La Truffe Sauvage - The Wild Truffle
Fine Dining Restaurant in LouisianaCustom-made desserts for your special occasion
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Dinner Menu

Spring 2015Tue.-Sat. 6:00p-10:00p


Chilled Osetra Caviar with Yukon Gold Potato Blini 104.
traditional garnish

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

Natural Sea Scallop au Gratin 14.5
à la Rockefeller

House Smoked Wild Halibut 14.5 GF
potato galette, avocado crème fraiche & egg

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

Pan Seared Moulard Duck Foie Gras 19.5
on croissant with Granny Smith apple terrine, blood orange reduction

Pan Seared Jumbo Lump Crabmeat Bourek 16.5
a crispy North African appetizer including crab, green onion, mango & spicy remoulade


Gratin of Onion with Thyme, Garlic Crostini & Gruyère 9.5

Maine Lobster Bisque en Croûte 12.5

Duck Consommé 12.5
beef & mushroom 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
local greens, Granny Smith apple, Roquefort cheese & walnut vinaigrette,

Main Course

Pan Sauté Wild Gulf Red Snapper 34.
lump crab, saffron steamed potato, asparagus tips, sun-dried tomato, capers & artichoke heart

Mushroom Risotto with White Truffle Oil 28.5 GF
King Oyster, White Beech, Brown Beech & Hen of the Woods
asparagus tips & shaved Parmigiana Reggiano

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

Filet of Prime Beef Tenderloin 36. GF
Gorgonzola dauphinois potato, roasted yellow squash, carrot & haricot vert, sauce Bordelaise

Almond Crusted Softshell Crab 32.
crab & cheese grits, French green beans, Sauce Meunière

Tournedo Rossini 56.
on dried fruit brioche, Madeira wine sauce

Steamed Fresh Half Maine Lobster with Ginger & Garlic Chips 36.
forbidden rice pilaf, sauté spinach

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

Moroccan Lamb Shank Tagine 32 GF
with prunes, raisins, almonds and a side of creamy saffron risotto

Medium-Rare Axis Venison Loin 34. GF
garlic-olive oil mashed potatoes, haricot vert, asparagus, sour cherry-port wine sauce

Seafood Pot au Feu 34.
with fennel, tomato, curry & cream, shrimp, scallop, mussels, littleneck clams & red snapper

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 (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.