Toulouse Petit Lunch Menu Salads Small Plates Served from 11:30 am to 3 pm seven days per week Toulouse Market Salad with Fine Herbes Rustic Duck and Pistachio Terrine* with Fresh Herbs 9 haricots verts, asparagus, yellow beets, english peas, nicoise Soups olives with champagne vinaigrette 10 Duck and Pork Rillettes 12 Hearts of Romaine Salad with Crispy Hot Coppa Cauliflower Soup with Dungeness Crab warm asparagus, white truffle oil, cr me fraiche 10 toasted pine nuts, ‘caesar’ emulsion, grana padano 9 è Duck and Chicken Liver Terrine* 9 Yellow Beets, Haricots Verts and Pistachios Crispy Fried Chicken Gumbo Crispy Fried Pork Cheeks Confit stilton bleu cheese with walnut vinaigrette 11 dark spicy roux, andouille, cayenne, tomato confit 8 apple mostarda, pickled shallots, cornichons 13 Creole Grilled Gulf Prawn and Avocado Salad arugula, bibb lettuce, tomatoes, avocado, fine herbes with Housemade Garlic Fennel Sausage champagne vinaigrette Entrée 15 / Starter 11 True French Onion Soup Lyonnaise rich beef stock, cave aged gruyere, crouton, onion confit 9 with Tomato-Basil Jam and Crestenza Bruschetta 10 Housemade Mozzarella ‘Crudo’ with heirloom tomatoes, basil, arugula, extra virgin olive oil, Crawfish ‘Beignets’ with Red Pepper ‘Chow Chow’ 10 fleur de sel with balsamic-sherry vinaigrette 10 Soup and Salad Combo Grilled Skirt Steak and Arugula Salad * Choose a Soup and Starter-sized Salad 15 Spicy Steak ‘Cruda’ Tartare * bibb lettuce, heirloom tomatoes, pine nuts, grilled sweet cornichons-caper emulsion, jalapeno, black pepper 10 onions, fine herbes with broken rosemary vinaigrette The Steak, Seafood ’NOLA’, Dungeness Crab and and basil pistou 15 with stilton bleu 17 Mozzarella ’Crudo’ Salads are not available as a Combo ‘Sinister’ Pan Seared Shrimp 13 Dungeness Crab, Red Grapefruit and Pistachio Salad avocado, baby tomatoes, fennel, arugula, fleur de sel with Tombo Tuna Tartare* champagne vinaigrette 15 with a Horseradish-Truffle Vinaigrette * 11 Add Rustic Duck Terrine, Chicken Liver Terrine Dungeness Crab and Gulf Shrimp ’NOLA’ or Duck and Pork Rillettes romaine, arugula, frisee, nicoise olives, tomatoes, to any Salad, Soup, or Soup / Salad Combo 5 Dungeness Crab over Fried Green Tomatoes avocado, bacon, stilton bleu cheese and spicy ’Louie’ 17 with a Tarragon-Chive Ravigote 15 Toulouse Sandwiches and Burgers Hot Cajun Roast Beef and Provolone The Toulouse Lunch Burger * with Caramelized Onions and Mama Lil’s Peppers Served with pommes frites and classic garlic aioli The City’s Only All Prime Beef Burger. fresh herbs mayo, french onion soup broth 15 substitute bibb lettuce and arugula salad 3 Served on a Potato Bun with lettuce, tomato, red onion, fresh herbs mayonnaise and pommes frites. 