Toulouse Dive Bar
Toulouse Dive Bar > Menu View Details
Prices and menu items are subject to change. Contact the restaurant for the most up to date information.
- Brunch - Les Soupes & Salads
- Lobster Bisque
- With crème fraiche.
- Lobster Bisque
- With crème fraiche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Lobster Bisque
- With crème fraiche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Lobster Bisque
- With crème fraiche.
- Lobster Bisque
- With crème fraiche.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Les Soupes & Salades
- Ni̇çoi̇se
- ahi tuna loin, spring mix, hard-boiled egg, nicoise olives, potatoes, white anchovies, lemon. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Lobster Bisque
- Lobster knuckle, crème fraiche
- Salade Maison
- Vegetarian and Gluten-Free. Bibb lettuce, radicchio, Dijon vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chicken Curry Salade
- golden raisins, mango chutney, creme fraiche, toast. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Lobster Bisque
- Lobster knuckle, crème fraîche. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Salade Maison
- Vegetarian. Gluten Free. Bibb lettuce, radicchio, dijon vinaigrette.
- Soup D'oignon
- crostini bread, gruyere cheese chives. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Niçoise
- Gluten-Free. Seared tuna, hard boiled egg, olives, hericot vert, potato confit, white anchovies, lemon.
- Soup D'oignon
- crostini bread, gruyère cheese chives. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Onion Soup Gratinée
- crostini bread, gruyère cheese chives. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Toulouse Salade
- Vegetarian and Gluten-Free. bibb lettuce, pear, roquefort, walnuts, raspberry vinaigrette
- Lobster Bisque
- puff pastry, lobster knuckle, crème fraiche. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Ni̇çoi̇se
- Gluten-Free. seared tuna, hard boiled egg, olives, hericot vert, potato confit, white anchovies, lemon
- Chopped Salade
- Gluten-Free. Avocado, tomato, smoked bacon, blue cheese auvergne, onion, Dijon vinaigrette.
- Toulouse Salade
- Vegetarian. Gluten Free. Bibb lettuce, endive, William pear, Roquefort, walnuts, raspberry vinaigrette.
- Toulouse Salade
- Vegetarian and Gluten-Free. bibb lettuce, william pears, roquefort cheese, walnuts, raspberry vinaigrette *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Bistro Salade
- bibb lettuce, roasted pears, roquefort cheese, walnuts, raspberry vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Bistro Salade
- bibb lettuce, roasted pears, roquefort cheese, walnuts, raspberry vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Salade Maison
- bibb lettuce, cucumber, radish, dijon vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Soup D'oignon
- chives, gruyere, baguette
- Beet Salade
- Texas farm goat cheese, frisée, spinach, pecans, strawberries, herb dressing. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chopped Salade
- Gluten-Free. avocado, tomatoes, hearts of palm, blue cheese, dijon vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Lobster Salade
- petite citrus, shaved fennel, avocado, balsamic vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Ni̇çoi̇se
- Gluten-Free. Seared tuna, hard boiled egg, olives, hericot vert, potato confit, white anchovies, lemon *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Salade Maison
- Vegetarian and Gluten-Free. bibb lettuce, radicchio, dijon vinaigrette
- Beet And Goat Cheese Salade
- Gluten-Free. whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician
- Lobster Salade
- petite citrus, shaved fennel, avocado, balsamic vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Toulouse Salade
- Vegetarian and Gluten-Free. Bibb lettuce, endive, pear, roquefort, walnuts, raspberry vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chicken Curry Salade
- golden raisins, mango chutney, creme fraiche, toast
- Soup D'oignon
- Chives, gruyere, baguette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chicken Curry Salade
- golden raisins, mango chutney, creme fraiche, toast. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Beet And Goat Cheese Salade
- Gluten-Free. Local goat cheese, frisée, endive, baby spinach, spiced walnuts, strawberries, thyme gastrique.
- Salade Maison
- Vegetarian and Gluten-Free. bibb lettuce, cucumber, radish, dijon vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Lobster Bisque
- puff pastry, lobster knuckle, crème fraiche. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chicken Curry Salade
- golden raisins, mango chutney, creme fraiche, toast. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Beet Salade
- Texas farm goat cheese, frisée, spinach, pecans, strawberries, herb dressing. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Bistro Salade
- bibb lettuce, roasted pears, roquefort cheese, walnuts, raspberry vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Beet Salade
- Texas farm goat cheese, frisée, spinach, pecans, strawberries, herb dressing. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Beet And Goat Cheese Salade
- Gluten-Free. Local goat cheese, frisée, endive, baby spinach, spiced walnuts, strawberries, thyme gastrique. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chopped Salad
- avocado, tomatoes, hearts of palm, blue cheese, dijon vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chopped Salade
- Gluten-Free. Avocado, tomato, smoked bacon, blue cheese auvergne, onion, dijon vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Bistro Salade
- bibb lettuce, roasted pears, roquefort cheese, walnuts, raspberry vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Beet And Goat Cheese Salade
- Gluten-Free. whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique add chicken 7, shrimp 7, salmon" 10
- Lobster Bisque
- Lobster knuckle, crème fraîche.
- Chicken Curry Salad
- Golden raisins, mango chutney, creme fraiche, toast *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Soup D'oignon
- Chives, gruyere, baguette.
- Niçoise
- Gluten-Free. Seared tuna, hard boiled egg, olives, hericot vert, potato confit, white anchovies, lemon. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Chopped Salad
- Gluten-Free. avocado, tomatoes, hearts of palm, blue cheese, dijon vinaigrette. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Brunch - Les Oeufs & More
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Orange French Toast
- Topped with powdered sugar, berries and mascarpone cheese.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Orange French Toast
- Topped with powdered sugar, berries and mascarpone cheese.
- Orange French Toast
- Topped with powdered sugar, berries and mascarpone cheese.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Eggs Any Style
- Two eggs with choice of bacon, ham or breakfast sausage, served with roasted potatoes.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Eggs Any Style
- Two eggs with choice of bacon, ham or breakfast sausage, served with roasted potatoes.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Eggs Any Style
- Two eggs with choice of bacon, ham or breakfast sausage, served with roasted potatoes.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Eggs Any Style
- Two eggs with choice of bacon, ham or breakfast sausage, served with roasted potatoes.
- Eggs Any Style
- Two eggs with choice of bacon, ham or breakfast sausage, served with roasted potatoes.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Steak & Eggs Frites
- Certified Angus 9 oz. steak with two eggs any style served with pommes frites and béarnaise sauce.
- Orange French Toast
- Topped with powdered sugar, berries and mascarpone cheese.
- Steak & Eggs Frites
- Certified Angus 9 oz. steak with two eggs any style served with pommes frites and béarnaise sauce.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Steak & Eggs Frites
- Certified Angus 9 oz. steak with two eggs any style served with pommes frites and béarnaise sauce.
- Bagel & Cream Cheese
- Served with smoked salmon.
- Orange French Toast
- Topped with powdered sugar, berries and mascarpone cheese.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Steak & Eggs Frites
- Certified Angus 9 oz. steak with two eggs any style served with pommes frites and béarnaise sauce.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Les Soupes & Salades - Brunch
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Lobster Bisque
- With crème fraîche.
- Lobster Bisque
- With crème fraîche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Lobster Bisque
- With crème fraîche.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Lobster Bisque
- With crème fraîche.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Lunch - Les Soupes & Salad
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Lobster Bisque
- With crème fraîche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Lobster Bisque
- With crème fraîche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Lobster Bisque
- With crème fraîche.
- Lobster Bisque
- With crème fraîche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Lobster Bisque
- With crème fraîche.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Brunch - Les Plats Du Jour
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salad.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salad.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Trout Almondine
- Served with vegetable bouquetiere, capers meuniere sauce and pomme vapeur.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salad.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Trout Almondine
- Served with vegetable bouquetiere, capers meuniere sauce and pomme vapeur.
- Trout Almondine
- Served with vegetable bouquetiere, capers meuniere sauce and pomme vapeur.
- Trout Almondine
- Served with vegetable bouquetiere, capers meuniere sauce and pomme vapeur.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salad.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salad.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Trout Almondine
- Served with vegetable bouquetiere, capers meuniere sauce and pomme vapeur.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Desserts
- Chocolate Tart
- Dark chocolate ganache, passion fruit coulis, candied hazelnuts, vanilla gelato.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Profiteroles
- Filled with vanilla pastry cream, nougatine powder, chocolate sauce, and vanilla gelato.
- Les Soufflé
- Grand Marnier chocolate.
- Apple Tarte Tatin
- Served vanilla ice cream.
- Moelleux Au Chocolat
- Served with pecan nougatine, caramel and lava sauce served with vanilla ice cream.
- Les Soufflé
- Grand Marnier chocolate.
- Profiteroles
- Filled with pastry cream, nougatine powder, warm chocolate sauce, and vanilla gelato.
- Strawberry Buttermilk Shortcake
- Burgundy macerated strawberries, chantilly cream, vanilla gelato.
