Lemon Soufflé 14.5 ^{GF
lemon curd creme chantilly please allow 30 minutes and order early
may take up to 45 minutes if ordered late}

Lemon Soufflé 14.5 ^{GF
lemon curd creme chantilly}

Bemka, Royal Siberian Ossetra Caviar 125.

Bemka, Royal Siberian Ossetra Caviar 125. ^{GF
one ounce served with potato blini, creme fraiche
soft butter, grated egg white & egg yolk}

Saute Wild Jumbo Gulf Shrimp 19.5 ^{GF
garlic chips, tomato confit, roasted peppers
lemon, creole remoulade}

Fresh House-Made Tagliatelle Pasta
with White Truffle Oil 19.5
^{shaved Parmigiana Reggiano}

Maine Lobster Bisque 14.5

Panko Crusted Soft-Shell Crab 40.
^{pan saute with wild Gulf crab & cheese grits
julienne vegetables, lemon butter sauce}

Maine Lobster Bisque 16.5

Dover Sole is available when requested 12 hours in advance 68.

Scallops Rockefeller 24.5

Dover Sole is available when requested 12 hours in advance 64.

Filet of Prime Beef Tenderloin 64. ^GF

of European Cheeses 19.5

of European Cheeses 18.5

La Truffe Sauvage House Salad 12.5 ^GF

Caesar Salad 12.5

Mediterranean Salad 12.5

Traditional Steak Tartare 24.5 ^{GF
minced raw USDA Prime beef tenderloin,
parsley, egg yolk, lemon, Dijon mustard,} \\

^{extra virgin olive oil, & Parmigiana Reggiano
truffled potato chips}

La Truffe Sauvage House Salad 10.5 ^{GF
Mesclun greens, walnuts, Gorgonzola
Granny Smith apple, tomato
walnut vinaigrette
Granny Smith apple chips}

Mediterranean Salad 10.5
^{red onion, tomato, cucumber, capers
Kalamata olive, avocado
Valbresso French Feta, pita chips
oregano vinaigrette}

Half Chicken 28.50. ^GF

Slow Braised Beef Short Rib 44. ^GF

Pan Roasted Wild Gulf Red Snapper 44.

^{with a subtle spice hint of cinnamon,
clove & coriander, served with} \\

Filet of Prime Beef Tenderloin 54. ^GF

Slow Braised Beef Short Rib 40. ^GF

Pan Roasted Wild Gulf Red Snapper 40.

Maine Lobster Bisque 14.5

Slow Braised Beef Short Rib 36. ^GF

Slow Braised Beef Short Rib 34. ^GF

Scallops Rockefeller 19.5

Slow Braised Beef Short Rib 36. ^GF

Gratin of Onion Soup 12.5

Dover Sole is available when requested 12 hours in advance 58.

Gratin of Onion Soup 12.5

Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf

Pan Seared Moulard Duck Foie Gras 34.
^{on dried fruit brioche canapé with
Granny Smith apple terrine,
Blood orange reduction}

Filet of Prime Beef Tenderloin 48. ^GF

Pan Roasted Wild Gulf Red Snapper 38.

Slow Braised Beef Short Rib 38. ^GF

Jumbo Lump Crabmeat Mary Louise 40.

Attach:Dinner_Menu.pdf

Filet of Prime Beef Tenderloin 44. ^GF

Slow Braised Beef Short Rib 36. ^GF

Jumbo Lump Crabmeat Mary Louise 36.

Attach:Dinner-Menu.pdf

Filet of Prime Beef Tenderloin 48. ^GF

Filet of Prime Beef Tenderloin 46. ^GF

Slow Braised Beef Short Rib 38. ^GF

Pan Roasted Wild Gulf Red Snapper 36.

Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf

Maine Lobster Bisque 12.5

Gratin of Onion Soup 12.5
^{garlic crostini, gruyere cheese}

^{French green beans, sauce Bordelaise}

Jerusalem Artichoke Velouté 12.5

Roasted Wild Jumbo Gulf Shrimp
& House-made Tagliatelle Pasta 36.
^{tomato, capers, eggplant goat cheese}

^{French green beans, sauce Bordelaise} \\

^{French green beans, sauce Bordelaise}

Dover Sole is available when requested 12 hours in advance 54.

