La Truffe Sauvage - The Wild Truffle
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Dinner Menu

Winter 2019Tue.-Sat. 5:00p-9:30p


Prime Beef Tenderloin Carpaccio 12.5
paper thin raw beef tenderloin, Dijon mustard,
cornichon, fresh cracked black pepper,
extra virgin olive oil, crostini & Parmigiana Reggiano

Pan Sauté Crab Cake 16.5
vegetable noodles, créole rémoulade

Crispy Duck Leg Confit 19.5 GF
creamy risotto, red wine sauce

Pan Sauté Jumbo Indonesian Shrimp 16.5 GF
chia seed, cheese grits, saffron aïoli

Fresh Tagliatelle Pasta & White Truffle Oil 12.5
shaved Parmigiana Reggiano

Natural Sea Scallop au Gratin 14.5
à la Rockefeller

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

Soup & Salads

Maine Lobster Bisque en Croûte 12.5

Mediterranean 10.5
vine ripe tomatoes, English cucumber
red onion, avocado, Valbresso Feta
Kalamata olives, pita chips
oregano vinaigrette

Caesar 10.5
in a crisp Parmesan cheese basket

Chèvre Chaud over Spinach Salad 10.5
warm breadcrumb crusted goat cheese with fresh thyme,
over spinach tossed with roasted shallot vinaigrette
dried fig & toasted pine-nuts

Main Course

Paella 32. GF
saffron rice, jumbo Indonesian shrimp,
littleneck clams, calamari, natural sea scallops,
roasted chicken & fish

Filet of Prime Beef Tenderloin 44. GF
Gorgonzola dauphinois potato,
French green beans, sauce Bordelaise

Morel Mushroom, Dried Fig & Asparagus Risotto 32.5 GF

Vegetarian Combination 22.5 GF
Gorgonzola dauphinois potato,
shaved Brussel sprouts sauté with garlic, olive oil & lemon
ratatouille, sauté spinach

Slow Braised Beef Short Rib 34. GF
14 oz. single bone short rib,
Gorgonzola dauphinois potato,
asparagus, French green beans,
carrot, natural jus

Pan Roasted Wild Gulf Red Snapper 34.
steamed potato, sundried tomato, artichoke,
capers, asparagus tips, lemon butter sauce
& jumbo lump crab

Pan Seared Dover Sole Almandine 44.
French green beans, cheese grits,
lemon butter sauce

Tournedo Rossini 58.
on dried fruit brioche, Madeira wine sauce

Jumbo Lump Crabmeat Mary Louise 34.
crabmeat tossed in a champagne cream sauce
and served in a puff pastry shell with asparagus

Seared Natural Sea Scallops 34.
leek-spinach tart, garlic-lemon-chive butter sauce

ratatouille GF
shaved brussel sprouts with olive oil & lemon GF
sauté spinach GF
grits & Gruyère cheese 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 and order early may take up to 45 minutes if ordered late

NO SEPARATE CHECKS - multiple parties sharing the payment are accepted

GF - GLUTEN FREE (Some 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.