Toups Meatery Menu

4.5
(1,775+ Reviews)
  • To Share

    • CHEESE BOARD

      rotating selection of three cheeses sourced from Saint James, accoutrements just as house made jams and pickles with a baguette.
      $20.00
      CHEESE BOARD
    • CRAB CLAWS

      chili vinaigrette, pickled pineapple & jalapeño, served cold.
      $25.00
      CRAB CLAWS
    • CRISPY TURKEY NECKS

      confit then fried fresh to order turkey necks with boiled peanuts, pepper jelly
      $15.00
      CRISPY TURKEY NECKS
    • Extra Bread

    • FOIE GRAS

      foie gras torchon, fruit confture, bakery bread.
      $30.00
      FOIE GRAS
    • BROCCOLI CAESAR

      $15.00
    • GIZZARDS

      $16.00
  • Large Plates

    • BURGER

      wagyu beef, pickled squash, cheddar, bacon, creole aioli
      $18.00
      BURGER
    • CHX SANDWICH

      Fried chicken on a bun with braised greens, Gruyere, hot sauce butter , side of chips.
      $18.00
      CHX SANDWICH
    • REDFISH BENNY

      fried redfish, braised greens, poached eggs, smokey green hollandaise
      $28.00
      REDFISH BENNY
    • WAGYU STEAK

      6-8oz Wagyu Steak cooked Medium Rare, herbed crispy potatoes, T1 steak sauce.
      $65.00
      WAGYU STEAK
    • SHRIMP + GRITS

      Gulf Shrimp, bbq gravy, heirloom cheesy grits.
      $28.00
      SHRIMP + GRITS
    • SMOKED DUCK

      $42.00
    • VENISON HASH

      $40.00
    • CRAB SALAD

      $36.00
  • Small Plates

    • Bacon

      $5.00
    • Boudin Balls

      slow cooked pork shoulder and rice, balled, breadcrumbed and fried fresh to order, creole aioli for dipping and pickled squash.
      $12.00
      Boudin Balls
    • Chicken Liver Mousse

      Chicken Liver Mousse, with baguette and house made pickles and jams.
      $13.00
      Chicken Liver Mousse
    • Cornbread

      house made cornbread, a little sweet with salted butter on the side.
      $10.00
      Cornbread
    • Cracklins

      House made 1 inch cut pork belly cracklins, fried fresh to order and tossed in thunder-dust seasoning.
      $15.00
      Cracklins
    • Cucumber Salad

      sliced cucumbers in a sesame dressing with sesame seeds on top.
      $9.00
      Cucumber Salad
    • Daily Sausage

      rotating flavor of house made sausage links served with stone ground mustard and house made pickles on the side.
      $12.00
      Daily Sausage
    • Dirty Rice

      $10.00
    • Extra Bread

    • Hog’s Head Cheese

      House made hogs head cheese, served with focaccia bread and stone ground mustard and pickles on the side.
      $10.00
      Hog’s Head Cheese
    • Kids Meal

      $9.00
    • Pickle Plate

      6-8 varieties of house pickled veggies such as fennel, squash, double-dill cucumbers, grilled pickled pineapple, umami carrot and celery, beets, jalapeños.
      $10.00
      Pickle Plate
    • Rillons

      Pork belly in 1 inch cut bites, rendered in a red wine and brown sugar reduction. Sweet and delicious.
      $12.00
      Rillons
    • Two Fried Eggs

      $5.00
  • Desserts

    • PUDDING

      Chocolate cake with jam and peanut butter mousse. To scratch your PB&J cravings.
      $10.00
    • COCONUT CAKE

      $12.00
  • To Share

    • CHEESE BOARD

      rotating selection of three cheeses sourced from Saint James, accoutrements just as house made jams and pickles with a baguette.
      $20.00
      CHEESE BOARD
    • CRAB CLAWS

      chili vinaigrette, pickled pineapple & jalapeño, served cold.
      $25.00
      CRAB CLAWS
    • CRISPY TURKEY NECKS

      confit then fried fresh to order turkey necks with boiled peanuts, pepper jelly
      $15.00
      CRISPY TURKEY NECKS
    • Extra Bread

