La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaAll Desserts are made from scratch by our expert staff
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Lunch Menu

Summer 2016Tue.-Fri. 11:00a-2:00p

All items can be prepared to go!

Housemade Focaccia

Kalamata Olive 4.25
Chili Pesto & Feta 4.5
Organic Herb 3.

Appetizers

Prime Beef Carpaccio 12.5
paper thin raw beef tenderloin, Dijon mustard, extra virgin olive oil, Parmigiana Reggiano, crostini & lemon

Pan Sauté Crab Cake 16.5
vegetable noodles, créole rémoulade

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

House Cold Smoked Copper River Sockeye Salmon 16.5 GF
potato galette, avocado, crème fraiche, lemon

Sea Scallop with Choron Sauce au Gratin 14.5
à la Rockefeller

Roasted Eggplant Stuffed with Feta & Oregano 10.5 GF
tomato fondue

Salads

La Truffe Sauvage House 10.5 GF
baby mixed greens tossed in our house walnut vinaigrette, with Roquefort cheese
Belgian Endive & Granny Smith Apple crisp

Chèvre Chaud over Spinach 10.5
breadcrumb crusted goat cheese, sautéed and served with crostini,
pinenuts, dried figs & roasted shallot vinaigrette

Caesar in a Crisp Parmesan Cheese Basket 10.5
add jumbo lump crabmeat $8.5, chicken $6.75 or beef tenderloin strips $10.5

Mediterranean 10.5
vine ripe tomato, English cucumber, feta cheese, Kalamata olives,
capers, avocado, red onion & oregano vinaigrette

Soups

Traditional Onion 9.5
thyme, garlic crostini and gruyere cheese

Maine Lobster Bisque en Croûte 12.5

Consommé de Queue de Beouf 12.5
oxtail consommé

Sandwiches

all sandwiches on house-made herb focaccia
served with hand cut pomme frites

Roasted Vegetables, Goat Cheese & Kalamata Olive Tappenade 14.5
eggplant, squash, zucchini & fire roasted sweet peppers

Roast Chicken Breast 14.5
romaine, tomato, avocado & Gruyere

Sauté Beef Scaloppini 16.5
Gorgonzola dolce, Dijon, romaine, tomato & cornichon

House Smoked Copper River Sockeye Salmon 16.5
avocado, cucumber, tomato, romaine, red onion & crème fraîche

Main Course

Prince Edward Island Mussels & Littleneck Clams 16.5
curry-tomato cream & Saffron steamed potato

Black Bean-Brown Rice Waffle with Roasted Boneless Half Chicken 18.5 GF
housemade waffle topped with mixed greens and roasted corn relish

Creamy Risotto Milanese 17.5 GF
with roasted eggplant, zucchini, squash Portobello mushroom, fire roasted peppers & Parmesan

Twelve Vegetable Salad with White Anchovies & Sauté Jumbo Shrimp 18.5 GF
tomato, cucumber, red onion, avocado, Kalamata olive, steamed potato, French green beans,
radish, fire roasted peppers, roasted eggplant-zucchini-yellow squash, oregano vinaigrette

Omlette du Jour 16.5 GF
house-made beef sausage, pomme vapeur

Pan Sauté Jumbo Shrimp 19.5
served over ratatouille, spanakopita, Valbreso Feta & lemon

Cauliflower Pancake with Crabmeat 18.5 GF
fresh spinach tossed with roasted shallot vinaigrette

Crab Meat Mary Louise 28.5
crabmeat tossed in a champagne cream sauce and served in a puff pastry shell with asparagus

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

Braised Prime Beef Short Rib 26.5
gratin dauphinois potato with Gorgonzola cheese, French green beans, carrot, asparagus & natural jus

Pan Sauté Calves Liver with Red Onion Marmalade 18.5
served with hand cut pomme frites

Dessert

Flourless Chocolate Cake 12.5 GF
three ingredients combined to create an intense chocolate experience

Lemon Gelato 12.5 GF
topped with toasted swiss meringue

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

Nougat Glacé 12.5 GF
frozen honey mousse with toasted walnuts, almonds and dried fruit
cherries-apricot-figs-currants-blueberries

Sorbet 10.5 GF

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

Soufflé du Jour 10.5 GF
allow 30 minutes

NO SEPARATE CHECKS - multiple parties sharing the payment are accepted

GF - GLUTEN FREE (Some menu items can be modified to accommodate a gluten free diet.)