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Tomas Bistro

Tomas Bistro

French Restaurant, Bistro, and Cajun and Creole Restaurant$$$$
Central Business District, New Orleans
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Tomas Bistro
7.3/10
28
ratings
Photos20 Photos
MenuMenu
Dinner 5Dessert 2Menu 5Desserts 2Wine 4
Appetizers‏
Crab Au Gratin
Fresh Lake Pontchartrain Jumbo Lump Crab, Creamy Béchamel
BBQ Oysters
Flash-fried louisiana oysters served with an abita amber new orleans style barbecue sauce.
Shrimp Remoulade
Fresh boiled louisiana shrimp, fried green tomatoes and sauce remoulade.
Crabmeat Pontchartrain
Fresh Crabmeat, Ripe Avocado, Herbal Vinegar
Louisiana Crawfish and Goat Cheese Crepes
Served with a chardonnay creole cream sauce
Shrimp Absinthe
Pan seared with an absinthe fennel cream and served with a fresh biscuit.
Veal Sweetbreads Perigourdine
Truffle Demi-Glace‏
Atlantic Blue Mussels
White Wine, Herb Butter, and Cream
Soups
Chef's Gumbo Selection
Soup du Jour
New Orleans Creole Turtle Soup
Salads‏
House Salad
Autumn field greens with a creole mustard steen’s cane vinegar dressing.
Salade Midi
Champagne marinated vine ripe tomatoes, fresh basil, avocado and goat cheese.
Asparagus Vinaigrette
Tender chilled asparagus, Belgium endive, sliced tomato and balsamic vinaigrette.
Entrees
Please No Substitutions.
Grilled Chicken Pontalba
Airline breast served on a bed of brabant potatoes, ham, green onions and mushrooms topped with béarnaise sauce.
Pecan Fish Meuniere
Grilled Asparagus, Parslied Potatoes, Meuniere Sauce
Duck Julia
Medium-rare roasted breast of mallard duck and confit leg, with a raspberry fig sauce, traditional wild rice and swiss chard.
Gulf Fish Cardinal
Grilled Asparagus, Parslied Potatoes, Crawfish Beurre Blanc Sauce
Bouillabaisse Marseilles
Saffron enhanced shrimp soup with mussels, shrimp, crawfish, fresh gulf fish and served with pesto aioli crouton.
Rabbit Au Poivre
Boneless Rabbit, Green Peppercorns, Haricot Verts, Brabant Potatoes, Cognac Cream Sauce
Catfish and Grits
Crispy fried fresh catfish, with stone ground grits and a cajun tasso, green onion broth.
Venison Short Loin Genièvre
Roasted loin of venison served with a juniper berry, black peppercorn burgundy reduction sauce, potatoes gratinée, roasted cipollini onions and steamed asparagus.
Tournedos of Beef Marchand De Vin
Served with a burgundy thyme sauce, roasted fingerling potatoes and sautéed spinach.
Colorado Roast Rack of Lamb
Served with Yukon Gold mashed potatoes, Tomato Provencal, Rosemary Port Wine Demi Glace
Tomas Bistro Dessert‏
Maricabo Warm Flourless Chocolate Torte
10.00
Filled with an ambra milk chocolate truffle and raspberry and crème anglaise sauces.
Warm White Chocolate Bread Pudding
7.00
Served with a makers mark caramel.
Burgundy Poached Pear
8.00
Slowly poached with burgundy and topped with crème chantilly and fresh raspberry.
Creme Caramel
8.00
A traditional French custard topped with caramel and fresh strawberries.
Amaretto Cheesecake
9.00
Housemade and served with an almond crème anglaise.
Appetizers‏
Louisiana Crawfish and Goat Cheese Crepes
Served with a chardonnay creole cream
Frog Legs Provencal
Pan seared with fresh tomato concasse and garlic chardonnay butter
Shrimp Absinthe
Pan seared with an absinthe fennel cream and served with a fresh biscuit
Veal Sweetbreads Au Madere
Braised in a light madeira mushroom cream