- Profiteroles
- Filled with pastry cream, nougatine powder, warm chocolate sauce, and vanilla gelato.
- Profiteroles
- Filled with vanilla pastry cream, nougatine powder, chocolate sauce, and vanilla gelato.
- Moelleux Au Chocolat
- Served with pecan nougatine, caramel and lava sauce served with vanilla ice cream.
- Strawberry Buttermilk Shortcake
- Burgundy macerated strawberries, chantilly cream, vanilla gelato.
- Profiteroles
- Filled with vanilla pastry cream, nougatine powder, chocolate sauce, and vanilla gelato.
- Les Soufflé
- Grand Marnier chocolate.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Chocolate Tart
- Dark chocolate ganache, passion fruit coulis, candied hazelnuts, vanilla gelato.
- Profiteroles
- Filled with vanilla pastry cream, nougatine powder, chocolate sauce, and vanilla gelato.
- Strawberry Buttermilk Shortcake
- Burgundy macerated strawberries, chantilly cream, vanilla gelato.
- Les Soufflé
- Grand Marnier chocolate.
- Dark Chocolate Mousse
- Topped with chantilly cream, fresh raspberries, and chocolate shavings.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Creme Brulee
- Vanilla custard, lavender gelee, raspberries, cherry, and pistachio biscotti.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Chocolate Tart
- Dark chocolate ganache, passion fruit coulis, candied hazelnuts, vanilla gelato.
- Profiteroles
- Filled with pastry cream, nougatine powder, warm chocolate sauce, and vanilla gelato.
- Dark Chocolate Mousse
- Topped with chantilly cream, fresh raspberries, and chocolate shavings.
- Dark Chocolate Mousse
- Topped with chantilly cream, fresh raspberries, and chocolate shavings.
- Creme Brulee
- Vanilla custard, lavender gelee, raspberries, cherry, and pistachio biscotti.
- Apple Tarte Tatin
- Served vanilla ice cream.
- Beignets & Coffee
- Parisian doughnuts served with espresso pot de creme.
- Apple Tarte Tatin
- Served vanilla ice cream.
- Profiteroles
- Filled with vanilla pastry cream, nougatine powder, chocolate sauce, and vanilla gelato.
- Profiteroles
- Filled with pastry cream, nougatine powder, warm chocolate sauce, and vanilla gelato.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Strawberry Buttermilk Shortcake
- Burgundy macerated strawberries, chantilly cream, vanilla gelato.
- Les Soufflé
- Grand Marnier chocolate.
- Beignets & Coffee
- Parisian doughnuts served with espresso pot de creme.
- Creme Brulee
- Vanilla custard, lavender gelee, raspberries, cherry, and pistachio biscotti.
- Chocolate Tart
- Dark chocolate ganache, passion fruit coulis, candied hazelnuts, vanilla gelato.
- Beignets & Coffee
- Parisian doughnuts, served with espresso pot de crème.
- Fresh Lemon Cream & Roasted Strawberry Parfait
- Served with basil crumble cookie.
- Les Soufflé
- Grand Marnier chocolate.
- Moelleux Au Chocolat
- Served with pecan nougatine, caramel and lava sauce served with vanilla ice cream.
- Strawberry Buttermilk Shortcake
- Burgundy macerated strawberries, chantilly cream, vanilla gelato.
- Chocolate Tart
- Dark chocolate ganache, passion fruit coulis, candied hazelnuts, vanilla gelato.
- Moelleux Au Chocolat
- Served with pecan nougatine, caramel and lava sauce served with vanilla ice cream.
- Creme Brulee
- Vanilla custard, lavender gelee, raspberries, cherry, and pistachio biscotti.
- Les Soufflé
- Grand Marnier chocolate.
- Les Soufflé
- Grand Marnier chocolate.
- Dark Chocolate Mousse
- Topped with chantilly cream, fresh raspberries, and chocolate shavings.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Dark Chocolate Mousse
- Topped with chantilly cream, fresh raspberries, and chocolate shavings.
- Beignets & Coffee
- Parisian doughnuts served with espresso pot de creme.
- Apple Tarte Tatin
- Served vanilla ice cream.
- Artisan Cheese Platter
- Chef’s selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Beignets & Coffee
- Parisian doughnuts served with espresso pot de creme.
- Les Soufflé
- Grand Marnier chocolate.
- Les Plats Du Jour - Brunch
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Les Soupes & Salades - Dinner
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Lobster Bisque
- With crème fraiche.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Lobster Bisque
- With crème fraiche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Lobster Bisque
- With crème fraiche.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Lobster Bisque
- With crème fraiche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- House Salade
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Lunch - Sandwiches
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, sliced tomato and aioli.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, sliced tomato and aioli.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Toulouse Grilled Cheese
- Port salute pimento cheese, tomato, and spinach, served with petite salad and choice of frites or cup of lobster bisque.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Toulouse Grilled Cheese
- Port salute pimento cheese, tomato, and spinach, served with petite salad and choice of frites or cup of lobster bisque.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, sliced tomato and aioli.
- Toulouse Grilled Cheese
- Port salute pimento cheese, tomato, and spinach, served with petite salad and choice of frites or cup of lobster bisque.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, sliced tomato and aioli.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Toulouse Grilled Cheese
- Port salute pimento cheese, tomato, and spinach, served with petite salad and choice of frites or cup of lobster bisque.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, sliced tomato and aioli.
- Toulouse Grilled Cheese
- Port salute pimento cheese, tomato, and spinach, served with petite salad and choice of frites or cup of lobster bisque.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Plats Principaux - Dinner
- Truffle Crusted Sea Bass
- Truffle and panko crusted seabass with charred broccolini, horseradish potato mousseline, and cherry gastrique.
- Short Rib Bourguignon
- Red wine braised short rib, sautéed mushrooms, lardons, pearl onions, served with butter noodles.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Petite Entrecôte Pommes Frites
- 9 oz. NY strip with pommes frites, served with béarnaise sauce.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Crispy Duck Two Ways
- Seared breast and leg confit pommes dauphinoise, dark cherry demi, roasted fennel l’orange, spiced pear.
- Crispy Duck Two Ways
- Seared breast and leg confit pommes dauphinoise, dark cherry demi, roasted fennel l’orange, spiced pear.
- Truffle Crusted Sea Bass
- Truffle and panko crusted seabass with charred broccolini, horseradish potato mousseline, and cherry gastrique.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Truffle Crusted Sea Bass
- Truffle and panko crusted seabass with charred broccolini, horseradish potato mousseline, and cherry gastrique.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Short Rib Bourguignon
- Red wine braised short rib, sautéed mushrooms, lardons, pearl onions, served with butter noodles.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, Swiss chard, cauliflower mousseline.
- Crispy Duck Two Ways
- Seared breast and leg confit pommes dauphinoise, dark cherry demi, roasted fennel l’orange, spiced pear.
- Petite Entrecôte Pommes Frites
- 9 oz. NY strip with pommes frites, served with béarnaise sauce.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, Swiss chard, cauliflower mousseline.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke heart, pesto.
- Short Rib Bourguignon
- Red wine braised short rib, sautéed mushrooms, lardons, pearl onions, served with butter noodles.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Short Rib Bourguignon
- Red wine braised short rib, sautéed mushrooms, lardons, pearl onions, served with butter noodles.
- Petite Entrecôte Pommes Frites
- 9 oz. NY strip with pommes frites, served with béarnaise sauce.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Quiche Du Jour Avec Salad
- Quiche of the day, served with house Salad.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, Swiss chard, cauliflower mousseline.
- Truffle Crusted Sea Bass
- Truffle and panko crusted seabass with charred broccolini, horseradish potato mousseline, and cherry gastrique.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, Swiss chard, cauliflower mousseline.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke heart, pesto.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Petite Entrecôte Pommes Frites
- 9 oz. NY strip with pommes frites, served with béarnaise sauce.
- Short Rib Bourguignon
- Red wine braised short rib, sautéed mushrooms, lardons, pearl onions, served with butter noodles.
- Petite Entrecôte Pommes Frites
- 9 oz. NY strip with pommes frites, served with béarnaise sauce.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, Swiss chard, cauliflower mousseline.
- Truffle Crusted Sea Bass
- Truffle and panko crusted seabass with charred broccolini, horseradish potato mousseline, and cherry gastrique.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Quiche Du Jour Avec Salade
- Quiche of the day, served with house salade.
- Crispy Duck Two Ways
- Seared breast and leg confit pommes dauphinoise, dark cherry demi, roasted fennel l’orange, spiced pear.
- Brunch - Sandwiches
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg and mornay sauce.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Lunch - Entrée Salads
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes & anchovy-wrapped haricot vert.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes & anchovy-wrapped haricot vert.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes & anchovy-wrapped haricot vert.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes & anchovy-wrapped haricot vert.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes & anchovy-wrapped haricot vert.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Lunch - Hors D’oeuvre
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod and fresh herbs.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Foie Gras Mousse
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Crispy Calamari
- With pickled jardiniere.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod and fresh herbs.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod and fresh herbs.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Crispy Calamari
- With pickled jardiniere.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Crispy Calamari
- With pickled jardiniere.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod and fresh herbs.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Foie Gras Mousse
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod and fresh herbs.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Foie Gras Mousse
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Crispy Calamari
- With pickled jardiniere.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Crispy Calamari
- With pickled jardiniere.
