AN UPSCALE EXPERIENCE,
DOWN RIVER

RIVER MEETS RIVETING

Step through our doors and transport to the Northshore’s most exquisite dining experience, where tables buzz with anticipation over each course and breathtaking riverfront views create a memory from every moment.

Highlighting the area’s freshest catch and locally grown produce, Executive Chef Ryan Gall creates dishes that uncover nuanced flavors within the storied channels of Louisiana cooking. Pairing with a curated wine list and craft cocktails, leading you into each chapter, complimenting dishes such as pan-seared rock shrimp or A5 Wagyu Striploin, and arriving at the whimsical closing with Pastry Chef Brett Gauthier’s elegant desserts.

Hailing from the heart of Michigan, Chef Gall brings a fierce determination to the kitchen, honed by the hardworking ethos that shaped him from a young age. Now married into a New Orleans family steeped in tradition, he masterfully blends the flavors of his childhood with the vibrant tastes of the Gulf South, crafting innovative dishes that tantalize your senses. Each bite is a journey, evoking nostalgic memories one moment and sparking your imagination with something new and exciting the next. Coming aboard in 2021, Chef Gall has injected new energy into our menu, and forged sustainable partnerships with local vendors to ensure that only the freshest, most flavorful ingredients grace your plate.

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Brett Gauthier

Pastry Chef

Chef Gauthier’s journey from the East Coast to the Gulf South has been one of pastry perfection. With each step, he has honed his skills, creating pastry masterpieces that inspire. From adding Michelin Stars in Washington DC to giving a New Orleans fine dining institution its sweet identity, Chef Gauthier’s desserts are always pushing the boundaries of what the final course can be. His focus on ingredient-driven concepts allows him to showcase the natural flavors of Mother Nature in new and exciting ways. With a touch of whimsy, his desserts dance between playful and fancy, capturing the essence of what makes them special. Daring to defy expectations, Chef Gauthier’s breads and desserts are the perfect way to bookend your meal with elegance and surprise.

Thomas Register

General Manager

Hailing from the heart of Michigan, Chef Gall brings a fierce determination to the kitchen, honed by the hardworking ethos that shaped him from a young age. Now married into a New Orleans family steeped in tradition, he masterfully blends the flavors of his childhood with the vibrant tastes of the Gulf South, crafting innovative dishes that tantalize your senses. Each bite is a journey, evoking nostalgic memories one moment and sparking your imagination with something new and exciting the next. Coming aboard in 2021, Chef Gall has injected new energy into our menu, and forged sustainable partnerships with local vendors to ensure that only the freshest, most flavorful ingredients grace your plate.

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PRIVATE DINING

Whether you’re planning a business meeting, a birthday celebration, or a special occasion, we have the perfect space for you. Our restaurant features a variety of private event spaces that can accommodate groups of all sizes. From intimate gatherings to large parties, we have the flexibility to create a personalized experience that meets your needs.

EXPERIENCES

Let us illuminate your next special event. Make it a memory for the ages in our elegant dining room, perfect for romantic dinners, special occasions, or a night out with friends. Whether you’re celebrating a milestone or simply looking for a night of fine dining, Tchefuncte’s is the perfect choice.

Join us at Tchefuncte’s for a dining experience that you will never forget. Book your table today and let us show you what true elegance and great food can be.

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GOING DOWN?

Are you looking for a fun, family-friendly dining experience? The Anchor offers a laid-back atmosphere where you can kick back, relax, and enjoy delicious food and drinks along the riverfront. From hearty BBQ and burgers to fresh seafood and tasty appetizers, we have something for everyone.  Join us at The Anchor for a casual dining experience that’ll be a reel good time. 

Each Course a Journey

• LUNCH •

Thursday – Friday 11:00am – 2:00pm




Tchefuncte's Two Course

2-Courses, Starting at $22

FIRST COURSE

choice of

Fall pear & roquefort salad

arugula, toasted almonds, basil-lemon vinaigrette, red wine syrup

lobster bisque

chive oil, sherry, lemon créme

First Course

BBQ Shrimp & Chive Cream Biscuit

$16

Worcestershire, Rosemary, Garlic, Lemon, Abita Amber

Crispy Louisiana Oysters

4 for $15 | 8 for $22

Blue Cheese Fondue, Creole Tomato Glaze

Prince Edward Island Mussels Provençal

$16

Garlic-White Wine Butter Sauce, Heirloom Tomato, Grilled Rustic Ciabatta Bread

Thick Cut Pork Belly

$14

House Steak Sauce & Tomato

Country Liver Pâté

$12

Red Wine Syrup, Crostini, Local Green Pea Tendrils

Duck & Goat Cheese Rangoons

$12

Sweet Soy Syrup

Lobster Bisque

$9

Chive Oil, Sherry, Lemon Crème

Caesar Salad

$9

Romaine Hearts, Anchovy, Croutons

SECOND COURSE

choice of

shrimp remoulade roll • $22

local shrimp, brown butter steamed bun

crab ravioli • $26

fresh squid ink ravioli stuffed with crab and ricotta, lobster cream sauce, arugula parmesan

pan bronzed fish of the day • $29

sautéed broccolini, creamy basmati rice grits, brown butter

plates

Pan Bronzed Steelhead Trout

$26

Parsnip Purée, Toasted Pine Nuts, Cardamom & Local Honey Brussel Sprouts, House Pancetta

