Tasso, tomato confit and corn polenta cakes.

Potatoes, tasso, housemade andouille sausage, mama lil's peppers, and tomato confit.

This item was featured on the food network's fall season premiere of the best thing I ever ate.

Parsnips, brussels sprouts, yukon golds, fine herbs.

Fingerling potatoes, seasonal greens, and caramelized shallots.

2 eggs, housemade buttermilk biscuit.

2 eggs, parsley, grana padano, and arugula.

Creole marinade, shallot pan sauce, and arugula 'salad'.

Shrimp, pacific fish, crawfish, tasso, and creole sauce.

Served with breakfast potatoes.

2 eggs, breakfast potatoes and your choice of meat and toast snake river farm ham, housemade garlic sausage, or bacon white, wheat, rye or buttermilk biscuit.

With snake river farms ham and veal shallot pan sauce.

With Rustic duck and pistachio terrine and veal shallot pan sauce.

With beef filet tournedos and mushroom-tasso merchan du vin.

Dungeness crab, prawns, andouille, and creole hollandaise.

2 eggs, potato coins, fine herbs and bacon vinaigrette.

With a sunchoke-fennel-arugula 'salad'; Poached eggs, arugula, basil, and broken balsamic vinaigrette.

Snake river farms ham, gruyere, dijon mustard topped with 2 eggs and gruyere mornay.

Fried egg, bacon, avocado, lettuce, tomatoes, and herb aioli.

Holy trinity, fresh herbs, and tasso-black pepper gravy.

Shallots, garlic confit, fine herbs, and asparagus.

Tomato and garlic confit, and black pepper-tasso gravy.

Dungeness crab, shrimp, andouille, tomato confit, asparagus garlic confit, fine herbs, and creole hollandaise.

Mornay, garlic confit, shallots, and fine herbs.

Shallots, fine herbs, and creme fraiche.

Shallots, chervil, chives, and mornay.

Truffle oil, asparagus, cave aged gruyere, and fine herbs.

Arugula, garlic confit, and shallots.

Cave-aged gruyere, shallots and fine herbs.

Fresh strawberries and pecan butter.

With whipped butter and maple syrup.

Bibb lettuce, heirloom tomatoes, pine nuts, grilled sweet onions, fine herbs, rosemary vinaigrette, and basil pistou.

Avocado, fennel, arugula, and champagne vinaigrette.

Frisee, castelfranco, shallots, arugula chiffonade lemon creme fraiche-caper dressing.

Frisee, arugula, golden beets, fingerling 'coins', haricot verts, asparagus, Nicoise olives, tomatoes, and champagne vinaigrette.

Rich beef stock, cave-aged gruyere, crouton, and onion confit.

Shrimp, pacific fish, andouille, crawfish, and tomato confit.

Warm asparagus, white truffle oil, and creme fraiche.

Arugula, bibb lettuce, tomatoes, avocado, and fine herbs with champagne vinaigrette.

Toasted pine nuts, 'caesar' emulsion, and grana padano.

Haricots verts, asparagus, yellow beets, Nicoise olives, fine herbs, and champagne-sherry vinaigrette.

Stilton bleu cheese with walnut vinaigrette.

Heirloom tomatoes, arugula, basil, fennel, and pistou.

With a Tarragon-Chive Ravigote.

With a horseradish-truffle emulsion.

Shallots, thyme, fine herbs, and garlic confit.

Creole white, spicy red remoulade, and lemon.

Apple mostarda, pickled shallots, and cornichons.

With tomato-basil jam and Crestenza bruschetta.

Smoky demi-glace, pureed potatoes, and chives.

Apple mostarda, pickled shallots, radish batons, and arugula.

Arugula 'salad', and shaved parmiggiano.

Cave aged gruyere, sauerkraut, and remoulade.

with Caramelized Onions and Mama Lil's Peppers; fresh herbs mayo, and french onion soup broth.

Oil cured peppers, chevre, and arugula 'salad'.

With housemade mozzarella, arugula and basil; Roma tomatoes, red onions, and fresh herbs mayonnaise.

Hot coppa, mortadella, soppresatta, provolone, spicy olive-pepper relish, and fresh herbs mayonnaise.

caramelized onions, lettuce, tomato, and herb mayo.

Arugula, basil, roma tomatoes, red onion, and herb mayo.

Carlton farms ham, gruyere, dijon mustard, and mornay.

The city's only all prime beef burger. Served on a macrina bakery potato bun with lettuce, tomato, red onion, herbs mayo, and pommes.

Lamb sirloin with cumin, coriander, mace, cardamom, and clove gently folded in, chevre is optional.

Caramelized onions, provolone, lettuce, tomato, and herb aioli.

Fresh herb aioli, and rustic macrina bakery country bread.

With housemade andouille sausage; Unapologetically spicy, deep, dark creole flavor.

With a creole crawfish-tasso sauce; Served over creamy corn grits.

Prawns, pacific fish, crawfish andouille sausage, and dark roux.

Paprika, cayenne, served over creamy corn grits.

Served over creamy corn grits.

Over creole basmati rice with scallions and parsley.

Creole tomato-shellfish broth, fine herbs, pernod, rouille.

With creamed corn and basil 'humita'; Garlicky creamed corn, arugula-radish 'salad'.

Creamed corn and basil humita, arugula-radish 'salad'.

Thyme, parsley, white wine, shallots, garlic confit.

