La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaFine Dining in Louisiana and Texas
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Dinner Menu

Winter 2015Tue.-Sat. 6:00p-10:00p

Appetizers

Fresh Tagliatelle Pasta with Black Truffle Butter 17.
shaved Parmigiana Reggiano

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 Halibut 14.5 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 19.5
on croissant with Granny Smith apple terrine, blood orange reduction

Pan Seared Jumbo Lump Crabmeat Bourek 16.5
a crispy North African appetizer including crab, green onion, mango & spicy remoulade

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
local greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette,

Main Course

Pan Sauté Wild Gulf Red Snapper 34.
lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart

Risotto with Alba White Truffle Butter 36. GF
shaved Parmigiana Reggiano & asparagus

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

Filet of Prime Beef Tenderloin 36. GF
Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise

Almond Crusted Softshell Crab 32.
crab & cheese grits, French green beans, Sauce Meunière

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

Jumbo Lump Crabmeat Mary Louise 32.
crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus

Moroccan Lamb Shank Tagine 32 GF
with prunes, raisins, almonds and a side of creamy saffron risotto

Peppred Axis Venison Loin 34. GF
forbidden rice pilaf, ratatouille, sour cherry-white port wine sauce

Seafood Pot au Feu 34.
with fennel, tomato, curry & cream, shrimp, scallop, mussels, littleneck clams & red snapper

SIDES 7.
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

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.