Southern Creole seafood, patient sauces and generous plates — chef's signature pasta, seafood rice, lobster tails and lamb chops — served in an intimate dining room made for birthdays, date nights and the evenings you dress for.
Truffle's menu runs from honey buffalo shrimp and salmon rolls to chef's signature pasta, seafood rice, lamb chops, lobster tails, wings, grits and Southern sides — cooked with a heavy hand on the sauce and no interest in restraint.
The room is small, dark and intentional — the kind of place people book for a birthday and stay at all night.
Hand-crafted flavor, plates worth the drive, and a dining room that photographs as well as the food does.
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Truffle's appeal is the collision of Southern comfort and special-occasion energy: chargrilled oysters, seafood, rich sides, large proteins, brunch plates and indulgent desserts, all coming out of a kitchen small enough that every plate is finished by hand.
Everything arrives sauced, seasoned and built to share — or not to share, depending on the night.
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Thick-cut and griddled to order, landing on the same plate as the blackened protein, shrimp and cream sauce that make brunch here a full commitment.
Two flutes and the dinner menu waiting on the table. Truffle is currently BYOB, so sort the bottle out before you plan the toast.
Brunch service runs Saturday 12–11 PM and Sunday 12–9 PM. Truffle is currently BYOB — confirm before you bring a bottle.
Truffle is an intimate room and seating is limited during busy periods. Tell us the night, the hour and how many are joining you — then look over the menu while you're here.
Every request is reviewed by the restaurant. You'll hear back before your table is held.
Brunch is served Saturday and Sunday from 12 PM.
Monday–Friday 4–11 PM · Saturday 12–11 PM · Sunday 12–9 PM
Brunch served Saturday and Sunday from 12 PM. Currently BYOB.