Tender skirt steak, Toulouse steak butter, and aioli.

Pureed potatoes, and buttermilk biscuit.

Beef short ribs, andouille, cayenne, and pureed potatoes.

With Jerusalem artichokes in a bright tomato sauce; Baby tomatoes, fresh basil, parsley, and Cappellini.

Fresh tagliatelle, sage, thyme, and Grana Padano.

Sage, thyme, tagliatelle, and Grana Padano.

With housemade tasso over pappardelle; Tomato confit, thyme, parsley, fried sage.

With housemade tasso over pappardelle; Tomato confit, thyme, parsley, fried sage.

Tomato confit, gar tasso ham, paprika.

Haricots verts, asparagus, sunchokes, golden beets, Nicoise olives, baby tomatoes, fine herbs, and champagne vinaigrette.

Shallots, and grain mustard vinaigrette.

Grana Padano, Caesar emulsion, and crostini.

Nicoise olives, fine herbs, pistachios, and walnut vin.

Fingerling 'coins', Castelfranco, poached hen egg*, fine herbs, tarragon, and grain mustard vinaigrette.

Basil pistou fennel, and arugula.

Fennel, arugula, tarragon, pistachios, and champagne vin.

Dungeness Crab, Wild Pacific Prawns, avocado, baby tomatoes, bacon, bleu, nicoise olives with 'louis' emulsion.

Frisee, castelfranco, shallots, arugula chiffonade, lemon, and creme fraiche-caper dressing.

With dungeness crab and white truffle; Chives, creme fraiche, and white pepper, evo

Cave aged gruyere, and sweet onion confit.

Dark spicy roux, housemade andouille, and creole rice.

Mama lil's hot pepper 'chow chow' jelly, and louis emulsion.

Out homage to 'crab maison' at galatoire's, and the iconic french quarter restaurant on bourbon street.

Lemon nuoc cham, sherry, and black pepper.

Sambal chile rouille, fried basil leaves, and fried garlic.

Horseradish-white truffle emulsion, cucumber, and tarragon.

With a roasted shallot paste and red basil; Lemon nuoc cham, black pepper, and evo.

Shallots, white wine, garlic, and fine herbs.

With butternut squash and Palacios chorizo; Tomato and garlic confits, white wine, and parsley.

With San Daniel Prosciutto and a Artichoke, Fennel and Arugula Salad; poached egg*, basil, broken pedro-ximinez vinaigrette.

Apple mustarda, arugula, pickled shallots, and radish batons.

Braised for 3 hours, deep flavor, melting texture, local sweet onions soubise.

With tomato-red basil jam and crescenza cheese; Radish batons, pickled shallots, arugula.

For exquisite and rustic classic french charcuterie, we think this is the perfect place you could start.

9 oz. rib eye, shallot-tasso pan sauce.

9 oz. Painted Hills rib eye, and artisan bleu.

12 oz. prime strip loin, green peppercorn-veal pan sauce.

With chanterelles, cippolinis, and tasso; 8 oz. Filet, thyme, shallots, parsley.

Crawfish tails, tasso, thyme, pureed potatoes. 8 oz.

Chervil, chives, tarragon, and beurre blanc. 12 oz.

Highly marbled, with a shallot-tasso pan sauce.

The steakhouse classic that needs no changing. 12 oz.

Deep flavor, melting texture, shallot-tasso pan sauce. 8 oz.

Brussels Sprouts, Bacon Lardons, and Cippolinis; roasted shallots, thyme, guajillo-molasses marinade.

With a Smoky Tasso-Black Pepper Demi; pureed potatoes, chives, fried leeks.

Gruyere, grilled sweet onion, tomato jam, cornichons, mama lil's peppers. Pommes frites and aioli.

Chanel chevre hot pepper jelly, arugula, mama lil's peppers, cornichons Pommes frites and aioli.

With Housemade Ricotta Gnocchi and Fried Sage; toasted garlic, fennel seed, serranos, sofrito.

Tomato confit, cippolini, tagliatelle, and grana padano.

Sage, corn and truffle oil, shallots, tarragon, chervil.

Tomato confit, basil, parsley, cayenne.

With housemade tasso over pappardelle; Tomato confit, thyme, parsley, fried sage.

With Jerusalem Artichokes in a Bright Tomato Sauce; baby tomatoes, fresh basil, parsley, capellini.

With housemade ricotta gnocchi and fried sage; Parsley, grana padano, brown butter, madeira.

Foraged mushrooms, arugula, shallots, pan jus.

With a Black Pepper-Tasso Gravy.

With chanterelles, butternut squash and sunchokes; Madeira, caramelized shallots, frisee, hazelnuts.

With brussels sprouts, shallots and housemade tasso; Shallots, thyme, grain mustard, oloroso sherry.

Toulouse Petit's personally selected barrel of Elijah Craig peach puree, lemon, dash of bitters

Grapefruit vodka, peach, lemon, honey and sparkling wine.

Vodka, elderflower liqueur, grapefruit juice and sparkling wine.

House aged bourbon using time and oak, green chartreuse, ancho reyes, elderflower and lime.

White wine, peach schnapps, tuaca and pineapple juice.

Light and dark rum, lime, passion fruit nectar, orange juice, pineapple syrup, angostura bitters and soda.

Old overholt rye, pernod rinse, sugar and bitters.

Bulldog gin, campari, and dolin sweet vermouth.

Rye, carpano antica, campari and orange twist.