Jumbo Diver Scallops Grenobloise
Pan seared with brown butter, lemon, croutons and capers
BBQ Oysters
Flash-fried louisiana oysters served with an abita amber new orleans style barbecue sauce
Shrimp Remoulade
Fresh boiled‏ louisiana shrimp, fried green tomatoes and sauce remoulade
Lobster Cocktail
Maine lobster, ripe avocado and a traditional new orleans ravigote
Soups
Creole chicken and andouille gumbo
French Onion Soup
Salads‏
House Salad
Autumn field greens with a creole mustard steen’s cane vinegar dressing
Salade Midi
Champagne marinated vine ripe tomatoes, fresh basil, avocado and goat cheese
Asparagus Vinaigrette
Tender chilled asparagus, belgium endive, sliced tomato and balsamic vinaigrette
Entrees
Please no substitutions
Grilled Chicken Pontalba
Airline breast served on a bed of brabant potatoes, ham, green onions and mushrooms topped with béarnaise sauce
Pecan Crusted Drum
Over oven-roasted pecans and crabmeat relish with lemon butter
Duck Julia
Medium-rare roasted breast of mallard duck and confit leg, with a raspberry fig sauce, traditional wild rice and swiss chard
Gulf Redfish Meunière
Garnished with almonds and served with grilled asparagus and parslied potatoes tournedos of beef marchand de vin served with a burgundy thyme sauce, roasted fingerling potatoes and covey rise farms organic tatsoi
Venison Short Loin Genièvre
Roasted loin of venison served with a juniper berry, black peppercorn burgundy reduction sauce, potatoes gratinée, roasted cipollini onions and steamed asparagus
Tournedos of Beef Marchand De Vin
Served with a burgundy thyme sauce, roasted fingerling potatoes and covey rise farms organic tatsoi
Colorado Roast Rack of Lamb
Served with yukon gold mashed potatoes, sauce of dijon and oregano and a tomato provencal
Rabbit Creole
Braised local rabbit, creole mustard chardonnay demi glace, house made spätzel, and haricots verts
Catfish and Grits
Crispy fried fresh catfish, with stone ground grits and a cajun tasso, green onion broth
Venison Short Loin Genièvre
Roasted loin of venison served with a juniper berry, black peppercorn burgundy reduction sauce, potatoes gratinée, roasted cipollini onions and steamed asparagus
Duck Julia
Medium-rare roasted breast of mallard duck and confit leg, with a raspberry fig sauce, traditional wild rice and swiss chard
Gulf Redfish Meunière
Garnished with almonds and served with grilled asparagus and parslied potatoes
Bouillabaisse Marseilles
Saffron enhanced shrimp soup with mussels, shrimp, lobster, red snapper and served with a garlic rouille crouton
Tomas Bistro Dessert Menu‏
Maricabo Warm Flourless Chocolate Torte
10.00
Filled with a Ambra Milk Chocolate Truffle and Raspberry and Crème Anglaise Sauces
Warm White Chocolate Bread Pudding
7.00
Served with a Makers Mark Caramel
Burgundy Poached Pear
8.00
Slowely poached with Burgundy and topped with Crème Chantilly and Fresh Rkmjaspberry
Crème Caramel
8.00
A traditional French Custard topped with Caramel and fresh Strawberries
Amaretto Cheesecake
9.00
Housemade and served with an Almond Crème Anglaise
Sparkling Wine‏
NV Scharffenberger, Brut
7.00 - 28.00
Anderson Valley, California
NV Vueve Cliquot, Brut
90.00
Champagne, France
NV Moët & Chandon, “Impérial”, Brut
15.00 - 60.00
Champagne, France
2002 Dom Perignon, Brut 150
Champagne, France
White Wine
2010 La Petite Frog, Picpoul de Pinet
5.00 - 20.00
Coteaux du Languedoc (Carafe Only)
2008 Domaines Schlumberger, Pinot Gris