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.

House-Made Fresh Tagliatelle Pasta 12.5
^{white truffle oil
shaved Parmigiana Reggiano}

^{sauté spinach, natural jus}

^{SPANAKOPITA
savory spinach & French Feta
layered between crispy phyllo} \\

Pan Seared Moulard Duck Foie Gras 32.

add seared duck foie gras $32.

Pan Sauté Wild Jumbo Gulf Shrimp
& Morel Mushroom Risotto 36. ^{GF
shaved Parmigiana Reggiano}

Slow Braised Beef Short Rib 36. ^GF

Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf

''' Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf '''

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to include our popular menu items as well as operating hours.

'''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf'''

Salads & Soup

Maine Lobster Bisque 12.5
^{en croûte}

Dover Sole is available when requested 12 hours in advance 48.

Scallops Rockefeller 16.5

Attach:Dinner-Menu.pdf

Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf

''' Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf '''

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to our previous operating hours.

'''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf'''

Chevre Chaud over Spinach Salad 10.5
^{warm, pan sauté breaded goat cheese
over spinach, tossed in our house made
roasted shallot vinaigrette, with
toasted pine-nuts and dried fig}

Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf

'''Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf'''

'''[++Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf++]'''

'''[++Click on the following link for a .pdf version of our menu: Attach:Dinner_Menu.pdf++]'''

Scallops Rockefeller 14.5
^{over creamed spinach with fennel and Pernod,
topped with a glaçage of Choron sauce}

Boneless Roasted Yogurt Marinated
Half Chicken 26.50. ^{GF
creamy risotto, vegetable noodles
consisting of julienne zucchini, carrot &
yellow squash, sauté with fresh garlic
& extra virgin olive oil, red wine sauce}

- 12 hours advance notice -

^{SHAVED BRUSSEL SPROUTS
sauté with garlic, olive oil & lemon GF
SAUTÉ SPINACH GF
DAUPHINOIS POTATO GF}

Lemon Gelato & Swiss Meringue 12.5 ^{GF
lemon curd ice cream
topped with toasted meringue}

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. As we gradually recover from Hurricane Laura, we anticipate expanding back to include our popular menu items as well as operating hours.

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

Salads

Dover Sole is available when requested 12 hours in advance 44.

Dessert

Flourless Chocolate Cake 12.5 ^{GF
three ingredients combined
to create an intense chocolate experience
can also be prepared as a whole dessert
to serve up to 12 with five days notice}

White Chocolate Crème Brulée 12.5 ^{GF
traditional French custard
with a crisp caramel crust}

Chef’s Assortment
of European Cheeses 16.5
^{Gruyère, Gorgonzola Dolce and Montrachet
with toasted baguette, butter & walnuts}

Soufflé of the Evening 12.5 ^GF

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.

Saturday, August 8th, we will no be able to provide To-Go orders, and we are fully committed for inside dining.

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.
Saturday, August 8th, we will no be able to provide To-Go orders.

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm. Saturday, August 8th, we will not be able to provide To-Go orders

Placing To-Go orders before 3pm is highly recommended as our ability to fulfill orders may become unavailable once dinner service starts at 5pm.

order must be placed when making reservations
- 12 hours advance notice - \\

Dover Sole is available when requested in advance 44.
order must be placed when making reservations - 12 hours advance notice

^{French green beans, sauce Bordelaise}
add seared duck foie gras $28.50

Mediterranean Salad 10.5

Caesar Salad 10.5

Pan Seared Moulard Duck Foie Gras 28.5

Soup & Salads

Gratin of Onion 10.5

Onion Soup 10.5
^{garlic crostini, Gruyère cheese}

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

Pan Roasted Wild Gulf Red Snapper 34.

^{saffron rice, jumbo Indonesian shrimp,} \\

^{roasted chicken & fish}

^{jumbo Indonesian shrimp, roasted chicken & fish}

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

Seared Natural Sea Scallops 34.