    • FOIE GRAS

      foie gras torchon, fruit confture, bakery bread.
      $30.00
      FOIE GRAS
    • SHRIMP

      Roasted Gulf Shrimp 4 head-on, broiled in sherry vinegar, eggplant, olive oil, garlic, cherry tomatoes. Served with house made focaccia bread on the side for dipping.
      $18.00
      SHRIMP
    • BROCCOLI CAESAR

      $15.00
    • GIZZARDS

      $16.00
  • Large Plates

    • CONFIT CHX

      Two confit chicken thighs, ham-braised greens, Dijon cream
      $28.00
      CONFIT CHX
    • DUCK

      half smoked duck, heirloom grits, pepper jelly
      $42.00
      DUCK
    • COUVILLION

      Louisiana gulf seafood including a fish filet, shrimp, crawfish in a brick roux, side of crab fat rice.
      $38.00
      COUVILLION
    • LAMB NECK

      Whole braised lamb neck, fall off the bone tender with white beans, lemon zest, parsley.
      $38.00
      LAMB NECK
    • CRAB SALAD

      $36.00
    • PORK CHOP

      Double Cut Pork Chop with dirty rice and a cane syrup gastrique.
      $44.00
      PORK CHOP
    • VENISON

      Venison Loin with a mustard crust, spätzle, sauerkraut, horseradish creme, roasted beets, dill
      $42.00
      VENISON
    • WAGYU STEAK

      6-8oz Wagyu Steak cooked Medium Rare, herbed crispy potatoes, T1 steak sauce.
      $65.00
      WAGYU STEAK
    • scallops

      $38.00
    • SNAPPER

      $40.00
  • Small Plates

    • Boudin Balls

      slow cooked pork shoulder and rice, balled, breadcrumbed and fried fresh to order, creole aioli for dipping and pickled squash.
      $12.00
      Boudin Balls
    • Chicken Liver Mousse

      Chicken Liver Mousse, with baguette and house made pickles and jams.
      $13.00
      Chicken Liver Mousse
    • Cornbread

      house made cornbread, a little sweet with salted butter on the side.
      $10.00
      Cornbread
    • Cracklins

      House made 1 inch cut pork belly cracklins, fried fresh to order and tossed in thunder-dust seasoning.
      $15.00
      Cracklins
    • Cucumber Salad

      sliced cucumbers in a sesame dressing with sesame seeds on top.
      $9.00
      Cucumber Salad
    • Daily Sausage

      rotating flavor of house made sausage links served with stone ground mustard and house made pickles on the side.
      $12.00
      Daily Sausage
    • Dirty Rice

      Dirty Rice with green onion garnish
      $10.00
      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.
      $10.00
      Hog’s Head Cheese
    • Pickle Plate

      6-8 varieties of house pickled veggies such as fennel, squash, double-dill cucumbers, grilled pickled pineapple, umami carrot and celery, beets, jalapeños.
      $10.00
      Pickle Plate
    • Rillons

      Pork belly in 1 inch cut bites, rendered in a red wine and brown sugar reduction. Sweet and delicious.
      $12.00
      Rillons
  • To Share

    • CHEESE BOARD

      rotating selection of three cheeses sourced from Saint James, accoutrements just as house made jams and pickles with a baguette.
      $20.00
      CHEESE BOARD
    • CRAB CLAWS

      chili vinaigrette, pickled pineapple & jalapeño, served cold.
      $25.00
      CRAB CLAWS
    • CRISPY TURKEY NECKS

      confit then fried fresh to order turkey necks with boiled peanuts, pepper jelly
      $15.00
      CRISPY TURKEY NECKS
    • Extra Bread

    • FOIE GRAS

      foie gras torchon, fruit confture, bakery bread.
      $30.00
      FOIE GRAS
    • SHRIMP

