Truffled Scallop
New York Strip Rolled in Fresh Black Truffle, Sauce Perigourdine, Truffle Crushed Yukon Gold Potato, and Romano Beans

Annual ‘All Black Truffle Menus’

Surrender to Nature’s Most Seductive Aroma

La Toque has long been known for our extravagant ‘All Black Truffle Menus’ with fresh black truffles in every course. In January 2025 we will celebrate our 43rd edition of this decadent menu.

For the past decade, successful truffle cultivation in the Southern Hemisphere has given us the opportunity to offer a “Summer Edition” of our ‘All Black Truffle Menu’ in July, using fresh Australian Black Winter Truffles. They are every bit as good as their European ancestors.  To have aromatic fresh Winter Truffles in the Summer is particularly exciting when we pair them with delicious ingredients such as foraged morel mushrooms or fresh sweet corn that are not available in January.

We only use truffles from sources we know well and have used for years. We feature three species of fresh Truffles; Tuber Magnatum Pico, the true white truffle, Tuber Melanosporum, the true winter black truffle and occasionally Tuber Uncinatum, often referred to as the Summer or Burgundy truffle. Other species just don’t compare, and they’re not worth the money. We do not use truffles native to China or Oregon, although we are beginning to source small initial amounts of fresh truffles from successful “truffirès” in Northern California. Chinese black truffles from the Himalayas are an inferior species with little aroma which pales in comparison to the real thing. Sadly, many people don’t know the difference and are either easily fooled, or worse, compensate with truffle oil to cut costs.

We don’t use “truffle oil”, “truffle cream”, “truffle honey” or “truffle salt” at La Toque. Flavored truffle products are crap, shunned by good chefs who know better. All of these products will desensitize your palate to the true but more subtle flavor of real fresh truffle. Truffles have been savored for millennia but truffle oil is a new phenomenon. It is no coincidence that “truffle oil” appeared only when flavor scientists figured out how to make it in the laboratory with chemicals that mimic the natural compounds responsible for the truffle’s legendary aroma. If it was possible to produce truffle oil by natural means, the Romans would have figured it out, long ago. You can infuse some fresh truffle flavor into oil or butter, but it doesn’t keep any better than fresh truffles which are best consumed within two weeks of harvest. Because of this very short shelf life, real truffle-flavored oil is simply not a viable product. No matter how fancy the bottle or prestigious the purveyor, commercially produced truffle oil is invariably artificially flavored with 2,4 dithiapentane, derived from refined petroleum. Real “homemade” truffle-flavored oil or butter is always subtle in flavor unlike the powerful products sold commercially. That little scrap of “truffle” at the bottom of the jar is often from an inferior species, and in any event, it takes much more than a little crumb of truffle to infuse oil with any amount of flavor.

La Toque offers a prix-fixe ‘All Black Truffle Menu’ in both January and July.

You can see our truffle menus from the previous year by clicking the buttons below.

8th Annual All Black Truffle Menu: Summer Edition

(Please note- this menu REPLACES the Chef’s Tasting Menu from Wed. July 10th – Sun. July 21st, 2024)

BELOW IS A COPY OF LAST YEAR’S MENU FOR REFERENCE ONLY.
THIS YEAR’S MENU IS COMING SOON.

Amuse Bouches
Truffled Puff Bread  –  Black Truffle Vichyssoise
Duck Liver Truffle Toast
~
Truffled Brentwood White Corn Chawanmushi with Chanterelles
Champagne Paul Bara, Brut Réserve, Grand Cru, Bouzy

John Dory, Lobster and Scallop Boudin
Rolled in Black Truffle with Lobster Truffle Sauce
2009 Chablis Premier Cru, Vaillon, Domaine Daniel-Etienne Defaix

Tajarin all’ Ortiche with Fresh Australian Black Winter Truffle
2016 Barolo, Capalot, Crissante Alessandria

Truffle Studded Roasted Rack of Veal
Summer Squashes, Truffled Paillason Potato, Sauce Albufera
2017 Cabernet Franc, “Two-Fourteen”,  Lang & Reed, Napa Valley

Mille Crepes Cake
Blenheim Apricot Jam and Black Truffle Almond Cremeux,
Black Truffle Ice Cream
2017 Domaine Des Baumard, Quarts de Chaume, Grand Cru

Amanda’s Chocolate Truffles

~~~~~~~~~~~~~~~~~~~~~~~~

8th Annual All Black Truffle Menu: Summer Edition

Vegetarian

(Please note- this menu REPLACES the Chef’s Tasting Menu from Wed. July 10th – Sun. July 21st, 2024)

BELOW IS A COPY OF LAST YEAR’S MENU FOR REFERENCE ONLY.
THIS YEAR’S MENU IS COMING SOON.

Amuse Bouches
Truffled Puff Bread  –  Black Truffle Vichyssoise
Truffle Deviled Egg Toast
~
Truffled Brentwood White Corn Chawanmushi with Chanterelles
Champagne Paul Bara, Brut Réserve, Grand Cru, Bouzy
 
Fiscalini Pearls with Roasted Stuffed Morels
and Fresh Black Truffle
2020 Freeman Pinot Noir, Russian River Valley
 
Tajarin all’ Ortiche with Fresh Australian Black Winter Truffle
2016 Barolo, Capalot, Crissante Alessandria

Black Truffle and Portobello Pithivier
Patty Pan Squash, Black Garlic Bearnaise
2017 Cabernet Franc, “Two-Fourteen”,  Lang & Reed, Napa Valley

Mille Crepes Cake
Blenheim Apricot Jam and Black Truffle Almond Cremeux,
Black Truffle Ice Cream
2017 Domaine Des Baumard, Quarts de Chaume, Grand Cru
 
Amanda’s Chocolate Truffles

Truffle Menu 295 Vegetarian Truffle Menu 200

Wine Pairing 125

A 20% service charge, shared by the entire staff, will be included on each check. Tipping is not expected.

(Please note- while we do make a concerted effort to keep our online menus up-to-date, some items may have been changed or replaced by the time you join us.)

John Dory, Lobster and Scallop Boudin rolled in Black Truffle with Lobster Truffle Sauce

Explore These Other Menus

Chef's Tasting Experience

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À La Carte Experience

Choose your own taste adventure from our seasonally evolving menu.

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Dessert Menu

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Wine List

The extraordinary breadth and depth of our selections are matched only by our beverage team’s skill at guiding guests to their ideal bottle.

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