La Truffe Sauvage - The Wild Truffle
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Dinner Menu

Spring 2014 Tue.-Sat. 6:00p-10:00p

Appetizers

Pan Seared Duck Foie Gras 22.5
over croissant, Granny Smith Apple terrine, blood orange reduction

Natural Sea Scallop au Gratin 12.5

Prime Beef Tenderloin Carpaccio 12.5

Crispy Duck Leg Confit 16.5 GF

House Smoked Wild Chilean Sea Bass, Potato Galette, Crème Fraîche 12.5 GF

Fresh Tagliatelle Pasta tossed with Winter Black Perigord Truffle Butter 12.5

Chef’s Assortment of Imported Cheese 12.5
Montrachet, Gruyère, Gorgonzola, Roquefort

Pan Seared Crab Cake, Creole Remoulade 16.5

Soups

Gratin of Onion with Thyme, Garlic Crostini & Gruyère 8.5

Duck Consommé 12.5

Maine Lobster Bisque en Croûte 10.5

Traditional Turtle with Dry Sherry 10.5

Salads

Caesar Salad in a Crisp Parmesan Cheese Basket 10.5

La Truffe Sauvage House Salad 10.5 GF
local greens grown by Alexandra Zawadzki & Stacy Mack, tossed in our house walnut vinaigrette,
served with Roquefort cheese, Belgian Endive and Granny Smith apple crisp

Chèvre Chaud over Spinach Salad 10.5
sautéed breadcrumb crusted goat cheese, with toasted baguette,
pine-nuts, dried figs & roasted shallot vinaigrette

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

Main Course

Pan Seared Natural Sea Scallops 34. GF
porcini mushroom risotto, asparagus, leek-vermouth cream

Roasted Axis Venison Loin, Forbidden Rice Pilaf, Tomato Provençale 34.
spinach, sour cherry sauce

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

Moroccan Lamb Shoulder Tagine 28.5 GF
ginger, cinnamon, prune, almonds saffron risotto

Pan Roasted Wild Jumbo Gulf Shrimp 28.5
fresh tagliatelle pasta with basil pesto, roasted tomato & sauté spinach

Prime Beef Tenderloin wrapped with Applewood Smoked Bacon 36. GF
Gorgonzola dauphinois potato, asparagus, haricot vert, carrot, Morel mushroom sauce

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

Australian Lamb Rack with Herbes de Provençe, Spanakopita, Ratatouille 32.

SIDES 7.
ratatouille GF
fresh spinach sauté in olive oil GF
gorgonzola dauphinois potato GF
steamed asparagus GF
French green beans almandine GF
shaved brussel sprouts with olive oil & lemon GF
spanakopita

We are happy to prepare whole plant food dishes with Chef's Creation

Soufflé of the Evening 10.5 GF
please allow 30 minutes

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.