Toulouse Salads Chilled Seafood Spring Market Salad with Artichokes, Asaparagus, ‘Sashimi’ Tombo Tuna Crudo* Favas, English Peas, and Haricots Verts with a Wild Arugula and Fennel Salad spring onions, grape tomatoes, champagne vinaigrette 10 rosemary-pine nut vinaigrette, chile-picholines 13 Yellow Beets and Haricots Verts Tombo Tuna Tartare* with Pistachios and Arugula with a Horseradish-Truffle Vinaigrette fines herbes, nicoise olives, crushed egg, bread crumbs 10 english cucumber, shallots, tarragon, quail egg 13 Hearts of Romaine Salad Dungeness Crab over Fried Green Tomatoes with Crispy Hot Coppa and Toasted Pine Nuts with Tarragon-Chive Ravigote jalapeno ‘caesar’ emulsion, grana padano, crostini, parsley 9 also called ‘Crab Maison’ at Galatoire’s, the iconic French Quarter restaurant on Bourbon Street 17 Marinated Rabbit Salad with Favas, English Peas, Mediterranean Halibut and Citrus ‘Crudo’ * Asparagus and a Crispy Fried Egg with Avocado and Spanish Olive Oil arugula, fennel, pistachios, grain mustard vinaigrette 13 fine herbes, red onion, evo, fleur de sel 14 Grilled Hanger Steak and Housemade Mozarella Salad with Heirloom Tomatoes and Fresh Herbs Tonight’s Fresh Oysters* basil, evo, arugula, basil aioli, fleur de sel 16 Four for 13 / Eight for 20 / Twelve for 28 Kusshi Deep Bay, B.C. Dungeness Crab and Red Grapefruit Salad with Avocado and Pistachios Dabob Bay Hood Canal, WA shaved fennel, wild arugula, fleur de sel 13 Effingham Barkley Sound, B.C. Seafood ‘NOLA’ Salad with Dungeness Crab and Gulf Shrimp Charcuterie romaine, arugula, avocado, bacon, stilton bleu cheese, nicoise olives, fine herbes, spicy louis dressing 17 Housemade Boar-Garlic Sausage with a Tomato-Basil ‘Jam’ and Crescenza Cheese 12 Soups Rustic Duck and Wild Boar Terrine Spring Vegetable Soup with Flageolet Beans, when it comes to exquisite and rustic classical french charcuterie, Asparagus, Haricots Verts, Favas and English Peas we think this is the perfect place you could start 12 chicken stock, ham hocks, basil parsley pistou 9 Duck and Chicken Liver Terrine super smooth with madeira, cognac, shallots, thyme 10 Warm Asparagus, Cauliflower and Leeks Vichyssoise with Dungeness Crab and Chervil white pepper, chives, crème fraiche 11 Duck and Pork Rillettes textural depth, understated, ethereal and unapologetic quatre d’epices, shallots confit, white pepper 12 Crispy Fried Chicken Gumbo dark spicy roux, housemade andouille, creole rice 10 * Eating raw or undercooked foods can increase your chances of contracting a food borne illness Seafood Small Plates Curiosities Grilled Octopus Valenciana Grilled Asparagus Wrapped with Prosciutto with Cannellini Beans, Cured Olives and Tomato Confit with an Artichoke, Fava and English Pea ‘Salad’ toasted garlic, parsley, pimenton vinaigrette 13 poached egg, arugula, basil, fennel, broken sherry vinaigrette 16 Savory Crawfish ‘Beignets’ English Pea and Artichoke ‘Tapenade’ with a Hot Pepper Jelly and Spicy ‘Louis’ Sauce 12 with Prosciutto di Parma arugula-radish ‘salad’, fine herbes, sherry vinaigrette 15 ‘Sinister’ Pan Seared Gulf Shrimp sambal chile rouille, fried basil leaves, fried garlic 13 Smashed Chickpeas and English Peas