{truffled consommé}
Louisiana Crabmeat Ceviché
^{tomato, red onion, jalapeño, lime, fresh cilantro}
Jumbo Shrimp Biscaienne
^{pan sautéed with fresh garlic, tomato, fire roasted peppers, olive oil and cappellini pasta}
Traditional House Smoked Salmon
^{capers, crème fraîche, cornichon, hard cooked egg, toasted baguette}
Louisiana Crab Cake
^{pan seared with vegetable noodles, Thai curry butter sauce}

to:

Lobster & Black Truffle Tortellini
^{chervil cream}
Chilled Louisiana Crabmeat
^{avocado wedges, ravigote sauce}
Texas Quail stuffed with Dried Fruit
^{Madeira wine sauce}

Changed lines 22-24 from:

La Truffe Sauvage House Salad
^{baby field greens tossed in our house walnut vinaigrette}

to:

Poached Pear & Baby Greens
^{candied walnuts, dried apple, Roquefort and walnut vinaigrette}
Velouté of Pumpkin with Lump Crabmeat
^{plantain banana}

Changed lines 31-32 from:

Roasted Colorado Rack of Lamb Crusted with Herbs de Provençe
^{Lyonnaise potatoes, vegetable ratatouille, Bordelaise sauce} \\

to:

Tender Roasted Leg of Lamb
^{Lyonnaise potato, vegetable ratatouille, natural jus} \\

Changed lines 34-37 from:

^{dauphinois potatoes, French green beans, asparagus}
Dover Sole Almondine
^{Pomme Vapeur, haricot vert}

to:

^{dauphinois potatoes, French green beans, asparagus, roasted shallot bordelaise}
Wild Pacific Halibut with Potato Scales
^{over lump crab, mushrooms, capers, tomato and asparagus, dill sauce}

Changed line 47 from:

^{if this is not your favorite, it will be soon...} \\

to:

^{served warm with melted white & dark chocolate treasures} \\

Changed line 68 from:

^{if this is not your favorite, it will be soon...} \\

to:

^{served warm with melted white & dark chocolate treasures} \\

September 19, 2006, at 09:49 AM by Arthur Durham

Changed lines 2-3 from:

check back often or e-mail us if you would like us to send you the menu when it is posted

to:

check back often or e-mail us website@latruffesauvage.com if you would like us to send you the menu when it is posted

September 19, 2006, at 09:28 AM by Arthur Durham

Changed lines 2-3 from:

check back often or e-mail us if you would like us to send you the menu when it is posted

to:

check back often or e-mail us if you would like us to send you the menu when it is posted

September 19, 2006, at 09:28 AM by Arthur Durham

Added lines 1-3:

2006 Menu Coming Soon!

check back often or e-mail us if you would like us to send you the menu when it is posted

August 31, 2006, at 07:46 AM by Arthur Durham

Deleted lines 28-29:

Maine Lobster Bisque en Croûte

Changed lines 42-49 from:

Strawberry Mille Feuille
^{fresh strawberries and crème pâtisserie layered between sheets of crisp puff pastry}
Roasted Pecan Caramel Tart
^{chewy caramel and pecans in a crisp tart shell}
Belgian Chocolate Butter Cake
^{rich, dark chocolate cake layered with dark chocolate buttercream}
Pumpkin Bread Pudding with Dried Sour Cherries
^{tender bread pudding with tart dried cherries} \\

to:

Roasted Pecan Tart
^{with vanilla gelato}
Carrot Cake
^{a lightly spiced, moist remembrance of an old favorite}
Lemon Meringue Tart
^{tart lemon curd on a crisp pate sucree tart shell, topped with a luxurious meringue and lightly toasted}
White & Dark Chocolate Bread Pudding
^{if this is not your favorite, it will be soon...} \\

Changed lines 63-70 from:

Strawberry Mille Feuille
^{fresh strawberries and crème pâtisserie layered between sheets of crisp puff pastry}
Roasted Pecan Caramel Tart
^{chewy caramel and pecans in a crisp tart shell}
Belgian Chocolate Butter Cake
^{rich, dark chocolate cake layered with dark chocolate buttercream}
Pumpkin Bread Pudding with Dried Sour Cherries
^{tender bread pudding with tart dried cherries} \\

to:

