Toulouse Cafe and Bar

Plump mussels steamed in a fragrant white wine broth with aromatic garlic, minced shallots, rich butter, and fresh thyme.

Fresh mussels simmered in a vibrant champagne and garlic broth infused with fresh ginger, sliced jalapenos, and tender shiitake mushrooms.

Crisp zucchini squash chips tossed in pimente d'espelette seasoning, served with a velvety truffle aioli dipping sauce.

Light and airy French savory choux pastry puffs baked with melted Gruyère cheese and subtle black truffle oil.

Warm creamy Brie cheese oven-roasted with sweet caramelized pears, sauteed wild mushrooms, and garlic, accompanied by crusty French baguette slices.

Classic deviled eggs filled with smooth yolk mousse, elevated with fragrant black truffle and aged Comté cheese.

Mini crisp taco shells loaded with sweet lobster meat, finely diced celery, espelette pepper, and house aioli.

An artisanal selection of French cheeses, prosciutto crudo, Iberico chorizo, house-made pate, and chicken liver mousse, served with cornichons, walnuts, honeycomb, and crostini.

A fresh tartare of sushi-grade tuna layered with diced mango, cucumber, avocado, Niçoise olives, and a spicy pimente espelette aioli, served with crisp wonton chips.

Crispy fried calamari served alongside a pickled vegetable jardinere and kicky pimente chili aioli.

Tender burgundy snails baked in garlic-parsley herb butter with a dash of Pernod liqueur.

Plump fresh oysters baked on the half shell with creamed spinach, crispy bacon bits, and melted Swiss cheese.

Citrus-marinated shrimp ceviche combined with fresh cilantro, diced red onions, jalapenos, sweet mango, avocado, and bell peppers.

Hand-chopped raw beef steak mixed with shallots, caperberries, and frisée, topped with a raw quail egg yolk and served with warm baguette slices.

Tender grilled octopus paired with artichoke hearts, cherry tomatoes, sweet bell peppers, Niçoise olives, capers, and fresh lemon zest.

Traditional rich French onion soup topped with toasted French baguette slices and bubbled, golden Gruyère cheese.

Crisp Bibb lettuce leaves tossed with thinly sliced cucumber, radishes, and a zesty house lemon vinaigrette.

Classic Niçoise salad featuring pan-seared tuna, hard-boiled egg, black olives, haricots verts, potato confit, and white anchovies with lemon-herb dressing.

Chopped salad with creamy avocado, fresh tomatoes, smoked bacon, Blue d'Auvergne cheese, and red onions tossed in a tangy Dijon vinaigrette.

Roasted beets and creamy goat cheese served over crisp frisée, endive, and baby spinach with spiced walnuts, fresh strawberries, and thyme gastrique.

An 8oz house-ground steak burger layered with crispy bacon, avocado, lettuce, ripe tomato, and melted Gruyère cheese on a toasted brioche bun.

Classic French hot sandwich with Black Forest ham and Swiss cheese, smothered in creamy mornay sauce and topped with a fried sunny-side-up egg.

Whole Dover Sole deboned table-side, served with sautéed seasonal vegetables, roasted potatoes, and classic sauce meunière.

Hand-made ravioli stuffed with rich burrata cheese, tossed with sautéed summer vegetables in a light butter basil sauce.

Slow-braised beef short rib served over broad pappardelle pasta with pearl onions, crispy lardons, roasted carrots, and wild mushrooms in a rich red wine reduction.

Freshly baked French savory tart made daily, served alongside a crisp petite garden salad.

Grilled tender lamb chops served over a crispy eggplant tartine, roasted tomatoes, and a savory navarin pan reduction.

Tender 6oz filet mignon cooked to order, smother in rich green peppercorn sauce, served with sauteed mushrooms, asparagus, and pommes frites.

Pan-seared wild caught salmon fillet over sweet potato mousseline, caramelized Brussels sprouts, and smoky bacon lardons.

Squid ink linguini pasta tossed with tender shrimp, Meyer lemon zest, spinach, cherry tomatoes, and a white butter sauce.

Herb-roasted chicken served with sautéed spinach, sweet tomato confit, and golden pommes frites.

Almond-crusted trout pan-seared and served with seasonal vegetables, capers, and classic lemon-butter meunière sauce.

Classic French thin crisp potato fries, seasoned lightly with sea salt.

Golden French fries tossed with white truffle oil, grated parmesan, and fresh herbs.

Fresh green asparagus spears grilled with olive oil, sea salt, and cracked black pepper.

Pan-roasted Brussels sprouts caramelized to perfection with butter and sea salt.

Rich and creamy baked macaroni and cheese blended with sweet Maine lobster chunks and a toasted breadcrumb topping.

Classic baked macaroni made with a cream sauce of aged cheeses and topped with a crispy breadcrumb crust.