La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaLet us cater your special event
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Thanksgiving 2013
Thursday, November 28th

Turkey Lunch To Go
11am - 11:30am
Pre-paid only - Credit Card Required
$200. plus tax
12-14 lb. Turkey with all the trimmings. Serves 6.
apple-sage puff pastry stuffing, whipped potatoes, yams, haricot vert, gravy & cranberry sauce.
Orders must be placed by Thursday, November 21st, payment must accompany order.
Turkeys will be cooked and ready to eat; pickup between 11:00 and 11:30am, Thanksgiving Day.
Add a 10" pecan pie for $38. plus tax

Prix Fixe Lunch
11am - 2pm
Reservations Only - Credit Card Required
$80. per person ᠅ $37.5 per child
beverages, tax and gratuity are additional

1st Course

Civet de Lapin Half Moon Ravioli
braising jus, Parmigiana Reggiano, truffle drops

Jumbo Lump Crabmeat Tartlette
Louisiana crabmeat, pickled cucumber, avocado, jicama & smoked chipotle pepper aïoli

Skin-on Crispy Red Snapper
Chanterelle fricassée, olive oil & Meyer lemon emulsion

2nd Course

Salad of Local Greens & Bartlett Pear
local greens grown by Alexandra Zawadzki & Stacy Mack
Maytag Blue cheese, spicy Macadamia nuts, pomegranate, walnut vinaigrette

Celery Root Velouté
poached bay scallop, celery root chips, crème fraîche

3rd Course

Traditional Roast Turkey
haricot vert, whipped potatoes, puff pastry stuffing with sage &
Granny Smith apple, yams, natural jus & cranberry sauce

Broiled Beef Tenderloin
pomme soufflé, asparagus, sauce Béarnaise

Moroccan Lamb Tagine
lamb shoulder with Moroccan spices, prunes, raisins & almonds

4th Course

Gateau Succés
layers of almond meringue & sponge with mocha buttercream and toasted almonds

Warm Rhubarb Tart
blood orange gelato
blood oranges grown by Ann Reinauer

Triple Chocolate Mousse Cake
macadamia giandujia crust, glazed with ganache, raspberry sauce

Childrens Menu
6-13 yrs

Main Course

Traditional Roast Turkey
haricot vert, whipped potatoes, puff pastry stuffing with sage &
Granny Smith apple, yams, natural jus & cranberry sauce

Dessert

Gateau Succés
layers of almond meringue & sponge with mocha buttercream and toasted almonds

Warm Rhubarb Tart
blood orange gelato
blood oranges grown by Ann Reinauer

Triple Chocolate Mousse Cake
macadamia giandujia crust, glazed with ganache, raspberry sauce

E-mail thanksgiving@thewildtruffle.com
Reservations: 337.439.8364