^{ratatouille, sauté spinach}

Pan Sauté Jumbo Indonesian Shrimp 16.5 ^GF

^{heirloom tomatoes and eggplant grown by
Covey Rise Farms in Husser, Louisiana} \\

^{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} \\

^{rice noodles, exotic mushrooms, green onions,
French green beans, carrot, mushroom broth}

Maine Lobster Bisque en Croûte 12.5

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}

Blanquette de Veau 32.
^{braised veal shank with cream, Morel mushroom,
carrot, pearl onion & house-made tagliatelle pasta
can be prepared gluten free by substituting steamed potato for the pasta}

Paella 32. ^GF

Roasted Beet, Spinach, Shaved Fennel 10.5

Flax Seed Meal crusted Wild Pacific
Halibut & Jumbo Gulf Shrimp 34. ^GF

Flax Seed Meal crusted Wild Pacific Halibut

^{paper thin raw beef tenderloin, Dijon mustard,
cornichon, fresh cracked black pepper,
extra virgin olive oil, crostini & Parmigiana Reggiano}

Fresh Tagliatelle Pasta & White Truffle Oil 12.5

^{dried fruit brioche canapé,
Granny Smith apple terrine, blood orange reduction}

^{fire roasted peppers, Kalamata olives,
eggplant tapenade, Valbresso Feta,
oregano vinaigrette, grissini}

Caesar 10.5
^{in a crisp Parmesan cheese basket}

^{goat cheese with fresh thyme gougère,
roasted shallot vinaigrette}

^{candied walnuts, dried sour cherries,
Gorgonzola cheese, walnut vinaigrette}

^{saffron rice, wild jumbo Gulf shrimp,
littleneck clams, calamari, natural sea scallops,
roasted chicken & fish}

Flax Seed Meal crusted Wild Pacific Halibut

& Jumbo Gulf Shrimp 34. ^GF

^{Gorgonzola dauphinois potato,
sauté spinach, sauce Bordelaise}

^{14 oz. single bone short rib,
Gorgonzola dauphinois potato,
asparagus, French green beans,
carrot, natural jus}

^{steamed potato, sundried tomato, artichoke,
capers, asparagus tips, lemon butter sauce
& jumbo lump crab}

^{French green beans, cheese grits,
lemon butter sauce}

^{curried French green lentils, extra virgin olive oil,
aged balsamic vinegar}

^{can be prepared gluten free by substituting steamed potato for the pasta}

^{' can be prepared gluten free by substituting steamed potato for the pasta '}

^{fresh cracked black pepper, extra virgin olive oil,
crostini & Parmigiana Reggiano}

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

Pan Sauté Jumbo Wild Gulf Shrimp 16.5 ^{GF
chia seed, cheese grits, saffron aïoli}

Fresh Tagliatelle Pasta with White Truffle Oil 12.5
^{shaved Parmigiana Reggiano}

^{dried fruit brioche canapé, Granny Smith apple terrine,
blood orange reduction}

Sunchoke & Morel Mushroom Ravioli 12.5
^{Parmigiana Reggiano cream}

Wild Gulf Shrimp Bisque en Croûte 12.5
^{poached wild Gulf shrimp}

Oxtail Consommé 12.5
^{beef & mushroom ravioli, white truffle oil}

Local Tomato 10.5
^{hydroponic tomatoes grown by
the Coushatta Tribe in Kinder, Louisiana
fire roasted peppers, Kalamata olives, eggplant tappenade} \\

Roasted Beet, Spinach & Shaved Fennel 10.5

Local Greens & Poached Bosc Pear 10.5 ^{GF
greens grown by Stacy Mack of M&M Farms,
Lake Charles, Louisiana
candied walnuts, dried sour cherries, Gorgonzola cheese,
walnut vinaigrette}

Paella 32.
^{saffron rice, wild jumbo Gulf shrimp, littleneck clams
calamari, natural sea scallops, roasted chicken & fish}

Blanquette de Veau 32.
^{braised veal shank with cream, Morel mushroom,
carrot, pearl onion & house-made tagliatelle pasta
'can be prepared gluten free by substituting steamed potato for the pasta'}

