Brunch and Breakfast Mains Composed
Chicken Fried Chicken with Creole Fennel Sausage Gravy and Two Poached Farm Fresh Eggs
Spicy Housemade Andouille Hash with Tomato Confit and Two Poached Farm Fresh Eggs
Creole Patagonian Prawns, Crawfish and Housemade Andouille with Two Poached Farm Fresh Eggs
Muscovy Duck Confit, Butter nut Squash and Brussels Sprouts Hash
Smoked Trout and Tender Spring Jumbo Asparagus Hash with Two Poached Farm Fresh Eggs
Toulouse Local Farms Beef, Lamb and Kurobota Pork Bolognese over Crescenza Cheese Bruschette with Tw
Anderson Ranch Lamb and Pine Nut Sausage over Green French Lentils de Puy with Two Farm Fresh Poache
Shrimp Creole with Patagonian Prawns with Red Mill Corn Grits and Two Poached Farm Fresh Eggs
Bayou 'Fisherman's Breakfast' with Creamy Grits and Two Poached Farm Fresh Eggs
Crisp and Velvety Croque Madame with Two Poached Eggs and Mornay
Frisee, Arugula and Bacon Lardons Breakfast 'Lyonnaise' with Two Poached Eggs
Barbecued Shrimp New Orleans Breakfast with Two Poached Farm Fresh Eggs
Breakfast Sandwich with Applewood Smoked Bacon and Avocado
Eggs Benedicts with Our Vieux Carre Hollandaise
Eggs Benedict with SRF Kurobota Ham with our Vieux Carre Hollandaise
Eggs Benedict with Fried Yearling Hama Hama Yearling Oysters and Applewood Bacon
Eggs Benedict 'Florentine' with Arugula and Roma Tomatoes
Eggs Benedict 'Hussarde' with Kurobota Ham and Shallot Demi Glace
Eggs Benedict 'Charcutiers' with Rustic Duck and Pistachio Terrine
Eggs Benedict with Avocado and Roma Tomatoes
Acadiana Benedict with Dungeness Crab and Shrimp with Creole Hollandaise.
Softly Scrambled Eggs the Toulouse Way
'Big Easy' Housemade Andouille Sausage and Tomato Confit Softly Scrambled Eggs
Housemade Tasso, Asparagus and Tomato Confit with Cave Aged Gruyere Softly Scrambled Eggs
Toulouse Kurobota Sausage and Coombe's Castle Stilton Bleu Cheese with Tomato and Garlic Confit in S
Smoked Trout, Artichoke Hearts and Fine Herbes Softly Scrambled Eggs
'Forestiere' Softly Scrambled Eggs with Oyster Mushrooms, Gruyere, Asparagus Fine Herbes and White T
Piquillo Pepper and Lauren Chenel Chevre Softly Scrambled Eggs
SRF Kurobota Ham, Cave Aged Gruyere and Fine Herbes with Softly Scrambled Eggs
'Acadiana' Softly Scrambled Eggs with Dungeness Crab, Patagonian Prawns and Asparagus
Dungeness Crab and Asparagus Softly Scrambled Eggs with Cave Aged Gruyere and Fine Herbes
Beignets and French Toast
Small Beignets (5 pieces) with Chicory Anglaise and Powdered Sugar
Large Housemade Beignets (10 pieces) with Chicory Anglaise and Powdered Sugar
True Po' Boys, Sandwiches and the Toulouse Beef and Lamb Burgers
Toulouse Lunch Beef Burger
Lunch Lamb Burger
Fried Patagonian Shrimp Po' Boy
Blackened Long Line Local Rockfish Po' Boy
Fried Local Yearling Oysters Po' Boy
Fried Long Line Pacific Rockfish Fish Po' Boy
Grilled Patagonian Creole Shrimp Po' Boy
Grilled Chicken Po' Boy
Buttermilk Fried Chicken Po' Boy
Cajun Roast Beef Po' Boy
Toulouse Mufalletta with Proscitto, Coppa, Mortadella and Smoked Mozarella
Prosciutto and Hot Coppa Sandwich with Smoked Mozarella
Grilled Chicken Club with Bacon and Avocado Sandwich
Hot Cajun Roast Beef and Smoked Mozzarella
Crisp and Velvety Croque Monsieur with Mornay