Pan Bronzed Fish Of The Day

$26

Sautéed Broccolini, Creamy Basmati Rice Grits, Brown Butter

Joyce Farms Chicken Breast

$20

Roasted Carrot Puree, Heirloom Carrots, Balsamic Reduction, Green Pea Tendrils

Louisiana Crab Cake

$36

Louisiana Jumbo Lump Crab Meat, Creole Mustard Beurre Blanc, Citrus Supremes

Paneed Veal

$23

Potato Gnocchi, Prime Beef Bolognese, Parmigiano Reggiano, Crispy Basil

American Wagyu Hangar Steak

$24

Creamed Spinach, Veal Sauce, Roasted Mushroom

entrée salads

Sesame Seared Tuna, Avocado, Carrot & Ginger

$24

Lemon Grass, Benne Seed, Wonton, Aged Soy

Prime Steak Salad

$22

Heirloom Tomato, Fresh Mozzarella, Basil Pesto, Balsamic Marinated Red Onion, Fresh Arugula

Caesar Salad

$18

Romaine Hearts, Croutons, Creamy Caesar Dressing
Choice Of Fried Oysters, Shrimp, or Roasted Chicken

pasta

Rustic Grilled Brown Butter Ciabatta Bread

Pappardelle Bolognese

$16

Meat Sauce, Calabrian Chili, Parmesan

Forest Mushroom Spaghetti

$16

Local Mushrooms, Heirloom Tomato, Caper, Parmesan

Crab Ravioli

$16

Fresh Squid Ink Ravioli Stuffed With Crab and Ricotta, Lobster Cream Sauce, Arugula, Parmesan

sandwiches

choice of brabant potatoes or sweet potato chips

Shrimp Remoulade Roll

$16

Local Shrimp, Brown Butter Steamed Bun

Cured Ora King Salmon BLT

$15

Fresh Bibb Lettuce, Vine Ripe Tomato, Avocado Spread, House Cured Bacon

House Bacon Burger

$16

Prime Beef, Gruyère Cheese, Bacon, Caramelized Onion

Prime Meats

Filet 6 oz.

$39

Hawaiian Ribeye 16 oz.

$49

sides

Fried Shrimp or Oysters

$14

Roasted Forest Mushrooms

$5

Aparagus Almondine

$6

Brabant Potatoes

$6

Creole Chips

$4

Balsamic Carrots

$7

Creamed Spinach

$8

• DINNER •

Wednesday – Thursday 5:00pm – 9:00pm
Friday – Saturday 5:00pm – 9:30pm




First Course

Steelhead Trout Crudo

$19

Lemon Creme Fraiche, Bowfin Caviar, Chive Oil, Serrano Pepper, Buttered Brioche

Asian Spiced Tuna Tartare

$22

Avocado, Lemongrass, Chili Garlic Crunch, Sesame Cracker

Prince Edward Island Mussels Provençal

$16

Garlic-White Wine Butter Sauce, Heirloom Tomato, Grilled Rustic Ciabatta Bread

BBQ Shrimp & Chive Cream Biscuit

$16

Worcestershire, Rosemary, Garlic, Lemon, Abita Amber

Butter Poached Louisiana Crawfish Tails

$16

Charred Corn & Tasso Gravy, Brown Butter Corn Cake

Slow Roasted Soy Soaked Kurobuta Pork Belly

$22

Sesame-Scallion Pancakes, Hoisin Sauce, Cucumber

Crispy Louisiana Oysters

4 for $15 | 8 for $25

Blue Cheese Fondue, Creole Tomato Glaze

Beef Tenderloin Carpaccio & Fried Louisiana Oysters

$26

Mustard Sauce, Shallot, Caper, Brioche

Caviar For The Table

$32

1 oz. Bowfin Caviar, Sweet Corn Pancakes,, Hard-Boiled Egg, Chives, Crème Fraiche, Chopped Shallots

salads

Caesar Salad

$12

Baby Romaine Hearts, Anchovy, Croutons

The “Wedge”

$12

Chilled Iceberg, Creamy Roquefort, Petite Green Salad, Heirloom Tomato, Carrot, Radish, House Bacon

Roasted Beet Salad

$12

Local Goat Cheese, Louisiana Citrus, Frisée, Pistachios, Champagne Vinaigrette

soups

French Onion Soup

$12

Challah Toast, Provolone

Lobster Bisque

$12

Chive Oil, Sherry, Lemon Crème

Meats

Wagyu

Dry-Aged

Prime

Japanese Kuroge Wagyu Striploin – A-5 Score
3 oz. $65 | 6 oz. $105 | 10 oz. $155


American Wagyu Hanger Steak
8 oz. $45 | Chimichurri Marinaded In House

Every rack is USDA Prime dry-aged in-house for more than 30 days and carefully chosen at the perfect aging stage to be served.

