Toups Meatery Menu
Introducing Toups Meatery, a cozy spot in New Orleans known for its warm hospitality and classic Cajun cooking. Located at 845 N Carrolton, this New American gem offers a variety of dishes with a Cajun/Creole twist. From Duck Rilletes to Boudin Balls, the appetizers impress with their flavors and textures. The main course features standout dishes like Lamb Neck and Gulf Shrimp & Lump Crab Salad, all expertly prepared and bursting with flavor. The casual atmosphere, friendly staff, and excellent service make dining at Toups Meatery a delightful experience. Don't miss out on their craft cocktails, happy hour specials, and unique drinks like Porkchop and Apple Sauce. Overall, Toups Meatery is a must-visit for food enthusiasts looking to savor authentic Cajun cuisine in a welcoming setting.
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CHEESE BOARD
rotating selection of three cheeses sourced from Saint James, accoutrements just as house made jams and pickles with a baguette.
CRAB CLAWS
chili vinaigrette, pickled pineapple & jalapeño, served cold.
CRISPY TURKEY NECKS
confit then fried fresh to order turkey necks with boiled peanuts, pepper jelly
Extra Bread
FOIE GRAS
foie gras torchon, fruit confture, bakery bread.
BROCCOLI CAESAR
GIZZARDS
SHRIMP
Roasted Gulf Shrimp head-on, broiled in sherry vinegar, eggplant, olive oil, garlic, cherry tomatoes. Served with house made focaccia bread on the side for dipping.
BURGER
wagyu beef, pickled squash, cheddar, bacon, creole aioli
CHX SANDWICH
Fried chicken on a bun with braised greens, Gruyere, hot sauce butter , side of chips.
OYSTER SALAD
charred winter vegetables, creamy tarragon dressing, tpickled quail eggs, jumbo lumb crab and fresh lettuce.
REDFISH BENNY
fried redfish, braised greens, poached eggs, smokey green hollandaise
WAGYU STEAK
-oz Wagyu Steak cooked Medium Rare, herbed crispy potatoes, T steak sauce.
SHRIMP + GRITS
Gulf Shrimp, bbq gravy, heirloom cheesy grits.
SHORT RIB HASH
Smoked Wagyu Beef Belly, sweet potatoes, potatoes, smoked onion, fried egg, red-eye gravy.
SMOKED DUCK
CONFIT CHX
Two confit chicken thighs, ham-braised greens, Dijon cream
DUCK
half smoked duck, heirloom grits, pepper jelly
COUVILLION
Louisiana gulf seafood including a fish filet, shrimp, crawfish in a brick roux, side of crab fat rice.
LAMB NECK
Whole braised lamb neck, fall off the bone tender with white beans, lemon zest, parsley.
PORK CHOP
Double Cut Pork Chop with dirty rice and a cane syrup gastrique.
VENISON
Venison Loin with a mustard crust, spätzle, sauerkraut, horseradish creme, roasted beets, dill
RIBEYE oz
Large Plates
Small Plates
Bacon
Boudin Balls
slow cooked pork shoulder and rice, balled, breadcrumbed and fried fresh to order, creole aioli for dipping and pickled squash.
Chicken Liver Mousse
Chicken Liver Mousse, with baguette and house made pickles and jams.
Cornbread
house made cornbread, a little sweet with salted butter on the side.
Cracklins
House made inch cut pork belly cracklins, fried fresh to order and tossed in thunder-dust seasoning.
Cucumber Salad
sliced cucumbers in a sesame dressing with sesame seeds on top.
Daily Sausage
rotating flavor of house made sausage links served with stone ground mustard and house made pickles on the side.
Dirty Rice
Extra Bread
Hog’s Head Cheese
House made hogs head cheese, served with focaccia bread and stone ground mustard and pickles on the side.
Kids Meal
Pickle Plate
- varieties of house pickled veggies such as fennel, squash, double-dill cucumbers, grilled pickled pineapple, umami carrot and celery, beets, jalapeños.
Rillons
Pork belly in inch cut bites, rendered in a red wine and brown sugar reduction. Sweet and delicious.
Two Fried Eggs
Chocolate Cake
Chocolate cake with jam and peanut butter mousse. To scratch your PB&J cravings.
Desserts
Sandwiches
BURGER
wagyu beef, pickled squash, cheddar, bacon, creole aioli
Chef's Lunch
CHX SANDWICH
Fried chicken on a bun with braised greens, Gruyere, hot sauce butter , side of chips.
FISH SANDWICH
gulf fish cornmeal fried on a bun with tartar sauce and butter lettuce and a double dill pickle. House made chips on the side.
Chasing The Gator
Chef Isaac Toups cookbook, signed by the author and full of recipes from the restaurant.
