La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaLet us cater your special event
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Valentine's Dinner

Valentine’s Friday
Friday, February 13th, 2014
Prix Fixe Menu
$95. for 3 courses / $105. for 4 courses (per person)
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

Valentine’s Dinner
Saturday, February 14, 2015
Live Jazz Piano with Chester Daigle
Prix Fixe Menu

$125. per person
beverages, tax and gratuity additional
credit card guarantee required to secure reservation

1st Course
House Smoked Wild Halibut
Yukon Gold potato pancake, crème fraiche, avocado, meyer lemon emulsion
Louisiana Lump Crab & Mushroom Vol-au-Vent
local crab with duxelle mushroom, champagne & cream
Beef Bourek
a crispy North African appetizer including beef tenderloin strip,
shredded potato & quail egg, served with Mechouia relish & Il Borro extra virgin olive oil

2nd Course
Duck Consommé & Black Truffle Gnocchi
finished with white truffle oil
Mediterranean Fish Soup with Croutons, Rouille & Gruyere Cheese
traditional fisherman’s soup from Marseille with shrimp, bay scallop, mussel, clams, snapper & crab
Tomato Tart Tatin
Kalamata olive tapenade, local arugula, spinach, frisée & shaved Parmigiana Reggiano

3rd Course
Tournedos of Beef
Maytag Blue cheese dauphinois potato, asparagus, Bordelaise sauce
Salmon Coulibiac, Sauce Oseille, Haricot Vert
salmon, rice, mushroom & crabmeat baked in crispy puff pastry,
served with sorrel sauce
Free Range Chicken Breast with Leek, Fennel, Duck Foie Gras & Black Truffle
organic chicken breast stuffed with root vegetables, foie gras, truffles & orzo pasta
Braised Lamb Shoulder, Middle Eastern Spices, Vegetables & Saffron Risotto
American lamb slow braised in the oven with cinnamon, cloves, cardamom, ginger and turmeric
served with creamy Italian Arborio rice

4th Course
Croissant and Chocolate Pudding, Bourbon Crème Anglaise
warm vanilla custard, croissant croutons with dark & white chocolate
Gateau Opera
traditional seven layer cake composed of coffee buttercream, chocolate ganache and joconde
Nougate Glacé with Dried Fruit and Raspberry Coulis
frozen Italian meringue and cream with dried fruit & toasted nuts
Poached Pear Belle Helène
pear poached in vanilla syrup, served with vanilla gelato, crème chantilly & chocolate sauce