with Green Harrissa and a Moroccan ‘Guacamole’ basil chiffonade, parsley, grilled baguette 14 Catalan-style Pan Seared Shrimp with Palacios Chorizo and Garlic Confit spanish pimenton, thyme, garlic, parsley 13 Housemade Wild Boar Boudin Blanc with a Hot Pepper ‘Chow Chow’ Jelly 13 Totten Inlet Manila Clams with Cannellini Beans and Palacios Chorizo Teres Major Steak Tartare garlic confit, smoked paprika, sherry, parsley 14 with a Cornichons-Caper Emulsion cornichons-caper emulsion, jalapeno, black pepper 13 Penn Cove Mussels with Saffron, Garlic Confit and Dijon Mustard Crispy Fried Pork Cheeks ‘Bruschetta’ white wine, shallots, thyme, parsley, black pepper 15 with a Tart Apple and Cornichons ‘Salad’ pickled shallots, crostini, dijon mustard 13 Penn Cove Mussels a la Mariniere shallots, thyme, garlic confit, black pepper, parsley 14 Tonight’s Cheese Selections Dungeness Crab ‘Imperial’ currant & cherry mustarda, candied pecans, cold press olive oil the quintessential decadent crab preparation for opulent dining served with crostini gruyere, chervil, chives, tarragon, velvety mornay, breadcrumbs 8 oz. 25 / 5 oz. 18 Three for 13 Roux de Carmes Belgium semi-soft raw sheep’s milk tomme, aged 60 days Oven Roasted Oysters Valle d’Aspe Basque Rgion Four for 14 / Six for 19 raw sheep & cow’s milk cheese, semi-soft with a nutty flavor Venezia Blu Mauri Lombardia, Italy parsley, fried rosemary, garlic, fennel, evo soft cow’s milk blue cheese Oysters Rockefeller spinach, shallots, bacon, thyme, parmesan, pernod Artisan Fontina Aosta Valley, Italy rich and creamy cow’s milk cheese with a slightly nutty & creamy texture Kilpatrick bacon, tasso, garlic, worcestershire, hot sauce Delice de Bourgogne Burgundy, France triple cream cow’s milk cheese Pasta Dishes Meat Entrees Braised Rabbit with Leeks and Prosciutto Grilled Lamb Double Lamb Chops over Fresh Pappardelle with Sage with Cippollinis, Favas and Cannellini Beans \pearl onions, shallots, pan jus, thyme 19 grilled sweet onion, poblanos, salsa verde 33 Aromatic Lamb Ragu over Pappardelle Pork ‘Porterhouse’ with Espresso Barbecue Glaze tomato confit, mint, thyme, haricot verts, cippolini onions 18 with Mustard Greens and Bacon Lardons shallots, garlic, sherry vinegar, black pepper 24 Manila Clams, Leeks and Favas with Fresh Penne with Local Totten Inlet Manila Clams leeks, lemon, capers, parsley, white beans, evo 17 Cajun Meatloaf with a Smoky Tasso-Black Pepper Demi painted hills beef short ribs, housemade andouille, pureed potatoes 16 Pan Seared Game Hen with Artichokes, Cippolinnis, and English Peas fennel, shallots, grana padano, parsley 17 Poultry English Peas, Artichokes and Favas Mad Hatcher Farms in Ephrata, Washington raises with an English Pea-Basil Puree and Tagliatelle the finest all-natural chickens on the West Coast. tomato confit, thyme, parsley 16 Pan Roasted Half Chicken with Artichokes Hearts, English Peas and Cippollinis Penn Cove Mussels ‘Cozze fra Diavolo’ fingerling potatoes, shallots, chicken jus 19 bright tomato sauce, capers, housemade sausage, garganelli 17 Grilled Half Chicken in a Tuscan Marinade Housemade Garlic-Fennel Sausage with an Eggplant, Sweet Onion Spring Corn Caponata