Croque Madam with Mornay and Two Poached Eggs
Applewood Smoked B.L.T. with Avocado Sandwich
Smoked Mozarella and Basil 'Caprese' Sandwich
For the Table
Wild Wheat Baguette with Wuthrich Butter
Castelvetrano Olives
Marcona Almonds Valenciana
Brussels Sprouts Fritti with Piquillo Sriracha Rouille
Wild Wheat French Quarter style Baguette with Wuthrich Butter
The Art of the Salad
Toulouse Market Salad
Yellow Beets, Haricots Verts, Pistachios and Stilton Bleu
Bibb Lettuce and Arugula Salad with Fines Herbes
Hearts of Romaine, Pine Nuts and Grana Padano with Crispy Coppa
Frisee and Bacon Lardons Salad Lyonnaise with a Poached Hen Egg
Smoked Trout and Fingerling Coins Salad Parisian Style
Fried Yearling Oysters Salad with Bacon Lardons Lyonnaise
NOLA Salad with Dungeness Crab and Wild Prawns (Small Entree)
Creole Patagonian Prawn, Heirloom Tomatoes and Avocado Salad
Dungeness Crab, Ruby Grapefruit, Avocado and Pistachios
Soups and Gumbos - Starter Size
Seafood Gumbo - Starter Size
Cauliflower Vichyssoise with Dungeness Crab, Chervil and White Truffle Oil
True French Onion Soup Lyonnaise with Cave Aged Gruyere
Fried Chicken Gumbo with Housemade Andouille
Seafood Small Plates
Savory Crawfish and Wild Shrimp Beignets
Crispy Sea Scallop ‘Coins’ over Braised Slab Bacon and Lentils de Puy
Dungeness Crab and Fried Green Tomatoes in a Chervil Tarragon Ravigote
Dungeness Crab Imperial with Velvety Mornay
Patagonian Prawns in Provencal Persillade Starter
'Sinister' Pan Seared Wild Patagonian Prawns Small Plate
Catalan-style Patagonian Prawns with Palacios Chorizo and Tomato Confit
Patagonian Prawns with Roasted Shallot Paste and Red Basil
Starter Size Barbecued Shrimp New Orleans with Patagonian Prawns
Patagonian Prawns Cocktail with our Spicy Rockin Red Remoulade
Penn Cove Mussels with Palacios Spanish Chorizo and Butternut Squash
Penn Cove Mussels with Saffron, Garlic Confit and Grain Mustard
Penn Cove Mussels a la Mariniere
Penn Cove Mussels with Leeks and Bacon Lardons
Curiosities and Charcuterie
Butternut Squash, Oyster Mushrooms and Fried Sage with Hazelnuts and Crescenza Cheese
Grilled Jumbo Spring Asparagus Wrapped with San Daniel Prosciutto
Toulouse Garlic-Fennel Sausage with Tomato-Basil 'Jam' and Crescenza Bruschetta
Anderson Ranch Lamb and Pine Nut Sausage with Lentils de Puy and Butternut Squash
Grilled Jumbo Spring Asparagus wrapped with San Daniel Prosciutto
Crispy Fried and Braised Carlton Farms Slab Bacon with a Smoky Demi Bordelaise
Muscovy Duck and Kurobota Pork Terrine with Fresh Herbs and Quatre d'Epices
Three of the Worlds Finest Cheeses
Seasonal Seafood Mains
Saffron Bouillabaise with Halibut, Diver Sea Scallops, Patagonian Prawns and Penn Cove Mussels
Long Line Fresh Halibut with Spring Asparagus, Fine Herbes and Pistachios
Long Line Fresh Halibut Provencal with Artichokes, Asparagus and English Peas
Diver Sea Scallops with Braised and Crisped Slab Bacon over French Green Lentils de Puy
The Toulouse Dinner Burger
The Toulouse Beef Burger
The Toulouse Lamb Burger
Housemade Ricotta Gnocchi and Pasta Mains
Anderson Ranch Lamb Shoulder and Pine Nut Sausage Rigatoni with Braised Artichokes in Romesco Rosa
Toulouse Lamb, Beef and Kurobota Pork Bolognese with Tagliatelle and Grana Padano
