La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaFine Dining in Louisiana and Texas
Home PageMenusWine ListSpecial EventsContact Us

Dinner Menu

Spring 2016Tue.-Sat. 6:00p-10:00p


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

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

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

Natural Sea Scallop au Gratin 14.5
à la Rockefeller

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

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

Pan Sauté Crab Cake 16.5
vegetable noodles, créole rémoulade


Gratin of Onion with Thyme, Garlic Crostini & Gruyère 9.5

Maine Lobster Bisque en Croûte 12.5

Oxtail Consommé 12.5
civet de lapin ravioli, white truffle oil


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
baby mixed greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette,

Main Course

Pot au Feu de Poisson aux Fenouilles et Curry 32.
with tomato, cream, shrimp, scallop, mussels, littleneck clams & fresh fish

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

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

Slow Braised Beef Short Rib 28.5
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

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

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

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

Pan Roasted Wild Pacific Halibut 34.
steamed potato, sundried tomato, 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

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

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.