Roasted Pecan Tart
^{with vanilla gelato}
Carrot Cake
^{a lightly spiced, moist remembrance of an old favorite}
Lemon Meringue Tart
^{tart lemon curd on a crisp pate sucree tart shell, topped with a luxurious meringue and lightly toasted}
White & Dark Chocolate Bread Pudding
^{if this is not your favorite, it will be soon...} \\

November 03, 2005, at 10:56 AM by 65.83.161.10

Changed lines 61-62 from:

^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert, turkey gravy, cranberry sauce}

to:

^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert, turkey gravy, cranberry sauce}

November 03, 2005, at 10:55 AM by 65.83.161.10

Changed lines 3-4 from:

11am - 2pm

to:

11am - 2pm
Reservations Only - Credit Card Required

November 03, 2005, at 10:50 AM by 65.83.161.10

Changed line 8 from:

Breads \\

to:

Breads \\

Changed line 11 from:

1st Course \\

to:

1st Course \\

Changed lines 21-24 from:

^{pan seared with vegetable noodles, Thai curry butter sauce}
2nd Course

to:

^{pan seared with vegetable noodles, Thai curry butter sauce}

2nd Course

Changed lines 30-31 from:

3rd Course

to:

3rd Course

Deleted line 33:

\\

Changed line 36 from:

Certified Angus Beef^®'' Tenderloin

to:

Certified Angus Beef^® Tenderloin

Changed lines 39-76 from:

^{Pomme Vapeur, haricot vert} \\

to:

^{Pomme Vapeur, haricot vert}

4th Course
Strawberry Mille Feuille
^{fresh strawberries and crème pâtisserie layered between sheets of crisp puff pastry}
Roasted Pecan Caramel Tart
^{chewy caramel and pecans in a crisp tart shell}
Belgian Chocolate Butter Cake
^{rich, dark chocolate cake layered with dark chocolate buttercream}
Pumpkin Bread Pudding with Dried Sour Cherries
^{tender bread pudding with tart dried cherries}
White Chocolate Crème Brulée
^{creamy French custard with white chocolate and a crisp caramel crust}

Childrens Menu
6-13 years

Main Course
Traditional Roasted Tom Turkey
^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert, turkey gravy, cranberry sauce}
Dessert
Strawberry Mille Feuille
^{fresh strawberries and crème pâtisserie layered between sheets of crisp puff pastry}
Roasted Pecan Caramel Tart
^{chewy caramel and pecans in a crisp tart shell}
Belgian Chocolate Butter Cake
^{rich, dark chocolate cake layered with dark chocolate buttercream}
Pumpkin Bread Pudding with Dried Sour Cherries
^{tender bread pudding with tart dried cherries}
White Chocolate Crème Brulée
^{creamy French custard with white chocolate and a crisp caramel crust}

$69. per person § $30. per child
beverages, 8.5% tax and gratuity are additional

November 02, 2005, at 08:53 PM by 216.78.13.83

Changed lines 14-35 from:

La Truffe Sauvage Scallops Rockefeller 12.50
^{Georges Bank sea scallops over sautéed spinach & fennel, glazed with Choron sauce}
Pan Sautéed Tender Gulf Shrimp Biscaienne 12.50
^{fresh garlic, jalapeño, fire roasted peppers and tomato}
Traditional House Smoked Salmon 12.50
^{with hard cooked egg, capers, red onion and sour cream}
Louisiana Crab Cake 12.50
^{pan seared wtih vegetable noodles, Thai curry butter sauce}
Roasted Duck Foie Gras 19.50
^{creamy risotto and citrus reduction}

Soups & Salads

Gratin of Onion Soup with Garlic Crostini and Gruyere 8.50

Jerusalem Artichoke Velouté with Duck Foie Gras and Garlic Chips 12.50

Maine Lobster Bisque en Croûte 10.50

La Truffe Sauvage House Salad 8.50

to:

Louisiana Crabmeat Ceviché
^{tomato, red onion, jalapeño, lime, fresh cilantro}
Jumbo Shrimp Biscaienne
^{pan sautéed with fresh garlic, tomato, fire roasted peppers, olive oil and cappellini pasta}
Traditional House Smoked Salmon
^{capers, crème fraîche, cornichon, hard cooked egg, toasted baguette}
Louisiana Crab Cake
^{pan seared with vegetable noodles, Thai curry butter sauce}
2nd Course

La Truffe Sauvage House Salad

Changed lines 27-55 from:

^{with Roquefort cheese and Granny Smith apple}
Mediterranean Organic Salad 8.50
^{organic tomatoes, English cucumbers, feta cheese} ^{Kalamata olives, avocado and oregano vinaigrette}
Insalata Caprese 10.50
^{with sliced Serrano ham, toasted pinenuts, basil pesto olive oil}
Fresh Beets, Herbed Montrachet and Asparagus 8.50
^{roasted shallot vinaigrette}

Main Course

Pan Seared Natural Sea Scallops Sheila 28.50
^{with cappellini pasta, tomato, basil, lemon and roasted garlic}
Pan Roasted Fresh Pacific Halibut with Crab 28.50
^{sliced roasted potato, asparagus, fresh artichoke and Portobello mushroom}
Sautéed Dover Sole Almondine 28.50
^{steamed potato, haricot vert, meuniere sauce}
Crabmeat Mary Louise 26.50
^{crabmeat tossed in a champagne cream sauce with chives,}
^{in a crisp puff pastry shell, asparagus}
Pan Sautéed Veal Tender Mark 26.50
^{Morel mushroom risotto, asparagus, topped with capers, tomato, artichokes and Parmigiana Reggiano}
Certified Angus Beef^® Tenderloin, Red Wine Sauce 28.50
^{Gorgonzola dauphinois potato, asparagus, haricot vert, carrots vichy}
Certified Angus Beef^® Ribeye, Roasted Shallot Sauce 28.50
^{Gorgonzola dauphinois potato, asparagus, haricot vert, carrots vichy}
Braised Domestic Lamb Shank 26.50
^{saffron risotto, natural jus, white truffle oil} \\

to:

Maine Lobster Bisque en Croûte

3rd Course

Traditional Roasted Tom Turkey
^{apple & walnut stuffing with sage, mashed potatoes, yams, haricot vert, turkey gravy, cranberry sauce}

Roasted Colorado Rack of Lamb Crusted with Herbs de Provençe
^{Lyonnaise potatoes, vegetable ratatouille, Bordelaise sauce}
Certified Angus Beef^®'' Tenderloin
^{dauphinois potatoes, French green beans, asparagus}
Dover Sole Almondine
^{Pomme Vapeur, haricot vert} \\

November 02, 2005, at 08:02 PM by 216.78.13.148

Changed lines 1-65 from:

Information coming soon.

to:

Thanksgiving 2005
Thursday, November 24th
11am - 2pm

Prix Fixe Menu

Breads
Dried Fruit Brioche § Gruyere & Green Peppercorn § Butterhorns

1st Course
Veal & Mascarpone Tortellini
^{truffled consommé}
La Truffe Sauvage Scallops Rockefeller 12.50
^{Georges Bank sea scallops over sautéed spinach & fennel, glazed with Choron sauce}
Pan Sautéed Tender Gulf Shrimp Biscaienne 12.50
^{fresh garlic, jalapeño, fire roasted peppers and tomato}
Traditional House Smoked Salmon 12.50
^{with hard cooked egg, capers, red onion and sour cream}
Louisiana Crab Cake 12.50
^{pan seared wtih vegetable noodles, Thai curry butter sauce}
Roasted Duck Foie Gras 19.50
^{creamy risotto and citrus reduction}

Soups & Salads

Gratin of Onion Soup with Garlic Crostini and Gruyere 8.50

Jerusalem Artichoke Velouté with Duck Foie Gras and Garlic Chips 12.50

Maine Lobster Bisque en Croûte 10.50

La Truffe Sauvage House Salad 8.50
^{baby field greens tossed in our house walnut vinaigrette}
^{with Roquefort cheese and Granny Smith apple}
Mediterranean Organic Salad 8.50
^{organic tomatoes, English cucumbers, feta cheese} ^{Kalamata olives, avocado and oregano vinaigrette}
Insalata Caprese 10.50
^{with sliced Serrano ham, toasted pinenuts, basil pesto olive oil}
Fresh Beets, Herbed Montrachet and Asparagus 8.50
^{roasted shallot vinaigrette}