- Foie Gras Mousse
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Foie Gras Mousse
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Entrée Salades
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb-dijon vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Shrimp Louie
- Baby iceberg, avocado, heirloom tomatoes, fresh herbs, thousand island dressing.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb dijon vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Lobster Salad
- Petite Citrus- Fennel Salad, Avocado, White Balsamic Vinaigrette There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, Bleu cheese, hearts of palm with herb-dijon vinaigrette.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb dijon vinaigrette.
- Lobster Salad
- Petite Citrus- Fennel Salad, Avocado, White Balsamic Vinaigrette There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Salad Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb dijon vinaigrette.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Shrimp Louie
- Baby iceberg, avocado, heirloom tomatoes, fresh herbs, thousand island dressing.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb dijon vinaigrette.
- Lobster Salad
- Petite Citrus- Fennel Salad, Avocado, White Balsamic Vinaigrette There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Lobster Salad
- Petite Citrus- Fennel Salad, Avocado, White Balsamic Vinaigrette There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Les Oeufs & More - Brunch
- Eggs Any Style
- Two eggs with choice of bacon, ham, or breakfast sausage, served with roasted potatoes.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Bagel & Cream Cheese
- Served with smoked salmon.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Eggs Any Style
- Two eggs with choice of bacon, ham, or breakfast sausage, served with roasted potatoes.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Duck Confit & Waffles
- Crispy duck confit with a sunny side egg, savory waffle, and mustard maple syrup.
- Duck Confit & Waffles
- Crispy duck confit with a sunny side egg, savory waffle, and mustard maple syrup.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Create Your Own Omelette
- Ham, fontina cheese, gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce.
- Steak & Eggs Frites
- 9 oz. NY strip with two eggs any style served with pommes frites and béarnaise sauce.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Orange French Toast
- Topped with powdered sugar, berries, and mascarpone cheese.
- Steak & Eggs Frites
- 9 oz. NY strip with two eggs any style served with pommes frites and béarnaise sauce.
- Steak & Eggs Frites
- 9 oz. NY strip with two eggs any style served with pommes frites and béarnaise sauce.
- Duck Confit & Waffles
- Crispy duck confit with a sunny side egg, savory waffle, and mustard maple syrup.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus.
- Eggs Any Style
- Two eggs with choice of bacon, ham, or breakfast sausage, served with roasted potatoes.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes.
- Katy Trail Omelette
- Egg whites with fontina cheese, spinach, mushrooms, served with fruit.
- Eggs Any Style
- Two eggs with choice of bacon, ham, or breakfast sausage, served with roasted potatoes.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Steak & Eggs Frites
- 9 oz. NY strip with two eggs any style served with pommes frites and béarnaise sauce.
- Orange French Toast
- Topped with powdered sugar, berries, and mascarpone cheese.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes.
- Orange French Toast
- Topped with powdered sugar, berries, and mascarpone cheese.
- Duck Confit & Waffles
- Crispy duck confit with a sunny side egg, savory waffle, and mustard maple syrup.
- Hors D’oeuvre - Dinner
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Crispy Calamari
- With pickled jardiniere.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Foie Gras Torchon
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod, and fresh herbs.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Foie Gras Torchon
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Crispy Calamari
- With pickled jardiniere.
- Crispy Calamari
- With pickled jardiniere.
- Foie Gras Torchon
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, parmesan cream.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, parmesan cream.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod, and fresh herbs.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Foie Gras Torchon
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod, and fresh herbs.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Crispy Calamari
- With pickled jardiniere.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Foie Gras Torchon
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Crispy Calamari
- With pickled jardiniere.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, parmesan cream.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, parmesan cream.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod, and fresh herbs.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod, and fresh herbs.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, parmesan cream.
- Entrée Salads - Dinner
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Beet & Goat Cheese Salad
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Salad Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Bistro Chop Salad
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Beet & Goat Cheese Salade
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Sandwiches
- Lobster Roll
- maine lobster, chives, beurre blanc, house-made coleslaw.
- Lobster Roll
- maine lobster, chives, beurre blanc, house-made coleslaw.
- French Dip
- slow-roasted shaved angus beef, gruyère, caramelized onions, horseradish cream, au jus, toasted baguette.
- Lobster Roll
- Maine lobster, chives, beurre blanc, house-made coleslaw.
- French Dip
- slow-roasted shaved angus beef, gruyère, caramelized onions, horseradish cream, au jus, toasted baguette.
- Croque Madame
- black forest ham, swiss cheese, sunny side up egg, mornay sauce
- Toulouse Burger
- 8oz house ground steak burger, bacon, avocado, lettuce, tomato, gruyere, brioche bread.
- Toulouse Burger
- 8oz house-ground steak burger, applewood bacon, avocado, lettuce, tomato, melted swiss, toasted brioche bun.
- Croque Madame
- black forest ham, big-eyed swiss cheese, sunny side up egg, and Mornay sauce.
- Croque Madame
- Black forest ham, swiss cheese, sunny side up egg, brioche, mornay sauce.
- Croque Madame*
- Black forest ham, big-eyed Swiss cheese, sunny side up egg, and mornay sauce. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- French Dip
- slow-roasted shaved angus beef, gruyère, caramelized onions, horseradish cream, au jus, toasted baguette.
- Croque Madame
- black forest ham, big-eye swiss cheese, sunny side up egg and mornay sauce.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Toulouse Burger
- 8oz house ground steak burger, bacon, avocado, lettuce, tomato, gruyere, brioche bread.
- Croque Madame
- Black forest ham, swiss cheese, sunny side up egg, brioche, mornay sauce.
- Lobster "roll"
- Maine lobster, tarragon, beurre blanc, cole slaw.
- Toulouse Burger
- 8 ounces house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted Swiss, gribiche, toasted brioche bun. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Toulouse Burger
- 8oz house-ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, toasted brioche bun. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Lobster Roll
- Maine lobster, tarragon, beurre blanc, cole slaw.
- Toulouse Burger
- 8oz ground prime beef, avocado, BLT, gruyère.
- Sandwiches - Brunch
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, tomato confit, and aioli.
- Les Oeufs & More
- Duck Confit & Waffles
- Crispy duck confit with a sunny side egg, bacon waffle, and mustard maple syrup.
- Create Your Own Omelette
- Ham, fontina cheese, Gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Omelette Provencale
- Ratatouille vegetables, sautéed spinach, Goat cheese, served with roasted potatoes. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Steak & Eggs Frites
- Nine ounce NY strip with two eggs any style served with pommes frites and béarnaise sauce. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Eggs Benedict
- Two poached eggs on toasted English muffin, smoked ham, served with hollandaise sauce and roasted potatoes. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Beef Hash
- Sautéed spinach, caramelized onion, two poached eggs, topped with béarnaise sauce. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Create Your Own Omelette
- Ham, Fontina cheese, Gruyère cheese, spinach, mushrooms, onions, served with roasted potatoes.
- Eggs Any Style
- Two eggs with choice of bacon, ham, or breakfast sausage, served with roasted potatoes.
- Belgian Waffle
- Served with mixed berries and whipped cream.
- Eggs Florentine
- Two poached eggs on toasted English muffin, mixed greens, sliced tomato, lump crab meat, served with béarnaise sauce and steamed asparagus. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Katy Trail Omelette
- Egg whites with Fontina cheese, spinach, mushrooms, served with fruit. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Duck Confit & Waffles
- Crispy duck confit with a sunny side egg, bacon, waffle, and mustard maple syrup.
- Bagel & Cream Cheese
- Served with smoked salmon.
- Omelette Provençale
- Ratatouille vegetables, sautéed spinach, goat cheese, served with roasted potatoes. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Orange French Toast
- Topped with powdered sugar, berries, and mascarpone cheese.
- Steak & Eggs Frites*
- 9 ounces NY strip with two eggs any style served with pommes frites and béarnaise sauce. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Pour La Table
- Warm Brie
- Vegetarian. roasted pear, wild mushrooms, garlic, baguette
- Petite Gougères
- Vegetarian. Truffle, gruyere cheese puff.
- Warm Brie
- Vegetarian. Roasted pear, wild mushrooms, garlic, baguette.
- Petite Gougères
- Vegetarian. truffle, gruyere cheese puff
- Foie Gras Terrine
- Grilled brioche, plum chutney, crushed pistachios.
- Warm Brie
- Vegetarian. roasted pear, wild mushrooms, garlic, baguette
- Foie Gras Terrine
- Grilled brioche, plum chutney, crushed pistachios.
- Zucchini Squash Chips
- Vegetarian. Truffle aioli, pimente espelette.
- Charcuterie
- House made pate, Bayonne ham, sausiccion sec, boudin noir, cornichon, mustard.