      Roasted Gulf Shrimp 4 head-on, broiled in sherry vinegar, eggplant, olive oil, garlic, cherry tomatoes. Served with house made focaccia bread on the side for dipping.
      $18.00
      SHRIMP
    • BROCCOLI CAESAR

      shaved broccoli with grana padana, croutons, toasted almonds and the caesar dressing
      $15.00
    • gizzards

      Veal Sweetbreads, fried capers, parmesan, tomato jam and a charred lemon.
      $16.00
  • Sandwiches

    • BURGER

      wagyu beef, pickled squash, cheddar, bacon, creole aioli
      $18.00
      BURGER
    • Chef's Lunch

      $32.00
    • CHX SANDWICH

      Fried chicken on a bun with braised greens, Gruyere, hot sauce butter , side of chips.
      $18.00
      CHX SANDWICH
    • 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.
      $18.00
      FISH SANDWICH
    • Cornbeef

      $18.00
  • Large Plates

    • CONFIT CHX

      Two confit chicken thighs, ham-braised greens, Dijon cream
      $28.00
      CONFIT CHX
    • OYSTER SALAD

      charred winter vegetables, creamy tarragon dressing, tpickled quail eggs, jumbo lumb crab and fresh lettuce.
      $32.00
    • COUVILLION

      Louisiana gulf seafood including a fish filet, shrimp, crawfish in a brick roux, side of crab fat rice.
      $38.00
      COUVILLION
    • WAGYU STEAK

      6-8oz Wagyu Steak cooked Medium Rare, herbed crispy potatoes, T1 steak sauce.
      $65.00
      WAGYU STEAK
    • CATFISH

      $26.00
    • CRAB SALAD

      $36.00
  • Small Plates

    • Boudin Balls

      slow cooked pork shoulder and rice, balled, breadcrumbed and fried fresh to order, creole aioli for dipping and pickled squash.
      $12.00
      Boudin Balls
    • Chicken Liver Mousse

      Chicken Liver Mousse, with baguette and house made pickles and jams.
      $13.00
      Chicken Liver Mousse
    • Cornbread

      house made cornbread, a little sweet with salted butter on the side.
      $10.00
      Cornbread
    • Cracklins

      House made 1 inch cut pork belly cracklins, fried fresh to order and tossed in thunder-dust seasoning.
      $15.00
      Cracklins
    • Cucumber Salad

      sliced cucumbers in a sesame dressing with sesame seeds on top.
      $9.00
      Cucumber Salad
    • Daily Sausage

      rotating flavor of house made sausage links served with stone ground mustard and house made pickles on the side.
      $12.00
      Daily Sausage
    • Dirty Rice

      Dirty Rice with green onion garnish
      $10.00
      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.
      $10.00
      Hog’s Head Cheese
    • Pickle Plate

      6-8 varieties of house pickled veggies such as fennel, squash, double-dill cucumbers, grilled pickled pineapple, umami carrot and celery, beets, jalapeños.
      $10.00
      Pickle Plate
    • Rillons

      Pork belly in 1 inch cut bites, rendered in a red wine and brown sugar reduction. Sweet and delicious.
      $12.00
      Rillons
  • Retail

    • Chasing the Gator

      Chef Isaac Toups cookbook, signed by the author and full of recipes from the restaurant.
      $35.00
    • Hot Sauce

      $10.00
    • Sticker

      $4.00
    • FM Tote

      $15.00
    • FM Shirt

      $25.00
    • FM Hat

      $30.00
  • drinks

    • spiked lemo

      $8.00
    • miller

      $6.00
    • high noon

      $7.00
    • topo

      $8.00
  • drinks

    • miller

      $6.00
    • topo

      $8.00
    • spiked lemonade

      $8.00
    • high noon

      $7.00
    • shots

      $7.00

Menu Photos

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Menu Photos

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6
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+1 504-252-4999

845 N Carrollton Ave, New Orleans, LA 70119


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