9.00 - 36.00
“Les Princes Abbés”, Alsace, France
2009 San Telmo, Torrontes
7.00 - 28.00
Mendoza, Argentina
2009 Domaine Huet, Chenin Blanc
50.00
“Le Haut‐Lieu” Sec Vouvray, France
2010 Cakebread, Sauvignon Blanc
60.00
Napa Valley, California
2009 Chamisol, Unoaked Chardonnay
40.00
Central Coast, California
2009 Auvigue, Chardonnay
45.00
Pouilly Fuisse, “Les Chailloux” Bourgogne Blanc, France
2006 Marc Colin, Chardonnay
120.00
Chassagne Montrachet, “Les Vide‐Tourses” 1er Cru, Bougogne Blanc, France
2010 Jean Reverdy, Sauvignon Blanc
10.00 - 40.00
“Le Reine‏ Blanche” Sancerre, France
2010 Domaine Trois Frères, Chardonnay
7.00 - 28.00
Vin de Pays du Val de Loire, France
2009 J&P Matheus, Riesling, Kabinett
10.00 - 40.00
Piersporter Goldtröpfchen, Mosel, Germany
2010 Allan Scott, Sauvignon Blanc
40.00
Marlborough, New Zealand
2010 Cabert, Pinot Grigio
28.00
Friuli, Italy
2009 Grgich Hills, Chardonnay
90.00
Napa Valley
2009 Frédéric Magnien, Chardonnay
56.00
Bourgogne Blanc, France
2009 Weinkeller Erbach, Riesling
40.00 per 1 liter
Rheingau, Germany
Red Wine‏
2009 Grand Veneur, Réserve
5.00 - 20.00
Côtes‐du‐Rhône Rouge, France (Carafe Only)
2009 Durdilly, Gamay
9.00 - 36.00
“Les Grandes Coasses” Beaujolais, France
2008 Gérald Vallée, Cabernet France
8.00 - 32.00
“Le Croisée” Chinon, France
2008 Château Bellevue‐Peycherneau
9.00 - 36.00
Merlot/Cabernet, Bordeaux Supérieure Bordeaux, France
2009 Rubus, Zinfandel
10.00 - 40.00
Lodi, California
2009 Belle Glos, Pinot Noir
90.00
“Clark and Telephone Vineyard” Santa Barbara County
2007 Domain Thenard, Pinot Noir
55.00
Givry, “Cellar Aux Moines” 1er Cru, bBourgogne Rouge, France
2009 Maison Champy, Pinot Noir,
180.00
Corton, Grand Cru, Bourgogne Rouge, France
2008 Joseph Phelps, Cabernet Sauvignon
120.00
Napa Valley, California
2008 Chanson, Pinot Noir
8.00 - 32.00
Bourgogne Rouge, France
2009 Château Ponzac, Malbec
8.00 - 32.00
“Maintenant” Cahors, France
2010 Domaine de la Mordorée
9.00 - 36.00
Grenache/Syrah/Mourvedre, Côtes‐du‐Rhône Rouge, France
2009 Stackhouse, Cabernet Sauvignon
10.00 - 40.00
Napa Valley, California
2007 Kenneth Volk Vineyards, Pinot Noir
45.00
“Santa Maria‏ Cuvee” Santa Maria Valley, California
2008 Hanzell, Pinot Noir
150.00
Sonoma Valley, California
2008 Camille Giroud, Pinot Noir
85.00
Volnay, 1er Cru Bourgogne Rouge, France
2007 Merryvalle, Cabernet Sauvignon
60.00
“Starmount” Napa Valley, California
2006 Château Coutet, Grand Cru
60.00
Merlot/ Cabernet Blend, Saint‐Emilion, Bordeaux, France

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Tomas Bistro
755 Tchoupitoulas St (Julia)
New Orleans, LA 70130
United States
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Tomas Bistro is an upscale event venue located in one of New Orleans most exciting and fashionable neighborhoods, the Warehouse District.
Clock icon
Closed until 5:30 PM (Show more)
  • Mon–Thu, Sun
    • 5:30 PM–10:00 PM
  • Fri–Sat
    • 5:30 PM–11:00 PM
Phone icon
(504) 527-0942
World Wide Web icon
Facebook icon
The Gallery Venue
Features
Reservations
Yes
Credit Cards
Yes (incl. American Express & MasterCard)
Outdoor Seating
No
Dining Options
Bar Service, Take-out
Food & Drink
Drinks
Beer, Wine, Full Bar, Cocktails
See More

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United States » Louisiana » Orleans Parish » New Orleans » Central Business District

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