- Petite Gougeres
- Vegetarian. truffle, gruyere cheese puff
- Deviled Truffled Eggs
- Gluten-free and Vegetarian. Comté cheese, black truffle
- Cheese Platter
- assorted french imported cheeses, house-made fruit compote, candied Texas pecans.
- Cheese Platter
- assorted french imported cheeses, house-made fruit compote, candied Texas pecans.
- Tomato Tart
- Vegetarian. puffy pastry, oregano, vine ripe tomatoes, goat cheese
- Blue Point Oysters
- lemon, champagne mignonette.
- Toulouse Tart
- Our version of pissaladiere with mornay, caramelized onions, nicoise olives, white anchovies, roasted tomatoes, herbs de provence.
- Charcuterie
- House made pate, bayonne ham, sausiccion sec, boudin noir, cornichon, mustard
- Petite Gougères
- Vegetarian. Truffle, gruyere cheese puff.
- Fromage
- Vegetarian. Assorted French imported cheeses, house-made fruit compote, candied Texas pecans.
- Deviled Truffle Eggs
- Vegetarian and Gluten-Free. comte cheese, black truffle
- Toulouse Tart
- Our version of pissaladiere with mornay, caramelized onions, nicoise olives, white anchovies, roasted tomatoes, herbs de provence.
- Deviled Truffled Eggs
- Vegetarian. Gluten-Free. Comté cheese, black truffle.
- Fromage
- Vegetarian. Assorted imported french cheeses, fruit compote, walnuts.
- Blue Point Oysters
- lemon, champagne mignonette.
- Deviled Truffled Eggs
- Vegetarian and Gluten-Free. Comté cheese, black truffle.
- Trout Dip Rillettes
- smoked trout, chives, pommes crisps
- Fromage
- Vegetarian. Assorted imported French cheeses, fruit compote, walnuts.
- Charcuterie
- cured meats, house-made country pate & terrine, bayonne ham, cornichon, shallot marmalade, mustard.
- Blue Point Oysters
- lemon, champagne mignonette.
- Zucchini Squash Chips
- Vegetarian. black truffle aioli.
- Smoked Trout Dip
- Smoked trout, chives, pommes crisps
- Zucchini Squash Chips
- Vegetarian. Truffle aioli, pimente espelette.
- Warm Brie
- Vegetarian. Roasted pear, wild mushrooms, garlic, baguette.
- Fromage
- Vegetarian. assorted imported french cheeses, fruit compote, walnuts
- Cheese Platter
- assorted french imported cheeses, house-made fruit compote, candied Texas pecans.
- Zucchini Squash Chips
- Vegetarian. Truffle aioli, pimente espelette.
- Charcuterie
- House made pate, bayonne ham, sausiccion sec, boudin noir, cornichon, mustard.
- Tomato Tart
- Vegetarian. puffy pastry, oregano, vine ripe tomatoes, goat cheese
- Trout Dip Rillettes
- smoked trout, chives, pommes crisps
- Pastas
- Macaroni & Cheese
- Mimolette, fontina, and Gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Macaroni & Cheese
- Not gluten-free. Mimolette, fontina, and Gruyère cheeses, topped with béchamel and panko Parmesan crumbles.
- Macaroni & Cheese
- Not gluten-free. Mimolette, fontina, and Gruyère cheeses, topped with béchamel and panko Parmesan crumbles.
- Tagliolini
- Wild mushrooms, bacon lardon, aged goat cheese, truffle cream.
- Macaroni & Cheese
- Not gluten-free. Mimolette, fontina, and Gruyère cheeses, topped with béchamel and panko Parmesan crumbles.
- Shrimp Risotto
- Roasted butternut squash, lemon confit, roasted tomatoes, brown butter, and crispy sage.
- Tagliolini
- Wild mushrooms, bacon lardon, aged goat cheese, truffle cream.
- Tagliolini
- Wild mushrooms, bacon lardon, aged goat cheese, truffle cream.
- Tagliolini
- Wild mushrooms, bacon lardon, aged Goat cheese, truffle cream.
- Macaroni & Cheese
- Not gluten-free. Mimolette, fontina, and Gruyère cheeses, topped with béchamel and panko Parmesan crumbles.
- Tagliolini
- Wild mushrooms, bacon lardon, aged goat cheese, truffle cream.
- Shrimp Risotto
- Roasted butternut squash, lemon confit, roasted tomatoes, brown butter, and crispy sage.
- Macaroni & Cheese
- Mimolette, fontina, and Gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Shrimp Risotto
- Roasted butternut squash, lemon confit, roasted tomatoes, brown butter, and crispy sage.
- Tagliolini
- Wild mushrooms, bacon lardon, aged goat cheese, truffle cream.
- Shrimp Risotto
- Roasted butternut squash, lemon confit, roasted tomatoes, brown butter, and crispy sage.
- Dessert
- Chocolate Fondant
- Raspberry coulis, chocolate sauce with vanilla ice
- Thin Apple Tart
- Vanilla ice cream, candied nuts and caramel
- Dark Chocolate
- Topped with chantilly cream, fresh raspberries and chocolate
- Coffee Pot De Creme
- Parisian doughnuts served with espresso pot de creme
- Dark Chocolate
- Topped with chantilly cream, fresh raspberries and chocolate
- Basque Cheesecake
- Gluten Free. Raspberry coulis, fresh berries
- Lavender Creme Brulee
- Berries and pistachio
- Carnavale Beignets
- Housemade Parisian doughnuts with coffee pot de crème.
- Profiteroles
- Chocolate sauce, almonds, vanilla ice
- Chocolate Fondant
- Raspberry coulis, chocolate sauce with vanilla ice
- Lavender Créme Brûlée
- Fresh berries and pistachio biscotti.
- Warm Apple Tart
- With vanilla bean gelato
- Lavender Creme Brulee
- Berries and pistachio
- Basque Cheesecake
- Gluten Free. Raspberry coulis, fresh berries.
- Dark Chocolate
- Topped with chantilly cream, fresh raspberries and chocolate
- Profiteroles 3pc
- Chocolate sauce, toasted almonds, vanilla bean gelato
- Coffee Pot De Creme
- Parisian doughnuts served with espresso pot de creme
- Seasonal Ice Cream
- Coffee Pot De Creme
- Parisian doughnuts served with espresso pot de creme
- Chocolate Fondant
- Raspberry coulis, chocolate sauce with vanilla ice
- Warm Apple Tart
- With vanilla bean gelato.
- Dark Chocolate
- Topped with chantilly cream, fresh raspberries and chocolate
- Soufflé
- Chocolate, raspberry or grand Marnier.
- Seasonal Ice Cream
- Chocolate Fondant
- Raspberry coulis, chocolate sauce with vanilla ice
- Thin Apple Tart
- Vanilla ice cream, candied nuts and caramel
- Dark Chocolate Mousse
- Gluten Free. Hazelnut praline crunch, dark chocolate whiskey ganache.
- Dark Chocolate Mousse
- Gluten Free. Hazelnut praline crunch, dark chocolate whiskey ganache
- Thin Apple Tart
- Vanilla ice cream, candied nuts and caramel
- Artisan Cheese Platter
- Chef's selection of artisanal cheese with jam, honeycomb, fruit and candied pecans
- Coffee Pot De Creme
- Parisian doughnuts served with espresso pot de creme
- Artisan Cheese Platter
- Chef's selection of artisanal cheese with jam, honeycomb, fruit and candied pecans
- Profiteroles 3pcs
- Chocolate sauce, toasted almonds, vanilla bean gelato.
- Artisan Cheese Platter
- Chef's selection of artisanal cheese with jam, honeycomb, fruit and candied pecans
- Lavender Créme Brûlée
- Fresh berries and pistachio biscotti
- Carnavale Beignets
- Housemade Parisian doughnuts with coffee pot de crème
- Soufflé
- Chocolate, raspberry or grand marnier.
- Artisan Cheese Platter
- Chef's selection of artisanal cheese with jam, honeycomb, fruit and candied pecans
- Profiteroles
- Chocolate sauce, almonds, vanilla ice
- Profiteroles
- Chocolate sauce, almonds, vanilla ice
- Lavender Creme Brulee
- Berries and pistachio
- Lavender Creme Brulee
- Berries and pistachio
- Thin Apple Tart
- Vanilla ice cream, candied nuts and caramel
- Seasonal Ice Cream
- Profiteroles
- Chocolate sauce, almonds, vanilla ice
- Seasonal Ice Cream
- Les Garnitures
- Lobster Mac And Cheese
- Tender macaroni shells and succulent lobster pieces in a creamy cheese sauce, topped with a golden breadcrumb crust and fresh herbs.
- Mac And Cheese
- Vegetarian.
- Pommes Frites
- Vegetarian.
- Grilled Asparagus
- Vegetarian. Gluten-Free.
- Grilled Asparagus
- Vegetarian and Gluten-Free.
- Brussels Sprouts
- Vegetarian.
- Truffle Pommes Frites
- Vegetarian.
- Truffle Pommes Frites
- Vegetarian.