Toulouse Garlic Fennel Kurobota Sausage, English Peas and Oyster Musrooms with Crescenza and Grana P
Creole Gulf Prawns and Housemade Tasso Linguine with Tomato Confit and Red Basil
Artichokes, English Pea and Heirloom Tomatoes in Bright Tomato Sauce with Fresh Summer Herbs
Toulouse Lamb, Beef and Kurobota Pork Bolognese with Ricotta Gnocchi
Oyster Mushrooms, Yellow Corn and San Daniel Prosciutto with Ricotta Gnocchi and Fried Sage
Dungeness Crab, Artichokes and Yellow Corn Fregola de Sarda with Fines Herbes
Mad Hatcher Farms Bresse style Chicken Mains
Grilled Mad Hatcher Farms Grilled Chicken 'Chimichurri' with Red Spring Corn-Smoky Tasso Maqcue Chou
Mad Hatcher Farms Half Chicken with Cippollinis in a Smoky Bacon Lardons Demi
Mad Hatcher Farms Half Chicken with Butternut Squash, Oyster Mushrooms, Hazelnuts and Fried Sage
Mad Hatcher Farms Half Chicken with Haricots Verts, Tasso and Tomato Confit
Mad Hatcher Farms Half Chicken with English Peas, Oyster Mushrooms, Tarragon and White Truffle Oil
Mad Hatcher Farms Half Chicken with English Peas, Oyster Mushrooms, Tarragon and White Truffle Oil
Grimaud Farms Duck Mains
Grimaud Farms Duck Confit with Brussels Sprouts, Cippollinis and Housemade Tasso
Grimaud Farms Duck Confit over French Green Lentils de Puy with Local Butternut Squash
Seafood Mains
Big Easy Jambalaya
Toulouse Seafood Gumbo Entree
Creole Wild Prawns, Housemade Andoouile and Crawfish over Red Mill Corn Grits
Blackened Long Line Fresh Rockfish with a Creole Crawfish-Tasso Sauce
Barbecued Shrimp New Orleans over Red Mill Corn Grits
Classic Gulf Shrimp Creole with Patagonian Prawns over Corn Grits
Creole Gulf Prawn and Housemade Tasso Linguine with Red Basil and Tomato Confit
Local Long Line Rockfish with Patagonian Prawns, & Penn Cove Mussels in a Creole Court Bouillon
Pacific Halibut with with Dungeness Crab and Asparagus ‘Oscar’ Revisited
Steaks and Meats from Local Farms and Naturally Raised
Acadiana Meatloaf with Black Pepper Tasso Gravy and Mini Buttermilk Biscuits
Snake River Farms Kurobota Pork Chop in Agave Marinade with Brussels Sprouts
Anderson Ranch Lamb Leg Chimichurri over Lentils de Puy with Butternut Squash
St. Helens Rib Eye Steak Frites, 8 oz.
Blackened St. Helens Rib Eye, 8 oz.
SRF Wagyu Sirloin with Crawfish-Tasso Sauce, 8 oz.
New York Steak au Poivre, 12 oz.
Filet Marchand du Vin with Morel Mushrooms and Tasso Demi, 8 oz.
Center Cut Filet ‘Oscar’ Revisited with Dungeness Crab and Fines Herbes, 8 oz.
St. Helens Ranchers Petit Rib Eye, 8 oz.
Snake River Farms Wagyu ‘Baseball Cut’ Top Sirloin, 8 oz.
Okanogan RR Ranch ‘New York’ Strip Loin, 12 oz.
Okanogan RR Ranch ‘Lagniappe’ Frenched Bone In Rib Eye, 16 oz.
Okanogan RR Ranch Center Cut Filet Mignon, 8 oz.
Sides and Vegetables
Toulouse Puréed Potatoes
Pommes Frites with Aioli
Creamy Corn Grits
Grilled Jumbo Spring Asparagus with Warm Black Vinaigrette
Tender Haricot Verts with Housemade Tasso, Cippolinis and Tomato Confit
Oyster Mushrooms with Shallots and Thyme
Brussels Sprouts with Smoky Housemade Tasso
Creole Basmati Rice - Side
Side Fried Green Tomatoes with Fine Herbes Ravigote
Common
Diver Sea Scallops with Spring Corn and Smoky Tasso Macque Choux
HHTO Butternut Squash, Oyster Mushrooms and Fried Sage with Hazelnuts and Crescenza Cheese