Flax Seed Meal crusted Wild Pacific Halibut & Jumbo Gulf Shrimp 34. ^{GF
vegetable noodles, caponata sauce, caper blossoms}

Filet of Prime Beef Tenderloin 44. ^{GF
Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise}

Pesto Quinoa with Warm Goat Cheese 28.5 ^{GF
roasted eggplant, fire roasted peppers, sauté spinach}

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. ^{GF
curried French green lentils, extra virgin olive oil, aged balsamic vinegar}

Consommé du Canard 12.5
^{veal & mushroom ravioli, white truffle oil}

Pan Sauté Wild Pacific Halibut & Wild Jumbo Gulf Shrimp 34.

Roasted Beet, Spinach & Asparagus 10.5

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

^{dried fruit brioche canapé, Granny Smith apple terrine, blood orange reduction}

House Cold Smoked Wild Chilean Sea Bass 16.5 ^{GF
potato galette, crème fraiche, capers, hard cooked egg}

Fresh Tagliatelle Pasta with White Truffle Oil 12.5
^{shaved Parmigiana Reggiano}

^{braised rabbit ravioli, white truffle oil}

Heirloom Tomato 10.5
^{fire roasted peppers, Kalamata olives,
Valbresso Feta, oregano vinaigrette, grissini}

Roasted Beet, Spinach & White Asparagus 10.5
^{goat cheese with fresh thyme gougère, roasted shallot vinaigrette}

Pan Sauté Wild Pacific Halibut & Jumbo Shrimp 34.
^{saffron steamed potato, puttanesca sauce, caper blossoms}

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

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

Slow Braised Beef Short Rib 34. ^GF

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

Pesto Risotto with Goat Cheese 28.5 ^{GF
roasted eggplant, sauté spinach} \\

^{ratatouille GF} \\

^{spanakopita
sauté spinach GF
grits & Gruyère cheese GF}

^{asparagus tips, lemon butter sauce & crabmeat}

Due to fluctuating weather conditions and general availability of food products which affect some of our dishes, this menu may be slightly varied from what's available for each particular evening.

Oxtail Consommé 12.5
^{beef & duck foie gras ravioli, white truffle oil}

^{asparagus tips, lemon butter sauce & Wild Gulf Shrimp}

Vegetable Risotto with Goat Cheese 28.5 ^{GF
roasted eggplant, sauté spinach, basil oil
& shaved Parmigiana Reggiano}

^{steamed potato, sundried tomato, artichoke, capers,
asparagus tips, lemon butter sauce & jumbo lump crab}

^{paper thin raw beef tenderloin, Dijon mustard, cornichon} \\

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

House Cold Smoked Wild King Salmon 16.5 ^{GF
potato cake, red onion, capers, crème fraiche
extra virgin olive oil, hard cooked local egg}

Consommé du Faisan 12.5

^{please allow 30 minutes and order early may take up to 45 minutes if ordered late}

La Truffe Sauvage House 10.5
^{mixed baby greens, Belgian Endive, Granny Smith apple,
Roquefort cheese, walnut vinaigrette}

Slow Braised Beef Short Rib 34.

Chef’s Assortment of European Cheeses 15.5

Chef’s Assortment of European Cheeses 14.5
^{Gruyère, Gorgonzola Dolce, Roquefort and goat cheese
with toasted baguette, butter & walnuts}

^{vine ripe tomato, English cucumber, Valbreso feta, Kalamata olives,} \\

Jumbo Lump Crabmeat Mary Louise 34.

Pan Roasted Wild Gulf Red Snapper 34.

Pan Roasted Wild Gulf Red Snapper34.

^{on dried fruit brioche with Granny Smith apple terrine, blood orange reduction}

^{Granny Smith apple, beef & fresh herb ravioli, white truffle oil}

Mediterranean 10.5

Chèvre Chaud over Baby Spinach 10.5

Caesar in a Crisp Parmesan Cheese Basket 10.5

La Truffe Sauvage House 10.5 ^GF

Pan Roasted Wild Atlantic Halibut 36.