- Haricots Verts
- Brussels Sprouts
- Gluten-free
- Mac And Cheese
- Vegetarian.
- Pommes Frites
- Vegetarian.
- Haricots Verts
- Lobster Mac And Cheese
- Shell pasta with tender lobster pieces in a creamy cheese sauce, topped with a golden breadcrumb crust and garnished with fresh herbs.
- Lunch - Mussels
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Marinière
- Garlic, white wine, butter and shallots.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Marinière
- Garlic, white wine, butter and shallots.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Marinière
- Garlic, white wine, butter and shallots.
- Marinière
- Garlic, white wine, butter and shallots.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Marinière
- Garlic, white wine, butter and shallots.
- Brunch - Hors D’oeuvres
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Crispy Calamari
- With pickled jardiniere.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Escargots Toulouse
- Served with garlic butter.
- Crispy Calamari
- With pickled jardiniere.
- Escargots Toulouse
- Served with garlic butter.
- Crispy Calamari
- With pickled jardiniere.
- Crispy Calamari
- With pickled jardiniere.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Escargots Toulouse
- Served with garlic butter.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Crispy Calamari
- With pickled jardiniere.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Escargots Toulouse
- Served with garlic butter.
- Steak Tartare
- Served with caperberries, brioche toast points and Dijon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Escargots Toulouse
- Served with garlic butter.
- Sandwiches - Dinner
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted Swiss, gribiche, toasted brioche bun.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted Swiss, gribiche, toasted brioche bun.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted Swiss, gribiche, toasted brioche bun.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted Swiss, gribiche, toasted brioche bun.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted Swiss, gribiche, toasted brioche bun.
- Brunch - Mussels
- Mariniere
- Garlic, white wine, butter and shallots.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Mariniere
- Garlic, white wine, butter and shallots.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Mariniere
- Garlic, white wine, butter and shallots.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne and garlic.
- Mariniere
- Garlic, white wine, butter and shallots.
- Mariniere
- Garlic, white wine, butter and shallots.
- Lunch - Platter
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse served with condiments and toasted baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse served with condiments and toasted baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse served with condiments and toasted baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse served with condiments and toasted baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse served with condiments and toasted baguette.
- Brunch - Pastas & Risottos
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Pastas & Risottos - Dinner
- Gnocchi
- Potato gnocchi, crème of délice de bourgogne cheese, wild mushrooms, baby spinach.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Gnocchi
- Potato gnocchi, crème of délice de bourgogne cheese, wild mushrooms, baby spinach.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tips, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Gnocchi
- Potato gnocchi, crème of délice de bourgogne cheese, wild mushrooms, baby spinach.
- Gnocchi
- Potato gnocchi, crème of délice de bourgogne cheese, wild mushrooms, baby spinach.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tips, tomato concassé.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tips, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tips, tomato concassé.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tips, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Gnocchi
- Potato gnocchi, crème of délice de bourgogne cheese, wild mushrooms, baby spinach.
- Brunch - New Orleans Beignets
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- Brunch - Entrée Salads
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes and anchovy-wrapped haricot vert.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Bistro Chop Salade
- Avocado, tomato, green & red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes and anchovy-wrapped haricot vert.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes and anchovy-wrapped haricot vert.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes and anchovy-wrapped haricot vert.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes and anchovy-wrapped haricot vert.
- Lunch - Pastas & Risottos
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Gnocchi
- Potato gnocchi, creme of delice de bourgogne cheese, wild mushrooms, arugula.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Gnocchi
- Potato gnocchi, creme of delice de bourgogne cheese, wild mushrooms, arugula.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Gnocchi
- Potato gnocchi, creme of delice de bourgogne cheese, wild mushrooms, arugula.
- Gnocchi
- Potato gnocchi, creme of delice de bourgogne cheese, wild mushrooms, arugula.
- Gnocchi
- Potato gnocchi, creme of delice de bourgogne cheese, wild mushrooms, arugula.
- Platters - Dinner
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse. Served with condiments and toasted baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse. Served with condiments and toasted baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse. Served with condiments and toasted baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse. Served with condiments and toasted baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pate de campagne, chicken liver mousse. Served with condiments and toasted baguette.
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Hors d'oeuvre
- Smoked Salmon
- Crème fraîche, shallots, capers, toast points. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest riskof illness from raw animal protein and should eat it fully cooked. If unsure of your risk, please consult your physician.
- Oysters Maison Toulouse
- Fried oysters, creamed spinach, pernod, smoked bacon.
- Crispy Calamari
- Pickled jardiniere, pimente aioli.
- Steak Tartare
- Shallots, caperberries, quail egg, frisee, baguette Entrée, served with pommes frites for an extra charge. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest riskof illness from raw animal protein and should eat it fully cooked. If unsure of your risk, please consult your physician.
- Steak Tartare*
- Shallots, caperberries, quail egg, frisee, baguette Entrée, served with pommes frites for additional cost.
- Smoked Trout Dip
- Crudite vegetables, carrots, celery, cucumbers
- Smoked Salmon*
- Crème fraîche, shallots, capers, toast points.
- Escargots Persillade
- Pernod, garlic, parsley.
- Crispy Calamari
- Pickled jardiniere, pimente aioli.
- Oysters Maison Toulouse
- Fried oysters, creamed spinach, pernod, smoked bacon.
- Frog Legs A La Provençale
- Garlic, capers, olives, tomato, pernod, fresh herbs.
- Escargots Persillade
- Pernod, garlic, parsley.
- Smoked Trout Dip
- crudite vegetables, carrots, celery, cucumbers
- Tuna Tartare*
- Mango, cucumber, avocado, niçoise olives, pimente espelette aioli, wonton crisps.
- Tuna Tartare
- Mango, cucumber, avocado, niçoise olives, pimente espelette aioli, wonton crisps. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest riskof illness from raw animal protein and should eat it fully cooked. If unsure of your risk, please consult your physician.
- Le Petit Déjeuner
- Eggs Benedict
- Two poached eggs, toasted english muffin, smoked ham, roasted potatoes, hollandaise.
- Belgian Waffle
- Vegetarian. Vanilla whipped crème, assorted berries.
- Two Fresh Eggs
- Choice of smoked bacon, sausage or ham, roasted potatoes, arugula, cherry tomatoes.
- French Toast Brioche
- Vegetarian. Assorted berries, mascarpone cheese.
- Omelette Provençale
- Vegetarian. Vegetable ratatouille, sautéed spinach, chevre goat cheese, roasted potatoes.
- Steak And Egg Frites
- 10oz angus ny strip, 2 eggs any style, pomme frites, bernaise sauce.
- Quiche Of The Day
- Daily baked french tart, petite salade.
- La Petite Boulangerie
- Vegetarian. Almond croissant, pan au chocolat, plain croissant, jam, butter.
- Avocado Toast
- Brioche bread, soft poached egg, smoked salmon, caviar, radish.
- Omelette Nature
- Vegetarian. Egg whites, spinach, cherry tomatoes, gruyere cheese, assorted fruit.
- Les Soupes & Salads
- House Salade
- Bibb lettuce with garden herb-dijon vinaigrette.
- Lobster Bisque
- With crème fraîche.
- French Onion Soup Gratinée
- Served with Gruyère cheese and crouton.
- Toulouse Salade
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry vinaigrette.
- Beet & Goat Cheese Salade
- Whipped local Goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Les Plats Pri̇nci̇paux
- Steak Frites
- 10oz grilled prime ny steak, bernaise sauce, pomme frites. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Poulet Rôti
- Gluten-Free. half roasted chicken, sautéed spinach, cherry tomatoes, pommes frites.
- Quiche Du Jour Avec Salade
- traditional daily baked french tart, house salad.
- Lobster Risotto
- spring organic petite vegetables, coral butter.
- Duck Confit
- Gluten-Free. lentils, poached prunes, lardon, frisee, orange mustard
- Wild Caught Salmon
- organic seasonal vegetables, carrot ginger, Purée, lemon butter.
- Poulet Rôti
- half roasted chicken, sautéed spinach, cherry tomatoes, pommes frites.
- Lobster Risotto
- Vegetarian and Gluten Free. marscarpone cheese, asparagus
- Petite Filet Au Poivre
- Gluten-free. 6or, mushrooms, asparagus, peppercorn sauce, pommes frites
- Ruby Red Trout Almondine
- almond crusted, vegetable bouquetiere, capers, meunière sauce pomme vapeur.
- Poulet Rôti
- Gluten-Free. roasted chicken, sauteed spinach, tomato confit, pommes frites
- Lobster Risotto
- Gluten-Free. marscarpone cheese, asparagus
- Bouillabaisse
- catch of the day, mussels, clams, shrimp, scallops, crustacean saffron broth, rouille crostini. Add lobster for an additional charge.
- Truffle Agnolotti
- Vegetarian. parmigiano reggiano fondue, black truffle
- Branzino A La Provencale
- cherry tomatoes, nicoise olives, capers, shallots, artichokes, lemon.
- Potato Gnocchi Au Graten
- morel mushrooms, spring peas, delice de bonrgone fondue.