Ribeye
18 oz. $72
Kansas City Strip
20 oz. $65
Porterhouse
28 oz. $98

Our prime cuts are from the 1855 Certified Prime Black Angus Beef Program to offer the most tender and well-marbled steaks.


Filet 6 oz. $39 | 8 oz. $49
Delmonico Ribeye 16 oz. $56
Hawaiian Ribeye 16 oz. $56
Colorado Lamb Chops $56

plates

Madeira Braised Beef Short Rib

$38

Creamed Potatoes, Roasted Baby Carrots, Caramelized Shallots, Natural Reduction

Pan Bronzed Steelhead Trout

$32

Parsnip Purée, Toasted Pine Nuts, Cardamom & Local Honey Brussel Sprouts, House Pancetta

Roasted Maine Sea Scallops

$45

Crispy Artichoke, Duck Fat Fingerling Potatoes, Lemon-Caper Sauce

Redfish Meuniere on the Half Shell

$38

Roasted Asparagus, Jumbo Lump Crabmeat, Meuniere Butter Sauce, Bronzed Lemon

Louisiana Crab Cake

$36

Louisiana Jumbo Lump Crab Meat, Creole Mustard Buerre Blanc, Citrus Supremes

Paneed Veal Chop

$44

Ricotta Tortelloni, Tomato Butter Sauce

Joyce Farms Airline Chicken Breast

$29

Fresh Herb Gnocchi, Crispy Applewood Bacon, Roasted Garlic Cream

Surf & Turf

$65

12 oz. Grilled Ribeye, Jumbo Lump Crabmeat, Wild Mushroom Ragout, Creamed Potatoes

pastas

Pappardelle Bolognese

$29

Handmade Pasta, Beef Ragout, Shaved Parmesan, Fresh Herb Bread

Crab Ravioli

$36

Fresh Squid Ink Ravioli stuffed with Crab and Ricotta, Lobster Cream Sauce, Jumbo Lump Crab Meat, Arugula, Parmesan

sauces

sides

enhancements

$4 each / 3 for $10


Au Poivre
N.O. BBQ Butter
Worcestershire Glaze
Steak House Hollandaise
Foie Gras Truffle Butter +$4

$10


Tchefuncte Potatoes
Duck Fat Fingerling Potatoes
Grilled Asparagus
Roasted Cauliflower
Carmelized Onions & Mushrooms
Creamed Spinach
Mashed Potatoes
Brown Buttered Gnocchi

Lump Crab • $16
Crawfish Tails • $12
Foie Gras • $18
Bowfin Caviar • $12

additional

Cake Cutting Fee
$2 per person

Corkage Fee
$35 per bottle

• BAR MENU •

bar bites

Crispy Crab Fritters

$12

Key West Mustard Dipping Sauce

Steelhead Crudo

$12

Lemon Crème Fraiche, Bowfin Caviar, Chive Oil, Serrano Pepper, Buttered Brioche

Duck & Goat Cheese Rangoons

$12

Sweet Soy Glaze

Crispy Louisiana Oysters

$14

Roquefort Blue Cheese Fondue, Creole Tomato Glaze

Country Liver Pâté

$10

Red Wine Syrup, Crostini

Charcuterie Board

$20

Bear River Meats – Wagyu Bresaola & Fennel Pollen Salami, Manchego, Roquefort Blue Cheese, Crostini

HOURS

Wednesday 4:00pm – 9:00pm
Thursday 11:00am – 9:00pm
Friday 11:00am – 9:30pm
Saturday 4:00pm – 9:30pm
Sunday 10:30am – 2:00pm

happy hour

Wednesday & Thursday 4PM – 7PM | Friday 11AM – 7PM

Ponchatoula Spritz

$7

Sparkling Wine, TLC Vodka, St. Germain, Strawberry, Cinnamon Cordial, Lemon Juice

The Palmer

$7

House Peach Tea Infused TLC Vodka, Fresh Lemon Juice, Simple Syrup, Mint Leaves

Old Fashioned

$7

Old Grand Dad, Rich Simple Syrup, Angostura & Orange Bitters

Handshaken Daiquiri

$7

Plantation Rum, Lime Juice, Seasonal Fruit

Featured Wines By The Glass · $8

Donati – Unoaked Chardonnay
High On The Hog – Syrah Red Blend
Marietta – Cabernet Blend
Serenello – Prosecco
Simmonet – Sparkling Rose

 

Wines By The Bottle

Nicola Feuillatte Champagne

$100 $65

Terlan Pinot Grigio

$65 $42

Lola Chardonnay

$36 $55

Diatom Chardonnay

$65 $42

Three Brooms Sauvignon Blanc

$55 $36

Hendry HRW Pinot Noir

$65 $42

Boen Pinot Noir

$55 $40

Bran Caia Italian Blend

$72 $42

Alexander Valley Homestead Red

$55 $30

Picayune Cabernet

$120 $82

Smith & Hook Cabernet

$65 $38