Direct answer
Restaurants should plan 3-5 g of fresh truffle per dish. Use 3 g for a light aroma accent, 5 g for a clear truffle plate, and 10 g for a feature dish, tableside shave, or tasting-menu centerpiece.
Restaurant portion guide
Fresh order
Approx. portions
Suggested use
50 g
10 dishes at 5 g
Chef trial, pasta, eggs, burrata, risotto.
100 g
20 dishes at 5 g
Service-week special or private dining.
150 g
30 dishes at 5 g
Scheduled delivery threshold where eligible.
250 g
50 dishes at 5 g
Feature menu or truffle night.
Adjust by species and aroma
Black Summer Truffle - Tuber aestivum is delicate and nutty, so it often needs a more generous shave. Burgundy Truffle - Tuber uncinatum and Spring White Truffle - Tuber borchii can be more assertive when in season, but both are currently out of stock.
Build the menu around the lot
Fresh truffle lots vary by species, aroma, season, and available grams. Customers on the Thursday Harvest List receive the current price per gram before ordering, so menu math should be built from the current Thursday list.