- Beef Bourguignon
- braised short rib, assorted vegetables, lardons, butter tagliatelle.
- Trout Almondine
- almond crusted, vegetable bouquetiere, capers, meunière sauce.
- Beef Bourguignon
- braised short rib, assorted vegetables, lardons, butter tagliatelle.
- Ruby Red Trout Almondine
- almond crusted, vegetable bouquetiere, capers, meunière sauce.
- Wild Caught Salmon
- organic seasonal vegetables, carrot ginger purée, lemon butter.
- Salmon
- Gluten-Free. sweet potato mouseline, caramelized brussels sprouts *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Bouillabaisse
- market fish, mussels, clams, shrimp, scallops, saffron broth, rouille crostini
- Duck Confit
- lentils, poached prunes, lardon, frisee, orange mustard
- Wild Caught Salmon
- organic seasonal vegetables, carrot ginger Purée, lemon butter.
- Steak Frites
- Gluten-Free. 10oz grilled prime NY steak, bernaise sauce, pomme frites. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Les Moules Frites
- Mussels Provençal
- Tomatoes, niçoise olives, herbs de provence.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne & garlic.
- Green Room
- jalapeño, ginger, shiitake mushrooms, champagne & garlic
- Au Curry
- coconut cream, tarragon, ginger.
- Au Curry
- coconut cream, tarragon, ginger.
- Mussels Mariniere
- garlic, shallots, chardonnay, butter, thyme
- Green Room
- jalapeño, ginger, shiitake mushrooms, champagne & garlic
- Mussels Mariniere
- garlic, shallots, chardonnay, butter, thyme.
- Mussels Provençale
- fresh tomatoes, nicoise olives, garlic, herbs.
- Mussels Provençale
- fresh tomatoes, nicoise olives, garlic, herbs.
- Mussels Mariniere
- Garlic, shallots, chardonnay, butter, thyme.
- Platters
- Cheese Platter
- Chef's selection of Artisanal cheese, jam, honeycomb, fruit, candied pecans.
- Cheese Platter
- Chef's selection of Artisanal cheese, jam, honeycomb, fruit, candied pecans.
- Charcuterie Platter
- Fresh cured meats, chef's rotating selection of house-made pate, mousse or terrines, shallot marmalades, cornichons, mustard, and toasted baguette.
- Cheese Platter
- Chef's selection of Artisanal cheese, jam, honeycomb, fruit, candied pecans.
- Charcuterie Platter
- Fresh cured meats, chef's rotating selection of house-made pate, mousse or terrines, shallot marmalades, cornichons, mustard, and toasted baguette.
- Charcuterie Platter
- Fresh cured meats, chef's rotating selection of house-made pate, mousse or terrines, shallot marmalades, cornichons, mustard, and toasted baguette.
- Cheese Platter
- Chef's selection of Artisanal cheese, jam, honeycomb, fruit, candied pecans.
- Charcuterie Platter
- Fresh cured meats, chef's rotating selection of house-made pate, mousse or terrines, shallot marmalades, cornichons, mustard, and toasted baguette.
- Pastas & Risottos - Brunch
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tip, tomato concassé.
- Hors D’oeuvres - Brunch
- Escargots Toulouse
- Served with garlic butter.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Crispy Calamari
- With pickled jardinière.
- Escargots Toulouse
- Served with garlic butter.
- Escargots Toulouse
- Served with garlic butter.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Crispy Calamari
- With pickled jardinière.
- Crispy Calamari
- With pickled jardinière.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Crispy Calamari
- With pickled jardinière.
- Escargots Toulouse
- Served with garlic butter.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Entrée Salades - Brunch
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Salade Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Bistro Chop Salade
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb-Dijon vinaigrette.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Shrimp Louie
- Boston lettuce hearts. Avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Mussels - Brunch
- Marinière
- Garlic, white wine, butter, and shallots.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Marinière
- Garlic, white wine, butter, and shallots.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Marinière
- Garlic, white wine, butter, and shallots.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Marinière
- Garlic, white wine, butter, and shallots.
- Mussels
- Au Curry
- coconut cream, tarragon, ginger
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Marinière
- garlic, shallots, chardonnay, butter, thyme
- Provençale
- fresh tomatoes, nicoise olives, garlic, herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Marinière
- Garlic, white wine, butter, and shallots.
- Marinière
- Garlic, white wine, butter, and shallots.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Marinière
- Garlic, white wine, butter, and shallots.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Marinière
- Garlic, white wine, butter, and shallots.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- New Orleans Beignets - Brunch
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- Les Soupes & Salads - Dinner
- Toulouse Salad
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- House Salad
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Lobster Bisque
- With crème fraiche.
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Les Plats Du Jour
- Poulet Rôti
- Half roasted chicken served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Quiche Du Jour Avec Salade
- Quiche of the day served with house Salad.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Trout Almondine
- Almond crusted ruby red trout with vegetable bouquetiere, capers, meuniere sauce and pomme vapeur.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke hearts, pesto. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Hors D'oeuvres
- Frog Legs A La Provencal
- Garlic, capers, olives, tomato, pernod, fresh herbs
- Smoked Salmon
- Crème fraiche, shallots, capers, toast points. There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Oysters Mason Toulouse
- Fried oysters, creamed spinach, Pernod, bacon
- Crispy Calamari
- With pickled jardiniere.
- Crispy Calamari
- Pickled jardiniere, lemon aioli.
- Steak Tartare
- Shallots, caperberries, quail egg, frisee, baguette entro, served with pommes frites *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Escargots Toulouse
- Pernod, garlic, parsley.
- Oysters Toulouse
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Tuna Tartare
- Gluten-free. Mango, cucumber, avocado, nicoise olives, pimente espelette aioli, wonton crisps *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Les Garni̇tures
- Pommes Frites
- Vegetarian.
- Grilled Asparagus
- Brussels Sprouts
- Gluten-free
- Macaroni & Cheese
- Macaroni & Cheese
- Vegetarian
- Grilled Asparagus
- Gluten-free and Vegetarian.
- Brussels Sprouts
- Gluten-Free
- Mac & Cheese
- Vegetarian
- Brussels Sprouts Au Lardon
- Lobster Macaroni & Cheese
- Truffle Pommes Fri̇tes
- Vegetarian
- Pomme Frites
- Vegetarian
- Haricots Verts
- Lobster Macaroni & Cheese
- These items are not available gluten-free.
- Pomme Frites
- Lobster Mac & Cheese
- these items are not available gluten-free. cheddar cheese sauce, chives.
- Truffle Pommes Fri̇tes
- Truffle Pommes Frites
- Vegetarian.
- Grilled Asparagus
- Vegetarian and Gluten-Free
- Haricots Verts
- Lunch - Plats Principaux
- Sauteed Diver Scallops
- Served over asparagus, pea and black truffle risotto with a parmesan crisp.
- Pan Roasted Scottish Salmon
- Ratatouille, heirloom legumes, artichoke heart, pesto.
- Sauteed Diver Scallops
- Served over asparagus, pea and black truffle risotto with a parmesan crisp.
- Lobster & Shrimp Souffle
- Petite salad, lobster bisque.
- Lobster & Shrimp Souffle
- Petite salad, lobster bisque.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, swiss chard, cauliflower mousseline.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce and pommes vapeur.
- Quiche Du Jour Avec Salad
- Quiche of the day, served with house salad.
- Short Rib Bourguignon
- Two petite seared filets, sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Sauteed Diver Scallops
- Served over asparagus, pea and black truffle risotto with a parmesan crisp.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Lobster & Shrimp Souffle
- Petite salad, lobster bisque.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, swiss chard, cauliflower mousseline.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Short Rib Bourguignon
- Two petite seared filets, sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Lobster & Shrimp Souffle
- Petite salad, lobster bisque.
- Quiche Du Jour Avec Salad
- Quiche of the day, served with house salad.
- Short Rib Bourguignon
- Two petite seared filets, sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Steak Frites
- Certified Angus 9 oz. coulotte with pommes frites served with bearnaise sauce.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Lobster & Shrimp Souffle
- Petite salad, lobster bisque.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce and pommes vapeur.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Quiche Du Jour Avec Salad
- Quiche of the day, served with house salad.
- Sauteed Diver Scallops
- Served over asparagus, pea and black truffle risotto with a parmesan crisp.
- Steak Frites
- Certified Angus 9 oz. coulotte with pommes frites served with bearnaise sauce.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Steak Frites
- Certified Angus 9 oz. coulotte with pommes frites served with bearnaise sauce.
- Steak Frites
- Certified Angus 9 oz. coulotte with pommes frites served with bearnaise sauce.
- Quiche Du Jour Avec Salad
- Quiche of the day, served with house salad.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, swiss chard, cauliflower mousseline.
- Quiche Du Jour Avec Salad
- Quiche of the day, served with house salad.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, swiss chard, cauliflower mousseline.
