Dessert Wine
Nivole, Moscato D'asti, '03
$6.75
Robert Pecota, Moscato D'andrea '01
$7.25
Yalumba, Museum Muscat
$8.50
Far Niente, Dolce, Late Harvest, '97
105.00
$Port
R.L. Buller and Sons, Victoria Tawny
$6.00
Taylor Fladgate 10-Year, Tawny Port
$15.00
Cles Des Ducs, Armangnac
$9.50
Sambuca Romana
$7.00
Brandy and Benedictine
$7.50
Frangelico
$7.00
Courvoisier VSOP
$9.00
Kahlua
$6.50
Remy Martin VSOP
$9.00
Bailey's
$6.50
Grand Marnier
$9.00
Amaretto
7.00
$Coffee
Espresso
$2.00
Cappuccino
$3.25
Latte
$3.25
Moccaccino
$3.50
Dinner Menu
Bruschette
$4.95
with tomato and basil salad
Country Potato Soup
$5.50
garnished with mashed potatoes
Crawfish and Vegetable Tower
$8.95
with rice wine vinegar dipping sauce
Baked Goat Cheese
$7.95
wrapped in filo dough over poached apples, with a sundried tomato and black olive vinaigrette
Crisp Duck Confit
$9.95
over field greens with blueberry vinaigrette
Fried Chicken Livers
$8.95
with field greens and seared apples
Steamed Mussels
$9.50
with tomato concasse, white wine and fresh herbs
Organic Field Greens
$5.95
with red wine vinaigrette
Organic Field Greens
$6.95
add goat cheese crumbles
Potato and Gorgonzola Fritters
$5.95
with horseradish dipping sauce
Caesar Salad ?Eggless'
$6.50
with shaved parmesan and herb croutons
Sauteed Pork Loin
$15.95
with apple-caramel sauce, rosemary mashed potatoes and sauteed squash, wine suggestion: bin 3.05 benziger, cabernet, '02 10.50 gl/39.50 btl
Oven Roasted Chicken
$15.95
served over spinach salad with currants, pine nuts, bread croutons and a mustard vinaigrette, wine suggestion: bin 3.42 Napa ridge, pinot noir, ?03 7.25 gl/27.50 btl
Grilled Scottish Salmon
$16.95
served medium rare, over jasmine rice and braised cabbage with a balsamic beurre blanc, wine suggestion: bin 3.69 eberle, zinfandel, paso robles '03 10.50 gl/39.50 btl
Braised Lamb Shank
$19.95
with herb roasted vegetables and calamata olive-sweet pepper sauce, wine suggestion: bin 3.86 santa ema, reserve, merlot, '02 8.50gl/32.00 btl
Roasted Vegetable Platter
$14.45
portabella mushroom, broccoli, acorn squash, tomatoes, zucchini, squash, garlic bulb, and roasted red pepper, wine suggestion: bin 2.01 oxford landing, chardonnay, ?04 6.00 gl/22.00 btl
Grilled Chicken Breast
$15.95
with dried cranberry relish, sweet potato puree and roasted acorn squash, wine suggestion: bin 2.54 ferrari-carano, fume blanc, ?04 8.75 gl/33.00 btl
Buffalo Meatloaf
$16.95
served over mashed potatoes with a veal jus, roasted tomatoes and wild mushrooms, wine suggestion: bin 4.04 luis felipa edwards, carmenere, '03 7.00 gl/26.00 btl
Pistachio Encrusted Yellow Fin Tuna
$19.95
over field greens, tossed in a mango cucumber vinaigrette, and soy ginger glace, wine suggestion: bin 4.07 steele, shooting star, syrah, '02 8.25 gl / 31.00 btl
Grilled Beef Tenderloin Filet
22.95
served on mashed potatoes with wild mushrooms, and red wine demi-glace, wine suggestion: bin 3.06 taft street cabernet, ?01 7.50 gl/ 28.00 btl
$After Dinner
all our desserts are homemadeApple Turnover
$6.00
with cinnamon ice cream and applejack sauce
Vanilla Creme Brulee
$6.00
Robert's Flourless Chocolate Cake with Chocolate Glaze
$6.00
Banana, White Chocolate, Bread Pudding
$6.00
with hot rum sauce
Trio Sampler
$6.00
with our flourless chocolate cake, banana bread pudding and creme brulee
Seasonal Sorbet
$4.50
Ice Cream
$2.95
Menu for Toulouse Restaurant is provided by findrestaurantmenu.com
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