Tchefuncte's Restaurant

Tchefuncte’s chef Ryan Gall specializes in Louisiana and American cuisine highlighting the local area’s freshest ingredients. The scenic view of the Tchefuncte River provides the perfect setting for date night, parties and events, or a special weeknight dinner. On the menu are classic starters like Slow-Roasted Soy Soaked Kurobuta Pork Belly, Turtle Soup, and The “Wedge” salad. Seafood specialties include Asian Spiced Tuna Tartare, Broiled Louisiana Oysters, Pan-Roasted Rock Shrimp, Chilean Sea Bass, Pan Seared Gulf Snapper, and more. The selection of prime meats ranges from A5 Wagyu Striploin and Delmonico-Ribeye to Filet, Colorado Lamb Chops, and more. You can also experience select dry-aged meats by the inch such as the Kansas City Strip or the mouth-watering Porter House. Each can be paired with an array of sauces and sides for the table like the classic Tchefuncte Potatoes, Grilled Asparagus, or Brown Buttered Gnocchi. Also on the menu are a variety of plates like the Roasted Peking Duck Breast, Paneed Veal Chop, and Joyce Farms Airline Chicken Breast, just to name a few. Diners complete their meals with delicious desserts created by Executive Pastry Chef, Brett Gauthier like the Warm Sticky Praline Cake, Chocolate Mousse Cheesecake, or the Paris Soufflée. Tchefuncte’s is open for Lunch Wednesday through Friday, Dinner Tuesday through Saturday, and Brunch on Sunday morning.