- Short Rib Bourguignon
- Two petite seared filets, sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Sauteed Diver Scallops
- Served over asparagus, pea and black truffle risotto with a parmesan crisp.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil and pommes frites.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Steak Frites
- Certified Angus 9 oz. coulotte with pommes frites served with bearnaise sauce.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Short Rib Bourguignon
- Two petite seared filets, sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Les Soupes & Salads - Lunch
- French Onion Soup Gratinée
- Served with gruyère cheese and crouton.
- Toulouse Salad
- Bibb lettuce and endive, poached pear, toasted walnuts, Roquefort cheese, with raspberry-walnut vinaigrette.
- Lobster Bisque
- With crème fraîche.
- House Salad
- Bibb lettuce with garden herb-Dijon vinaigrette.
- Les Plats Principaux
- Wild Caught Salmon
- organic seasonal vegetables, carrot ginger purée, lemon butter.
- Poulet Rôti
- Roasted chicken, sautéed spinach, tomato confit, pommes frites.
- Potato Gnocchi Au Graten
- morel mushrooms, spring peas, delice de bonrgone fondue.
- Beef Bourguignon
- braised short rib, assorted vegetables, lardons, butter tagliatelle.
- Bouillabaisse
- market fish, mussels, clams, shrimp, scallops, saffron broth, rouille crostini
- Potato Gnocchi Au Graten
- morel mushrooms, spring peas, delice de bonrgone fondue.
- Petite Filet Au Poivre
- Gluten-free. 6or, mushrooms, asparagus, peppercorn sauce, pommes frites
- Lobster Risotto
- Gluten-Free. marscarpone cheese, asparagus
- Trout Almondine
- almond crusted, vegetable bouquetiere, capers, meunière sauce.
- Lobster Risotto
- Gluten-Free. marscarpone cheese, asparagus
- Lobster Risotto
- Gluten Free. Mascarpone cheese, asparagus.
- Lobster Risotto
- Gluten-Free. Marscarpone cheese, asparagus.
- Poulet Rôti
- Roasted chicken, sautéed spinach, tomato confit, pommes frites.
- Wild Caught Salmon
- organic seasonal vegetables, carrot ginger purée, lemon butter.
- Bouillabaisse
- market fish, mussels, clams, shrimp, scallops, saffron broth, rouille crostini
- Duck Confit
- Gluten-Free. lentils, poached prunes, lardon, frisee, orange mustard
- Trout Almondine
- almond crusted, vegetable bouquetiere, capers, meunière sauce.
- Petite Filet Au Poivre
- Gluten-free. 6or, mushrooms, asparagus, peppercorn sauce, pommes frites
- Beef Bourguignon
- braised short rib, assorted vegetables, lardons, butter tagliatelle.
- Duck Confit
- Gluten-Free. lentils, poached prunes, lardon, frisee, orange mustard
- LE PETIT DÉJEUNER
- Avocado Toast
- Brioche bread, soft poached egg, smoked salmon, caviar, radish.
- Quiche Of The Day
- Daily baked french tart, petite salade.
- Omelette Nature
- Vegetarian. Egg whites, spinach, cherry tomatoes, gruyere cheese, assorted fruit.
- Omelette ProvenÇale
- Vegetarian. Vegetable ratatouille, sautéed spinach, chevre goat cheese, roasted potatoes.
- Steak And Egg Frites
- 10oz angus ny strip, 2 eggs any style, pomme frites, bernaise sauce.
- Two Fresh Eggs
- Choice of smoked bacon, sausage or ham, roasted potatoes, arugula, cherry tomatoes.
- Belgian Waffle
- Vegetarian. Vanilla whipped crème, assorted berries.
- La Petite Boulangerie
- Vegetarian. Almond croissant, pan au chocolat, plain croissant, jam, butter.
- Eggs Benedict
- Two poached eggs, toasted english muffin, smoked ham, roasted potatoes, hollandaise.
- French Toast Brioche
- Vegetarian. Assorted berries, mascarpone cheese.
- Hors D’oeuvre - Lunch
- Crispy Calamari
- With pickled jardinière.
- Steak Tartare
- Served with caperberries, brioche toast points, and Dijon.
- Jumbo Lump Crab Cake
- Sauce gribiche, tomato vinaigrette, frisée, orange, fennel, cardamom.
- Toulouse Rockefeller
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Foie Gras Torchon
- Marcona almond crust, parsnip mousse, aged balsamic, toasted brioche.
- Escargots Toulouse
- Pernod, garlic parsley butter.
- Frog Legs A La Provencal
- Served with garlic, capers, olives, tomato, pernod, and fresh herbs.
- Ahi Tuna Tartar
- Sushi grade tuna, avocado cream, wasabi tobiko, pickled red fresno, cucumber, micro shiso, compressed seasonal melon.
- New Orleans Beignets
- New Orleans Beignets
- With cappuccino sauce.
- New Orleans Beignets
- With cappuccino sauce.
- Sandwiches - Lunch
- Croque Madame
- Black forest ham, big-eyed swiss cheese, sunny side up egg, and mornay sauce.
- Toulouse Grilled Cheese
- Port salut pimento cheese, tomato, and spinach, served with petite Salad and choice of frites or cup of lobster bisque.
- Shrimp Club Blt
- Grilled shrimp, bacon, avocado, lettuce, sliced tomato, and aioli.
- Toulouse Burger
- 8 oz. house ground steak burger with applewood bacon, avocado, lettuce, tomato, melted swiss, gribiche, toasted brioche bun.
- Platters - Lunch
- Cheese Platter
- Chef's selection of imported cheese with honeycomb, fresh fruit, candied nuts, and grilled baguette.
- Charcuterie Platter
- Saucisson a l'ail, saucisson sec, morcilla, pâté de campagne, chicken liver mousse served with condiments and toasted baguette.
- Mussels - Lunch
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Provencale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Marinière
- Garlic, white wine, butter, and shallots.
- Pastas & Risottos - Lunch
- Seasonal Wild Mushroom Risotto
- Parmesan, lemon, black truffle, asparagus tips, tomato concassé.
- Gnocchi
- Potato gnocchi, crème of délice de bourgogne cheese, wild mushrooms, baby spinach.
- Macaroni & Cheese
- Mimolette, fontina, and gruyère cheeses, topped with béchamel and panko Parmesan crumble.
- Hors D’oeuvres
- Ahi Tuna Tartar
- Sushi grade tuna, avocado, wasabi tobiko, pickled red Fresno, cucumber, compressed seasonal melon. There is a risk associated with consuming raw oysters or any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at greatest risk of illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult your physician.
- Escargots Toulouse
- Served with garlic butter.
- Oysters Toulouse
- Crispy oysters, spinach pernod, bacon, Parmesan cream.
- Crispy Calamari
- With pickled jardinière.
- Steak Tartare
- Served with caperberries, brioche toast points, and dijon.
- Mussels - Appetizer
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Mariniere
- Garlic, white wine, butter, and shallots.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Mussels - Entrée
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Mariniere
- Garlic, white wine, butter, and shallots.
- Provençale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Hors D’Oeuvre
- Escargots Toulouse
- pernod, garlic, parsley.
- Smoked Salmon
- creme fraiche, shallots, capers, toast points
- Oysters Mason Toulouse
- fried oysters, creamed spinach, pernod, bacon.
- Smoked Salmon
- shallots, capers, toast points. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Tuna Tartare
- Gluten-Free. mango, avocado, cucumber, pimente espelette aioli *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Frog Legs A La Provencal
- garlic, capers, olives, tomato, pernod, fresh herbs
- Crispy Calamari
- pickled jardinière , lemon aioli.
- Steak Tartare
- caperberries, brioche toast points and dijon. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Frog Legs Nashville Style
- crispy, sweet & spicy.
- Crispy Calamari
- pickled giardiniera , lemon aioli.
- Escargots Persillade
- pernod, garlic, parsley.
- Oysters Mason Toulouse
- fried oysters, creamed spinach, pernod, bacon.
- Steak Tartare
- caperberries, brioche toast points and dijon. *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Ahi Tuna Tartare
- mango, cucumber, avocado, nicoise olives, pimente spelette aioli, wontons *There is a risk associated with consuming any raw animal protein. If you have chronic illness of the liver, stomach, or blood, or have immune disorders, you are at the greatest risk of illness from raw animal protein & should eat it fully cooked. If unsure of your risk, please consult your physician.
- Plats Principaux - Lunch
- Trout Almondine
- Served with vegetable bouquetière, capers meunière sauce, and pommes vapeur.
- Filet Au Poivre
- Two petite seared filets with sautéed mushrooms, asparagus, served with peppercorn sauce and pommes frites.
- Lobster & Shrimp Souffle
- Petite salad, lobster bisque.
- Quiche Du Jour Avec Salad
- Quiche of the day, served with house Salad.
- Our Bouillabaisse
- Catch of the day, mussels, clams, shrimp, scallops, lobster-saffron broth, rouille crostini.
- Petite Entrecôte Pommes Frites
- 9 oz. NY strip with pommes frites, served with béarnaise sauce.
- New England Day Boat Skate Wing Grenobloise
- Capers, lemon, steeped gold raisins, sunchoke, swiss chard, cauliflower mousseline.
