Summer black truffle menu at La Toque

The seventh annual summer black truffle menu at La Toque will be served until Sunday, July 23.

The menu is decadent:

• A series of truffled amuse bouches

• First course: chawanmushi custard of sweet white Brentwood corn infused with black truffle and topped with chanterelles

• Second course: “boudin” of scallop and lobster mousse rolled into a “sausage” with John Dory, then wrapped with a layer of black truffles, and served with lobster truffle sauce

• Third course: stinging nettles Piemontese tajarin, with black truffle shaved over tableside

• Main course: veal racks studded with chunks of fresh black truffle, then infused for a few days before roasting. It’s served with sauce Albufera, delicate Pattypan squash and a new version of pommes paillasson layered with fresh black truffle.

• Dessert: mille crepes cake layered with a toasted almond cremeux alternating with layers of Michele Bera’s Blenheim peach jam and black truffle ice cream.

They can create pescatarian or vegetarian versions if notified at least a day in advance. The decadent black truffle sandwich is also back.  When the Aussie truffle season is at its peak, this menu replaces the chef’s tasting menu for two weeks. They hope to have fresh Southern Hemisphere winter truffles on their menu until late August.

The cost is $275 with an $125 for wine pairings. Reserve at

La Toque, 1314 McKinstry St. at Westin Hotel, Napa,, 707-257-5157


July 23