15 True Po’ Boys Blackened add .5 Grilled Chicken Club with Bacon and Avocado on a light french roll with lettuce, roma tomatoes, Avocado add 1 caramelized onions, provolone, lettuce, tomato, herb aioli 12 mama lil’s peppers, and a creole mayonnaise. with Stilton Bleu Cheese 14 Mama Lil’s Peppers add 1 Buttermilk Fried Chicken Breast 12 Provolone add 1 Cajun Grilled Chicken Breast 12 Stilton Bleu or Gruyere add 2 Prosciutto and Hot Coppa Hot Cajun Roast Beef with Provolone 14 Hempler’s Bacon add 2 with Housemade Mozzarella, Arugula and Basil Cornmeal Fried Idaho Catfish 14 Caramelized Onions add 2 roma tomatoes, red onions, fresh herbs mayonnaise 14 Fried Yearling Oysters, Bacon and Provolone 13 Shiitake and Oyster Mushrooms add 3 Blackened Rockfish 14 The Toulouse Muffaletta \Blackened Gulf Shrimp 16 The Toulouse Lamb Burger * hot coppa, mortadella, soppresatta, provolone, spicy Spicy Fried Gulf Shrimp 15 olive-pepper relish, fresh herbs mayonnaise 14 lamb sirloin with cumin, coriander, mace, cardamom, and clove gently folded in, chevre is optional 15 Pork Cheeks Confit ‘Reuben’ with Gruyere Croque Monsieur Housemade Mozzarella ‘Caprese’ cave aged gruyere, sauerkraut, remoulade 13 snake river farms ham, gruyere, dijon mustard, mornay 13 arugula, basil, roma tomatoes, red onion, herb mayo 12 Croque Madame with two eggs 14 Hot Cajun Meatloaf Sandwich Aromatic Lamb Ragu ‘Sloppy Joe’ B.L.T. with Avocado caramelized onions, lettuce, tomato, herb mayo 13 arugula ‘salad’, shaved parmeggiano 14 fresh herb aioli, rustic country bread 12 French Quarter Standards and Lunch Entrees Lunchtime Pastas Shrimp and Chicken Jambalaya Creole Grilled King Salmon* Housemade Fennel-Garlic Sausage with Housemade Andouille Sausage garlicky creamed corn, arugula-radish ‘salad’ 22 with English Peas in a Bright Summer Tomato Sauce unapologetically spicy, deep, dark creole flavor 17 Baby tomatoes, fresh basil, parsley, cappelini 16 Lunch Steak Frites * *artichoke hearts can be substituted for sausage Toulouse Seafood Gumbo grilled skirt steak, shallot pan sauce, arugula ‘salad’ 19 crawfish, shrimp, red fish, andouille sausage 18 Wild Boar Bolognese sage, thyme, tagliatelle, grana padano 16 Fried Half Chicken with Tasso-Black Pepper Gravy ‘Barbecued’ Shrimp New Orleans pureed potatoes, buttermilk biscuit 16 paprika, cayenne, served over creamy corn grits 18 Aromatic Lamb Ragu over Pappardelle tomato confit, thyme, english peas, cippolini onions 17 Cajun Meatloaf with Tasso-Black Pepper Gravy Classic Shrimp Creole 16 beef short ribs, andouille, cayenne, pureed potatoes 15 Pork and Fennel Sugo with Ricotta Gnocchi over creole basmati rice with scallions and parsley 18 Wild Mushrooms, Prosciutto and Pine Nuts Creole Crawfish, Shrimp and Andouille Sausage Housemade Andouille with Red Beans and Rice fresh tagliattelle, sage, thyme, grana padano 16 served over creamy corn grits 17 tasso, holy trinity, creole basmati rice 13 Manila Clams* and Housemade Garlic Sausage in a Rockfish* in a Creole Court Bouillon Crispy Fried Chicken Gumbo Entree Sicilian-style Basil-Parsley Salsa Verde gulf shrimp, clams, spicy shrimp stock, tomatoes confit 25 lemon, basil, parsley, capers, cappellini 17 dark spicy roux, andouille sausage, cayenne, creole rice 15 Blackened Pacific Rockfish* Creole Shrimp and Tasso Linguine with a Creole Crawfish-Tasso Sauce Saffron and Dijon Mussels* with Frites tomato confit, gar tasso ham, paprika 17 served over creamy corn grits 22 thyme, parsley, white wine, shallots, garlic confit 17 with Chicken Breast instead of Shrimp 15 *Eating raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of a food borne illness. .