Pan Sauté Crispy Wild Gulf Red Snapper 32.

Soufflé of the Evening 10.5 ^{GF
please allow 30 minutes}

House Cold Smoked Wild Pacific Halibut 16.5 ^GF

House Cold Smoked Wild King Salmon 16.5 ^GF

^{fire roasted corn & bell pepper risotto, sauté spinach, shrimp sauce}

Consommé du Canard 12.5

^{Montrachet, Gruyère & Roquefort}

Consommé du Canard12.5
^{veal-sour cherry tortellini, white truffle oil}

^{Montrachet, Gruyère, Roquefort & goat cheese}

^{steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab}

^{steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab}

House Cold Smoked Copper River Sockeye Salmon 16.5 ^GF

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

Pan Roasted Wild Pacific Halibut 34.
^{'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab}

^{saffron steamed potato, asparagus, haricot vert, lemon butter sauce}

Pan Sauté Almond Crusted Softshell Crab 32.
^{over crab & cheese grits, asparagus, meunière sauce}

^{steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab}

^{saffron steamed potato, asparagus, haricot vert, lemon butter sauce}

Pan Sauté Almond Crusted Softshell Crab 32.

^{14 oz. single bone short rib, Gorgonzola dauphinois potato,} \\

^{'' steamed potato, sundried tomato, artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab}

Slow Braised Beef Short Rib 28.5

Chilled Duck Foie Gras Parfait 19.5
^{red onion marmalade, pain d’épice}

Oxtail Consommé 12.5
^{civet de lapin ravioli, white truffle oil}

Pot au Feu de Poisson aux Fenouilles et Curry 32.

Tournedo Rossini 58.

Slow Braised Beef Short Rib 28.5.
^{12-14 oz. single bone short rib, Gorgonzola dauphinois potato,
asparagus, French green beans, carrot, natural jus}

Pan Sauté Crispy Wild Gulf Red Snapper 34.
^{curried black beluga lentils, tomato confite, shaved fennel, lobster sauce}

Blanquette de Veau 34.
^{tender veal shank with roasted pearl onion, carrot, mushroom, cream & house-made tagliatelle paste}

Pan Roasted Wild Pacific Halibut 34.
^{saffron steamed potato, marinated artichoke, capers, asparagus tips, lemon butter sauce & jumbo lump crab}

Assorted Organic Mushroom Risotto with White Truffle Oil 28.5 ^{GF
King Oyster, White Beech, Brown Beech & Hen of the Woods
wilted baby spinach & shaved Parmigiana Reggiano}

^{GF - GLUTEN FREE (Some other menu items can be modified to accommodate a gluten free diet.)} \\

^{Gorgonzola dauphinois potato, spanakopita, natural jus}

Pan Sauté Crab Cake 16.5
^{vegetable noodles, créole rémoulade}

Almond Crusted Softshell Crab 32.
^{over crab & cheese grits, asparagus, meunière sauce}

Potato Scale Crusted Wild Gulf Red Snapper 32.
^{shaved Brussel sprouts, fire roasted peppers, red wine butter sauce}

Slow Braised Lamb Shank 28.5.
^{roasted garlic & olive oil mashed potatoes, spanakopita, natural jus}

Pan Sauté Crab Cake 18.5

House Smoked Wild Chilean Sea Bass 16.5 ^{GF
potato galette, avocado crème fraiche & egg}

Chef’s Assortment of Imported Cheeses 14.5
^{Morbier, Montrachet, Gruyère & Roquefort}

Pan Sauté Crab Cake 18 .5
^{julienne vegetables, créole rémoulade}

Pan Sauté Softshell Crab Tower 29.5

^{Gorgonzola dauphinois potato, tomato, broccoli rabe, sauce Bordelaise}

House Smoked Wild Chilean Sea Bass 16.5 ^GF

Filet of Prime Beef Tenderloin 44. ^GF

House Smoked Ōra King Salmon 16.5 ^GF

House Smoked Wild Copper River Salmon 16.5 ^GF