Toups Meatery 845 N. Carrollton Ave

rotating selection of three cheeses sourced from Saint James, accoutrements just as house made jams and pickles with a baguette.

chili vinaigrette, pickled pineapple & jalapeño, served cold.

confit then fried fresh to order turkey necks with boiled peanuts, pepper jelly

foie gras torchon, fruit confture, bakery bread.

wagyu beef, pickled squash, cheddar, bacon, creole aioli

Fried chicken schnitzel with raclette mornay, red kraut

fried redfish, braised greens, poached eggs, smokey green hollandaise

6-8oz Wagyu Steak cooked Medium Rare, herbed crispy potatoes, T1 steak sauce.

Gulf Shrimp, bbq gravy, heirloom cheesy grits.

slow cooked pork shoulder and rice, balled, breadcrumbed and fried fresh to order, creole aioli for dipping and pickled squash.

Chicken Liver Mousse, with baguette and house made pickles and jams.

house made cornbread, a little sweet with salted butter on the side.

House made 1 inch cut pork belly cracklins, fried fresh to order and tossed in thunder-dust seasoning.

sliced cucumbers in a sesame dressing with sesame seeds on top.

rotating flavor of house made sausage links served with stone ground mustard and house made pickles on the side.

House made hogs head cheese, served with focaccia bread and stone ground mustard and pickles on the side.

6-8 varieties of house pickled veggies such as fennel, squash, double-dill cucumbers, grilled pickled pineapple, umami carrot and celery, beets, jalapeños.

Pork belly in 1 inch cut bites, rendered in a red wine and brown sugar reduction. Sweet and delicious.

Chocolate cake with jam and peanut butter mousse. To scratch your PB&J cravings.

Chef Isaac Toups cookbook, signed by the author and full of recipes from the restaurant.