with Mustard Greens in a Spicy Tomato Sauce fennel, basil, tomato confit, salsa verde 19 fresh basil, thyme, parsley, capers and fresh tagliatelle 16 * artichoke hearts can be substituted for sausage Black Pepper-Molasses Half Chicken Sweet Corn and Foraged Wild Mushrooms with Wilted Garlic-Mustard Greens tagliatelle, shallots, sage, white truffle oil 17 served over pureed potatoes 18 Gnocchi & Risotto Pan Roasted Half Chicken with Cippolinis, Shallots and Bacon Lardons poultry pan jus, pureed potatoes 18 Risotto with Morels, English Peas and Favas with Grilled Asparagus white truffle, leeks, cestenza cheese 19 Buttermilk Fried Petit Half Chicken with a Black Pepper-Tasso Gravy a sexed up version of the ubiquitous southern favorite 16 Housemade Ricotta Gnocchi with English Peas, Cippolini Onions, Fava Beans tomato confit, pea shoot and grana padano , 18 Oven Roasted Duck Confit with Brussels Sprouts, Cippolinis and Housemade Tasso Fennel Braised Pork Shoulder Sugo shallots, thyme, grain mustard, sherry 19 with Housemade Ricotta Gnocchi and Sage toasted garlic, fennel seed, white wine sofrito 17 USDA Prime Steaks Specialty Steak Preparations All Toulouse Steaks are USDA Prime Beef. the same quality steaks our region’s ‘steakhouses’ charge $40 to $60 for. Grilled Rib Eye with Accompanied with Mâitré d’Hotel Butter and served with Sweet Corn, Poblano and Grilled Sweet Onions with a choice of pommes frites or pureed potatoes. arugula, pimento vinaigrette, parlsey 25 Center Cut Prime Filet Grilled Rib Eye with deep flavor, melting texture, cuts with a butter knife, with Heirloom Tomatoes, Sweet Onions and Basil the lowest-priced Prime filet in the region arugula, frisee, balsamic reduction 25 8 oz. 33 Center Cut Prime Filet New York Strip Loin with Oyster Mushrooms, Cippolini Onions and Tasso The steakhouse classic that needs no changing. 8 oz. filet, fingerlings, thyme, shallots, parsley 35 12 oz. 33 Toulouse Rib Eye Steak Frites Lagniappe Rib Eye 9 oz. usda prime rib eye, veal-shallot pan sauce 27 a highly marbled prime steak, just like it’s supposed to be 12 oz. 33 Blackened Rib Eye 9 oz usda prime rib eye with cajun flavor and heat 27 Pommes Pommes Frites with Aioli New York Steak au Poivre or 12 oz. prime strip loin green peppercorn-veal pan sauce 35 Yukon Gold Potato Purée Filet with Crawfish-Tasso Sauce 8 oz. filet, crawfish tails, tasso, thyme, pureed potatoes 37 Steak Accompaniments Toulouse Veal-Shallot-Tasso Pan Sauce 4 Filet ‘Oscar’ Revisited Creole Tasso ‘Merchand de Vin’ with Dungeness Crab and Fine Herbes with Shiitake and Oyster Mushrooms 7 8 oz. filet, chervil, chives, tarragon, beurre blanc 42 Steak Au Poivre 4 Creole Crawfish Tasso Sauce 5 Three Jumbo Shrimp with Garlic and Fresh Herbs 12 Tonight’s Vegetables and Sides Stilton Bleu Cheese Quenelle 3 Toulouse Puréed Potatoes 5 Pommes Frites with Aioli 6 Fried Green Tomatoes with Creole Remoulade 7 Spring Corn and Sweet Onion Macque Choux 8 Grilled Asparagus with EVO and Sea Salt 8 Prime beef is graded by the Department of Agriculture Pea Vines with Garlic and Lemon 9 for marbling and quality. Less than two percent of the Wilted Garlic Mustard Greens 7 beef in the nation grades