Main Course

Pan Seared Natural Sea Scallops Sheila 28.50
^{with cappellini pasta, tomato, basil, lemon and roasted garlic}
Pan Roasted Fresh Pacific Halibut with Crab 28.50
^{sliced roasted potato, asparagus, fresh artichoke and Portobello mushroom}
Sautéed Dover Sole Almondine 28.50
^{steamed potato, haricot vert, meuniere sauce}
Crabmeat Mary Louise 26.50
^{crabmeat tossed in a champagne cream sauce with chives,}
^{in a crisp puff pastry shell, asparagus}
Pan Sautéed Veal Tender Mark 26.50
^{Morel mushroom risotto, asparagus, topped with capers, tomato, artichokes and Parmigiana Reggiano}
Certified Angus Beef^® Tenderloin, Red Wine Sauce 28.50
^{Gorgonzola dauphinois potato, asparagus, haricot vert, carrots vichy}
Certified Angus Beef^® Ribeye, Roasted Shallot Sauce 28.50
^{Gorgonzola dauphinois potato, asparagus, haricot vert, carrots vichy}
Braised Domestic Lamb Shank 26.50
^{saffron risotto, natural jus, white truffle oil} \\

October 25, 2005, at 10:39 AM by 216.78.15.118

Added line 1:

Information coming soon.

Main.Side Bar (edit)

PmWiki

pmwiki.org

Main.ThanksgivingLunch History

Thanksgiving 2011
Thursday, November 24th \\

Thanksgiving 2012
Thursday, November 22nd \\

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

Thanksgiving 2010
Thursday, November 25th \\

Thanksgiving 2011
Thursday, November 24th \\

Thanksgiving 2009
Thursday, November 26th \\

Thanksgiving 2010
Thursday, November 25th \\

Thanksgiving 2008
Thursday, November 27th \\

Thanksgiving 2009
Thursday, November 26th \\

Thanksgiving 2007
Thursday, November 22nd \\

Thanksgiving 2008
Thursday, November 27nd \\

Childrens Menu
6-13 yrs

Thanksgiving 2006
Thursday, November 23rd \\

Thanksgiving 2007
Thursday, November 22nd \\

2006 Menu Coming Soon!

Thanksgiving 2005
Thursday, November 24th \\

Thanksgiving 2006
Thursday, November 23rd \\

2006 Menu Coming Soon!

Thanksgiving 2005
Thursday, November 24th
11am - 2pm

Main.Side Bar (edit)

PmWiki

pmwiki.org

Main.ThanksgivingLunch History

Thanksgiving 2011 Thursday, November 24th \\

Thanksgiving 2012 Thursday, November 22nd \\

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

We are working on this year's menu, we will be posting it shortly. Last year's menu is below to get an idea of what we will present this year.

Thanksgiving 2010 Thursday, November 25th \\

Thanksgiving 2011 Thursday, November 24th \\

Thanksgiving 2009 Thursday, November 26th \\

Thanksgiving 2010 Thursday, November 25th \\

Thanksgiving 2008 Thursday, November 27th \\

Thanksgiving 2009 Thursday, November 26th \\

Thanksgiving 2007 Thursday, November 22nd \\

Thanksgiving 2008 Thursday, November 27nd \\

Childrens Menu 6-13 yrs

Thanksgiving 2006 Thursday, November 23rd \\

Thanksgiving 2007 Thursday, November 22nd \\

2006 Menu Coming Soon!

Thanksgiving 2005 Thursday, November 24th \\

Thanksgiving 2006 Thursday, November 23rd \\

2006 Menu Coming Soon!

Thanksgiving 2005 Thursday, November 24th 11am - 2pm

Thanksgiving 2011
Thursday, November 24th \\

Thanksgiving 2012
Thursday, November 22nd \\

Thanksgiving 2010
Thursday, November 25th \\

Thanksgiving 2011
Thursday, November 24th \\

Thanksgiving 2009
Thursday, November 26th \\

Thanksgiving 2010
Thursday, November 25th \\

Thanksgiving 2008
Thursday, November 27th \\

Thanksgiving 2009
Thursday, November 26th \\

Thanksgiving 2007
Thursday, November 22nd \\

Thanksgiving 2008
Thursday, November 27nd \\

Childrens Menu
6-13 yrs

Thanksgiving 2006
Thursday, November 23rd \\

Thanksgiving 2007
Thursday, November 22nd \\

Thanksgiving 2005
Thursday, November 24th \\

Thanksgiving 2006
Thursday, November 23rd \\

Thanksgiving 2005
Thursday, November 24th
11am - 2pm