- Poulet Rôti
- Half roasted chicken, served with sautéed spinach, cherry tomatoes, roasted garlic, rosemary olive oil, and pommes frites.
- Short Rib Bourguignon O
- Red wine braised short rib, sautéed mushrooms, lardons, pearl onions, carrots, served with butter noodles.
- Crispy Duck Leg Confit
- Green lentils, coriander braised carrots, lardons, petite frisée, armagnac poached prunes served with orange mustard sauce.
- Mussels - Dinner
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne, and garlic.
- Provencale
- Tomatoes, kalamata olives, white wine, garlic, and herbs.
- Marieniere
- Garlic, white wine, butter, and shallots.
- Les Moules Frites*
- Mussels Mariniere
- Garlic, shallots, chardonnay, butter, thyme.
- Green Room
- Jalapeño, ginger, shiitake mushrooms, champagne & garlic.
- Mussels Provençal
- Tomatoes, niçoise olives, herbs de provence.
- Au Curry
- coconut cream, tarragon, ginger.
- Side Dishes - Lunch
- Crispy Lardon Brussels Sprouts
- Ratatouille
- Spinach With Garlic Confit
- Haricots Verts With Sautéed Shallots
- Brunch - Sides
- Country Ham
- Roasted Potatoes
- Applewood Smoked Bacon
- Country Ham
- Breakfast Sausage
- Applewood Smoked Bacon
- Applewood Smoked Bacon
- Roasted Potatoes
- Roasted Potatoes
- Breakfast Sausage
- Applewood Smoked Bacon
- Country Ham
- Country Ham
- Roasted Potatoes
- Breakfast Sausage
- Country Ham
- Applewood Smoked Bacon
- Roasted Potatoes
- Breakfast Sausage
- Breakfast Sausage
- Lunch - Side Dishes
- Crispy Lardon Brussels Sprouts
- Haricots Verts With Sautéed Shallots
- Spinach With Garlic Confit
- Ratatouille
- Spinach With Garlic Confit
- Crispy Lardon Brussels Sprouts
- Ratatouille
- Ratatouille
- Ratatouille
- Crispy Lardon Brussels Sprouts
- Spinach With Garlic Confit
- Haricots Verts With Sautéed Shallots
- Ratatouille
- Spinach With Garlic Confit
- Haricots Verts With Sautéed Shallots
- Crispy Lardon Brussels Sprouts
- Haricots Verts With Sautéed Shallots
- Crispy Lardon Brussels Sprouts
- Spinach With Garlic Confit
- Haricots Verts With Sautéed Shallots
- Petite Gougère - Lunch
- Petite Gougère
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- Lunch - Petite Gougère
- For The Table
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For The Table
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For The Table
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For The Table
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For The Table
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- Entrée Salads - Lunch
- Shrimp Louie
- Baby iceberg, avocado, baby heirloom tomatoes, fresh herbs, Thousand island dressing.
- Beet & Goat Cheese Salad
- Whipped local goat cheese, frisée, baby spinach, spiced pecan, strawberries, thyme gastrique.
- Salad Niçoise
- Pepper crusted ahi tuna seared rare, mixed greens, fine herbs, olives, red onion, sliced hard-boiled egg, watercress, fingerling potatoes, and anchovy-wrapped haricot vert.
- Bistro Chop Salad
- Avocado, tomato, green and red onions, bacon, blue cheese, hearts of palm with herb Dijon vinaigrette.
- Lunch - House Specialty
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Pommes Frites
- House Specialty - Dinner
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Les Soufflé
- Chocolate
- Chocolate
- Chocolate
- Chocolate
- Chocolate
- Petite Gougère - Dinner
- Petite Gougère
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- Petite Gougère
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- Petite Gougère
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- Petite Gougère
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- Petite Gougère
- Basket of classic French cheese pastry puffs drizzled with truffle oil.
- House Specialty
- Pommes Frites
- Sides
- Roasted Potatoes
- Country Ham
- Applewood Smoked Bacon
- Breakfast Sausage
- Breakfast Sides
- Breakfast Sausage
- Applewood Smoked Bacon
- Gluten-Free.
- Applewood Smoked Bacon
- Gluten-Free
- Fresh Fruit
- Vegetarian and Gluten-Free
- Fresh Fruit
- Vegetarian and Gluten-Free.
- Breakfast Potatoes
- Vegetarian and Gluten-Free.
- Roasted Potatoes
- Vegetarian and Gluten-Free
- Breakfast Sausage
- Side Toast
- White Toast
- Country Ham
- Side Toast
- White Toast
- Petite Gougère
- For The Table
- Not gluten-free. Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For The Table
- Not gluten-free. Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For The Table
- Not gluten-free. Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For The Table
- Not gluten-free. Basket of classic French cheese pastry puffs drizzled with truffle oil.
- For the Table
- Charcuterie Platter
- cured meats, house-made country pâté & terrine, bayonne ham, cornichon, shallot marmalade, mustard.
- Petite Gougères
- This item is not available gluten-free. gruyère and truffle puff pastry.
- Zucchini Chips
- black truffle aioli.
- Cheese Platter
- assorted French imported cheeses, house-made fruit compote, candied Texas pecans.
- Warm Brie
- wild mushrooms, roasted cherry tomatoes, garlic confit, toasted baguette.
- Deviled Truffle Eggs
- comte cheese, black truffle
- Smoked Trout Dip
- chives, housemade chips.
- Tomato Tart
- puffy pastry, oregano, vine rape tomatoes, goat cheese.
- Side Dishes
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Haricots Verts With Sautéed Shallots
- Spinach With Garlic Confit
- Haricots Verts With Sautéed Shallots
- Ratatouille
- Spinach With Garlic Confit
- Haricots Verts With Sautéed Shallots
- Spinach With Garlic Confit
- Spinach With Garlic Confit
- Grilled Asparagus
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Ratatouille
- Haricots Verts With Sautéed Shallots
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Ratatouille
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Spinach With Garlic Confit
- Grilled Asparagus
- Spinach With Garlic Confit
- Spinach With Garlic Confit
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Spinach With Garlic Confit
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Grilled Asparagus
- Grilled Asparagus
- Spinach With Garlic Confit
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Haricots Verts With Sautéed Shallots
- Ratatouille
- Haricots Verts With Sautéed Shallots
- Haricots Verts With Sautéed Shallots
- Haricots Verts With Sautéed Shallots
- Haricots Verts With Sautéed Shallots
- Crispy Lardon Brussels Sprouts
- With Fresno peppers and sweet chili sauce.
- Grilled Asparagus
- House Specialty - Brunch
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Brunch - House Specialty
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Pommes Frites
- Sides - Brunch
- Breakfast Sausage
- Breakfast Sausage
- Country Ham
- Country Ham
- Roasted Potatoes
- Country Ham
- Applewood Smoked Bacon
- Applewood Smoked Bacon
- Roasted Potatoes
- Country Ham
- Roasted Potatoes
- Roasted Potatoes
- Breakfast Sausage
- Breakfast Sausage
- Applewood Smoked Bacon
- Applewood Smoked Bacon
- Artisan Cheese Platter
- Artisan Cheese Platter
- Artisan Cheese Platter
- Artisan Cheese Platter
- Artisan Cheese Platter
- Artisan Cheese Platter
- Coffee & Tea
- Hot Tea
- Illy Café
- Caffè Corretto
- Café Mocha
- Café Noisette
- Cappuccino
- Café Mocha
- Caffè Corretto
- Caffè Corretto
- Café Au Lait
- Café Au Lait
- Caffè Shakerato
- Hot Tea
- Caffè Corretto
- Café Au Lait
- Café Au Lait
- Illy Café
- Caffè Macchiato
- Café Mocha
- Illy Café
- Espresso
- Café Léger
- Cappuccino
- Hot Tea
- Café Au Lait
- Caffè Macchiato
- Hot Tea
- Café Léger
- Café Noisette
- Caffè Shakerato
- Caffè Shakerato
- Café Noisette
- Cappuccino
- Café Mocha
- Illy Café
- Café Noisette
- Cappuccino
- Caffè Shakerato
- Café Noisette
- Café Léger
- Hot Tea
- Espresso
- Café Léger
- Café Léger
- Illy Café
- Caffè Corretto
- Caffè Macchiato
- Cappuccino
- Caffè Macchiato
- Café Mocha
- House Specialty - Lunch
- Pommes Frites
- Side Dishes - Dinner
- Ratatouille
- Haricots Verts With Sautéed Shallots
- Crispy Lardon Brussels Sprouts
- Spinach With Garlic Confit
Similiar Restaurants Nearby:
-
Yo-Mama's Bar & Grill ($$)
American, Bar Food, Burgers, Dive Bar -
Old Absinthe House ($$)
American, Pubs, Dive Bar, Bar -
Copper Monkey Bar & Grill ($$)
Cajun, Creole, Burgers, Dive Bar, American -
Deja Vu ($)
Cajun, Creole, Brunch, Diner, Dive Bar